Altitude Dining Room
Honestly, we're pretty proud of what Chef Marcus has been putting together here. Mountain-fresh ingredients meet thoughtful technique - nothing too fussy, just really good food that makes sense up here.
Honestly, we're pretty proud of what Chef Marcus has been putting together here. Mountain-fresh ingredients meet thoughtful technique - nothing too fussy, just really good food that makes sense up here.
After fifteen years bouncing between Vancouver kitchens and a couple stints in Montreal, Marcus came to Whistler looking for something different. Turns out, cooking at altitude changes everything - you've gotta respect the ingredients more, y'know?
He's obsessed with foraging (yeah, really), works closely with valley farms, and changes our menu pretty much whenever something better shows up at his door. His philosophy? "If it doesn't taste like where we are, why serve it?"
The guy's got a Michelin background but doesn't act like it - which is exactly why folks keep coming back.
Years Experience
Local Sourcing
Menu Updates
Changes with the seasons - here's what we're serving this week
Locally-smoked rainbow trout, crispy exterior, lemon aioli, microgreens from our greenhouse
Hand-cut sockeye, avocado mousse, pickled cucumber, sesame crackers, yuzu dressing
Wine Pairing:
2022 Okanagan Riesling, Township 7 - crisp acidity cuts through the richness, citrus notes play nicely with the yuzu. Trust me on this one.
Roasted squash from Pemberton Valley, brown butter, toasted hazelnuts, sage oil, sourdough crouton
Wine Pairing:
2021 Chardonnay, Burrowing Owl - lightly oaked, creamy texture mirrors the soup, hazelnut notes echo throughout.
Fraser Valley lamb, rosemary-thyme crust, roasted root vegetables, red wine reduction, garlic confit, mint gremolata
Wine Pairing:
2019 Merlot, Mission Hill Reserve - full-bodied with soft tannins, dark cherry and herbs complement the lamb perfectly. This is the pairing that makes people go quiet at the table.
70% Valrhona chocolate, salted caramel, vanilla bean ice cream, hazelnut praline, edible gold leaf
Wine Pairing:
2020 Cabernet Franc Icewine, Inniskillin - sweet but not cloying, red fruit balances the chocolate's intensity. Yeah, it's a splurge, but you're already here.
Vegetarian and dietary accommodations available - just give us a heads-up when you book
Not in the mood for the full experience? We get it. Our a la carte menu's got plenty of options - same quality, bit more flexible.
Available nightly from 5:30pm. Walk-ins welcome if we've got space, but reservations are smarter on weekends.
View Full Menu & Reserve
We're kinda serious about BC wines - over 200 bottles focusing on Okanagan Valley
We keep over 200 bottles at perfect conditions - our sommelier Sarah treats them like her kids.
Sarah's been pairing wines for 12 years - she knows what works and isn't shy about suggestions.
80% of our list is from British Columbia - we believe in showcasing what's literally in our backyard.
First Thursday of each month, Sarah hosts a tasting - $45 includes 5 wines and some snacks.
2018 - Bordeaux Blend, Okanagan Valley
Their flagship bottle - bold, complex, worth every penny if you're celebrating something special.
2019 - Red Blend, Okanagan
Consistently stellar. This one pairs beautifully with our lamb - Sarah's go-to recommendation.
2020 - Chardonnay, Okanagan
Elegant, restrained oak - honestly one of the best Chards coming out of BC right now.
2021 - Stewart Family Reserve
Lighter-bodied, perfect if you're having fish or want something that won't overpower the meal.
2020 - Dessert Wine, Okanagan
Classic Canadian dessert wine - pairs perfectly with our chocolate delice or just sip it slow.
Full wine list available at your table - over 200 bottles to choose from
Got a group? Our private room seats up to 16 and comes with its own view of the mountains. Perfect for birthdays, anniversaries, or when your family descends on Whistler.
Chef can customize a menu for your group - he actually enjoys the challenge. Give us at least a week's notice though.
Breakfast runs 7am-11am daily - buffet style with hot items made to order. Included for hotel guests, $28 if you're just visiting.
Weekend brunch (11am-2pm) is a local favorite - eggs benedict that people drive up from Vancouver for, plus bottomless mimosas if that's your thing.
Reservations recommended, especially on weekends and during ski season