The Harvest Room
Where BC's finest ingredients tell their story
Our Executive Chef Sarah Morrison spent 15 years working her way through Michelin kitchens in Europe, but she'll tell you the best stuff comes from right here - Fraser Valley farms, Vancouver Island seafood, Okanagan orchards.
The menu changes every few weeks because that's just how it works when you're cooking with what's actually in season. Spring means spot prawns and fiddleheads. Summer's all about those Okanagan stone fruits. Fall brings wild mushrooms that our foragers drop off twice a week. Winter? That's when the root vegetables and local game really shine.
We've got this thing going where if it's on your plate, we can probably tell you which farm it came from. Not trying to be fancy about it - just makes for better food when you know the people growing it.
Check out what's cookingThese dishes are making regular appearances this season
These beauties come from the east coast of Vancouver Island, and honestly, they're sweet enough that we don't mess with them too much. Seared hard, paired with cauliflower puree, hazelnuts from the Fraser Valley, and a brown butter that'll make you rethink everything.
$42
Wild game from BC's interior - lean, rich, nothing like beef. We serve it medium-rare with roasted root vegetables, juniper jus, and these wild mushrooms that our guy Tom finds somewhere he won't tell us about. It's the kind of dish that reminds you why people moved here in the first place.
$58
Yeah, we know everyone does salmon - but not like this. Slow-roasted until it's almost creamy, sitting on forbidden black rice with pickled ginger, snap peas, and a miso butter that our sous chef Julia won't stop talking about. It's comfort food that happens to look really good on Instagram.
$46
Look, we get it - beet salad sounds boring. But these aren't grocery store beets. Three different varieties from a farm in Delta, roasted until they're basically candy, with goat cheese from Saltspring Island, candied walnuts, and arugula that's got some actual pepper to it. Vegetarians keep ordering seconds.
$18
Our sommelier Marcus has been collecting BC wines for 20 years, and the list shows it. Over 300 bottles, with a serious focus on Okanagan Valley producers you've probably never heard of.
Sure, we've got the big names - Burrowing Owl, Mission Hill, all that. But Marcus gets really excited about the small family operations making 500 cases a year. He'll talk your ear off about soil composition if you let him.
Not into wine? The cocktail program's pretty solid too. Our bar manager Kate does this thing with BC spirits and seasonal ingredients that's worth checking out. The gin list alone has 40 options, mostly from small distilleries around the province.
Tuesday - Saturday: 5:30 PM - 10:00 PM
Sunday - Monday: Closed
(Kitchen closes at 9:30 PM)
Saturday - Sunday: 10:00 AM - 2:30 PM
(Trust us, the brunch is worth getting up for)
Reservations are strongly recommended, especially on weekends
Call us at (604) 555-0147 to book
Floor-to-ceiling windows, 60 seats, and a vibe that works for both business dinners and anniversaries
Where most of the action happens
Seats 12 for special occasions
Front-row seats to the kitchen
Call us directly or swing by the front desk if you're already staying with us. We'll make it work.
Groups of 6 or more? Give us a heads up - we'll make sure you're taken care of
