Araxi is part of the Top Table Restaurants Group. A chain that includes CinCin, Bluewater Cafe and three time ‘Restaurant of The Year’ winner, West. Araxi holds an international reputation for excellence in food, wine and hospitality, including award for ‘Best Restaurant in Whistler’ by Vancouver magazine for eight consecutive years. I met the general manager of Araxi during Big Night and he told me to give him a shout if I’m ever in Whistler.
Executive Chef James Walt creates his menus using locally sourced ingredients from nearby Pemberton Valley Farms. Araxi also showcase the freshest and finest from the Pacific Ocean. The Araxi dining room offers a lively ambiance enhanced with fresh flowers, original artworks and stunning wine displays. The adjoining bar is a hot spot with locals and visitors alike, and in the summer season the heated patio is surrounded by the vibrancy of the village and picturesque mountain vistas. I couldn’t think of a better restaurant to take the family for dinner. They even made a dish just for Sally!
Sally’s High End Baby Food & Fresh Canadian Oysters
The Small Plates
Seared Quebec Foie Gras served with Pemberton apple, pear and chili compote, toasted brioche. I can’t say no when I see Foie Gras on the menu.
Citrus Cured Sockeye Salmon with Vancouver Island honey mussel salad and sake vinaigrette. You need to make sure your fork has a bit of everything to truly appreciate this dish.
Nova Scotia Lobster with housemade truffle ricotta gnocchi, truffle nage and baby spinach.
Dungeness Crab and Coconut Bisque served with cilantro, lemongrass and salsify. It was garnished with a crab and pea springroll.
“Kobe Style” Beef Shortribs cauliflower. Served with white beans with parsley and lemon gremolata red wine jus and Pemberton horseradish.
Certified Angus Beef Ribeye with aged Quebec cheddar and potato gratin with vichy style carrots roasted shallots and sauce Madeira.
House Smoked Arctic Char. Served with lemon, mint and mascarpone risotto with Vancouver Island octopus with sauteed Pemberton salsify.
Alaskan Weathervane Scallops. Served with North Arm Farm sunchoke puree with maple vinaigrette and chorizo sausage.
Okanagan Apples and mascarpone cheesecake with gingersnap crust apple Lillooet honey sorbet.
Lemon Tart made with baked lemon curd in a sweet crust mixed berry sorbet and raspberry coulis.