The Corridor with YEW + SIDECUT

The Corridor with YEW + SIDECUT


Come on a journey up the Sea to Sky Corridor and find the true story of produce to plate. YEW seafood + bar and Fort Berens Estate Winery join forces with SIDECUT Modern Steak + Bar to take you through 163.13 kms of taste.

Dishes move from ocean to alpine, taking diners on a journey alongside Executive Chef Eren Guryel from SIDECUT Modern Steak + Bar and Restaurant Chef Evan Morgan from YEW seafood + bar.



Kusshi Oyster with Northern Divine Caviar, Verjus

(Oceans surrounding BC)


First Course:

Dungeness Crab Raviolo, Celeriac Cream, Golden Ears Neufchatel, (Vancouver/Maple Ridge)


Second Course:

Lightly Smoked BC Salmon, White Dashi, Charred Cucumber, Puffed Grains, Ginger Oil, Winter Greens

(Howe Sound)


Main Course:

Organic Grass Fed Beef Striploin, Pemberton potatoes, Cabernet Franc Jus

(Pemberton/Cache Creek)



Honey tart, Honey cremeux, peach jam, pistachio-honey financier, chai crust, peach-Hydromel sorbet, bee Honey tuile


Fri Nov 08, 2019
6:00 PM - 9:00 PM PDT
Sidecut Modern Steak + Bar

Sidecut Modern Steak + Bar

4591 Blackcomb Way, Whistler
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