A Taste of the Mountains
Fresh ingredients, bold flavors, and views that'll make you forget what you're eating... almost.
Fresh ingredients, bold flavors, and views that'll make you forget what you're eating... almost.
Look, we're not gonna pretend we invented fine dining. But what we've got here? That's something special. Our kitchen team doesn't just cook – they kinda obsess over every detail.
Executive Chef
Trained in Lyon, inspired by the Rockies. Helena spent 15 years working her way through Michelin-starred kitchens in Europe before deciding she'd had enough of the stuffiness. She moved to Whistler in 2018 and hasn't looked back since.
"I wanted to cook food that actually makes people happy, not just impressed," she says while prepping today's special. Her philosophy? Use what's around you, respect the seasons, and for heaven's sake, don't overthink it.
Wine Director
David's got this incredible knack for pairing wines you've never heard of with dishes that shouldn't work together... but somehow do. His cellar collection includes over 800 labels, with a serious focus on BC wineries and small-batch European producers.
He'll tell you himself – he's more interested in interesting wines than expensive ones. "Yeah, we've got the big names down there, but the real fun starts when you trust me with something off the beaten path."
Head Pastry Chef
Amara joined us fresh from Vancouver's top dessert scene, and honestly, we still can't believe she said yes. Her creations walk this perfect line between playful and sophisticated – think lavender honey parfait with bee pollen brittle.
"Dessert should be the exclamation point at the end of your meal," she grins. "Not a question mark." Fair point.
We change our menu four times a year, and that's not some marketing gimmick. It's because we're lucky enough to work with farmers and foragers who bring us whatever's actually good right now.
Spring means wild mushrooms from the valley. Summer brings heirloom tomatoes that actually taste like something. Fall? That's when the real magic happens with game and root vegetables. Winter's all about preservation and comfort.
Reserve Your Table
These are some of the dishes we're really excited about right now. But honestly, everything changes based on what comes through our kitchen door each morning.
Pea puree, crispy pancetta, microgreens from our rooftop garden. These scallops come straight from the coast three times a week, and yeah, you can taste the difference.
Wine Pairing: Try this with David's pick – a crisp Okanagan Pinot Gris that won't fight with the scallops' sweetness.
$28
Roasted root vegetables, juniper berry jus, potato gratin. Helena sources this bison from a family ranch outside Calgary. It's leaner than beef but way more flavorful.
Wine Pairing: Needs a bold red – we're loving a Similkameen Valley Syrah with this one. Dark fruit notes, bit of pepper.
$52
Herb beurre blanc, roasted fennel, cherry tomatoes. Caught in Haida Gwaii waters. We get it flash-frozen on the boat, which actually preserves it better than "fresh" fish that's been sitting around.
Wine Pairing: Light, mineral-driven Chardonnay. Nothing oaky or heavy – you want to taste the fish.
$46
Salted caramel, hazelnut praline, vanilla bean ice cream. Amara's signature dessert. Rich without being overwhelming, and that salt-sweet balance is just... chef's kiss.
Wine Pairing: Port or late-harvest Riesling. Or honestly, an espresso works great too.
$16
David's pride and joy – a temperature-controlled collection that spans continents and decades. We've got everything from affordable weeknight bottles to stuff he won't even tell us the price of.
"The best wine is the one you're actually gonna enjoy. If that's a $40 bottle or a $400 bottle, I'm here for it either way." - David
Book a TastingWe've got options beyond just sitting down for dinner – though that's pretty great too.
Full menu, mountain views, that classic fine dining vibe without being stuffy. Open for dinner Thursday through Monday.
Reservations recommended
More casual spot for cocktails, small plates, and late-night bites. Live music on weekends, killer apres-ski scene.
Walk-ins welcome
Saturday and Sunday, 9am to 2pm. Eggs Benedict done right, French toast that's actually French, bottomless mimosas.
Very popular - book ahead
Six-course tasting menu, kitchen view, the whole shebang. Helena cooks, David pairs wines, you eat. Max 8 people.
$175 per person
Got a special occasion coming up? We can handle groups from intimate dinner parties (10 people) up to full buyouts for 80 guests.
Wedding rehearsal dinners are kinda our specialty – we've done everything from casual family-style meals to multi-course formal affairs. Helena's also great at working with dietary restrictions without making anyone feel like they're getting the "special" meal.
Thursday - Monday: 5:30pm - 10pm
Last seating at 9pm
Saturday & Sunday: 9am - 2pm
Last seating at 1:30pm
We take reservations up to 30 days in advance. Walk-ins are welcome if we've got space, but weekends get pretty busy – especially during ski season.