Hillcrest menu at Coast Hotel in Revelstoke:
Breakfast menu is served from 7 am – 11 am daily.
Served with your choice of russet potato hashbrowns or a fresh fruit cup.
Mountain Breakfast
Two free-range eggs any style with your choice of crispy bacon, Canadian back bacon, or English banger sausage. Includes toast.
Breakfast Biscuit
House-made cheddar biscuit with two fried eggs, crispy bacon, grilled tomato, Havarti, and mayo.
Avocado Toast
Grilled sourdough baguette topped with fresh avocado, poached eggs, radish greens, garlic chili oil, and sesame seeds.
Breakfast Wrap
Scrambled egg, bacon, cheddar, crispy hashbrowns, fresh avocado, and Colombian hogao sauce, all wrapped and grilled in a flour tortilla.
All benedicts served on grilled English muffins with poached eggs and hollandaise.
Classic Benedict
With Canadian back bacon and traditional hollandaise.
Pacifica Benedict
With Canadian smoked sockeye salmon and hollandaise.
Vegetarian Benedict
With roasted red pepper, grilled red onion, and hogao hollandaise.
Smoked Salmon Toast
Toasted rye topped with roasted garlic & herb whipped ricotta, smoked sockeye salmon, pickled red onion, capers, shaved radish, and dill. Served with hashbrowns or fruit cup.
Pancakes
Traditional buttermilk pancakes served with pure Canadian maple syrup.
French Toast
Sourdough soaked in lemon cream egg custard, topped with blueberry maple compote and candied lemon.
Pancake Stack
Three stacked pancakes layered with Nutella and house banana jam, topped with toasted pecans and banana chips.
All omelets and egg dishes include toast and your choice of hashbrowns or fruit cup.
Spanish Tortilla
Baked egg custard with golden potatoes and sautéed onion, served with arugula salad, gem tomatoes, prosciutto, and avocado.
3-Egg Omelets
Made with free-range BC eggs.
Smoked Salmon – Rolled omelet with goat cheese and chives, topped with sockeye salmon, dill, and lemon oil.
Pepper & Onion – Roasted peppers, grilled red onion, Havarti, chive and dill, topped with lemon arugula salad.
Prosciutto – Herb-whipped ricotta omelet with arugula and prosciutto crisp.
Frittata
Spinach, mushroom, crispy potato, and goat cheese baked frittata with fresh chives.
Tomato Feta
Two poached eggs served in baby gem tomato confit with feta and chives on sourdough toast.
Fruit Parfait
Mango with ginger honey over Greek yogurt and banana jam, topped with pecans and banana chips.
Side Orders:
Assorted cereal
Toast & preserves
Vegan scrambled eggs
Bagel & cream cheese
Oatmeal
French toast (1 pc)
Pancake (1 pc)
English muffin
Smoked salmon
Banger sausages (2)
Back bacon (2)
Crispy bacon (3)
Maple syrup
Fresh fruit cup
Toasted biscuit
Vegan sausages (2)
Coffee / Americano / Espresso
Cappuccino / Latte / Mocha
Hot Chocolate / Assorted Teas
Milk / Juice
Dinner menu is served from 5:30 pm – 9:30 pm daily.
Brussels Sprouts
Pan-fried Brussels sprouts with pickled fennel, toasted pecans, and grated Parmesan.
Zesty Prawns
Sautéed prawns served with fresh sliced cucumber, pickled red onions, cilantro, Nuoc Mam, and pomegranate seeds.
Mussels & Fries
Steamed mussels with spicy chorizo in a light Sambuca cream, finished with baby gem tomato and parsley. Served with hand-cut fries.
House Greens
Mixed baby heritage greens with honey mango vinaigrette, cucumber, baby gem tomatoes, and chipotle lime–toasted almonds.
Labneh & Naan
Lemon garlic labneh drizzled with olive oil and toasted cumin. Served with butter-grilled naan, roasted red pepper, olives, and fresh mint.
Mango Gazpacho
A chilled soup of mango, cucumber, and bell pepper, topped with fresh cilantro, mint, and pickled jalapeño.
Tomato & Red Pepper
Roasted Roma tomato and red pepper purée with house herbed croutons and crumbled smoked Gorgonzola.
Classic Caesar
Crisp romaine with signature Caesar dressing, shredded Parmesan, herbed croutons, and bacon bits.
Three-Bean Salad
Black, kidney, and cannellini beans over arugula, radicchio, and kale, tossed in citrus-white balsamic vinaigrette. Finished with goat cheese and crispy spiced garbanzo beans.
