Dining at Tyax Lodge

Dining

Locally Sourced, Impeccably Delivered

British Columbia is blessed with some of the finest terroirs in the world. The pristine waters of the North Pacific provide us with fresh seafood of exceptional quality that we demand is sourced only in an environmentally friendly and sustainable manner.

The interior of the province provides us with magnificent organic vegetables, stone fruit and produce. We use many foraged ingredients that are harvested daily by our culinary team within sight of the lodge and our kitchen garden at Tyax supplies us with fruits, herbs and leafy vegetables that are served within minutes of being picked. Our meats are sourced from environmentally conscious farms situated throughout the Fraser Valley and the coastal mountains while our wine pairings feature the best of the Okanagan and Pacific Northwest regions.

Tyax Dining Chef Marco Duarte

Meet Chef Marco Duarte

Chef Marco strongly believes that “mise en place” (French for “everything in its place”) does not start in the kitchen, it starts in nature and on farms.

As Chef Marco notes “A chef needs to strive to source the best ingredients possible. To do so, he needs to find the right people who have the same passion and devotion towards food, people that take pride in what they produce. Only then will you get outstanding ingredients that speak for themselves. A chef must also be able to transform less noble ingredients into something delicious applying his skills and techniques. With food being considered a commodity we all need to respect Mother Nature, respect your ingredients and waste nothing.”

Seasonally Refreshed Menus

Our menus change regularly to reflect ingredients gathered only at their peak from our chef’s garden, the fruits of the day’s foraging expedition and the locally grown produce arriving at our kitchen door at the height of its seasonality. We support local organic farmers, keep food miles to a minimum, bake our own bread, butcher our own meats and make our own charcuterie in order to offer menus that reflect a sense of time and place in the Chilcotins. Our sommelier will be pleased to suggest wine pairings for each course.

While walk-ins are usually welcome we strongly recommend that you make a reservation to guarantee a table. To reserve please call 1 (250) 238-2221

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