All dishes are available for take out. We please ask for 45 minutes notice when ordering take out, thank you
Appetisers
House made bread 4
famous chickpea spread
Kale salad 16
lemon, garlic, black pepper, bread crumb, parmsan
Risotto 17
duck proscuitto, wild & domestic mushroom, reggiano, nasturtium
Braised pork belly 18
sprouted broccolini, cashew, harrissa, smoked halloumi
Thiessen Farm pheasant 19
polenta emulsion, celeriac apple remoulade, pheasant glaze
Beef Carpaccio 20
cipollini onions, green peppercorn aioli, micro greens
Side stripe prawn gnocchi 23
sauce americaine, garlic aioli, rice crisp
Entrees
Cavatelli 27
sweet pea puree, Mt. Lehman halloumi, spring vegetables
Maple Hill Farm chicken breast 30
potato fondant, mushroom, marsala wine sauce
Johnstons pork chop 33
warm potato salad, herbaceous butter sauce
Yarrow duck breast 37
spaetzle, caramelized onion, pomegranate duck jus
Arctic char 39
mussels off the shell, parisienne gnocchi, nettles, tasso ham vinaigrette
Braised short rib 42
pomme puree, red wine braisage, horseradish cream
Lamb saddle 44
merguez sausage, potato rosti, chermoula
Please inform us of any allergies or dietary concerns. We are unable to guarantee an allergen-free kitchen but will do our utmost to accommodate any allergy concerns.
Menu items change daily
We ask no outside food, desserts, cakes, flowers, balloons or presents be brought to the restaurantÂ
With groups of 6 or more a discretionary 18% gratuity may be added to your bill
Executive Chefs: Matt Nichols & Jeff Massey