Chef's Table
Once a month, we invite you to an intimate and immersive dining experience: the Chef’s Table. This is more than dinner—it’s a shared journey of flavour, spontaneity, and conversation. The evening is built on connection—between guests, with the chef, and through the food itself.
*Note: The listed price is the complete price with the applicable taxes and gratuity included. Menu subject to change without notice
✷ Menu for June 26 ✷
One Seating | 6pm | Limited to 10 spots
West Coast Shellfish & Ocean Trio
Freshly shucked Chef Creek oysters accompanied by candied wild salmon and Pacific tuna ceviche with citrus, cucumber, avocado & micro herbs.
Wine Pairing: Sparkling Wine
BC Spot Prawns
Butter-poached BC spot prawns finished with roasted garlic beurre blanc, grilled sourdough & fresh chives.
Wine Pairing: Pinot Gris
Yarrow Meadow Duck
Pan-seared Yarrow duck breast served with cherry pinot noir reduction, parsnip purée & crispy shallots.
Wine Pairing: Pinot Noir
Fresh Haida Gwaii Halibut
Pan-roasted Haida Gwaii halibut finished with brown butter and lemon, accompanied by sautéed fiddleheads & spring herbs.
Wine Pairing: Sauvignon Blanc
Williams Lake Venison Loin
Juniper-seared venison loin served with roasted spring carrots, pomme purée & blackberry-red wine jus.
Wine Pairing: Cabernet Sauvignon
Penticton Pear
Vanilla-poached Penticton pear served with warm Chilliwack rhubarb compote, oat crumble & lightly whipped mascarpone.