The Summit Table
Where mountain views meet culinary artistry
Where mountain views meet culinary artistry
Look, we could tell you about our "farm-to-table philosophy" but that sounds kinda stuffy, doesn't it? Here's the real deal - our chef, Marcus, spends half his time hiking these mountains and the other half figuring out how to turn what grows here into something unforgettable.
Every morning starts with checking what's fresh from our partner farms down the valley. Sometimes that means the menu changes on a whim because Marcus found wild mushrooms that were too good to pass up. That's just how we roll.
And yeah, the view's not bad either. Floor-to-ceiling windows face the peaks, so you're basically dining in the clouds. Reservation times around sunset? Those go fast for a reason.
Marcus didn't exactly take the traditional route. After training in Lyon, he ditched city life to cook in the mountains - first in the Swiss Alps, then Banff, now here with us. His thing? Making French technique work with whatever the BC wilderness throws at him.
"I got tired of flying in ingredients from halfway across the world," he told me over coffee last month. "Everything we need is right here - you just gotta know where to look."
He's built relationships with about a dozen local suppliers - the guy who forages wild herbs, the woman who raises heritage pork in Pemberton, the fisherman who texts him when the catch is exceptional. It's basically a network of food nerds, and Marcus is the ringleader.
"Cooking at altitude changes everything. Water boils differently, flavors hit different in thin air. Took me two years to adjust my sauces properly."
- Chef MarcusChanges seasonally (sometimes weekly if we're being honest)
Cauliflower puree, crispy pancetta, micro herbs. These scallops come from Qualicum Bay - caught yesterday morning, on your plate tonight.
$42
Wine Pairing: Tantalus RieslingThe riesling's acidity cuts through the richness perfectly. Trust us on this one.
5-course journey through the seasons. Let Marcus surprise you - he's pretty good at it. $135 per person (wine pairing +$75)
Huckleberry reduction, roasted root vegetables, juniper jus. Ethically sourced from the Cariboo region. Cooked medium-rare unless you tell us otherwise.
$58
Wine Pairing: Okanagan SyrahBold enough to stand up to game meat, with peppery notes that complement the juniper.
Herb crust, rosemary fingerling potatoes, seasonal greens. This lamb's so tender you barely need a knife. We get it from a small farm that only raises about 50 lambs a year.
$54
Wine Pairing: Mission Hill MerlotSoft tannins, cherry notes - doesn't overpower the delicate lamb flavor.
Okay, this dessert has a bit of a cult following. We use honey from hives literally up the mountain from us, paired with 70% Ecuadorian chocolate. There's a honey tuile on top that shatters when you tap it with your spoon - super satisfying.
$16
Wine Pairing: Inniskillin Ice Wine"People have been known to order this first and then work backwards through the menu. We don't judge."
We've got over 300 labels, and yeah, that might seem excessive but our sommelier Sarah takes this stuff seriously. She's constantly road-tripping through the Okanagan Valley, tasting at tiny vineyards most people have never heard of.
About 60% of our collection is BC wines because honestly? The wine scene here is incredible and criminally underrated. The rest is carefully chosen French, Italian, and New World selections that pair well with our menu style.
Former Toronto wine bar owner who moved west and never looked back. She's got her Advanced Sommelier certification but doesn't make you feel dumb if you just want "something red and not too dry."
Her current obsession: Natural wines from the Similkameen Valley. "They're funky in the best way possible," she says.
The full experience - those mountain views, white tablecloths, the whole nine yards. Reservations recommended, especially weekends.
More relaxed, leather chairs by the fireplace, smaller plates perfect for sharing. Great spot if you just finished hiking and want something good without the formality.
Open summer months only. Outdoor seating with heaters and blankets when it gets chilly. Sunset here hits different - you'll see what we mean.
We do both buffet and a la carte from 6:30 to 11:00 AM. The buffet's got all the classics done right - fluffy scrambled eggs, thick-cut bacon, fresh pastries from our kitchen, seasonal fruit, the works.
But if you're feeling fancy, order off the menu. Marcus's team makes this wild mushroom omelet with cheese from a creamery down in Squamish that'll ruin regular omelets for you forever. Fair warning.
We've got a private dining room that seats up to 16 people. It's tucked away with its own fireplace and mountain views. Perfect for celebrations, business dinners, or when your family reunion needs some privacy.
Marcus can customize the menu for dietary restrictions, preferences, or if you just really want that venison dish that's not currently on the menu. He's pretty flexible about these things.
We recommend booking ahead, especially for dinner. Weekends and sunset times fill up quick - like, really quick during ski season.
Hotel guests can also book through concierge services