A Culinary Journey
Where heritage flavors meet contemporary artistry
Look, we're not gonna bore you with fancy talk about "culinary experiences" and all that. What we've got here is seriously good food, served in a space that'll make you feel like you've stepped back into Vancouver's golden era - minus the uncomfortable chairs and outdated attitudes.
Our head chef, Marcus Chen, spent fifteen years working his way through kitchens from Tokyo to Paris before coming back home. He'll tell you himself - there's something about Pacific Northwest ingredients that just hits different. We're talking wild salmon that was swimming two days ago, mushrooms foraged from forests an hour away, and produce so fresh our farmers sometimes text us photos from their fields in the morning.
The dining room itself? It's housed in what used to be the hotel's original ballroom from 1912. Those aren't replicas on the walls - that's the actual crown molding, restored inch by painstaking inch. We kept the bones but updated everything else so you can enjoy your meal without squinting in candlelight or freezing because "that's how they did it back then."
Our menu changes with the seasons because that's just common sense really
Six fresh beauties from Fanny Bay, served with a mignonette that Marcus's grandmother would approve of. She was French-Canadian and very particular about these things.
Chanterelles, porcini, and whatever else looked good at the market. Truffle cream, aged gouda, on pastry that's frankly embarrassing how good it is.
We smoke it ourselves out back (don't worry, we've got permits). Comes with pickled vegetables and house-made crackers that guests keep trying to buy by the box.
Yeah, it's a beet salad. But trust us on this one - goat cheese, candied walnuts, and a vinaigrette that converts beet skeptics daily.
Line-caught sockeye, cedar-planked like the Coast Salish have been doing for centuries. Seasonal vegetables, dill butter that'll haunt your dreams.
BC beef that's been braising for hours until it's stupid tender. Root vegetables, bone marrow jus, and mashed potatoes that could make you weep.
Pan-seared breast with confit leg. Cherry gastrique, wild rice, and a presentation that's almost too pretty to eat. Almost.
Our vegetarian option that even the carnivores order. Sage brown butter, crispy kale, aged parmesan. Someone's stirring this for 25 minutes straight - show some respect.
Open from 4 PM till late, seven days a week. Come for a pre-dinner cocktail, stay because our bartender Jake makes a martini that'll ruin all other martinis for you. We've got local craft beers, a wine list that took way too long to curate, and cocktails that walk the line between classic and creative without getting weird about it.
Our mixologist doesn't do "molecular" anything, but he does make drinks that taste incredible and won't bankrupt you.
Over 200 bottles focusing on BC and Pacific Northwest vineyards. Yeah, we've got the fancy French stuff too, but local wine's come a long way.
After 10 PM, we serve a stripped-down menu of the good stuff. Sometimes the best meal is the one you didn't plan on.
No massive brigade here - just a tight crew who actually likes each other
Executive Chef
Grew up in Richmond, trained in Tokyo and Paris, came back home because he missed real dim sum and rain. Marcus doesn't do the celebrity chef thing - he's usually in the kitchen, probably arguing with his sous chef about the proper way to sear scallops. His cooking style? "Just make it taste good and stop overthinking it." Words to live by, honestly.
"If my grandmother wouldn't recognize it as food, I'm probably doing something wrong."
Pastry Chef
Sarah's from Montreal and yes, she's heard all your poutine jokes already. She trained under some seriously impressive pastry chefs in Europe before deciding Vancouver's the better place to live. Her desserts look like art but actually taste good - none of that "pretty but tastes like cardboard" nonsense. Her chocolate tart's converted more than one person who "doesn't really do desserts."
"Butter, sugar, and not taking yourself too seriously - that's the secret."
Head Sommelier
Elena won't make you feel dumb about wine - she's way more interested in finding something you'll actually enjoy than showing off her certifications. She's got this gift for remembering what you ordered six months ago and somehow finding something even better this time. Also runs monthly wine tastings that are more fun than educational, though you'll learn stuff anyway.
"Life's too short for wine snobbery. Drink what you like, just drink good versions of it."
Head Bartender
Jake's the guy who remembers your drink, your name, and usually asks about your dog. Been bartending in Vancouver for twenty years and has absolutely zero patience for nonsense but infinite patience for teaching people about good cocktails. Makes a mean Old Fashioned and an even meaner Negroni. Fair warning though - he will judge you if you ask for a Long Island Iced Tea.
"A good drink doesn't need a story, but I've got plenty if you're buying."
Got a special occasion or just want to impress some clients? Our private dining room seats up to sixteen people and comes with its own entrance so your party doesn't have to parade through the main restaurant.
We'll work with Marcus to create a custom menu, Elena will pair wines that make sense for your budget, and our events team handles everything else. It's like having your own restaurant for the night, minus the stress of actually running one.
The room itself was originally the hotel manager's office back in 1912 - we've kept the fireplace and the built-in bookshelves but added things like proper lighting and climate control.
Inquire About Private Dining
Every Sunday, 10 AM to 2 PM
Look, we know Sunday brunch has become this whole thing. But ours is actually worth leaving your house for. Marcus does his take on eggs Benedict that'll ruin the original for you, Sarah makes cinnamon rolls that people literally order ahead, and there's a Bloody Mary bar that Jake presides over like some kind of tomato juice wizard.
It's prix fixe at $48 per person, bottomless coffee included (because we're not monsters). Kids under twelve are $24, which gets them the same food minus the fancy garnishes they won't eat anyway.
Tables book up fast on weekends, so don't leave it till the last minute. We need at least 48 hours notice for the private dining room, and if you've got dietary restrictions or allergies, just tell us - Marcus can work around pretty much anything.
Walk-ins welcome at the bar, but dining room reservations are strongly recommended