Menu to Taste

Wild Blue

Pacific Northwest, Seafood, Contemporary · Whistler · Chef Alex Chen

Ranked No. 47 on North America's 50 Best Restaurants, Wild Blue is chef Alex Chen's fine-dining establishment in Whistler. The kitchen serves seasonal Pacific Northwest cuisine focused on sustainable seafood, exemplified by linguine alle vongole made with Manila clams and geoduck.

4005 WHISTLER WAY, Whistler

  • NA 50 Best
  • #47 North America's 50 Best 2026

Menu

Dishes

  • Oysters — Freshly shucked.
  • Braised Short Rib Grilled Cheese Sandwich — Fan-favourite.
  • The Macallan Flight — Curated flight featuring 12, 15, and 18-year single malt whiskies, aged in American and European oak sherry casks for harmonious depth of flavour.
  • Bluefin Tuna Tartare — Paired with ponzu gelée and radish. Can be elevated with the addition of caviar. Also featured on the two-tier seafood tower.
  • Jamón Ibérico ‘Cinco Jotas’ — An acorn-fed, hand-carved ham served alongside almonds and olives.
  • Bone-in Bacon Chop — Smoked to perfection, glazed with apple cider, and finished with fresh chive.
  • Elk Chop
  • Sticky Toffee Pudding — Reimagined, combining walnut nougatine, toffee sauce, dates, candied walnuts, and salted caramel ice cream.
  • Pistachio Milk Punch — A nutty and floral blend of Hendricks Gin, pistachio, blood orange, and Seville orange.
  • Banana Bread Milk Punch — A rich and fruity concoction with deep brown butter undertones, featuring Flor de Caña 12 and banana piloncillo.

Cocktails

  • Holiday Punch — A tart and refreshing blend of ginger spice and bright cranberry, featuring St. Remy Signature and Pierre Ferrand Dry Curacao.
  • Wild Blue Caesar
  • More Passion. More Energy. — Highlights passionfruit and orange blossom in a juicy, effervescent cocktail crafted with Perrier-Jouët Champagne.

The Experience

Expect an intimate atmosphere. The meal is structured around à la carte dining.

  • Atmosphere: Intimate
  • Format: À la carte

Phone: +16049622233

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