A Table Worth Remembering
Where Pacific Coast flavors meet culinary artistry
Where Pacific Coast flavors meet culinary artistry
Our chef isn't about fancy descriptions that sound like poetry - he just wants you to taste what Vancouver's got to offer when it's done right.
We work with local fishermen who text us what they caught that morning. Our produce comes from farms you could drive to in under an hour. The bread? Yeah, we make that here because store-bought just doesn't cut it when you're trying to impress folks.
The menu changes based on what's actually good right now - not what some corporate office decided six months ago. If the halibut's perfect today, you'll see it on your plate tonight. If the strawberries aren't quite there yet, we'll wait.
Award-Winning
Local Sourcing
Made with Care
These are the dishes our chef's actually excited about right now
Diver scallops from Qualicum Bay, cauliflower puree, crispy pancetta, brown butter
$38
Roasted duck breast, wild huckleberry reduction, seasonal root vegetables, duck confit
$46
Cedar-planked sockeye, maple glaze, grilled asparagus, fingerling potatoes
$42
14oz aged beef, truffle butter, roasted garlic mash, seasonal greens
$52
Foraged mushrooms, aged parmesan, truffle oil, fresh herbs
$32
Belgian chocolate, salted caramel, vanilla bean ice cream, berry compote
$14
Look, we spent way too much time building our wine collection. Over 300 bottles from BC's Okanagan Valley, plus some really nice imports when local just won't do the trick.
Our sommelier actually gets excited talking about this stuff - probably a bit too excited if we're being honest. But he knows his wines and he's great at matching them to whatever you're ordering. Just tell him what you like and what you're eating, he'll sort you out.
We've also got a cocktail menu that changes with the seasons. Right now the bartender's doing something with local gin and elderflower that's been disappearing pretty fast.
Tables fill up pretty quick, especially on weekends. Give us a shout and we'll get you sorted.
Here's when we're cooking
Monday - Friday: 6:30 AM - 11:00 AM
Saturday - Sunday: 7:00 AM - 12:00 PM
Tuesday - Saturday: 11:30 AM - 2:30 PM
(Closed for lunch Sun & Mon)
Daily: 5:00 PM - 10:00 PM
(Kitchen closes at 9:30 PM)
Smart casual works fine. We're not gonna turn you away if you're wearing jeans, but maybe leave the flip-flops in the room.
We can do private dining for groups up to 20 people. Great for birthdays, anniversaries, or business dinners that need a bit of class.