The Heritage Table
Where history meets your plate, and every meal tells a story worth savoring
Reserve Your Table
Look, we're not gonna throw fancy culinary jargon at you. What we do here is pretty straightforward - we take what's growing locally, what's actually in season, and turn it into something that'll make you rethink whatever you thought fine dining was supposed to be.
Our building's got over a century of stories in these walls, and honestly, that heritage inspires everything that comes out of our kitchen. We're talking classic techniques meeting ingredients so fresh they were probably harvested this morning.
BC farmers and fishermen know us by name
Changes with what nature's actually giving us
The people who make it all happen
Marcus spent 15 years bouncing between Michelin kitchens in Europe before coming back to Vancouver - which, let's be honest, he never really left in his heart. These days he's obsessed with what BC has to offer.
"I got tired of flying in exotic stuff when we've got world-class ingredients literally down the road," he says. Can't argue with that logic.
Amélie came to us from Montreal's pastry scene, bringing techniques that make grown adults actually gasp when dessert arrives. She's got this thing about reimagining classic Canadian desserts with a French twist.
Her maple tart has literally made guests cry. No joke - we've seen it happen.
Our menu changes based on what's actually good, not what some calendar says we should be serving
Fresh from the cold Pacific - mignonette, hot sauce, lemon. That's it, that's what they need.
We cure this ourselves with BC honey and dill. Comes with everything bagel crisp because why mess with perfection?
Foraged chanterelles when we can get 'em, goat cheese from the Fraser Valley, truffle oil that's actually real.
Caught off Vancouver Island yesterday. Spring pea puree, baby carrots, brown butter that'll haunt your dreams.
Eight ounces of grass-fed perfection. Roasted garlic mash, seasonal veg, red wine jus that's been simmering since this morning.
Free-range from a farm an hour away. Wild rice, roasted squash, sage butter. Tastes like chicken used to taste.
For our vegetarian friends who still want the full experience. Parmesan, crispy sage, toasted pumpkin seeds.
Yeah, we mentioned this earlier. Trust us - you want it. Served warm with vanilla bean ice cream.
Flourless, intensely chocolatey, topped with BC berries. Gluten-free folks, this one's for you.
Whatever fruit's at its peak right now, under a buttery oat topping. Simple done really, really well.
We've got sommeliers on staff, but here's the thing - they're actually cool about it. They won't judge if you can't pronounce Gewürztraminer (honestly, half of us can't either).
Our wine list focuses heavily on BC wineries because the Okanagan's producing stuff that goes toe-to-toe with anything from Napa or Bordeaux. We've also got some carefully chosen international bottles for when you're feeling adventurous.
Come hungry, leave happy
Monday - Friday: 6:30 AM - 10:30 AM
Saturday - Sunday: 7:00 AM - 11:00 AM
Full breakfast menu with everything from quick continental to leisurely brunches
Monday - Saturday: 11:30 AM - 2:30 PM
Sunday: Closed
Lighter fare perfect for business meetings or catching up with friends
Daily: 5:30 PM - 10:00 PM
Last seating: 9:00 PM
Our full menu featuring seasonal selections and chef's specials
Daily: 2:00 PM - 11:30 PM
Happy Hour: 3:00 PM - 6:00 PM
Cocktails, small plates, and the best seats for people-watching
Dress code is smart casual - basically, no flip-flops, but we're not gonna make you wear a tie.
Reservations are strongly recommended for dinner, especially on weekends. Walk-ins welcome but you might be waiting a bit.
Seriously, reservations are a smart move - especially if you're coming for dinner on Friday or Saturday
Prefer to call? We get it.
(604) 555-0187
Got something special coming up? Let's talk