A Taste of the Mountains
Where every plate tells a story
Look, we're not gonna hit you with fancy culinary jargon here. Our chef, Marcus, spent fifteen years in kitchens across Vancouver and the Okanagan before settling here in Whistler. He'll tell you straight up - the secret isn't some complicated technique.
It's about getting up at 5am to meet the farmers from Pemberton Valley. It's knowing which fisherman just brought in the freshest catch from the coast. Some days Marcus literally changes the menu based on what walked through the back door that morning.
We've got relationships with growers you won't find on any tourist map. Small-batch cheese from a family operation up the valley. Wild mushrooms foraged by folks who've been doing this for generations. Yeah, it sounds romantic, but mainly it just tastes incredible.
Featured in BC Food & Wine Magazine
Best Mountain Dining Experience 2023
What we're serving these days (menu changes with the seasons, naturally)
Caught yesterday off Tofino - we're talking same-day delivery. Comes with roasted root vegetables from the farm down the road and this wild nettle puree that honestly surprised us too.
Gluten-free available
This isn't your typical steak. Bison's leaner but way more flavourful. We age it for 21 days and serve it with fingerling potatoes that've been roasted in duck fat. Yeah, it's as good as it sounds.
Guest favourite
Made with chanterelles and pine mushrooms our forager brought in this week. The parmesan's from a tiny producer in the Fraser Valley. It's vegetarian but nobody's complaining about missing the meat.
Vegetarian, can be made vegan
From a ranch in the Interior that raises maybe 200 sheep a year. We braise it for hours until it falls off the bone. Served over creamy polenta with a red wine reduction that's been simmering all day.
Please allow 25 minutes
The folks you'll probably see yelling things in French behind the pass
Executive Chef
Trained in Montreal, perfected his craft in Vancouver, now he's here making sure everything that leaves the kitchen is exactly right. Bit of a perfectionist, but that's why people drive up from Vancouver just for dinner.
Pastry Chef
Her desserts are honestly unfair. She spent five years in Paris learning the old-school techniques, then came back and started incorporating BC berries and honey. The chocolate hazelnut torte? Don't skip it.
Head Sommelier
He knows more about Okanagan wines than anyone I've met. Super chill about pairing suggestions - won't judge if you order red with fish. Just wants you to drink what you'll actually enjoy.
We've got around 300 bottles in the cellar, but don't let that intimidate you. Thomas organized it so you can find something great whether you're spending $60 or $600.
Heavy focus on BC wines because, honestly, why wouldn't we? The Okanagan's producing world-class stuff these days. We've also got some incredible bottles from smaller vineyards that you won't find at the liquor store.
150+ BC Selections
From Osoyoos to the Similkameen
Natural & Biodynamic
For the adventurous palate
Rare Vintages
Special occasion worthy
By the Glass Options
20+ selections daily
"Don't stress about pronouncing Gewurztraminer correctly - we've all been there. Just point and we'll hook you up." - Thomas
For when you just want a drink and maybe some snacks
Our bartender Jenny's been mixing drinks for 12 years and she's got some serious creativity. The "Whistler Old Fashioned" uses maple syrup from a sugar shack in Quebec and it's dangerous how easy it goes down.
Sometimes you don't want a full meal. We get it. The bar menu's got smaller plates that honestly punch above their weight. That truffle mac & cheese is a personal weakness.
Lounge Hours: 3:00 PM - 1:00 AM Daily
Fill this out and we'll confirm within a few hours. Peak times book up fast, especially weekends.
Seriously, just give us a call. It's way easier than going back and forth over email.
reservations@quinthalorvexis.info
Our reservation team's available 8:00 AM - 10:00 PM daily