Seafood An­tipasto

Whistler Traveller Magazine - - DINING GUIDE TASTE -

Look­ing for some­thing new and dif­fer­ent? You’ve come to the wrong place. Spe­cial­iz­ing in seafood and game meat, this cozy, up­scale restau­rant in one of Whistler’s orig­i­nal A-frame tim­ber build­ings has hardly changed since it opened in 1986. And that’s pre­cisely why lo­cals love it.

“Shel­ley, how long have you been work­ing here,” Co-owner Bob Daw­son asks one of the servers. “Eigh­teen years? Hmm. And she’s one of the new ones.”

His busi­ness part­ner, Ex­ec­u­tive Chef Rolf Gun­ther, has a tough time se­lect­ing just one sig­na­ture dish. Rack of lamb, veni­son medal­lions, lob­ster bisque, scal­lop and pork belly, the fa­mous seafood trio — they’ve all been here in one form or an­other since the be­gin­ning. When pressed to choose, he points to the seafood an­tipasto plat­ter, an as­sort­ment of raw oys­ters, creamy hal­ibut bran­dade, finely diced salmon tartare, wasabi-daubed tuna tataki and var­i­ous other sea­sonal se­lec­tions.

“Peo­ple have been com­ing here a long, long time. Some­times they ask for some­thing we haven’t served in 15 years, but we still make it for them.” 604-932-5565 | rim­rock­cafe.com

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