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Rediscover the newly renovated SIDECUT through an extravagant dining experience. Serving well-crafted classics – and focusing on prime hand-cut steaks seasoned with Chef’s Classic Rubs – fireside lodge dining is elevated with a contemporary and sophisticated take on the traditional steakhouse.


5:30 pm – 9:00 pm
Chairs and tables outside near a stone fireplace.


Intimate, upscale dining under twinkling patio lights by the warmth of outdoor heaters is the feel at Sidecut Patio, inviting guests to visit with each other, to enjoy great talks and extraordinary tastes.

Signature Dishes

  • Close-up of chef slicing large rack of grilled meat, vegetables with butcher knives
    Dry-Aged Beef Ribeye (52 oz.)

    From Double R Ranch, Washington State, U.S.

  • Closeup of chef preparing to carve a side of steelhead trout on a cedar plank, rosemary sprigs and charred lemon garnishes around
    Cedar Plank Organic Steelhead Trout (24 oz.)

    From Lake Lois, British Columbia, Canada

  • Prawns, squid and mussels on a bed of red Bomba rice in a black Staub brand cast iron skillet
    Spot Prawn & Humboldt Squid Paella

    Bomba Rice, Mussels, Garlic Aioli

  • Female chef wearing black chef's hat, white chef's coat and black-and-white pinstripe apron smiles as she sets up a three-layered seafood tower featuring crab legs and assortment of seafood items
    The Epicurean Seafood Tower

    A wide array of fresh flavours straight from the Pacific

More Dining Options