A Culinary Journey
Our kitchen tells stories through flavors you won't forget. It's where tradition meets innovation, and every plate's got something to say.
Wild BC halibut with saffron risotto and seasonal greens
Grade A5 with truffle mashed potatoes and red wine reduction
Dark chocolate soufflé with vanilla bean ice cream
Chef Marcus changes things up every week based on what's fresh and what's inspiring him lately. He's got this thing about sourcing from local farms and fisheries - you can really taste the difference when ingredients are this good.
These rotating specials aren't on the regular menu, so if something catches your eye, don't sleep on it. Next week it'll be something completely different.
We've put together a menu that covers all the bases. Whether you're dealing with dietary restrictions or just being picky (we get it), there's something here that'll work for you.
Our sommelier Isabelle has curated over 300 labels from around the world. Here are a few crowd favorites:
I've been cooking professionally for almost 20 years now, and honestly, I'm still learning something new every day. Started in Lyon, worked my way through Michelin kitchens in Paris and London, then landed here in Vancouver about five years back.
What gets me excited? Taking classic techniques and throwing in something unexpected. Maybe it's a spice combo from my travels through Southeast Asia, or a preparation method I picked up from a street vendor in Mexico City. Food's gotta tell a story, y'know?
My philosophy's pretty straightforward - respect the ingredients, don't overthink it, and make sure it tastes damn good. I'm not here to win awards (though they're nice), I'm here to make sure you leave happy and already thinking about when you're coming back.
These are the dishes people keep coming back for. Can't say I blame 'em.
Classic French technique with a touch of Japanese miso butter. Trust me on this one.
Slow-cooked until it practically melts. Served with cherry gastrique that'll change your mind about duck.
Hand-dived scallops from Haida Gwaii. The black garlic puree is something else.
We're open Tuesday through Saturday, 5:30 PM - 10:30 PM. Sundays we do brunch from 10 AM - 2 PM. Mondays we're closed - gotta recharge.