Wed – Sat:
5pm – 10pm
Sunday:
10am – 2pm, 5pm – 10pm
Mon – Tue:
Closed

Discover our menu

Diner

Small Plates

  • Brussels sprout salad 21

    Pear vinaigrette, roasted garam masala squash, pecans, pomegranate, smoked gouda, pressed pears and pear & thyme kappa

  • Smoked watermelon gazpacho 15

    Basil oil, blackberries, sesame & pumpkin seed tile and burnt melon skin

  • Mascarpone & arugula Rotolo 22

    Sundried tomato sauce, red cabbage & carrot salad, pumpkin seeds and kimchi & peanut vinaigrette

  • Roasted asparagus 20

    Orange hollandaise sauce, perfect egg and hazelnut crumble

  • Pan fried rainbow trout 22

    Gnocchi, pesto, parmesan and garlic & fine herbs butter

  • Beet salmon gravlax 24

    Lemon & olive oil Greek yogurt, Bonito sauce, fermented jalapeños, citrus zests, salmon eggs, cucumber relish and rosemary sourdough bread

  • Matane shrimp salad on brioché bread 21

    Milk tile, spicy aioli, leaf lettuce and balsamic vinaigrette

  • Pan fried miso & ginger cod 23

    Smoked spelt, olive tapenade, lemon emulsion and green beans

  • Spinach pappardelle 23

    Coffee braised lamb, ricotta Salata, lamb jus, spinach and truffle cream

  • Braised beef donuts 25

    Horseradish cream, deep fried potato gratin, snow pea sprouts and truffle

  • 8oz Beef striploin $42

    Mustard demi-glace sauce, Burrata, sautéed smoked corn & carrots, caramelized onions and fries

  • Pork belly 24

    Jeow Som sauce, creamy polenta, brocolette and sautéed Nantes carrots with almonds

Discovery menu

  • 3 courses 60$/prs
  • 5 course 90$/prs

Desserts

  • Citrus cheesecake $13
  • Hazelnut parfait $13

Brunch

Brunch Plates

Drinks

Red wine

White wine

Orange / Rosé Wine

Bubbles

Beers

Cocktails

Lunch

December 30th & 31st 2022 Menu

  • 1st Course

    Smoked halibut cheek with spinach purée, sweet potato chips, sautéed asparagus, turmeric sauce and balsamic pearls

  • 2nd Course

    Escargots with curry tomato tartare, cured celeriac, sweet garlic & basil pesto, fine herbs salad, cognac cream sauce and parmesan chips

  • 3rd Course

    Veal sweetbread & ricotta ravioli with cardamom & fenugreek mushroom bouillon and sautéed lion’s mane mushroom

  • 4ièmeService

    Duck breast with juniper berry demi-glace sauce, star anise sweet potato mouse, fried Brussels sprouts, choy tips, black olive crumble and baby potatoes

  • 5th Course

    Gâteau au fromage au chocolat blanc avec pêches confites à la rose, ficelles de jaune d’œuf à la lime, praliné de noisettes et gel à la lime & pomme

  • 90$/person

    Wine pairing 60$