The Quinthale Table
Where BC's finest ingredients meet culinary artistry
Look, we're not gonna throw fancy French terms at you or pretend we've reinvented the wheel. Our philosophy's pretty straightforward – get amazing ingredients from farmers and fishers we actually know, then don't mess 'em up.
Chef Marcus drives out to Fraser Valley farms most Tuesdays. Yeah, literally drives there himself. Says he needs to "see what's happening" before planning the week's menu. It's a bit obsessive, honestly, but that's why the tomatoes taste like actual tomatoes and the salmon... well, you'll see.
The menu changes based on what's good RIGHT NOW. Sometimes that means your favorite dish isn't available, and we get it – that's annoying. But it also means you're eating spot prawns that were in the ocean yesterday morning, so there's that trade-off.
Small team, big flavors, zero attitude
Executive Chef
Worked at some fancy places in Toronto and Montreal before moving back west. Doesn't talk much about those Michelin stars – you'll have to ask the staff to brag about him. Spends his days off foraging or fishing, which would be annoying if the results weren't so damn good.
Signature move: Pan-seared sablefish with whatever he found interesting at the market that morning.
Pastry Chef
Trained in Paris but grew up in Victoria, so she's got this interesting thing going where French technique meets BC berries and honey. Her dessert menu is shorter than most – usually just four options – but they're all kinda perfect.
Don't sleep on: The honey lavender creme brulee. Sounds basic, tastes like summer captured in a ramekin.
Menu as of this week – but honestly, call ahead if there's something specific you're craving
Prices in CAD, because we're in Canada and that matters when you're budgeting
Half dozen from Fanny Bay, rotating daily mignonette
Yeah, they're cold. Yeah, they're slippery. But they're also incredibly fresh and taste like the ocean in the best way possible.
Lemon aioli, micro greens, pickled fennel
More crab than cake, which is how it should be. The aioli's got a kick to it – fair warning if you're not into that.
Roasted local beets, whipped chevre, candied walnuts, arugula
We know, we KNOW – beet salad is everywhere. But Sarah gets these heirloom varieties that are actually sweet and interesting, not just dirt-flavored.
BC & Quebec selections, house pickles, sourdough from down the street
Changes weekly. Currently featuring a ridiculous amount of prosciutto and some blue cheese that'll clear your sinuses.
Cedar-planked, seasonal vegetables, dill butter
Sockeye when we can get it, Coho when we can't. Either way, it's wild-caught and properly cooked – still a bit translucent in the middle, the way nature intended.
Miso-glazed, bok choy, crispy shallots, jasmine rice
Marcus' signature. Buttery, rich, kinda melts on your fork. One regular orders it literally every time he comes in, which is at least twice a month.
Fraser Valley duck, cherry gastrique, roasted root vegetables
Cooked medium-rare unless you specifically ask otherwise (but seriously, don't). The skin gets crazy crispy – one of those dishes where you'll wanna lick the plate but probably shouldn't in public.
10oz Alberta beef, truffle fries, red wine reduction, seasonal veg
For when you just want a really good steak. We're not a steakhouse, but this holds its own. The truffle fries are extra but worth every penny.
Wild mushroom medley, parmesan, white truffle oil, crispy sage
Our vegetarian option that non-vegetarians keep ordering. Creamy, earthy, and surprisingly filling. Can be made vegan if you skip the cheese – still tastes great, honestly.
Local honey, dried lavender from Pemberton. The sugar top cracks perfectly – super satisfying.
Flourless, intense, comes with raspberry coulis. Not too sweet – good for when you want chocolate but don't wanna feel like you ate a candy bar.
Changes based on what's ripe. Right now it's got these amazing Okanagan peaches. Pastry cream, buttery crust, the whole deal.
Three scoops of whatever Sarah made that week. Last time it was maple walnut, salted caramel, and this wild huckleberry thing. All house-made, obviously.
We've got about 200 bottles in the cellar – BC wines, some stuff from Burgundy, a few Italians that our sommelier James won't shut up about (in a good way). There's also a solid selection by the glass if you're not trying to commit to a whole bottle.
James does pairings for each main if you're into that. He's good at reading people – won't push the expensive stuff unless you're clearly into wine, and he's honest when something's overpriced.
Beer list is smaller but well-curated – bunch of local craft options, couple imported lagers for when you just want something crisp and cold. And yeah, we've got cocktails too. The Old Fashioned is dangerous.
Get a tableWe're open dinner service Tuesday through Saturday, 5:30pm - 10pm
Kitchen closes at 9:30pm – just so you know. We take reservations up to 3 months out.
Dinner usually takes about 90 minutes if you're doing multiple courses. We won't rush you, but if you've got theater tickets or whatever, let us know when you book so we can pace things right.