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

Discover our menu


Small Plates

  • Ratatouille tart 23

    Rosemary & balsamic onion jam, Romanesco sauce and lemon Burrata

  • 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

  • Beet salad 22

    Garlic & lemon goat cheese mousse, braised beets, pickled yellow beet ribbons, savory granola, spinach and radicchio

  • Pan fried rainbow trout 23

    Gnocchi, pesto, parmesan and garlic & fine herbs butter

  • Swordfish tartare 25

    Strawberries & basil, crispy rice patty, cured egg yolk, aioli, citrus zests, salmon eggs, marinated mustard seeds, sundried tomato powder and fresh red radish

  • Matane shrimp salad on brioché bread 21

    Milk tile, spicy aioli, leaf lettuce and balsamic vinaigrette

  • Coconut milk & tamarind ceviche 24

    Wild shrimps & fish of the moment, plantain chips, red pepper powder and tempura avocado

  • Thai beef salad 25

    Cherry tomatoes, marinated shallot, sesame seeds, lettuce, mint, basil, parsley, green onions and lime fish sauce

  • Cold smoked dried beef carpaccio 26

    Fine herbs, smoked garlic vinaigrette, crushed peppers, arugula, pickled red onions, garlic chips, olive oil and beef fat powder

  • Braised pork cheek cavatelli 23

    Black garlic BBQ sauce, kale parmesan and bacon bits

  • Pan fried pulled pork steak 22

    Chicharron, curry fermented daikon, fine herbs salad, green onions and creamy cheddar sauce

Discovery menu

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


  • Chocolate cake with hazelnut crumble 13
  • Rhubarb turnover 13


Brunch Small Plates


Red wine

White wine

Orange / Rosé Wine





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$