Look, we're not gonna tell you we've "reinvented" anything. What we do here is simple - we get incredible ingredients from the mountains and valleys around us, and we cook them the way they deserve.
Our chef has been playing around with these BC ingredients for twenty years now, and honestly? He's gotten pretty good at it. You'll find dishes that feel both familiar and surprising - like that first time you realized mountain air actually makes food taste better.
The floor-to-ceiling windows aren't just for show either. When you're cutting into wild salmon while watching the sun set behind snow-capped peaks... well, that's just the kind of thing that makes you remember why you came to the mountains in the first place.
Executive Chef
Marcus started washing dishes in his uncle's restaurant in Vancouver when he was fifteen. Fast forward through culinary school in France, a couple of Michelin kitchens, and ten years bouncing around some of the world's best restaurants - he ended up right back where he started. Sort of.
"I got tired of flying ingredients halfway across the world," he says. "Then I came up to Whistler for a ski weekend and realized everything I'd been looking for was already here."
Now he works with foragers who bring him wild mushrooms they found that morning, fishermen who text him when the catch is good, and farmers who actually care about what their vegetables taste like. His style? He calls it "mountain modern" - which basically means he takes the techniques from those fancy European kitchens and applies them to ingredients you can only get here.
Everything changes with the seasons - because that's when ingredients are actually worth cooking with
Our full evening experience with seven courses that'll make you forget about your diet
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Whatever the boats brought in this morning
Dry-aged 45 days, because patience pays off
Our pastry chef really outdid herself
Our sommelier, Rachel, has been collecting bottles for this cellar since before we opened. She's got opinions - good ones - and she's not shy about sharing them.
The list focuses heavily on BC wineries because, honestly, the Okanagan's been putting out some serious wines lately. But we've also got stuff from Oregon, Washington, and yeah, some classics from France and Italy for the traditionalists.
Don't know what to pick? Just tell Rachel what you're eating and how adventurous you're feeling. She'll sort you out.
Tell us what you need - we'll make it work
Just let us know when you book. Marcus and his team can adapt pretty much any dish - they've gotten creative with restrictions before.
Sometimes you want the whole experience without the crowd
Our main private space with those ridiculous mountain views everyone keeps posting about. Perfect for when you're trying to impress clients or celebrate something big.
More intimate. More cozy. There's actually a fireplace. Great for family celebrations or when you need somewhere quieter to talk business over dinner.
Both rooms come with minimum spend requirements that vary by season. Call us and we'll walk you through the details - it's easier than explaining it all here.
We're usually pretty busy, especially on weekends. Worth booking ahead if you've got specific plans.