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Celebrating the bounty of the Sea to Sky region, SIDECUT presents an extravagant and meticulously crafted dining experience. Delivering the finest prime, hand-cut steaks and fresh, locally sourced seafood, fireside dining is reinvented with a twist on the traditional steakhouse experience.


6:00 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

  • Lobster and Truffle Mash

  • 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

  • Seared Wagyu steak on Himalayan salt board with fresh rosemary sprigs and tomatoes on the vine
    Olive-Fed A5 Wagyu (4, 8 or 16 oz.)

    From Shōdoshima, Japan

More Dining Options