BEARFOOT BISTRO || This Restaurant in Whistler Village Serves Up Refined Pacific Northwest Flavours
This is where we go to celebrate with a refined dining experience and a glass of bubbly.
Bearfoot Bistro is attached to The Listel Hotel in Whistler Village and has a bubbly bar for those who enjoy their meal with a glass of champagne. We were surprised when we arrived on a Wednesday evening that the restaurant was buzzing with energy and plenty of young families were enjoying their meals.
We quickly realized the reason for the family gatherings when we reviewed the menu; the restaurant was offering a Lobster Fest 3-course menu, which offered great value for families dining as a group. While the set menu was extremely tempting, we opted to order a la carte and to start our meal with a glass of Moet Chandon champagne, served in a classy stemless champagne flute.
Stemless champagne glasses were used for parties where hosts wanted guests to hold their glasses and finish their drinks quickly as the stemless design meant they couldn’t put down the glass
A hand-blown pink glass decanter adds a refined touch to the dining experience
For those who enjoy their wines, the restaurant serves their wine in unique hand-blown glass decanters in various shapes and forms, like the pink glass decanter pictured above.
For our appetizers, we enjoyed fresh oysters from across Canada and also the heirloom tomato and burrata served on purple yam focaccia. We love the warm, freshly toasted focaccia and the generous portion of burrata; the basil pesto adds a refreshing, minty scent to each bite.
Heirloom Tomato and Burrata with basil pesto pistachios and purple potato foccacia
To try dishes both from the land and the sea, our entrees included the West Coast Halibut and Te Mana Lamb Rack.
The West Coast Halibut is served in an Ibérico consommé, with peas, gigante beans, and andouille sausage. The flavourful broth captures the essence of the Ibérico ham, cured pork produced in Spain and Portugal. The broth balances out the mild, sweet taste of the halibut and absorbs well with its thicker, firmer texture.
As for the Te Mana Lamb Rack, it was served medium rare, and the meat texture is tender and juicy. What’s so special about Te Mana Lamb? Te Mana Lamb comes from sheep bred in New Zealand’s high country environments, where the sheep have a unique type of intramuscular fat that is higher in Omega-3 and also has marbling on a micro-scale. Every bite is soft and tender, with a fat distribution that makes each bite more delightful.
Te Mana Lamb Rack with spiced pork and lamb kefta, Israeli couscous, charred eggplant, labneh, barberry jus
To complete our meal, we chose the White Rum Baba, a zesty dessert to help cut through our heavier meat dishes. Served with sliced strawberries and a fluffy donut soaked in white rum and sorbet, the best way to consume this dessert is to get a bit of the sorbet, donut, and sauce altogether for a mix of sweet and tarty flavours.
Although we have reserved Bearfoot Bistro as our restaurant for special occasions, it’s always a great choice for days when you simply want to enjoy a delicious, elevated meal.
Strawberry White Rum Baba with Pemberton Strawberries and a donut on the bottom with a white rum soaked sponge cake nestled within