Grilled Peach & Prosciutto
Grilled peach with prosciutto, marinated brie, fresh tomato, shaved radish, radish greens, and a honey-white balsamic glaze.
Gem Tomato Rotini
Rotini pasta with roasted baby gem tomatoes, Parmesan, ricotta, garlic oil, and basil. Served with garlic baguette.
Striploin Steak
AAA Canadian strip loin with buttered asparagus, caramelized onion Yukon Gold purée, and charred gem tomato, rosemary, and smoked Gorgonzola confit.
Black Lentil Curry
Coconut curry simmered with black beluga lentils, ginger, onion, carrots, tomato, and yam. Served on basmati rice with toasted sesame, cilantro, and crispy papadums.
Vegan Wellington
Roasted yam, zucchini, bell pepper, and asparagus with a lentil-garbanzo ragù, wrapped in vegan puff pastry. Served with roasted nugget potatoes, fried sage, and wild mushroom gravy.
Chorizo & Prawns Tagliatelle
Grilled chorizo and prawns tossed with garlic, gem tomatoes, smoked paprika, and dry sherry. Finished with Parmesan and Italian parsley. Served with garlic baguette.
Chicken Supreme
Peruvian-style grilled chicken with lime and cumin-roasted nugget potatoes and asparagus. Garnished with herbs, pickled jalapeño, garlic, and chili green cream.
Pork Loin Medallions
Grilled pork tenderloin with buttered herb-roasted organic carrots and grainy Dijon potato purée. Finished with blackberry chutney.
Grilled Lamb Chops
Marinated in garlic, mint, and coriander. Served with cucumber, tomato, and bell pepper citrus tabbouleh and crumbled goat feta.
Sockeye Salmon
Pan-seared wild sockeye glazed with apple cider Dijon gastrique. Served with apple, Brussels sprout, and tricolor nugget potato hash.
Lunch: 11 am – 1 pm
Dinner: 4 pm – 10 pm
Brussels Sprouts
Pan-fried Brussels sprouts with pickled fennel, toasted pecans, and grated Parmesan.
Labneh & Naan
Lemon garlic labneh drizzled with olive oil and toasted cumin. Served with butter-grilled naan, roasted red pepper, olives, and mint.
Mussels & Fries
Steamed mussels with spicy chorizo in Sambuca cream, finished with baby gem tomato and parsley. Served with hand-cut French fries.
Zesty Prawns
Sautéed prawns with cucumber, pickled red onions, cilantro, Nuoc Mam, and pomegranate seeds.
Chicken Wings
Choice of:
Hot Buffalo with crumbled smoked Gorgonzola and green onions
Honey mango roasted garlic glaze with fresh cilantro
Cauliflower Bites
Crispy house-made cauliflower tossed in honey ginger soy glaze. Finished with cucumber, sesame seeds, and garlic chili oil.
Grilled Peach Salad
Grilled peach and prosciutto with marinated brie, fresh tomato, shaved radish, and radish greens, finished in a honey-balsamic glaze.
Caesar Salad
Romaine lettuce tossed with Caesar dressing, Parmesan, herbed croutons, and bacon bits.
Bean Salad
Black, kidney, and cannellini beans on arugula, radicchio, and kale with citrus-balsamic vinaigrette, goat cheese, and crispy garbanzos.
House Greens
Heritage greens with honey mango vinaigrette, cucumber, gem tomatoes, and chipotle lime–toasted almonds.
Tomato & Red Pepper
Roasted red pepper and Roma tomato purée with herbed croutons and crumbled smoked Gorgonzola.
Mango Gazpacho
Chilled mango, cucumber, and bell pepper soup topped with cilantro, mint, and pickled jalapeño.
Hillcrest Burger
House beef patty glazed in BBQ sauce with crispy bacon, Havarti, lettuce, tomato, onion, pickles, and BBQ mayo on a pretzel bun.
Add jalapeños or sautéed mushrooms.
The Double
Two beef patties with smoked Gorgonzola, shredded lettuce, pickles, and onion on a toasted onion bun with house burger sauce.
Salmon Burger
Grilled sockeye with maple Dijon glaze, cucumber, red onion, dill & caper salsa on an onion bun with roasted garlic aioli.
Beyond Meat Burger
Plant-based patty with vegan cheddar, lettuce, tomato, onion, pickles, and vegan mayo on a toasted pretzel bun.
