Mountain-Inspired Cuisine
Honest food from our valleys, forests, and farms
Honest food from our valleys, forests, and farms
Look, we could tell you about our "carefully curated seasonal menu" but honestly? We just cook what's actually good right now. When the mushrooms are perfect in October, that's what you're eating. When the tomatoes are bursting in August, they're on every plate.
Our kitchen works with 14 local farms within an hour's drive - not because it's trendy, but because that's how you get ingredients that taste like something. Chef Marcus'll tell you the same thing: "You can't fix boring vegetables with fancy technique."
We've got this thing where if we can't source it locally and it's not absolutely necessary, it doesn't make the menu. Yeah, that means no mangos in February. But it also means the greens on your plate were probably in the ground yesterday morning.
Reserve Your Table
Executive Chef
Marcus spent 12 years cooking in Vancouver's fine dining scene - you know, the kind of places where everything comes with a foam and costs your rent. He got pretty good at it too, earned some awards, impressed some critics.
Then one day he's visiting Whistler, buys carrots at a farmers market, and has this moment: "Why am I flying in ingredients from everywhere when this stuff right here is incredible?"
So he moved up here in 2018, started building relationships with local farmers, and basically threw out half of what he learned about fancy cooking. Now he's more likely to let a perfect beet just be a perfect beet than turn it into some deconstructed thing.
"I used to think cooking was about showing off technique," he says. "Now I think it's about not messing up what's already great." He still uses those fancy skills when they matter, but these days he's just as proud of his fermentation projects and the sourdough starter he's been feeding for six years.
November 2025 - This'll change when winter really hits
Kabocha squash from Pemberton, brown butter, pepitas, sage oil. Sounds fancy but it's basically the best squash soup you'll have.
North Arm Farm, PembertonPine mushrooms, chanterelles, lobster mushrooms - whatever Marcus found this week. Conserved in garlic oil with sourdough from down the road.
Local foraging & Function Junction BakerySuper thin golden beets, whipped goat cheese, candied walnuts, arugula. The beets are so sweet people think we added sugar. We didn't.
Rootdown Organic Farm & Happy Days DairiesRainbow trout we smoke in-house, whipped with creme fraiche, pickled shallots, dill. Comes with those little toasts everyone fights over.
Spring Creek Trout Farm, ChilliwackWild BC salmon (when we can get it - otherwise we're honest about using farmed), roasted root vegetables, mustard green puree, salmon roe butter.
Organic Ocean, VancouverGrass-fed beef that falls apart, celery root mash, roasted carrots, red wine jus. This is the one that keeps selling out.
Two Rivers Meats, Pemberton ValleyNot your average vegan option. Farro, roasted mushrooms, kale, pickled things, miso-tahini dressing. Even the meat-eaters order this one.
Multiple local farms & our gardenPerfectly pink duck breast (Marcus is picky about this), fingerling potatoes, braised cabbage, cherry gastrique. Yeah, it's rich.
Yarrow Meadows Duck Farm, ChilliwackCaramelized apples, puff pastry, vanilla ice cream. Classic done right.
Taves Family Farm, AbbotsfordFlourless, super rich, sea salt. For chocolate people.
East Van Roasters chocolateChanges weekly. Right now it's pumpkin spice (we know, we know).
Various local dairiesMenu changes based on what's actually available - if something's not perfect, we don't serve it
We're pretty into BC wines - turns out they're actually incredible
Look, a few years ago we were doing the whole "impressive wine list from everywhere" thing. Then we started actually tasting wines from the Okanagan Valley and realized we'd been sleeping on what's basically in our backyard.
Now about 75% of our cellar is BC wines. We've got roughly 200 bottles down there, with a solid mix of stuff you can drink tonight and things we're aging for special occasions. Our sommelier, Claire, visits the wineries herself - she's got relationships with a bunch of small producers who don't distribute widely.
Claire does wine pairings for the tasting menu, and honestly, it's worth it. She's got this way of explaining why things work together without being pretentious about it. "This wine tastes like rocks in the best way" is an actual thing she said once.
We also pour wine by the glass using this preservation system that keeps bottles fresh for weeks, so you can try the fancy stuff without committing to a whole bottle. And if you're not into wine? We've got a decent beer selection and Claire makes a killer cocktail when she's feeling creative.
For when you need your own room (or the whole restaurant)
Up to 12 guests
Downstairs next to the wine cellar with its own entrance. Stone walls, warm lighting, feels like a wine cave. Perfect for business dinners or when you wanna impress someone.
Up to 20 guests
Floor-to-ceiling windows with mountain views. Works for everything from birthday parties to rehearsal dinners. The light in here during sunset is ridiculous.
Up to 65 guests
Take over the whole place. We'll work with you on a custom menu, Claire'll help with wine pairings, and Marcus might even come out to say hi. Minimum spend applies but it's worth it.
We're pretty flexible with private events. You can pick from the regular menu, or if you've got 10+ people, we can do a custom tasting menu situation. Claire'll walk you through wine options, and we can accommodate most dietary stuff with enough notice.
Pricing depends on what you want, but generally we do a minimum spend rather than a room fee. Makes more sense that way. And yeah, we can handle allergies, dietary restrictions, that one person who doesn't eat anything green - just tell us ahead of time.
Book at least 2 weeks out for smaller groups, 4-6 weeks for buyouts
Minimum spends from $500 (Cellar) to $5000 (full buyout)