Where mountain-fresh ingredients meet creative passion
Every plate's a conversation starter
The mountains never looked so good from your table
Over 400 bottles from around the world
Look, we're not gonna throw around fancy words or pretend we're reinventing the wheel here. What we do is simple—we source the best ingredients from BC farmers we actually know by name, and we let those ingredients shine.
Our chef Marcus spent 15 years in kitchens across Vancouver and Montreal before settling here in Whistler. He'll tell you himself that the best meal he ever had was his grandmother's roast chicken—nothing fancy, just done right. That's the spirit we bring to every service.
90% of ingredients come from within 150km
Changing with what's fresh and available
They're the reason you'll want seconds
Executive Chef
Marcus doesn't do boring food. After training in Montreal and working in some of Vancouver's top kitchens, he moved to Whistler to escape the city grind—and honestly, to ski more.
His signature dish? The wild salmon with birch syrup glaze. Trust me on this one—order it.
Pastry Chef
Amelie's from Quebec City and brings that French-Canadian flair to everything she touches. Her desserts aren't just Instagram-worthy—they'll make you rethink what pastry can be.
Pro tip: Save room for the maple tart with sea salt. Your taste buds will thank you.
Head Sommelier
David's got this crazy ability to pick the perfect wine pairing every single time. He's not snobby about it either—whether you're into natural wines or classic Bordeaux, he'll find something you'll love.
Ask him about BC wines. He could talk about Okanagan vineyards for hours.
Sous Chef
Sarah's the organized powerhouse keeping our kitchen running smooth. She worked her way up from line cook and knows every station inside out. When Marcus is off creating, Sarah's making sure it all actually happens.
She's also responsible for our vegetarian tasting menu—it's legitimately amazing.
Menu changes with the seasons—this is what's happening right now