NOW OPEN!

Welcome back, Whistler.
Join us Wednesdays through Sundays from 4:30pm.

NOW OPEN!

Welcome back, Whistler.
Join us Wednesdays through Sundays from 4:30pm.

COVID-19 SAFETY PROTOCOLS

The safety and comfort of our customers and staff is our number one priority.
To ensure we maintain a safe environment, the following protocols have been enacted:

– Upon arriving, all staff have their temperature taken and submit a questionnaire regarding symptoms and travel. This is not required for guests.

– We are taking contact information for all parties (as we don’t normally take reservations) – this is crucial for contact tracing.

– All staff are required to wear masks at all times when at work, and have access to sanitization stations dispersed throughout the restaurant.

– Plexiglass has been fitted indoors between parties to act as a physical barrier, and all tables that do not have plexi fitted are situated 6 feet apart.

– We maintain a diligent and constant cleaning schedule of all surfaces within the restaurant (i.e. bathroom door handles, railings etc.).

If you have any questions, please do not hesitate to contact us.

COVID-19 SAFETY PROTOCOLS

The safety and comfort of our customers and staff is our number one priority.
To ensure we maintain a safe environment, the following protocols have been enacted:

– Upon arriving, all staff have their temperature taken and submit a questionnaire regarding symptoms and travel. This is not required for guests.

– We are taking contact information for all parties (as we don’t normally take reservations) – this is crucial for contact tracing.

– All staff are required to wear masks at all times when at work, and have access to sanitization stations dispersed throughout the restaurant.

– Plexiglass has been fitted indoors between parties to act as a physical barrier, and all tables that do not have plexi fitted are situated 6 feet apart.

– We maintain a diligent and constant cleaning schedule of all surfaces within the restaurant (i.e. bathroom door handles, railings etc.).

If you have any questions, please do not hesitate to contact us.

604 962 4540 | 150 – 4222 village sq | whistler, bc

Food Menu

DINNER MENU

Soups + Sides

croquetas (daily selection)

9.5

classic with salmorejo

shishito peppers

11.5

oven roasted with romesco
and smoked sea salt

gazpacho of local vegetables

9

spanish olive oil

warm olives

8.5

with toasted almonds

house baked bread

4.5

crushed tomatoes in olive oil

Ensaladas (fresh salads)

tomato + mozzarella

15.5

fresh bc heirloom tomato, arugula, balsamic reduction

papas alinas “salad”

15.5

local tuna, potatoes and fresh herbs, olive oil, gem lettuce and crostini

local roasted beets

14.5

whipped Okanagan goats cheese

Classic Pintxos (on skewer)

tortilla de patatas

4.5

spanish omelette

gilda

4.5

anchovy, olive and piparras

iberico ham

7.5

manchego cheese, tomato

Charcuterie

house pickles, chutney, crostini

fresh charcuterie board

29.5

(house-made)
duck liver parfait
pheasant pate
rabbit rillette
smoked ham hock terrine

cured charcuterie board

29.5

prosciutto san daniele
serrano
chorizo
cured beef bresaola

fresh + cured board

32.5

fresh + cured + cheese board

37.5

jamon iberico de bellota

38.5

'Cinco Jotas' acorn fed 100% iberico ham

Cheese

assorted cheese board

29.5

manchego 3 + 12 month
mahon
valdeon blue

Seafood

gambas al ajillo

17.5

prawns, garlic, chili, olive oil

lobster + matane shrimp roll

19.5

avocado, mojo rojo, soft boiled egg

octopus “Jorge” style

18.5

confit potatoes, garlic, paprika

wild scallop crudo

17.5

ajo blanco, grapes, toasted almonds

caviar selection

mp

12g + 30g sizes available

Meat

rolled pork belly

17.5

romesco sauce, apple + herb salad

beef tartare

18.5

truffle dressing, capers, shallots

lamb albondigas

17.5

slow cooked meatballs

carrilleras braseadas

36.5

slow cooked waygu beef cheeks

chorizo sausage

17.5

pan-fried egg and salsa brava

Montaditos (ON ARTISAN BREAD)

roasted tomato

4

chickpea puree, parsley

serrano + manchego

5.5

romesco sauce

matane shrimp

5.5

avocado, yuzu

duck liver parfait

6.5

candied orange zest

piquillo pepper

3.5

goats cheese, balsamic reduction

brandada de bacalao + aioli

4.5

emulsion of salt cod, olive oil and potato

Raciones (Shared Plates)

organic chicken empanada

18.5

vegetable pisto and hen egg

mojama (cured Spanish tuna)

20.5

melon, arugula and olive oil

burrata + cherries

19.5

local cherries as olives

Bar

SLV
PNT

BC Craft Taps

Nomad Semi-Dry Cider

6.5

Pemberton Valley Fog IPA

9.5

BTL

BC Craft Bottled

Four Winds IPA

8.75

Hoyne ‘Dark Matter’

8.75

Nomad ‘Keeved’

47.75

BTL

Spanish Bottled Beer

Alhambra Reserva 1925

8.50

GLS
PTR

Sangria

Peach Sangria

13.5

39.5

rose wine, peach liqueur and puree, elderflower syrup, seasonal fruit

Red Sangria

13.5

39.5

red wine, brandy, Cointreau, citrus zest, pinch of cinnamon

Gin + Tonics

Long Table Cucumber (BC) + Phillips Cucumber Mint Tonic

17.5

bright, crisp cucumber, bell pepper and honeydew melon undertones meet acidic lemon and coriander, enhanced by a cucumber and mint steeped softly sweet tonic

Bacur Dry Gin (Veneto, Italy) + Fentimans Classic Tonic

16.5

A London dry style gin with distinctly Italian flavors. This is a gin that hits with citrus and juniper up front but finishes with the soft savory & herbal notes of sage.

