The Hearth & Grove
Our Dining Experience
Where Pacific Northwest ingredients meet culinary artistry. Chef Marcus brings twenty years of passion to every plate, and honestly, you can taste the difference.
Our Dining Experience
Where Pacific Northwest ingredients meet culinary artistry. Chef Marcus brings twenty years of passion to every plate, and honestly, you can taste the difference.
The heart behind The Hearth & Grove
Look, I'll be straight with you – Marcus doesn't do the whole 'celebrity chef' thing. He's been cooking since he was twelve, trained in Montreal and Lyon, and came back to Vancouver because he missed the salmon and the mountains.
His philosophy? Keep it simple, let the ingredients shine, and don't overthink it. We work with local farms, fisheries, and foragers who know their stuff. Everything's seasonal because that's when it actually tastes good.
The menu changes pretty regularly – sometimes weekly if Marcus finds something special at the market. He's particular like that, but it means you're always getting the best of what's available right now.
"I'm not trying to reinvent anything. Just good food, prepared with care, shared with people who appreciate it. That's the whole thing."
Updated seasonally, crafted daily
Pan-seared with brown butter, served over cauliflower puree with crispy pancetta and microgreens. These scallops come from sustainable fisheries off the BC coast – sweet, buttery, and they practically melt.
Wine Pairing:
2021 Okanagan Chardonnay – crisp, mineral notes that won't overpower the delicate sweetness
Wild mushroom risotto with chanterelles, porcini, and oyster mushrooms, finished with aged parmesan and truffle oil. We get most of these mushrooms from local foragers who know the good spots up in the mountains.
Wine Pairing:
2020 Pinot Noir from Fraser Valley – earthy undertones complement the mushroom beautifully
Fraser River sockeye, slow-roasted on cedar with maple glaze, served with roasted fingerling potatoes and seasonal vegetables. This is Marcus's take on a West Coast classic – respectful but elevated.
Wine Pairing:
2022 Rosé from Similkameen Valley – light enough for salmon, complex enough to stand up to the cedar smoke
8oz grass-fed tenderloin with red wine reduction, garlic confit, and roasted root vegetables. We source from a family ranch outside Calgary – they raise their cattle right, and you can tell.
Wine Pairing:
2019 Cabernet Sauvignon from Black Sage Bench – bold, structured, perfect match for the beef
Perfectly pink duck with cherry gastrique, duck fat potatoes, and wilted greens. Marcus makes the gastrique from Okanagan cherries when they're in season – sweet, tart, rich. Everything you want.
Wine Pairing:
2020 Syrah from Naramata Bench – peppery notes cut through the richness of the duck
Flourless chocolate torte with salted caramel, fresh berries, and house-made vanilla bean ice cream. It's rich, it's decadent, and yeah, you'll want to share it – but you probably won't.
Wine Pairing:
Late Harvest Riesling from Oliver – the sweetness balances the dark chocolate perfectly
Menu prices range from $18-$52 per dish. Full menu available upon seating.
Curated by Sommelier Isabelle Rousseau
Isabelle's been collecting wines for longer than she'll admit to. Our cellar focuses heavily on BC wines – we've got some incredible vineyards right in our backyard, and frankly, they deserve more attention.
That said, we've got a solid selection from France, Italy, and a few surprises from unexpected places. Around 300 bottles in rotation, with another 150 or so aging in the cellar for special occasions.
Not a wine expert? Don't sweat it. Isabelle's usually around during dinner service and she's great at translating wine-speak into normal language. Just tell her what you like, and she'll find something you'll love.
Wine Labels
BC Wineries
By the Glass
Come hungry, leave happy
Dinner:
Tuesday - Saturday: 5:30 PM - 10:00 PM
Sunday: 5:30 PM - 9:00 PM
Closed Mondays
Reservations recommended
Smart casual dress code
Dietary accommodations available
Private dining room for groups
We seat around 45 guests per night, so booking ahead is smart
Got a group of 10-20 people? We've got a private room that's perfect for business dinners, family gatherings, or whatever you're celebrating. It's got its own entrance, dedicated server, and a customizable menu.
Inquire About Private DiningGive us a call or shoot us an email. We're happy to talk through options, accommodate dietary needs, or just chat about what's good right now.
(604) 555-0187
reservations@emberonquintavix.info
