Sunday Night Prime Rib
For the perfect end to the weekend, join us Sunday evenings for our Prime Rib Dinner and take in the expansive city and mountain views from the highest point in Vancouver.
Enjoy all three courses or just the Prime Rib. Choose between our classic Caesar Salad, Mushroom Soup or Clam Chowder, next enjoy our 10oz Roasted Prime Rib with Yorkshire Pudding and finish off with our house made Chocolate Cake or our Sunburnt Lemon Tart.
Reservations are available online or by calling into the restaurant.
- General Manager: Richard Baker
- Assistant GM: Jason Kelly
- Manager: Jeremy Krief
- Event Coordinator: Makda Gino
- Executive Chef: Joseph Thomas
- Sous Chef: Frisco Largado
- Sous Chef: Marian Mihailiuc
- Sous Chef: Raghu Mopuri
Executive Chef Joseph Thomas
Joseph Thomas has had a passion for food ever since he can remember, he reminisces back to one of his major influences, his aunts and expresses that their culinary feats inspired him from a young age.
Joseph attended Niagara College and has his Bachelor’s Degree in Hotel & Restaurant Management. Additionally he not only a holds a Red Seal Certificate in cooking but in baking as well. With many years of restaurant experience Joseph has also worked in student dining at both McMaster University and UBC. He also got to mix his love of sports and food when he was the exclusive caterer for The Vancouver Whitecaps.
Joseph’s culinary journey has taken him all over Canada including many places in Ontario. In 2003 he moved to British Columbia and took advantage of our access to the ocean by incorporating more seafood than ever in his cooking. With this he introduced the first ever Ocean Wise program at a senior residence which prompted one of his recipes to be published in the inaugural Ocean Wise Cook Book.
Joseph has over 25 years of experience in the culinary world and has cooked for many esteemed palates including the Royal Family in 1994 on their commonwealth tour and countless Hollywood stars while working in the film industry. Further to his experience, Joseph has spent time travelling throughout Central and South America. The fresh produce and proteins from these regions continue to inspire him and he likes to incorporate Latin flavours in all of his menus.
Joseph’s beliefs when it comes to food are simple, stick to the old school fundamentals and make them exciting with new techniques. He always focuses on using the freshest ingredients and fresh ideas. “Food should be fun, not complicated” explains Joseph.
Joseph’s passion for his career as a chef today is not only rooted in his childhood but in his love for the fast paced environment in the kitchen where he gets to lead his team to success on a daily basis while teaching, mentoring and coaching along the way.