You know that feeling when food tastes better cooked on hot stones? We've built our entire kitchen philosophy around it. Fresh ingredients from local farms, volcanic stone techniques passed down through generations, and a wine cellar that'll make you want to cancel your evening plans.
Reserve Your Table
Executive Chef
I spent five years in Tokyo learning precision, three years in Vancouver falling in love with West Coast ingredients, and honestly? The best education came from my grandmother's kitchen back in Hong Kong. She taught me that cooking on heated stones isn't just technique - it's about respecting what fire and earth can do together.
When I came to Whistler, I knew I wanted to bring that ancient method into a modern mountain setting. We source everything within a 100-mile radius when possible. The salmon? Caught yesterday morning. Those mushrooms? Foraged from the forests you probably hiked through to get here. It's not farm-to-table marketing speak - it's just how we cook.
Alberta bison tenderloin seared on 400-degree obsidian stone, served with wild huckleberry reduction, roasted root vegetables, and a hint of smoked sea salt. It's been on the menu since day one because people keep ordering it, and honestly, I'd be sad to take it off.
"This dish represents everything we do here - ancient technique, local bounty, and flavors that tell a story."
We're not just swapping garnishes and calling it seasonal. Every quarter, the menu gets a real makeover based on what's actually growing and what our farmers are excited about.
We're pretty obsessive about sourcing. Here's who we work with:
15 km away - our vegetables, herbs & eggs
Vancouver Island - daily salmon & halibut
Alberta - ethically raised bison & beef
Whistler area - wild mushrooms & berries
Look, we've got over 800 labels down there, and yeah, there's some stuff that costs more than a used car. But our sommelier Jordan isn't one of those intimidating types - she genuinely loves helping people find something they'll enjoy, whether that's a $60 Okanagan red or a special occasion Burgundy.
Tuesday through Thursday, she runs casual wine tastings at 6 PM. No pretentious terminology, just good wines and honest conversation. It's become kind of a thing with our regulars.
Wine Labels
BC Wineries
Countries
Weekly Tastings
Dinner service runs from 5:30 PM to 10:00 PM. We recommend booking ahead, especially on weekends when everyone decides they want volcanic-grilled steak at the same time.
5:30 PM - 10:00 PM
Tuesday - Saturday
9:00 AM - 2:00 PM
Saturday & Sunday
2:00 PM - Midnight
Daily
Got something special coming up? Our private dining room seats up to 24 people and comes with its own sommelier for the evening.
