DINNER | WEDNESDAY TO SUNDAY 5PM-10PM
5 PLATES $54 | 8 PLATES $69 | 10 PLATES $75
WINE PAIRINGS AVAILABLE
Savory custard made of roasted radishes, turmeric, and butter garnished with toasted millet, tamarind, mint, and watermelon radishes.
SALT ROASTED CARROTS
Local carrots dressed in garlic oil served on a bed of hemp seed ricotta, citrus, and carrot powder.
Mussels cooked in galangal juice, wrapped in pickled squash ribbons, and topped with a watercress foam.
Cherry wood smoked beets garnished with miso, Thai basil, sunflower seeds, and a 63°C egg yolk.
From the Gaspé, served on a dollop of celeriac and coconut puree, preserved citrus, and aloe vera cooked in kombucha.
MATANE AND MOCHI
Shrimp from the Gaspé, puffed wild rice and carob yuzu dressing topped with a soft soy mochi and coriander.
Pan roasted with a pasilla pepper and ginger sauce. Garnished with parsley oil and purple yam aioli.
Marinated in Szechuan peppercorns and coffee. Pan seared twice and served with a caramelized anchovy and seabuckthorn berry sauce.
Pan seared pork shoulder garnished with a spiced chocolate sauce, pork fluff, and forest greens.
Beef Cheeks braised in goji berries and white wine garnished with a parsnip puree and mustard.
Custard with tequila marinated strawberries and chocolate clusters.
Foie gras and carob ice cream with blueberries and charcoal meringue.
BRUNCH | SATURDAY AND SUNDAY 10AM-3PM
Coconut and lemongrass curry with pumpkin, toasted pumpkin seeds, kaffir lime, and curry oil.
Sourdough garnished with avocados marinated in salsa verde.
Mixed mushrooms sauteed with potatoes and caramelized onions. Garnished with thai basil, ricotta, and salsa verde.
Roasted blood sausage with hash browns and two fried eggs.
Brioche marinated in spiced milk toasted in butter. Garnished with white chocolate and berries.
Roasted radish custard with turmeric, toasted millet, and mint,
Purple rice with roasted cabbage, avocado and soy marinated egg.
Pan seared organic salmon with a blue corn biscuit, poached eggs and salsa verde.
Smoked sausage with hash browns and two fried eggs.
Toasted sourdough with avocados marinated in salsa verde, matane shrimp, and two poached eggs.
Vanilla cake soaked in milk with white chocolate, peanuts and caramelized goat yogurt.
Foie gras and carob ice cream with blueberries, sugar coral, and charcoal meringue.