Culinary Artistry
Where Pacific flavors meet timeless elegance
Look, we're not gonna throw fancy words at you. Our kitchen's built on one simple idea - get the best stuff from local farms and fisheries, then don't mess it up too much.
Chef Marcus spent fifteen years perfecting his craft across three continents, but he'll be the first to tell you that a perfectly seared halibut doesn't need a novel written about it on the plate. The menu changes with what's actually good that week - sometimes that means Dungeness crab's the star, other times it's those wild mushrooms from up island that our forager buddy brings in.
We've got the white tablecloths and the wine list that'll make collectors weep, sure. But you can also show up in jeans if that's your vibe. Good food doesn't care what you're wearing.
Executive Chef
Started washing dishes in his uncle's taqueria at fourteen. Now he's turning BC's salmon into something that'll make you forget everything you thought you knew about fish. Won some awards, trained in Lyon, but really he just loves feeding people.
Pastry Chef
Parisian-trained but Vancouver-raised. Her desserts look almost too pretty to eat - almost. She's obsessed with local honey and does things with chocolate that should probably be illegal. Don't skip dessert here, seriously.
Menu's always shifting, but here's what's making us excited right now
Day-boat caught, citrus, radish, that green oil everyone asks about. It's actually just really good olive oil and herbs.
With house sourdough and pickled shallots. Rich as heck but worth every calorie. Our bread baker gets here at 4am for this.
Heirloom tomatoes when they're good, stone fruit when tomatoes aren't. Basil from our rooftop garden.
Spring vegetables, brown butter. Marcus won't serve this unless the fish came in that morning. We've eighty-sixed it before because he's picky like that.
Grass-fed, finished on grain for that marbling. Comes with whatever root vegetables looked best at the market, bone marrow jus.
Carnaroli rice, whatever wild mushrooms our forager finds, aged parmesan. Takes twenty minutes of constant stirring - that's why it's good.
Cherry gastrique, roasted endive. The skin's crispy, the meat's pink. That's the whole job right there.
Salted caramel, vanilla bean ice cream. Amelie uses 72% cacao and it'll wreck you in the best way.
Changes with whatever fruit's actually ripe. Light, airy, doesn't sit heavy after a big meal.
Three BC cheeses, honeycomb, house crackers. Our sommelier'll pair it right if you ask nicely.
Floor-to-ceiling windows looking out at the mountains and harbor. Tables spaced so you're not listening to the conversation next to you. Lighting that actually lets you see what you're eating but still feels intimate.
We've got a chef's table in the kitchen if you're into that - seats six and Marcus'll probably come chat with you between courses. The wine room's temperature-controlled and holds about 800 bottles, some of 'em older than our youngest server.
Dress code? Smart casual works. We've had people propose here in suits, and we've had tech folks come in after hiking in nice jeans. Both were equally welcome.
Dinner service runs 5:30pm to 10pm. Lunch on weekends from 11:30am. We recommend booking ahead, especially for weekends.
Dinner: Daily 5:30pm - 10pm
Weekend Lunch: Sat-Sun 11:30am - 3pm
Got a group of 8 or more? We've got a private room with its own sommelier. Email us and we'll sort you out.
800+ bottles, BC to Bordeaux. Our sommelier knows her stuff and won't judge if you pronounce it wrong.