The Mountain Table
Where local flavors meet culinary artistry
Look, we're not gonna throw around words like "elevated" or "curated" here. What we do is simple - we cook what's around us, and we cook it really, really well.
Our kitchen works with farmers and foragers from all over BC. That wild mushroom risotto? Those chanterelles were picked yesterday morning. The trout? Caught fresh from local streams. We're talking ingredients that haven't spent three days in a truck.
Chef Morgan's been cooking in these mountains for fifteen years, and she knows every supplier by name. That's the kind of connection that shows up on your plate.
Dinner
5:30 PM - 10 PM
Breakfast
7 AM - 11 AM
Lounge
11 AM - Midnight
Our menu changes with what nature gives us, but here's what's making us excited right now
Wild mushrooms, aged gouda, herb oil - this one's been on the menu for three years because people keep asking for it
$18
Local steelhead that's smoked in-house, pickled onions, crispy capers, sourdough
$22
Yeah it's beets, but trust us. Goat cheese from the valley, candied walnuts, citrus vinaigrette
$16
Cooked in parchment with fennel, tomatoes, white wine - it's dramatic when it arrives at your table
$48
Falls off the bone. Red wine reduction, root vegetables, creamy polenta
$52
For our vegetarian friends - this isn't a consolation prize, it's one of our best dishes
$38
28-day aged Alberta beef, compound butter, your choice of sides
$64
Rich doesn't even begin to describe it. Raspberry coulis, vanilla cream
$14
Made with real BC maple syrup because we're in Canada and that's just what you do
$12
Changes with what's ripe. Right now it's huckleberries and they're perfect
$13
We've got over 300 bottles in our cellar, and yeah, we're kind of proud of that. BC wines get the spotlight because honestly, Okanagan Valley's been killing it lately.
Our sommelier, Jacques, has this thing about finding small producers. He'll talk your ear off about terroir if you let him, but he's also great at just finding you something you'll actually enjoy drinking.
Wine Spectator Award
300+ Selections
Painted Rock Merlot 2019
Pairs beautifully with the braised lamb - both have that earthy richness
Tantalus Riesling 2021
Crisp and clean with the halibut - it's like they were made for each other
Mission Hill Reserve Chardonnay
The mushroom risotto's best friend, no question
Cocktails & Craft Beer
Not a wine person? We've got you covered with local craft brews and a cocktail menu that changes weekly
No fancy culinary school bios here - just real people who love what they do
Executive Chef
Started washing dishes at 16, worked her way through every station you can think of. Spent five years in Vancouver's top kitchens before moving to Whistler because, in her words, "the mountains just make sense." She's got this thing about letting ingredients speak for themselves - no unnecessary fuss, just good technique and respect for what's on the cutting board.
Head Sommelier
Grew up in Quebec's wine country, moved west and never looked back. He's got the official certifications and all that, but what really matters is he can read a table. Knows when you want to learn about what you're drinking and when you just want a good glass of red. His personal mission? Getting people excited about Canadian wines.
Sous Chef
Morgan's right hand and the guy who keeps everything running when service gets crazy. He's got this zen calm in the kitchen that somehow keeps everyone else calm too. Used to compete in culinary competitions but says he'd rather just cook good food for actual people than judges with clipboards.
Pastry Chef
Trained in Paris, which sounds fancy until you meet her and realize she's just obsessed with making perfect desserts. That chocolate torte? She's been tweaking the recipe for two years. Believes every meal should end with something sweet, and honestly, she's got a point.
Got something special coming up? We've got a private dining room that seats 20, plus we can work with you on custom menus. Morgan loves doing tasting menus for groups - it's her excuse to get really creative.
Whether it's a birthday, anniversary, or you're trying to impress your in-laws, we'll make it happen. Just give us a heads up so we can do it right.
Let's Talk About Your EventVancouver Magazine 2023
Ocean Wise Partner
TripAdvisor Certificate 2023
Based on 400+ reviews
We're open seven nights a week, but it gets busy (especially on weekends). Call ahead and we'll make sure there's a table with your name on it.
Or email reservations@pyrethralquintho.info