Culinary Excellence
Honestly, our chef's been cooking up something special - mountain ingredients meet world-class technique, and yeah, the view doesn't hurt either.
Look, I've been in this industry for 15 years, and Marcus is the real deal. Trained in Lyon, worked in Vancouver's top kitchens, then decided mountain life was calling him.
He's got this thing about sourcing ingredients from local farms - not just 'cause it sounds good on a menu, but because he genuinely believes the valley's produce tells a better story. When he talks about the relationship with our suppliers, you can tell he's not just running a kitchen, he's building something lasting.
His approach? Modern techniques with classic respect. You won't find foam on everything or weird molecular stuff for the sake of it. Just thoughtful, delicious food that makes sense.
"Every plate should honor where it came from - the land, the farmer, the season. That's not philosophy, that's just how good food works."
We've got two spaces, each with its own vibe. Pick what fits your mood - intimate evening or lively celebration.
This is our main dining space, and yeah, those floor-to-ceiling windows are the star of the show. Seats about 60, but it never feels crowded. We've spaced things out so conversations stay private.
Dinner service runs from 5:30 PM, and honestly? Try to snag a sunset reservation if you can. When the light hits those peaks around 7 PM, it's pretty spectacular.
More relaxed, less formal - think craft cocktails, small plates, and a fireplace that actually gets used. We added this space 'cause people kept asking for somewhere to hang out without the full dining commitment.
Open from 3 PM till late. The bartender, Sasha, makes a mean Old Fashioned with local maple syrup. It's become kind of a thing.
Menus change with the seasons - these are some of the dishes people keep coming back for.
BC scallops with cauliflower puree, crispy pancetta, and brown butter. Simple prep, perfect execution.
$38
Locally sourced elk with juniper demi-glace, roasted root vegetables. This one's Marcus's pride.
$52
Roasted butternut squash, sage, aged parmesan. Our vegetarian option that even meat-lovers order.
$32
Warm chocolate cake with salted caramel ice cream. Yeah, it's rich. Worth every calorie.
$16Our wine list is something we're genuinely proud of - over 300 labels with a heavy focus on BC and Pacific Northwest vineyards. Caroline, our sommelier, spent years building relationships with local winemakers.
She's not gonna push the most expensive bottle on you. Instead, she'll actually listen to what you're eating and what you like, then find something that makes sense. Novel concept, right?
120+ selections from Okanagan Valley
French, Italian, Spanish classics
House-infused spirits, local ingredients
Rotating taps from BC breweries
We've got a private dining room that seats up to 16 - perfect for celebrations, business dinners, or when you just want your own space. Custom menus, dedicated service, and yeah, the same stunning views.
The room's been hosting everything from anniversary dinners to corporate retreats. We can work with dietary restrictions, theme requests, whatever you need really.
Inquire About Private EventsDon't sleep on breakfast - it's not just hotel continental spread. We actually put effort into the morning menu.
6:30 AM - 11:00 AM
Fresh pastries from our kitchen, farm eggs cooked how you want them, local bacon and sausages. Coffee's from a roaster in Vancouver - strong enough to wake you up properly.
Saturday & Sunday, 9:00 AM - 2:00 PM
Extended menu with things like smoked salmon bennies, brioche french toast, and a breakfast poutine that's become weirdly popular.
Look, we get it - everyone's got their thing. Gluten-free, vegan, allergies, religious restrictions... just let us know when you book.
Marcus actually enjoys the challenge of working within dietary requirements. He's got separate prep areas to avoid cross-contamination, and the vegan dishes aren't just afterthoughts - they're legitimately good.
Full menu available, not just side dishes
Separate kitchen area to prevent cross-contact
Chef personally oversees special preparation
Monday - Friday: 6:30 AM - 11:00 AM
Continental and a la carte options
Saturday - Sunday: 9:00 AM - 2:00 PM
Reservations recommended
Daily: 5:30 PM - 10:00 PM
Last seating at 9:00 PM
Daily: 3:00 PM - 12:00 AM
Walk-ins welcome, no reservations needed
Monday - Friday: 4:00 PM - 6:00 PM
Select cocktails and appetizers
Friday - Saturday: 8:00 PM - 11:00 PM
Local musicians, no cover charge
Reservations are strongly recommended for dinner, especially on weekends and holidays.
Make a Reservation Call: (604) 555-0127