The Table at Threalm
Where mountain ingredients tell their story
Where mountain ingredients tell their story
Look, we're not gonna pretend we're reinventing cuisine or anything. But what we do have is Chef Marcus, who grew up in Norway and spent the last decade falling in love with BC's ingredient scene. He knows the farmers by name, gets texts when the mushroom foragers find something special, and genuinely can't help himself from tasting everything twice.
The menu changes with what's actually available - not in that forced seasonal way, but like, if the heirloom tomatoes aren't good yet, we're not serving them. Makes planning kinda chaotic on our end, but you'll taste the difference.
We've got this open kitchen thing going on, so you can watch Marcus and the team work. Sometimes it gets loud back there (in a good way). The vibe's pretty relaxed - wear whatever makes you comfortable, though folks do tend to dress up a bit for dinner.
Menu dated November 2025 - changes weekly based on what we find
Foraged chanterelles, local goat cheese, pine nuts - Marcus went on the hunt himself last week
Nordic-style cure with dill, juniper, served with rye crisps we're kinda obsessed with making
Three varieties from the valley, whipped ricotta, candied walnuts - simple but it works
Whatever looked good at the market, honestly - today it's parsnip and celeriac with truffle oil
Baked fresh every morning, cultured butter with sea salt - people order seconds, just warning you
From the greenhouse down the road, light vinaigrette - perfect if you're getting something heavy
Caught off Vancouver Island, brown butter, seasonal veg - this one's been on the menu for three years because people lose it
8oz, red wine reduction, roasted garlic mash - cooked however you want it, we won't judge
Takes 25 minutes to make right, so order it first - worth the wait though, trust me
Norwegian-style with lingonberries, root vegetables - Marcus's grandmother's recipe, basically
BC raised, herb crust, mint chimichurri - only doing this while we've got the good stuff available
For our vegetarian friends - actually hearty enough that meat-eaters order it too
We ship the berries in from Scandinavia - can't find 'em here and they're too good not to share
Rich, dense, with Okanagan ice wine reduction - pair it with dessert wine and call it a night
Right now it's apple and pear, served warm with vanilla bean ice cream - comfort food territory
Three local varieties, honeycomb, preserves, crackers - our sommelier'll pair it if you ask nice
Little bites of whatever the pastry team's playing with - changes daily, always good
Ask what we've got - the collection's gotten kinda out of hand honestly
Okay so our sommelier Sarah might be slightly obsessed with BC wines. The cellar's got about 300 bottles right now - heavy on Okanagan Valley stuff because it's genuinely world-class and people sleep on it.
She also sneaks in some Norwegian aquavit and Canadian ice wines that'll change your mind about dessert drinks. Fair warning: if you get her talking about natural wines, you're gonna be there a while.
Wine pairings run $45 for three glasses with your meal, or $70 for the full five-course journey. Or just order by the glass - no pressure, we're not somm snobs about it.
We take reservations up to 30 days out - weekends fill up quick, just so you know