Four Seasons Resort and Residences Whistler has introduced an eight‑course Chef’s Tasting Menu at its flagship restaurant, SIDECUT Steakhouse. The menu is the creation of Executive Chef Shiv Kappal, who blends the distinctive flavours of British Columbia with techniques he has refined during his international career.
Chef Kappal explains that the menu is a culinary tribute to his experiences across the province – from salmon runs on the Fraser River to foraging in the Okanagan – and is designed to offer guests a journey that feels both welcoming and unmistakably BC.
Menu highlights include:
- Hand‑cut Bison Tartare with Northern Divine Caviar, served on a sculpted ice presentation.
- Red Carabinero Prawn paired with BC lavender butter, wild blueberry gel, and maple‑brown morels.
- Nova Scotia Lobster and Dungeness Crab Tagliolini, showcasing Chef Kappal’s Italian background.
- King River Wagyu MB9+ accompanied by a Pemberton potato truffle pavé, linking premium Australian beef with a celebrated BC agricultural region.
The tasting experience is complemented by a curated British Columbia wine pairing, featuring selections from the Okanagan Valley and emerging coastal wineries.
“SIDECUT has become one of Whistler’s premier dining destinations, and this new tasting menu reflects our commitment to craftsmanship, creativity, and guest‑centred hospitality,” says Kenneth Nicholas, Director of Food & Beverage at Four Seasons Resort Whistler.
SIDECUT Steakhouse offers modern alpine dining with locally sourced ingredients and Canadian prime cuts. The restaurant is open nightly from 5:30 pm to 9:00 pm, with two seatings at 5:30 pm and 8:00 pm. Guests enjoy complimentary valet parking with their reservation.
Source: press.fourseasons.com
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