Black Moon (Naramata BC) + Fever Tree Tonic

17.5

charred rosemary and Okanagan sage give Black Moon gin its
distinctive rich and intense aroma, balanced with a clean dry
tonic to allow the savoury notes of the gin to shine through

Sheringham Seaside (Shirley BC) + Fever Tree Tonic

14.5

organic white wheat, BC malted barley and local hand harvested winged kelp are a few of the sustainable botanicals that represent a BC seaside stroll in this unique gin, combined with Fever Tree tonic

Roku (Osaka, Japan) + Fever Tree Tonic

17.5

crafted by the House of Suntory using 6 distinct Japanese botanicals. Most notably, yuzu, sencha tea & sakura flower. Paired with ginger sticks, green tea & a floral tonic this is light and refreshing

The Botanist (Islay Scotland) + Fever Tree Tonic

17.5

creeping thistle, mugwort, white clover and wood sage are just a few of the 22 foraged botanicals in this complex gin, lovingly caressed by the high carbonation and subtle citrus and quinine notes of Fever Tree tonic

OSO Cocktails

Cherry On Top

16.5

Ford’s gin, Miro vermut, Maraschino, cherry & Orange bitters, cherry treated as olive

Oso Sour

16.5

bacon infused bourbon, maple syrup, lemon, egg white, dash Chartreuse, maple candied bacon

White Negroni

14.75

Contratto Bianco vermouth, Bombay Sapphire gin
house made amaro

Powder Day

14.5

Zubrowka bison grass vodka, Lillet, Cointreau, lemon, fresh muddled ginger

Firecracker Margarita

15.5

hibiscus and jalapeno-infused tequila, Cointreau, basil, jalapeno, lime, smoked sea salt rim

Trophy Wife

15.5

pink peppercorn infused Stoli vodka, apricot, egg white citrus, pink peppercorn dust

Spanish Vermot & Soda

14.5

El Bandarra Vermut, soda, orange slice, olive

Shaft

15.5

chilled espresso, vanilla vodka, Bailey's, Kahlua, chocolate shavings

Alpine Collins

15.5

Bombay Sapphire gin, elderflower liqueur, alpine cordial
cardamom bitters, lime, soda, fir tip

Piquillo y Pepino

17.5

Gin Mare, piquillo pepper, cucumber, lime, celery bitters, black pepper tincture

Oso Manhattan

19.5

cedar infused rye, Alvear 1927 ‘solera’ PX sherry, black walnut, & chocolate bitters, sweet vermouth, jamon Ibérico

El Pajaro

17.5

pisco, bourbon, citrus blend, orange & chili reduction, lemongrass, egg whites

Café con Crema

15.5

Monkey Shoulder scotch, crème de cacao, chilled espresso, Averna, Spanish cream

So Hot Right Now

14.5

house strawberry & tarragon liqueur, campari, cava

Chili(n)

15.5

banana rum, ancho chili liqueur, ginger, lemon

Bar Oso  – “oso” meaning “bear” in Spanish, an homage to Whistler’s wildlife – is open daily and offers a profusion of Spanish-influenced small plates, tapas, and house-made charcuterie. The long, convivial bar is the ultimate place to meet for hand-crafted cocktails and inspired wines.

Jorge Muñoz Santos – Chef

Jorge, a native of Madrid, grew up in his family’s restaurant, surrounded by the lively Spanish culture of food and hospitality. Jorge’s resumé is deep, beginning with his education at Madrid’s I.E.S. Hotel Escuela and continuing at two notable Spanish venues, Restaurante Chantarela and Hotel Casa Irene, before arriving at Araxi as Sous Chef in 2011. Leading the day-to-day operations at Bar Oso, Jorge brings a taste of Spain to the mountains with his love for tapas. “I am very much inspired by my roots,” Jorge says. “Everyday, I’m excited to share that experience through Bar Oso’s food and atmosphere.

About Bar Oso

“Oso” meaning “bear” in Spanish, an homage to Whistler’s wildlife – is open daily and offers a profusion of Spanish-influenced small plates, tapas, and house-made charcuterie. The long, convivial bar is the ultimate place to meet for hand-crafted cocktails and inspired wines.

Jorge Muñoz Santos – Chef

Jorge, a native of Madrid, grew up in his family’s restaurant, surrounded by the lively Spanish culture of food and hospitality. Jorge’s resumé is deep, beginning with his education at Madrid’s I.E.S. Hotel Escuela and continuing at two notable Spanish venues, Restaurante Chantarela and Hotel Casa Irene, before arriving at Araxi as Sous Chef in 2011. Leading the day-to-day operations at Bar Oso, Jorge brings a taste of Spain to the mountains with his love for tapas. “I am very much inspired by my roots,” Jorge says. “Everyday, I’m excited to share that experience through Bar Oso’s food and atmosphere.

Zachary Lavoie – Bar Manager

Zachary epitomizes the cocktail culture with an effervescent personality that is chockablock with charisma and charm. As Bar Oso’s man behind-the-wood, Zachary is both a storyteller and skilled purveyor of drinks with a flair for well-crafted cocktails. After time spent traveling the world and honing his trade, this Whistler native has come home to share his passion with the team at Bar Oso. “Gin & tonics, classic cocktails, and sherry will be our focus,” he says. “And to keep the creativity alive, we will be releasing seasonal drinks to pair with Chef Jorge’s inspired tapas menu for a truly authentic Spanish experience.”