Dinner
TO START.
JAPANESE MILK BREAD
Furikake, Miso Butter
$11.00
MURASAKI SWEET POTATO
Roasted, Sesame, Tzatziki, Apple, Coppa
$19.00
HAMACHI CRUDO
Umeboshi Plum, Goddess, Cara Cara, Aleppo
$25.00
CHARRED CABBAGE
Pumpkin Seed Emulsion, Salsa Macha, Chive
$18.00
“LIVER & ONIONS”
Chicken Liver Mousse, Onion Jam, Chicken Skin Chicharrón
$24.00
LAMB LOIN CARPACCIO
Pickled Rhubarb, Chervil, Mint Vinaigrette, Crisp Leek
$22.00
BABY GEM & ASPARAGUS SALAD
Endive, Cucumber, Radish, Buttermilk Dressing
$24.00 - 6pc.
B.C. OYSTERS
Fermented Hot Sauce, Sweet Pepper, Mignonette
$26.00 - 6pc.
$52.00 - 12pc.
MAINS.
HANGER STEAK
Potato Boulangère, Mushroom Duxelle, Shallot, Marchande du Vin
$42.00
BLACK COD
Kombu Spice, Beluga Lentils, Sherry, Almond Romesco, Fennel Salad
$34.00
GEORGINA DUCK
Breast, Leg Confit, Sorrel, Spring Onion, Asparagus, Reduction
$38.00
FREEMANTLE OCTOPUS
Spring Pea, Fennel, Salsa Verde, Vermouth, Shellfish Jus
$49.00
ROASTED ORGANIC CHICKEN
Porcini Farce, Fava Beans, Baby Beet, Mostarda, Vin Jaune
$33.00
GULF PRAWN PAELLA
Bomba Rice, Saffron, Soffritto, Iberico Chorizo, Lemon
$39.00
SPRING NETTLE GNOCCHI
Nettle Cream, Wild Garlic, Grana Padano, Pine Nut
$29.00
FOR THE TABLE.
Wood Charcoal Grilled.
BONE MARROW RIB EYE
18 oz, Porcini Rub, Dauphine Potato, Black Garlic, Bordelaise
$94.00
PORTER HOUSE & TARTARE
26 oz. Dry Aged, Peppercorn Sauce, Filet Tartare, Yolk, Classic Dressing
$124.00
CHEFS MENU.
FIVE COURSES - 85
CURED TROUT
Cucumber, Horseradish, Dill
CHICKEN & MORELS
Ravioli, Nage, Crackling
WHITE ASPARAGUS
Brown Butter, Hazelnut, Lemon
SPRING LAMB
Green Garlic, Pea Puree, Jus
RHUBARB
Olive Oil Cake, Custard, Sorbet
Add Curated Beverage Pairings
Wine 70 | Mixology 60 | Mocktail 45
*Please note this chefs menu is subject to change without notice, based on availability.