Look, we're not gonna pretend dining here is just about filling your stomach. It's way more than that. Our head chef, Marcus Delacroix, spent fifteen years bouncing between Michelin-starred kitchens in Lyon and Vancouver before landing in these mountains - and honestly, you can taste every bit of that journey.
What really gets us excited? The fact that half our ingredients come from within 50 kilometers. We've got this amazing partnership with local foragers, BC farmers, and even a small-batch cheesemaker who's basically a wizard. When spring rolls around and the ramps pop up? Yeah, they're on your plate within hours.
The dining room itself? Floor-to-ceiling windows facing the mountains, warm timber beams overhead, and candlelight that makes everything feel just right. Whether you're celebrating something big or just treating yourself to a Tuesday dinner - both are equally valid reasons to be here.
We rewrite our menu every season because, well, that's when things taste best. Here's what's cooking right now.
Charcuterie board with BC meats and aged cheeses / Wild mushroom bisque with truffle oil / Smoked salmon carpaccio with dill creme
$14 - $26
Alberta beef tenderloin with red wine reduction / Pan-seared halibut with citrus beurre blanc / Wild boar ragu over handmade pappardelle
$38 - $62
Our pastry chef, Amelie, has this thing about chocolate - she sources single-origin beans and turns them into pure magic. The blackberry tart changes with what's actually ripe, not what's theoretically in season.
$12 - $16
750+ bottles in our cellar, focusing heavily on BC and Pacific Northwest vineyards. Our sommelier, Jean-Pierre, genuinely loves geeking out about wine pairings - just ask him, seriously.
By the glass or bottle
Breakfast gets the same treatment as dinner here. Fresh pastries daily, eggs benedict that's actually crispy where it should be, and coffee that'll wake you up properly before hitting the slopes.
6:30 AM - 11:00 AM
Real people who take this food thing pretty seriously.
Executive Chef
Trained in France, perfected in Vancouver, now cooking at 2,214 feet above sea level. Marcus brings a no-nonsense approach to fine dining - if it doesn't taste incredible, it doesn't leave the kitchen.
James Beard Award Nominee 2019
Pastry Chef
Amelie's desserts have made grown adults actually gasp when they arrive at the table. She's obsessed with texture, temperature contrasts, and making sure every bite tells a little story.
Gold Medal, Pastry World Cup 2021
Master Sommelier
JP can pair wine with literally anything. He's also one of only about 270 Master Sommeliers worldwide, which is apparently harder to achieve than becoming an astronaut. His passion? Making wine approachable, not intimidating.
Court of Master Sommeliers
Pick your vibe, we'll handle the rest.
Seven courses of whatever Marcus is most excited about that week. Completely changes based on what's available and what inspiration strikes. Pairs perfectly with our sommelier's selections.
$145 per person
(Wine pairing +$85)
Got a group? Our private room seats up to 16 and comes with its own mountain view. Perfect for anniversaries, business dinners, or when your extended family descends on Whistler.
Customized menus
(Inquire for availability)
Saturdays and Sundays, we go all out. Think eggs benedict varieties you didn't know existed, bottomless mimosas (yeah, really), and pastries that are absolutely worth breaking your diet for.
$48 per person
(9:00 AM - 2:00 PM)
Breakfast
Monday - Friday: 6:30 AM - 10:30 AM
Saturday - Sunday: 7:00 AM - 11:00 AM
Weekend Brunch
Saturday - Sunday: 9:00 AM - 2:00 PM
Dinner Service
Daily: 5:30 PM - 10:00 PM
(Kitchen closes at 9:30 PM)
Bar & Lounge
Daily: 4:00 PM - Midnight
Fill this out and we'll get back to you within a few hours to confirm. Or just call us directly at (604) 555-0187
