The Heritage Table
Where mountain roots meet culinary artistry
Where mountain roots meet culinary artistry
Look, we're not gonna throw around words like "elevated" or "curated" here. What we do is pretty straightforward - we work with farmers and foragers from around BC who actually know their stuff, and we turn that into meals worth remembering.
Our head chef, Marcus, spent fifteen years bouncing between Vancouver kitchens before landing here in 2019. He'll tell you himself - he got tired of the pretense. Now he's cooking what makes sense: alpine ingredients, traditional techniques that've been around forever, and yeah, a few modern tricks when they actually improve things.
The dining room itself? It's the original ballroom from 1927. We kept the timber beams, restored the stone fireplace, and added floor-to-ceiling windows that look out over the valley. It's the kind of space that doesn't need much dressing up.
Menu changes with the seasons - this is what we're working with lately
Caught from the Fraser, house-cured for three days. Comes with pickled shallots and rye crisps that we bake every morning.
Whatever the foragers bring us that week - usually chanterelles or pine mushrooms. Caramelized onions, thyme from our garden, flaky pastry.
Alberta bison, sliced thin. Arugula, aged parmesan, juniper berry oil. Simple and clean.
Can't mess with the basics. Our starter's been going since we opened. Butter from a dairy just outside Pemberton.
BC coast black cod. Miso glaze, seasonal vegetables, crispy skin that'll make you reconsider everything. Marcus won't shut up about this one.
Seven-hour braise. Falls apart if you look at it wrong. Comes with root vegetables and a red wine reduction that's been in our repertoire since day one.
Local game, depends on the season. Usually served medium-rare with huckleberry sauce and whatever's good from the farmers market.
House-made, obviously. Brown butter sage sauce, pine nuts, parm. Our vegetarian option that even meat-eaters keep ordering.
Saturday and Sunday mornings we switch gears - buttermilk pancakes with maple syrup from down the road, eggs benedict that's actually done right, and a breakfast poutine that sounds wrong but trust us. Also, bottomless mimosas if that's your thing.
Reservations recommended - locals pack this place on Sundays
Head Chef
Started washing dishes in Montreal at sixteen. Worked his way through Vancouver's restaurant scene - some fancy spots, some dives. Moved to Whistler after deciding he'd rather cook with ingredients that actually taste like something. Obsessed with fermentation and refuses to use white tablecloths.
15 years experience
Pastry Chef
Trained in Paris but got homesick for BC. Makes desserts that somehow feel comforting and sophisticated at the same time. Her chocolate torte's been on the menu since 2020 and people lose it when we try to rotate it out. Also grows her own rhubarb for spring desserts.
12 years experience
Sommelier
Used to work at a stuffy wine bar in Toronto where everything was "notes of" this and "hints of" that. Now he just helps people find wines they'll actually enjoy. Big on Okanagan producers and natural wines. Will talk your ear off about biodynamic farming if you let him.
WSET Level 3 Certified
Restaurant Manager
Basically runs the front of house like she was born to do it. Remembers everyone's names, dietary restrictions, and that time your kid spilled juice everywhere. Been in hospitality for twenty years and somehow hasn't become jaded. Makes sure everything flows smoothly so you don't have to think about it.
20 years in hospitality
We've got about 200 bottles down in the cellar - mostly BC stuff because why wouldn't we? Okanagan's producing some seriously good wine these days.
James does wine pairing dinners once a month - usually Thursday nights. Four courses, four wines, lots of stories about the winemakers. They sell out quick.
Local rye whiskey, demerara, spruce tip bitters, smoked cedar
Marcus's idea - tastes like the forest in the best way possible
Gin, elderflower, fresh lemon, wild berry shrub
Changes with whatever berries are around - right now it's huckleberry
Vodka, house-made ginger beer, lime, rosemary
Can't go wrong with the classics. This one's got a kick.
Mezcal, maple syrup, lemon, egg white, angostura
Our bartender Maya's creation - won a competition with this last year
We take reservations up to two months out. Walk-ins welcome if we've got space, but weekends fill up fast.
Just give us 24 hours notice if plans change. Life happens, we get it.
Parties of 8 or more? Call us directly so we can set you up properly.
Got a smaller room for private events. Seats up to 16. Ask Rachel about it.
Whether it's about menu items, allergies, wine pairings, or booking that private room - Rachel and the team are here to help. Don't be shy.