A Taste of the Mountains
Culinary artistry meets alpine inspiration
Culinary artistry meets alpine inspiration
Look, we're not gonna feed you some story about "farm-to-table" buzzwords. But yeah, we do work directly with local growers and artisans throughout BC because honestly? The ingredients speak for themselves when they're this fresh.
Our kitchen's all about celebrating what's around us – those pristine mountain waters, wild foraged treasures, and seasonal harvests that make Whistler such a special place. We've spent years building relationships with farmers who get what we're trying to do here.
Every plate that leaves our kitchen tells a story of this region. Sometimes it's subtle, sometimes bold, but it's always authentic to who we are.
Award Winning
Locally Sourced
Made with Passion
The folks who make it all happen
Executive Chef
Marcus trained in Lyon before spending a decade in Vancouver's top kitchens. He joined us three years ago and hasn't looked back.
"I love how the seasons dictate what we create here. Winter calls for hearty braises, summer brings wild mushrooms and berries. It's cooking the way it should be – responsive and real."
Pastry Chef
Sophia's desserts are basically edible art. She's worked in Michelin-starred restaurants across Europe before settling in Whistler.
"Pastry is where precision meets creativity. I'm constantly inspired by the landscape here – the textures, colors, even the air feels different at this altitude."
Head Sommelier
Laurent's passion for wine is infectious. He's got an encyclopedic knowledge of BC vineyards and international labels that'll blow your mind.
"People think wine pairing is intimidating, but it shouldn't be. I'm here to help you discover something amazing, whether that's a local Okanagan gem or a classic Bordeaux."
Sous Chef
Aisha's the backbone of our kitchen operations. Her organizational skills and culinary instincts keep everything running smoothly during our busiest services.
"Every service is different. That's what I love about this job – the energy, the teamwork, the satisfaction when everything comes together perfectly."
What's good right now (and trust us, it's really good)
Seven courses that'll take you on a journey through the seasons. Marcus changes this menu monthly based on what's available, so you're getting the absolute best.
Recent highlights:
Saturdays and Sundays, 9am-2pm. Yeah, we know you came here to ski, but you're gonna want to make time for this. It's become kind of a thing around here.
Guest favorites:
Served daily 11:30am-4pm. Perfect for when you need something substantial but don't want to commit to a full evening experience. Still impressive though.
Can't-miss dishes:
Laurent's curated a collection that's honestly one of the best in Whistler. We're talking 800+ labels from BC's Okanagan Valley, California, France, Italy, and some unexpected gems from emerging regions.
Whether you're a serious collector or just know you like reds better than whites, Laurent and his team will find something perfect for your meal. No pretension, no judgment – just great wine and genuine enthusiasm.
Over 200 bottles from Okanagan and Vancouver Island wineries. We love showing off what our home province can do.
Limited allocations and vintage bottles you won't see on many lists. Perfect for celebrating something special.
20+ premium options available by the glass. Changed weekly to keep things interesting.
Book a session with Laurent for your group. It's educational, fun, and you'll leave knowing way more than you did.
Some of our favorite combinations right now
Smoked Salmon Benedict with Fitzpatrick Blanc de Blancs from Oliver, BC
The crisp acidity cuts through the richness of the hollandaise while complementing the salmon. It's a no-brainer.
Seared Sablefish with Burgundy Chardonnay (Laurent's pick)
The buttery notes in the wine mirror the fish's richness, while mineral undertones echo the mountain setting. Yeah, it's that good.
Braised Lamb Shoulder with Painted Rock Red Icon from Penticton
This Bordeaux-style blend stands up to the lamb's intensity. One of our most-ordered pairings for a reason.
Chocolate Torte with Inniskillin Ice Wine from Okanagan
Sophia designed this dessert specifically for this pairing. The ice wine's sweetness is perfectly balanced by the dark chocolate's bitterness.
Got something to celebrate? Or maybe you just want the whole crew together without worrying about other diners?
Our private dining room seats up to 16 and comes with its own dedicated service team. Marcus can customize the menu for dietary needs, preferences, or if you just really want that one dish done a certain way.
We've hosted everything from intimate anniversary dinners to corporate gatherings and rehearsal dinners. The space is yours for the evening – we'll take care of everything else.
We've got you covered, whatever your needs
Marcus creates dedicated plant-based dishes that are just as thoughtful and delicious as anything else on the menu. Not afterthoughts – proper cuisine.
From appetizers to Sophia's desserts, we've got solid gluten-free alternatives. Just let your server know and we'll walk you through what's available.
We take this seriously. Give us a heads-up about allergies when you book, and our team will make sure everything's prepared safely. No cross-contamination worries.
Dinner reservations are recommended, especially on weekends and holidays. Brunch fills up quick too, so don't wait till the last minute.