The Dining Experience
Where Pacific flavors meet culinary artistry
Where Pacific flavors meet culinary artistry
Look, we get it - hotel dining can be hit or miss. But here's the thing: our restaurant's become a destination on its own. You'll find locals booking tables even when they're not staying with us, which tells you something.
We've built our menu around what the Pacific gives us - fresh catch from the morning boats, seasonal vegetables from Fraser Valley farms, and yeah, we're a bit obsessed with sourcing everything locally when we can. Chef Marcus has this way of taking familiar West Coast ingredients and doing something unexpected with them.
The space itself? Picture floor-to-ceiling windows overlooking the harbor, warm lighting that actually makes everyone look good (we tested this), and an atmosphere that works whether you're closing a business deal or celebrating an anniversary. Dress code's smart casual - no need to overthink it.
We're pretty lucky to have this crew. They've worked in some seriously impressive kitchens before landing here, and they bring that experience to every service.
Marcus spent eight years in Tokyo learning kaiseki before moving back to Vancouver. He's got this philosophy about letting ingredients speak for themselves - less manipulation, more respect for what's already there. His sablefish dish has become legendary around here, and he refuses to take it off the menu because regulars would probably riot.
Isabella trained in Lyon but she's not doing traditional French pastries here. She's obsessed with incorporating BC berries, honey from local hives, and indigenous ingredients into her desserts. Her cedar-infused chocolate tart sounds weird on paper but trust us - it works. She's also responsible for our breakfast pastries, which is why you'll see a line at the bakery counter most mornings.
David's the guy who'll talk you out of ordering the most expensive bottle if it won't work with your food. He's built a wine list that focuses heavily on BC and Pacific Northwest vineyards - stuff you won't find everywhere else. Come chat with him about natural wines if you've got time, but fair warning, he gets really into it.
Amara's Marcus's right hand and she runs the kitchen when he's not around. She came up through some tough kitchens in Montreal and brings this precision to everything. She's also spearheading our plant-forward menu development - the vegetarian tasting menu is entirely her creation and honestly rivals the regular one.
The menu changes with the seasons 'cause we're working with what's fresh. Here's a taste of what's been on rotation recently - your actual experience might vary depending on when you visit.
This is the one everyone talks about. Miso-glazed sablefish with seasonal vegetables, dashi reduction, and crispy shallots. Marcus sources the fish directly from a family operation in Tofino. It's buttery, it's umami-rich, and yeah, people order it every single night.
Paired beautifully with our Okanagan Chardonnay
Grass-fed striploin from a ranch we've worked with for years. Served with roasted marrow, caramelized root vegetables, and a red wine reduction that David specifically designed to pair with our BC Merlots. It's a hearty dish done elegantly - perfect for those cooler Vancouver evenings.
Can be prepared to your preference
Half-dozen fresh oysters from various BC locations, served with mignonette and horseradish. The selection literally depends on what came in that morning.
Amara's plant-forward menu is no afterthought. Five courses highlighting seasonal produce prepared with the same care as everything else. Vegans and vegetarians actually request tables here.
Changes weekly but might be something like squid ink tagliatelle with spot prawns and calabrian chili. The pasta's made fresh every day, which you can actually taste.
Isabella's signature dessert. Dark chocolate infused with cedar, served with huckleberry compote and vanilla cream. Sounds adventurous, tastes incredible. Trust the process.
We spent a lot of time getting the dining room right. The architecture's contemporary but warm - lots of natural wood, stone accents, and those harbor views we mentioned. Lighting changes throughout the evening to match the mood.
There's the main dining room if you want the full experience, a chef's table for up to six people (you'll be right in the action), and a private dining room that seats twenty for special occasions or business dinners.
Acoustics are designed so you can actually have a conversation without shouting. Seems basic but you'd be surprised how many places get this wrong.
Tuesday - Saturday
5:30 PM - 10:00 PM
Last seating at 9:00 PM
Saturday & Sunday
9:00 AM - 2:00 PM
Walk-ins welcome
Available any day
Contact for details
Customized menus available
Once a month David hosts these intimate wine dinners - five courses paired with wines you probably haven't tried. They sell out quick, so get on the mailing list.
Marcus occasionally does hands-on cooking workshops in our demo kitchen. Learn to break down a fish, make proper pasta, or master sauces. Check our events calendar.
Not everything travels well, but we've got a condensed menu for takeout. Order ahead and pick up from our side entrance - perfect if you're staying with us and want to dine in your suite.
Got allergies or specific dietary needs? Just let us know when you book. The team's used to working around restrictions and they do it without making you feel like a hassle.
Call us at (604) 555-0192 or book through our concierge
Guests get priority reservations and a complimentary welcome drink. Plus, you don't have to worry about driving home after that second bottle of wine.