A Dining Journey Worth Taking
Honest flavors, seasonal ingredients, and a setting that'll make you want to linger just a bit longer.
Honest flavors, seasonal ingredients, and a setting that'll make you want to linger just a bit longer.
Look, we're not gonna throw around fancy words that don't mean much. What we do here is pretty straightforward – we find the best ingredients we can get our hands on, mostly from local farms and suppliers who actually care about their craft, and we prepare them in ways that let their natural character shine through.
Our kitchen team's been together for years, and they've developed this rhythm where classic techniques meet contemporary ideas. It's not about reinventing the wheel – it's about making something genuinely delicious that you'll remember long after you've left the table.
Local Sourcing
Menu Changes
Fresh Selections
They're perfectionists in the kitchen and pretty down-to-earth everywhere else.
Our menu shifts with the seasons because, honestly, that's when ingredients taste their absolute best. Right now we're working with what's coming in fresh from local farms and fisheries, and the kitchen's been having a blast with it.
We print new menus pretty regularly – sometimes weekly if something exceptional comes our way. It keeps things interesting for us and means there's always a reason to come back.
Reserve Your Table
These dishes have earned their place on the menu through guest requests and kitchen passion.
Starter
Miso-glazed with roasted fennel, citrus segments, and a herb oil that brings everything together. The fish comes from a sustainable fishery just up the coast, and the quality speaks for itself.
Appetizer
Roasted varieties from Fraser Valley farms, whipped goat cheese, candied walnuts, and a blackberry vinaigrette. Simple ingredients, careful preparation – that's really what it's about.
Main Course
Pan-seared breast and confit leg with celeriac purée, seasonal mushrooms, and a cherry reduction. Laurent's been perfecting this one for years, and it shows in every bite.
Vegetarian Main
Carnaroli rice with foraged mushrooms, aged parmesan, truffle oil, and crispy sage. It's rich, earthy, and surprisingly satisfying even for our non-vegetarian guests.
Dessert
Made to order with Valrhona chocolate, served with vanilla bean ice cream. Yeah, it takes 18 minutes, but trust us – it's worth the wait.
Dessert
Yuki's signature creation changes with what's ripe and ready. Right now it's featuring local berries on almond cream with a delicate pastry that's somehow both crispy and tender.
Marcus has put together a wine list that's about 400 bottles deep, with a real emphasis on BC wineries alongside some exceptional international selections. He's not into the whole wine-snob thing – he'd rather help you discover something new than impress you with obscure labels.
Beyond wine, we've got a rotating selection of craft cocktails (our bartender Tom's got a background in mixology that shows), local craft beers, and a range of non-alcoholic options that go way beyond the usual soft drinks.
Wine Selections
BC Wineries
Tuesday - Saturday
5:30 PM - 10:00 PM
Last seating at 9:00 PM
Highly recommended, especially on weekends
(604) 555-8920
Or email us at
reservations@runevalquintaris.info
We accommodate dietary restrictions and preferences – just let us know when booking. The kitchen's pretty adaptable, and we want everyone to have a great meal.
