The Wyrmspire Table
Honest mountain cuisine that'll warm you right up after a day on the slopes
Honest mountain cuisine that'll warm you right up after a day on the slopes
Look, we're not gonna throw fancy French terms at you or pretend we've reinvented the wheel. What we do here is take incredible ingredients from BC farms and fisheries, treat 'em with respect, and serve 'em up in ways that make sense for where we are.
Our head chef, Marcus Chen, spent fifteen years in Vancouver's top kitchens before trading city lights for mountain air. He'll tell you himself - the best dishes come from listening to the seasons and not overthinking things. Wild salmon in summer, braised short ribs when the snow falls, foraged mushrooms whenever the forest decides to share.
The dining room's got floor-to-ceiling windows facing the peaks, because honestly, that view does half our work for us. Come hungry, leave happy.
Menu changes with what's fresh - here's what we're loving right now
Mignonette, horseradish, lemon - that's it, that's all you need
Market Price
Roasted beets from down the valley, local chevre, candied walnuts, arugula
$18
Whatever Marcus found in the woods this week, truffle oil, sourdough croutons
$16
House-smoked sockeye, pickled onions, capers, cream cheese, rye crisps
$24
8oz, roasted garlic mash, seasonal veg, red wine reduction that'll knock your socks off
$52
Pacific halibut, lemon butter, roasted fingerlings, grilled asparagus
$46
Falls right off the bone, creamy polenta, root vegetables, natural jus
$44
For our veggie friends - arborio rice, parmesan, truffle oil, crispy sage
$32
Okanagan apples, vanilla ice cream, caramel drizzle
$14
Gooey center, berry compote, whipped cream
$15
Because we're in Canada and it just makes sense
$13
Curated selection from Okanagan Valley - our sommelier knows her stuff
Ask for the list
Seasonal mixes with local spirits and fresh ingredients
$16-$19
Rotating selection from Whistler breweries
$9-$12
Head Chef
Fifteen years in Vancouver's restaurant scene taught me a lot about complicated cooking. Moving up here taught me even more about simple cooking done right.
I grew up in Richmond, worked my way through every station you can think of, did the whole fine dining thing at some places you'd recognize. But there's something about being surrounded by mountains that changes your perspective, y'know?
These days I spend mornings foraging trails when I can, afternoons prepping with my team, and evenings making sure every plate that leaves our kitchen is something I'd wanna eat myself. We work with farmers who text me when stuff's ready to pick. That's the kind of relationship that makes this job fun.
The menu changes because I get bored easily and because ingredients tell you what they wanna be. Come say hi if you see me in the dining room - I like hearing what people think.
Breakfast: 7:00 AM - 11:00 AM
Lunch: 12:00 PM - 3:00 PM
Dinner: 5:30 PM - 10:00 PM
(Last seating 9:30 PM)
We recommend booking ahead, especially on weekends and holidays. Walk-ins welcome if we've got space!
Book a TableGot a special occasion? We can set up a private space for groups of 8-20. Chef's tasting menu available with advance notice.
Every Sunday from 10 AM to 2 PM, we do this brunch thing that's become pretty popular. Eggs benny with wild salmon, buttermilk pancakes, breakfast poutine (trust me on this), bottomless mimosas... it's worth sleeping in for.