A Culinary Journey
Honest flavors, fresh ingredients, and views that'll make you forget your phone exists
Look, we're not gonna tell you we've "reinvented" anything here. What we do is simple - we get the best stuff we can find from local farms and fisheries, treat it with respect, and serve it while you're looking at one of the prettiest lakes in BC.
Our head chef Maria spent 15 years working kitchens from Vancouver to Montreal before settling here in Whistler. She'll tell you herself - the secret isn't some fancy technique. It's about knowing when to leave good ingredients alone and when to push 'em a little further.
The menu changes with what's actually available, not what sounds trendy. Spring means wild salmon and fiddleheads. Fall brings mushrooms you can't pronounce and game that tastes like the mountains smell. Winter? Root vegetables that've been waiting underground get their moment to shine.
They're not celebrities, just really good at what they do
Executive Chef
Spent her childhood foraging with her grandmother in Quebec. Now she's teaching our team that patience beats pressure every time. Her mushroom risotto will make you reconsider everything.
Pastry Chef
Vancouver-born, Paris-trained, but he'll take a local berry over imported chocolate any day. His desserts look almost too pretty to eat. Almost. You'll eat them anyway.
Head Sommelier
Started working at her family's vineyard in Okanagan at age 14. She knows BC wines like nobody else and won't judge you for ordering something you can actually pronounce.
These are just a few favorites - the full menu's got more surprises
Cauliflower puree, crispy pancetta, brown butter
These beauties come from Qualicum Bay, and they're stupidly fresh. We sear 'em hot and fast so they've got that caramelized crust but stay tender inside. The cauliflower underneath? It's basically velvet.
Herb-roasted fingerlings, seasonal greens, citrus beurre blanc
Caught off the coast near Tofino. We're obsessed with getting the timing just right - still a bit rosy in the middle, skin crispy enough to shatter. The sauce is bright and buttery without being heavy. Pairs ridiculously well with an Okanagan Chardonnay.
Truffle mashed potatoes, roasted root vegetables, demi-glace
This one's a winter staple. Alberta beef braised low and slow for about six hours until it falls apart if you look at it wrong. The mash has just enough truffle to make you feel fancy. It's comfort food that happens to be plated pretty.
Wild chanterelles, porcini, truffle oil, aged parmesan
Maria's signature dish and honestly, it's what got her the job here. She sources mushrooms from a local forager who knows these mountains like his own backyard. Each bite tastes like taking a walk through pine trees after rain.
Raspberry coulis, vanilla bean ice cream, gold leaf
Lucas makes this flourless, so it's dense and intense - basically fudge pretending to be cake. The raspberry cuts through the richness perfectly. Yeah, there's gold leaf on it. We're extra like that sometimes.
Floor-to-ceiling windows facing the lake, tables spaced so you're not listening to your neighbor's conversation. We've got a fireplace that's actually worth sitting near in winter. Open for dinner Tuesday through Sunday, 5:30 PM till late.
When the weather's right (which is more often than you'd think), eating out here's pretty much unbeatable. String lights, heaters for cool evenings, and that lake breeze. Pro tip: book sunset time slots early - they go fast.
We've got about 300 bottles in the cellar, and honestly, we're pretty proud of how much BC representation there is. Rebecca's spent years building relationships with winemakers from Okanagan to Vancouver Island.
Not a wine person? That's cool. We've also got craft beers from local breweries, a cocktail list that changes seasonally, and non-alcoholic options that aren't just juice and soda.
Rebecca does wine pairing dinners once a month where she walks you through five courses matched with wines she's personally selected. It's educational without being pretentious, which is exactly how it should be.
We recommend booking ahead, especially for weekends and holidays. Walk-ins are welcome at the bar area though - first come, first served.
Got a special occasion coming up? We've got a private dining room that seats up to 20 people. It's perfect for anniversaries, business dinners, or just getting the whole family together without bothering other diners. Custom menus available - just give us a heads up about what you're thinking.