Look, we're not trying to reinvent the wheel here. Our kitchen just happens to be led by folks who actually care about where ingredients come from. We work with local farmers who've been doing this way longer than us, and honestly? They know their stuff better than any fancy textbook ever could. Everything's seasonal because that's just what makes sense - why would you serve something when it's not at its best?
The building's got history, sure, but we're cooking for people who are here right now. Classic techniques meet whatever's fresh at the market that morning. Sometimes it works perfectly, sometimes we adjust. That's just how real kitchens operate.
Our take on the classic beef wellington - but we use a local beef tenderloin that's been aged for 28 days, wrapped in mushroom duxelles and prosciutto, then baked in puff pastry. Served with a port wine reduction that we've been perfecting for three years now. This dish takes planning, so we need 48 hours notice if you want it.
"Started making this for a regular's anniversary dinner, and now everyone wants it." - Chef Marcus
Whole lobster, butter-poached and finished with a brandy cream sauce, gruyere, and a touch of mustard. It's old-school French technique with Pacific Northwest lobster. Yeah, it's indulgent - that's kinda the point.
"If you're celebrating something big, this is what you order." - Chef Marcus
Made with 70% dark chocolate, served with vanilla bean ice cream and raspberry coulis. Takes about 18 minutes from the moment you order it, so plan accordingly. Our pastry chef refuses to rush it, and honestly, we don't blame her.
"Order this when you sit down. Trust me." - Chef Marcus
We've got about 200 bottles in the cellar - mix of BC wines and some international stuff we're pretty excited about. Our sommelier actually knows what pairs with what, so just ask if you're stuck.
Rieslings, Pinot Gris, and Chardonnays from vineyards we've visited personally. The 2022 Mission Hill Riesling pairs really well with the halibut, just saying.
Merlots, Cab Francs, and some Syrahs from Naramata Bench. If you're having the short rib, grab the Poplar Grove Merlot - they were made for each other.
French, Italian, and New World wines we've collected over the years. Some bottles have been down there since we opened. The '15 Brunello is calling your name.
Our bar manager makes a mean Old Fashioned with locally distilled rye. Also does seasonal cocktails based on whatever's fresh - last month's lavender gin fizz was dangerous.
Canadian whiskeys, Scottish single malts, and some Japanese bottles that are getting harder to find. After-dinner dram? We got you covered.
Can't decide? Let our sommelier choose based on your meal. She's been doing this for 15 years and hasn't steered anyone wrong yet. Well, there was that one time...
Tuesday - Saturday
5:30 PM - 10:00 PM
Last seating at 9:00 PM
Sundays Only
10:00 AM - 2:30 PM
Reservations recommended
By Arrangement
Closed Mondays
Call for availability
Walk-ins welcome when we've got space, but honestly? Book ahead. We're not a huge restaurant and tables fill up, especially on weekends. Give us a call at +1 (604) 555-8742 or use that floating widget if you're into that sort of thing.
Got allergies, vegetarian, vegan, gluten-free? Just tell us when you book. Our kitchen can adapt most dishes, and we've got some off-menu options that honestly are just as good as what's printed. We take this stuff seriously - nobody should have to eat bland food just because of dietary restrictions.