Squamish Goes Upscale with The Salted Vine Kitchen + Bar

September 15, 2016
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Need a new reason to make the trek to Squamish this fall? How about seasonal, locally sourced share plates and an expertly curated beverage program at The Salted Vine + Kitchen Bar.

Historic downtown Squamish has just met its latest contemporary contender, The Salted Vine + Kitchen Bar, which highlights the very best of the Pacific Northwest with its share-plate concept and cultivation of local and sustainable ingredients.
Industry veterans and longtime colleagues at Whistler’s award-winning Araxi Restaurant + Oyster Bar, Executive Chef Jeff Park and Restaurant Director/Sommelier Pat Allan, conjured up a menu featuring Ocean Wise, seasonal, organic and naturally-raised cuisine in a modern-meets-rustic setting. 

“We’re excited to introduce a new upscale dining experience to Squamish,” says Allan, who, along with Park, resides in the community. “Jeff has assembled a menu that highlights the very best of the Pacific Northwest and we’re thrilled to welcome our friends, neighbours and visitors through our doors to see what we have to offer.”

The menu is all about sharing and diners are encouraged to collectively experiment with different tastes and artisan-crafted platters of sweet, sour and savoury bites. The wine list is impressive as well and features a nice selection of wines from BC and around the globe. Meanwhile, Salted Vine Bar Manager and fellow Araxi alumnus, Dave Warren, shakes up a selection of handcrafted cocktails named after popular local climbing routes and bike trails.

Sweet & Sour
Sweet & Sour

Kick things off with the Sweet and Sour cocktail, a mixture of hand-picked, muddled blackberries, fresh lemon and a mist of mint. So good, you’ll want to try making this one at home.


For those who enjoy a shuck or two, be sure to check out the fresh daily selection of oysters. The Kusshi Oyster comes with raspberry mignonette and horseradish. Want an extra seafood boost? Try the Scallop Crudo with prosciutto, fennel, cucumber, apple puree and aji amarillo.

Photo: Joern Rohde
Beet salad

Fit to be a royal? The beet salad will help you do just that with its deep and rich colours of gold and red. Saturated with citrus, granola, greens and burrata cheese, this small plate encompasses sweet, sour and salty.


Of course, we can’t forget the protein. The Wagyu Beef with smoked sea salt and chimichurri will keep you in check. Or go for the classic Charcuterie, which includes an assortment of pickled mustard seeds and gherkins.

In good traffic, Squamish is only a stone’s throw from Vancouver and the drive has the best sea to sky views to get you in the mood for local and fresh food. In bad traffic? Well, the trek there will only make you hungrier.