A Culinary Journey
Where Pacific flavors meet artisan technique
Look, we're not gonna throw fancy French terms at you or pretend every dish is revolutionary. What we do here is pretty straightforward - we get incredible ingredients from local farms and coastal suppliers, then we don't mess 'em up.
Our head chef, Marcus, spent fifteen years bouncing between Michelin kitchens in Europe before moving back to BC. He'll tell you himself - the best meals aren't complicated. Fresh wild salmon needs maybe three ingredients. A perfect tomato in August? Just salt and good olive oil.
The menu changes with what's actually in season, not what sounds trendy. Sometimes that means we're out of certain dishes by 8pm on a Saturday. That's just how it goes when you're working with real stuff.
The folks actually making your dinner
Executive Chef
Trained in Lyon, raised in Richmond. Marcus brings West Coast sensibility to classical technique. He's obsessed with fermentation and has a sourdough starter that's older than most relationships.
Pastry Chef
Sophie's desserts have made grown adults cry. She worked under Pierre Herme in Paris but says the berries here in BC beat anything she found in France. Her lavender honey tart? Yeah, it's a problem.
Head Sommelier
James knows the Okanagan Valley better than most locals. He'll actually listen to what you like instead of pushing the priciest bottle. Also happens to have a killer collection of natural wines if that's your thing.
Current season's menu - changes every few weeks
Citrus, pickled fennel, microgreens. Caught off Tofino yesterday morning.
$28
Goat cheese from Salt Spring Island, candied walnuts, arugula. Tastes way better than it sounds.
$19
Heirloom tomatoes (when they're good), basil oil, sourdough crisps. Simple and perfect.
$24
Miso glaze, soba noodles, bok choy. Marcus won't serve farmed fish, so when wild season ends, this comes off the menu.
$46
Cherry gastrique, roasted root vegetables, crispy skin that'll change your life.
$52
Whatever's fresh from the foragers, truffle oil, parmesan. Our most popular vegetarian option by far.
$38
Red wine reduction, fingerling potatoes, seasonal veg. Cooked however you want it.
$58
Sophie's signature. Local honey, lavender from our garden, almond crust. Yeah, order this one.
$16
Valrhona chocolate, raspberry coulis, super rich. Share it or don't, we won't judge.
$14
Changes weekly based on what fruit looks good. Light finish if you're already stuffed.
$12
Tuesday - Saturday: 5:30 PM - 10:00 PM
Sunday: 5:30 PM - 9:00 PM
Monday: Closed (everyone needs a break)
Reservations are pretty much essential on weekends. Walk-ins welcome at the bar though.
Dress code? Just don't show up in gym clothes. Otherwise you're good.
We can handle most dietary restrictions - just let us know when you book.
Prix fixe tasting menu available with 48 hours notice - $95 per person.
Call us at (604) 555-0123
Got something special coming up?
We've got a private dining room that seats up to 18 people. It's perfect for birthdays, anniversaries, business dinners, or whatever you're celebrating.
Marcus can work with you on a custom menu - maybe you want that salmon dish but with a twist, or you've got someone who doesn't eat gluten. We're flexible.
The room's got its own entrance, wine display, and a view of the kitchen if you're into that sort of thing. We can also do wine pairings with each course - James gets really excited about this stuff.
Get in Touch About Private DiningWe're working on something special for weekend mornings. Think buttermilk pancakes, eggs benedict that doesn't suck, and bottomless mimosas. Sign up below and we'll let you know when we launch.