Mountain Table
Honest cooking that celebrates what grows around us, paired with views that'll make you forget to check your phone
Honest cooking that celebrates what grows around us, paired with views that'll make you forget to check your phone
Look, we're not gonna pretend we invented farm-to-table. But we do take it seriously. Our kitchen team actually knows the folks growing our vegetables – first-name basis, swap recipes kind of thing.
The menu shifts with what's available because that's just how good cooking works. Spring means wild salmon and fiddleheads. Summer brings heirloom tomatoes that actually taste like something. Fall? That's when the mushroom foragers start showing up at our back door with treasures.
We've built relationships with farmers, fishers, and producers throughout BC who share our obsession with quality. It makes our job easier, honestly – when ingredients are this good, you don't need to do much to 'em.
Sourced Within 150km
Menu Updates
Local Partners
Executive Chef
Spent years in Montreal kitchens before trading city life for mountain air. Marina's got this thing about respecting ingredients – she'll tell you that a perfect carrot needs less fuss than you think. Trained classically but cooks intuitively, which is probably why the menu never feels stuffy. When she's not in the kitchen, you'll find her foraging or chatting up farmers at the market.
Pastry Chef
Thomas grew up in his grandmother's patisserie in Lyon, so yeah, he knows his way around dough. But don't expect fussy French towers on every plate. He's more into rustic tarts, seasonal fruit done right, and desserts that make you want seconds. His honey lavender ice cream using local honey? People literally plan trips around it. Also makes the best staff meal croissants, which keeps everyone happy.
Here's a taste of what's been making it onto plates lately. Keep in mind, this changes based on what looks good at the market and what our suppliers bring us.
Reserve Your TableSlow-roasted with coastal herbs, served over spring pea puree with charred baby leeks. The salmon speaks for itself – we just don't mess it up.
Whatever mushrooms we get that day (could be chanterelles, could be morels), roasted with farro, aged cheddar, and a soft egg. Vegetarian but nobody misses the meat.
Crispy confit leg and perfectly pink breast, cherry gastrique, roasted root vegetables. It's as fancy as we get, and worth every minute of prep.
Thomas's specialty using honey from hives just down the road. Light, silky, and the lavender's subtle enough that it won't taste like soap (promise).
Our sommelier, Claire, has put together a wine list that won't intimidate you but'll definitely impress. Heavy on BC and Pacific Northwest bottles because that's what pairs best with what we're cooking.
Not into wine? No worries. We've got local craft beers, a cocktail menu that changes with the seasons, and a zero-proof section that's actually creative (not just juice with fancy ice).
Claire's usually around during dinner service and loves talking about pairings. Just flag her down – she's the one who gets genuinely excited about Okanagan Rieslings.
Whether you're celebrating something special or just hungry after a day on the slopes
7:00 AM - 11:00 AM daily. Hot buffet plus a la carte options. Real maple syrup, obviously. The pancakes are dangerous.
Included for resort guests
5:30 PM - 10:00 PM. This is when the kitchen really shows off. Three courses or just appetizers and wine – your call.
Reservations recommended
Chef's table seats 8, private room handles 24. Custom menus available. Marina'll even come say hi if you want.
Book at least 2 weeks ahead
Vegetarian, vegan, gluten-free, allergies – whatever you need, just give us a heads up. Marina's team's good at adapting dishes without making you feel like you're eating different food than everyone else.
Seriously though, let us know when you book. It's way easier to prep ahead than scramble during service.
Vegetarian Options
Vegan Friendly
Gluten-Free Meals
Allergy Accommodations
Tables book up quick, especially on weekends. Get in touch and we'll save you a spot.