WILD BLUE RESTAURANT + BAR ELEVATES DINING WITH EXQUISITE NEW MENU ADDITIONS

- Fine Dining and Après Redefined at Wild Blue this Winter -

WHISTLER BC, January 20, 2025 - Wild Blue Restaurant + Bar, a jewel at the centre of Whistler’s culinary crown, is ushering in the winter season with tantalizing new menu offerings that blend exceptional craftsmanship with luxurious indulgence. This season’s additions are designed to captivate the palate of discerning diners and elevate après experiences in one of Whistler’s most celebrated settings.

Après, Redefined
Unwind in the sophisticated ambiance of Wild Blue’s Bar and Lounge, where the art of après is elevated. Indulge in small bites such as the classic Cheese Fondue, freshly shucked Oysters, and the fan-favourite Braised Short Rib Grilled Cheese Sandwich. These culinary creations pair perfectly with a crisp, locally brewed Wild Blue Pilsner, providing a relaxed yet refined moment of reprieve.

For an indulgent aprés or late-night experience, savour the rich heritage of The Macallan with a curated flight featuring the 12, 15, and 18-year single malt whiskies, each aged in American and European oak sherry casks for a harmonious depth of flavour.

Epicurean Excellence
Chef Alex Chen continues his relentless pursuit of culinary perfection, unveiling a selection of winter menu highlights that exemplify his artistic approach to fine dining. The Bluefin Tuna Tartare, paired with ponzu gelèe and radish, is a refined dish that can be elevated further with the addition of caviar. This exquisite creation also graces the coveted two-tier seafood tower. Another addition is the Jamón Ibérico ‘Cinco Jotas,’ an acorn-fed, hand-carved ham served alongside almonds and olives. The Bone-in Bacon Chop, smoked to perfection and glazed with apple cider, is finished with a touch of fresh chive, offering a rich and satisfying option for winter dining. Joining these is the 8 oz Elk Chop from Carmen Creek, Manitoba, renowned for its mild, refined flavour—carefully developed from over 40 years of sustainable, free-range ranching expertise.

Executive Pastry Chef Carl Sanchez presents his reimagined Sticky Toffee Pudding, a masterpiece that combines walnut nougatine, toffee sauce, dates, candied walnuts, and salted caramel ice cream. This dessert promises to provide a sublime conclusion to any meal.

Signature Cocktails to Cozy Up With
Bar Manager Zack Lavoie has introduced a selection of captivating cocktails that blend creativity with exceptional ingredients. The “Holiday Punch” offers a tart and refreshing blend of ginger spice and bright cranberry, featuring St. Remy Signature and Pierre Ferrand Dry Curacao. The “Wild Blue Caesar" takes bold to a new level with Tito’s Vodka, local oyster, and Wild Blue’s famous green chili granita. For champagne enthusiasts, “More Passion. More Energy.” highlights passionfruit and orange blossom in a juicy, effervescent cocktail crafted with Perrier-Jouët Champagne.

Additionally, the menu features two indulgent milk punches. The “Pistachio” milk punch is a nutty and floral blend of Hendricks Gin, pistachio, blood orange, and Seville orange. Meanwhile, the “Banana Bread” milk punch is a rich and fruity concoction with deep brown butter undertones, featuring Flor de Caña 12 and banana piloncillo.

Wild Blue Restaurant + Bar invites locals and visitors alike to savour the season’s finest flavours with extraordinary service delivered in a setting of unparalleled elegance. Reservations are highly recommended and can be made by clicking wildbluerestaurant.com or calling 604-962-2233. Complimentary, private underground parking is available for guests.

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