Lunch | Dinner | Wine | Private Dining | Dessert

This is a sample menu as our menu changes weekly. Please call to be emailed the current menu.


Restaurant 62 Dinner Menu


Demi baguette with butter or chickpea puree ~3

Farmhouse Cheese “Lady Jane” ~ 12
Spring onion puree, toasted Hatzic Island walnuts, flax crisps

Pacific Coast octopus ~ 14
Chorizo, smoked red pepper romesco, Yukon potatoes, garlic scape pesto

Lemon ricotta ravioli ~ 13
House made, pea cream and chioggia beets

Albacore Tuna ~ 12
Seared rare, avocado, citrus vinaigrette, chia seeds

Mushrooms and Olund Rd goat cheese ~ 11
Baby lettuces, balsamic marinated shiitake, oyster mushroom chips, goat cheese fondue

Juniper crusted venison striploin carpaccio ~ 14
Mt. Lehman Blue Capri goat cheese, puffed beef tendon, pomegranate jelly and roasted garlic aioli

Smoked Fraser Valley ham and sweet onion bisque ~ 13
Seared Canadian scallop, smoked onion jam

Cowichan Valley mozzarella and Taves Farms heirloom tomato salad ~ 12
Micro basil, sea salt and cucumbers


West Coast Sole filet ~27
Scallop and crab stuffed, Fraser Valley rice risotto, peas, tarragon, kale

B.C Ling Cod filet ~ 26
Seared over lemongrass and kaffir lime cream, Saltspring mussels and pea shoots

Bacon wrapped pork tenderloin ~ 27
Crispy smoked cheddar polenta, Dijon jus

Butcher block refined beef ribeye steak ~ 38
Thyme and roasted garlic pave, horseradish cream

Australian rack of lamb ~ 34
Bacon and white bean vinaigrette, russet fondant, braised summer greens

Maple Hills Farm chicken ~ 25
Breast, bread pudding waffles, glace de volaille, honey

Yarrow Meadows duck breast ~ 27
Caramelized carrot puree, duck skin crumbs, puffed quinoa

Assorted locally sourced farm succotash ~ 20
Puffed amaranth and tomato jam

Popkum Rabbit ~ 29
Sausage & hemp heart stuffed saddle, rabbit leg rillettes, kale, Dijon pomme puree

With groups of 8 or more a discretionary 17% gratuity may be added to your bill

Executive Chef: Jeff Massey
Chef de Cuisine: Matthew Nichols