Look, we're not gonna throw around words like "culinary journey" or whatever. But what we will say is this - our kitchen team really gives a damn about what lands on your plate. We've got this thing about local ingredients, probably because BC's got some of the best producers you'll ever meet.
The menu changes with what's actually good right now. Spring means different things than fall, y'know? Our chef Marc's been at this for 20-something years, and he still gets excited when the first asparagus shows up or when the mushroom guy brings in something wild.
The vibe here? Smart casual works just fine. Come hungry, leave happy. That's pretty much the plan.
Dinner
5:30 PM - 10:00 PM
Brunch
Sat & Sun 9:00 AM - 2:00 PM
Executive Chef & Creative Director
Marc's one of those chefs who never really stops thinking about food. He trained in Montreal, worked his way through some fancy kitchens in Europe, then realized Vancouver's where he wanted to plant roots. Been with us for 8 years now, and honestly? We're lucky to have him. He's got this knack for taking something simple and making it memorable without showing off too much.
Head of Pastry & Dessert Innovation
Amelie joined us from Quebec City three years back, and wow, did she shake things up in the best way. Her desserts aren't just pretty - though they definitely are - they've got personality. She's always experimenting with local honey, wild berries, stuff that actually means something to this region.
Wine Director
James knows his stuff but won't make you feel dumb if you don't. That's rare, trust me. He's built a wine list that's heavy on BC and Pacific Northwest bottles, with enough interesting imports to keep things fun. Just ask him for a rec - he's really good at reading what you're actually in the mood for.
Current seasonal menu - changes every few months depending on what's available
house-cured, crème fraiche, capers, dill
goat cheese, candied walnuts, arugula
thyme cream, truffle oil, micro greens
cognac, chive oil, sourdough crouton
lemon beurre blanc, seasonal veg, fingerling potatoes
red wine reduction, roasted garlic mash, broccolini
cherry gastrique, parsnip puree, crispy kale
sage brown butter, pine nuts, parmesan
raspberry coulis, vanilla gelato
blueberry compote, candied lemon
classic vanilla, lavender, maple
Five courses of whatever Marc's feeling inspired by that day. Seriously, it changes based on what came in fresh and what he's excited about. Wine pairings available.
Please give us 24 hours notice for the tasting menu - helps us prep properly
We've got around 300 bottles in our cellar, which sounds like a lot until you start getting into it. James keeps things interesting - lots of BC wines because honestly they're doing incredible stuff out in the Okanagan, plus some cool finds from Oregon, Washington, and yeah, a few special bottles from France and Italy for when you wanna splurge.
Not really a wine person? No worries. We've got craft beers from local breweries, some really solid cocktails, and our bartender Linda makes this gin & tonic with house-made tonic that's dangerously good.
Ask about wine tastingsFill this out or just call us at (604) 555-0147 - either way works
Dinner: Mon-Sun 5:30 PM - 10:00 PM
Weekend Brunch: Sat & Sun 9:00 AM - 2:00 PM
Closed major holidays
Smart casual's the vibe
You don't need a suit or anything, but maybe skip the flip-flops?
Got a group of 12+?
We can set up a private dining area. Just reach out and we'll figure something out.