Basalt Wine + Salumeria, Whistler - Unique Tastes Delight Your Palate

Enterprising restaurant with a unique niche

“Taking on this premium location on the village stroll is such a privilege. Delivering a restaurant that matched our beverage and culinary program was a focal point. To that end, we engaged Ste. Marie Design out of Vancouver to deliver on our promise. Now we take that platform and showcase our product to our guests, both local and international,” said John Holton, Director of Food and Beverage for the Crystal Lodge.

“One of the unique things is an old-school, hand-cranked, flywheel slicer,” says Eric Gilchrist, Executive Chef. “There is no electricity. You don’t plug it in. That’s the focal point of the restaurant.”

International cheese & wine selections

Basalt caters to locals who love to entertain, guests from around the world, and those staying at the Lodge. Located in the heart of the Village and just steps from the Crystal Lodge, the Salumeria has a dynamite location. Guests are immediately greeted and offered seating at the bar, at a heated outdoor patio table, or within the restaurant. The intimate setting promotes conversation and fun.

There is something for everyone and every palate on the menu. Customers can take away their own customized salumeria platters and cheese boards or enjoy dining at the restaurant.

In addition to the old ploughman lunch-style culinary traditions, delicious offerings such as Bundnerfleisch from Switzerland and Soppressatta from Italy are featured. You can sit at the bar and watch your platter or plate of meats and cheeses being prepared for you.

Enjoy a glass of wine and sample some of the world’s finest meats and cheeses or order unique and delectable selections from one of the menus while relaxing with friends and family. The expert staff are familiar with every appetizer and entree; they willingly make recommendations based on your preferences and needs.

Reasonably priced full course meals

The menu features many local product options in addition to the wide selection of charcuterie and cheese from around the world. The culinary team combines tastes and textures into tantalizing delights to intrigue any palate.

The new winter menu features a three-course dinner selection including an appetizer, main course, and dessert for only 36 CAD (~25.50 USD) per person. I recommend the fresh bread basket served with Tuscan herb infused olive oil and fig balsamic, Pancetta wrapped Ross Down Farms chicken breast with caramelized onion and thyme jus, dubliner and rosemary dauphinoise potatoes, and bacon sautéed savoy cabbage, and chocolate crème brulee with orange shortbread crumble for dessert. Highlight the meal one of the great wine offerings such as the Sandhill Small Lots Syrah 2012, from Osoyoos, British Columbia.

Another option includes The Luge – cumin, chili, and brown sugar brulee bone marrow with grilled baguette, pickled root vegetables, and add a shot of whiskey for 8 CAD; Crispy Paradise Valley Pork Belly – served with seared weathervane scallops, roasted squash puree, and Brussels sprouts; and citrus panna cotta with blueberries and basil strudel.

With many appetizer and entrée options, everyone can craft a unique meal to their pleasure.