Honey Mustard Chicken Club
Grilled chicken with crispy bacon, Havarti, lettuce, tomato, onion, and house honey Dijon mayo on ciabatta.
Pulled Pork Sandwich
Slow-roasted pork butt with hogao sauce and cilantro avocado lime slaw on a toasted onion bun.
Donair
Spiced lamb & beef gyro meat with lettuce, cucumber, tomato, sumac onions, and feta tzatziki on grilled naan.
Spicy Cauli Stack
Crispy breaded cauliflower steak with chipotle hot honey, cilantro avocado lime slaw, and sweet pickles on a toasted onion bun.
Steak & Frites
8 oz AAA ribeye steak served with French fries and your choice of beurre de Paris or chimichurri.
Chorizo & Prawns
Tagliatelle with grilled chorizo, prawns, garlic, gem tomatoes, smoked paprika, and dry Spanish sherry. Finished with Parmesan and parsley. Served with garlic baguette.
Gem Tomato Rotini
Roasted baby gem tomatoes, Parmesan, and ricotta tossed with garlic oil and fresh basil. Served with garlic baguette.
Vegan Wellington
Roasted yam, zucchini, bell pepper, and asparagus with lentil-garbanzo ragù wrapped in puff pastry. Served with nugget potatoes, fried sage, and mushroom gravy.
Here are some customer‑favorite dishes at the Coast Hillcrest Hotel in Revelstoke—as frequently mentioned in guest reviews and hotel info:
Guests regularly raved about the sauteed garlic prawns served in the Begbie Room, often calling it a standout dish for dinner reviews.
Several diners described enjoying the steamed mussels with fries, and one review mentioned pairing it with the fragrant garlic prawns or curry entrée.
Featured positively by a reviewer who paired it alongside the prawns—all part of the widely appreciated hearty dinner selections.
Popular at the Begbie Room for fueling outdoor adventures, the eggs benedict with smoked sockeye salmon is highlighted on official menus and cited by guests.
Dish |
Why It’s Loved |
---|---|
Garlic Spiced Prawns |
Flavorful, refined, and consistently praised |
Steamed Mussels with Fries |
Comforting, well-executed, excellent for sharing |
Black Lentil Curry |
Hearty vegetarian favourite, well seasoned |
Smoked Sockeye Salmon Benedict |
Local BC ingredient, robust and energizing breakfast |
From TripAdvisor diners who visited the Hillcrest Restaurant & Lounge:
“We started with a plate of steamed mussels. … My wife had the prawn fettuccine, and I had the black lentil curry. We both enjoyed our meals.”
And hotel dining descriptions underscore:
“Sauteed garlic prawns … we celebrate the best of BC at every meal” with local sourcing and hearty flavour.
If you’re heading to the Begbie Room or Guides Lounge:
Try the garlic prawns—a standout dinner favorite.
Pair with mussels for a shared starter vibe.
Order the lentil curry for a well-balanced and healthy alternative.
In the morning, go for the smoked sockeye eggs benedict if available.
Dining at the Coast Hillcrest Hotel in Revelstoke is an experience that blends stellar mountain views, regional cuisine, and cozy lodge-style ambiance.
Scenic Luxury with a View
At the Begbie Room and on the Mountain View Terrace, dining overlooks glacier‑topped peaks and verdant forests. The floor‑to‑ceiling windows bring nature into every meal.
Rustic Elegance & Comfort
Expect warm wood tones, stone fireplaces, and leather furnishings that evoke a refined mountain lodge feeling—perfect for post-adventure relaxation.
Casual Après-ski Lounge
The Mountain Guides Lounge offers a laid-back vibe with historic photos, a cozy fireplace, and a welcoming bar setting—ideal for unwinding over cocktails and small plates.
Top-tier Food in a Relaxed Setting
Reviewers frequently mention returning night after night for the dining—great salmon, lamb chops, BBQ pork belly, and local dishes consistently draw praise.
Friendly, Helpful Waitstaff
Guests describe service as attentive and warm. Specific reviews highlight names like Nadia and David for elevating the hospitality experience.
Atmosphere that Marries Activity & Ease
Whether you’re coming in fresh from skiing or conquering nearby trails, the energy is calm and restorative—families, couples, and outdoor lovers feel equally welcome.
Dining at the Hillcrest delivers a mountain‑chic atmosphere—where local cuisine meets intentional comfort. It’s upscale yet approachable, with a refined rusticity that feels grounded in the region. Expect personal service, an inviting lodge feel, and stunning views that elevate everything from breakfast to dinner.