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. Wine Pairing: Ice Wine
