| Category | Item |
|---|---|
| DINNER | BEE POLLEN MILK BUNS |
| CHIPS & DIP | |
| CHICKEN LIVER | |
| AEBLESKIVER | |
| VENISON CRUDO | |
| BURRATA | |
| HIRAMASA | |
| CHICORY AND SUNCHOKE WALDORF | |
| CARROTS | |
| CHICKEN FRIED MAITAKE | |
| BRUSSELS SPROUTS | |
| SALT BAKED CELERIAC | |
| SIDE STRIPE PRAWNS | |
| HOKKAIDO SCALLOP | |
| CRISPY SWEETBREADS | |
| PACIFIC OCTOPUS | |
| CAPPELLETTI | |
| WINTER SQUASH | |
| STEELHEAD | |
| ROASTED MANITOBA PICKEREL | |
| SCHNITZEL | |
| FRASER VALLEY DUCK | |
| BRAISED LAMB NECK | |
| ROASTED BEEF STRIPLOIN | |
| DESSERT | HAY |
| CHOCOLATE | |
| MEADOWSWEET | |
| FROZEN PUMPKIN CHEESECAKE |
Cuisine
We aim to delight and inspire your palate, drawing from local flavors and our culinary journey, with a nod to global cuisine. Our contemporary approach emphasizes local and sustainable ingredients, supporting beloved local farms and producers. We showcase the best of each season, with a passion for foraging born from our experience in top European restaurants.
Menu
Our diverse dishes are designed for sharing, with flavors that might surprise or nostalgically delight. We strive to tell a story through clean, precise flavors, carefully chosen and presented for your enjoyment.
Wine
Our wine program focuses on low-intervention, organic, biodynamic, and natural winemaking. We celebrate sustainable and ethical practices, highlighting winemakers who harmoniously work with their environment. Our dedicated Sommelier team curates a selection of world-class wines that complement our menu and evolve with the seasons.
Bar
Our bar program balances innovation with whimsy, crafting cocktails that delight with elegance and familiarity. We collaborate with local producers, introducing niche brands and honoring our ethos of continuous discovery. Our passionate bar team elevates hospitality, ensuring a vibrant experience.
Space
Inspired by 18th-century English coffeehouses, our space combines traditional and natural elements. The solarium features pale green tones, natural cane, and a suspended plant canopy, while the rear dining room boasts traditional panelling and intimate lighting. The design evolves with the space, reflecting our locally sourced, seasonal menu.