Culinary Excellence
Where every dish tells a story and every bite's a memory
Look, we get it. Hotel restaurants don't always have the best rep. But here's the thing - our chef Marco spent fifteen years in Michelin-starred kitchens across Europe before deciding Vancouver was home.
He's bringing that same passion and precision to our kitchen, minus the stuffiness. Yeah, we've got the white tablecloths and crystal, but you can also just swing by in your favorite jeans after exploring the city.
We source from local farms within 100 miles whenever possible, and our seafood? Fresh from the Pacific, often same-day catch. It's the kind of food that makes you slow down and actually taste what you're eating.
Executive Chef
Trained under some intense kitchens in Milan and Paris, but Marco's actually the most chill guy you'll meet. He gets genuinely excited talking about heirloom tomatoes and can explain the perfect sear without making you feel like you're back in school.
Signature dish: Wild Pacific Salmon with fermented black garlic
Pastry Chef
Amelie's desserts are basically edible art. She studied at Le Cordon Bleu but isn't precious about it - she'll happily chat about her latest experiments with BC honey and lavender while you're demolishing her chocolate creation.
Signature dish: Deconstructed maple tart with wild berry compote
Our menu shifts with the seasons, but here's what we're loving right now
With avocado mousse, crispy wontons, and sesame-ginger dressing. Super fresh, kinda addictive.
$24
Truffle oil, crispy sage, sourdough croutons. Honestly the most comforting thing ever on a rainy Vancouver day.
$18
Six fresh-shucked beauties with mignonette and cocktail sauce. Straight from the cold Pacific waters.
$22
With basil oil, aged balsamic, and sea salt. Simple, perfect, summer on a plate.
$21
Marco's signature - seared with fermented black garlic, roasted vegetables, and lemon butter. This is what everyone's Instagram stories are about.
$42
14oz of pure happiness with herb butter, truffle mashed potatoes, and grilled asparagus. Cooked exactly how you want it.
$58
Fresh pasta with chunks of Atlantic lobster, cherry tomatoes, and white wine sauce. Rich but somehow still light enough you'll finish every bite.
$46
With cherry reduction, roasted fingerlings, and seasonal greens. The crispy skin alone is worth it.
$44
Creamy arborio with mixed mushrooms, parmesan, and truffle oil. Our vegetarian option that meat-eaters keep ordering anyway.
$34
New Zealand lamb with rosemary, roasted root vegetables, and mint chimichurri. Fancy but not fussy.
$52
Warm, gooey center with vanilla ice cream. Total showstopper.
$16
BC maple with citrus - sweet, tart, and super refreshing.
$14
Classic with a twist. That satisfying crack when you hit the caramelized top.
$13
Marco's nonna's recipe. Enough said.
$15
We've got about 200 bottles in our cellar - mostly BC and California wines 'cause they pair perfectly with what we're cooking. Our sommelier David's always around if you want recommendations, but there's no pressure or wine-snob attitude here.
Glasses from $14 | Bottles from $48
Our bar manager Sarah creates seasonal cocktails that actually taste good, not just look pretty for photos (though they do that too). We also stock a solid selection of BC craft beers and premium spirits.
Cocktails from $16 | Craft Beer from $9
We're open Tuesday through Sunday, dinner from 5pm. Closed Mondays 'cause everyone needs a break.
Got a special occasion? Birthday, anniversary, business dinner? Our private dining room seats up to 16 people and comes with its own vibe - still