Rimrock Cafe and Oyster Bar

Frommer's Review

Upstairs in a long narrow room with a high ceiling and a great stone fireplace at one end, Rimrock is very much like a Viking mead hall of old. It's not the atmosphere, however, that causes people to hop in a cab and make the C$5 (US$4) journey out from Whistler Village. What draws folks in is the food. The first order of business should be a plate of oysters. Chef Rolf Gunther serves them up half a dozen ways, from raw with champagne to "cooked in hell" (broiled with fresh chiles). For my money, though, the signature Rimrock oyster is still the best: broiled with béchamel sauce and smoked salmon. Other appetizers are lightly seared ahi tuna or Québec foie gras with portobello mushrooms. Main dishes focus on seafood and game. Look for lobster and scallops in light tarragon sauce on a bed of capellini pasta, or swordfish broiled with pecans, almonds, pistachios, and a mild red Thai curry. The accompanying wine list has a number of fine vintages from B.C., California, New Zealand, and Australia.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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