Ember & Oak
Our Fine Dining Experience
Our Fine Dining Experience
Look, we're not gonna throw fancy words at you about 'culinary journeys' or whatever. What we've got here is Chef Marcus and his team making food that'll honestly blow your mind, using what's around us - the farms, the waters, the seasons.
He's been cooking up here for twelve years now, and yeah, he's picked up a Michelin nod along the way. But what really gets him going? Walking into the kitchen with fresh chanterelles someone found that morning, or wild salmon that was swimming yesterday. That's the good stuff.
The dining room's got these floor-to-ceiling windows facing the peaks, and honestly, the view competes with what's on your plate. Almost.
These are the dishes people keep coming back for
Cedar-planked with local herbs, because that's how it should be done
Fire-roasted and paired with mushrooms we forage ourselves
Marcus won't tell us all the secrets, but there's whisky involved
So we've got about 3,000 bottles down there. Yeah, it's a lot.
Our sommelier, Christine, she's kinda obsessed with BC and Pacific Northwest wines - turns out we're making some world-class stuff right in our backyard. But she's also scored some pretty incredible bottles from Burgundy and Tuscany over the years. There's a 1982 Bordeaux down there that makes her eyes light up.
Best part? She actually talks like a normal person when she's recommending something. No pretentious stuff, just 'this is gonna taste amazing with that salmon you ordered.' And she's always right.
Three years running, which Christine won't stop mentioning
From hidden gems to the heavy hitters
When the weather cooperates - and up here, that's more often than you'd think - we open up the terrace.
Picture this: you're working through that Wagyu, glass of Pinot in hand, and those peaks are just sitting there all dramatic in the evening light. Some guests don't even finish their meals because they're too busy taking photos. Can't blame them.
We've got heaters and blankets for when it gets crisp, which honestly makes it even better. There's something about mountain air and good food that just works.
Summer Hours: 5:30 PM - 10:00 PM
Pro tip: Book sunset seating - trust us on this one
Got something special planned? Anniversary, business dinner, or just wanna impress your in-laws?
Our private room seats up to 14, and Marcus will actually work with you on a custom menu. Yeah, the actual chef. He's into that stuff. We've had everything from marriage proposals to board meetings in there, and the stone fireplace sets the mood perfectly.
Ask About Private EventsWe're serious about dinner, but breakfast isn't too shabby either
Daily: 7:00 AM - 11:00 AM
Continental buffet plus made-to-order stations. The smoked salmon Benedict is legendary, and our pastry chef does things with croissants that should probably be illegal.
Daily: 5:30 PM - 10:00 PM
Full fine dining service. Reservations are seriously recommended, especially on weekends and holidays. We book up fast, and we'd hate for you to miss out.
Ready to book your table?
Give us a ring or shoot an email - we'll get you sorted
Vegetarian, vegan, gluten-free, allergies - whatever you need, just tell us when you book.
Marcus actually gets excited about dietary challenges. He's weird like that. Last week someone needed a seven-course vegan tasting menu, and he was grinning in the kitchen all night. Point is, we'll take care of you.