Culinary Excellence
Where every plate tells a story
Look, we're not gonna hit you with the usual "farm-to-table" speech everyone's doing these days. Sure, we work with local suppliers - that's just common sense when you're in BC.
What makes our kitchen different? Chef Marcus doesn't follow trends. He spent fifteen years learning traditional preservation techniques from communities across the Pacific, then came back and said "let's mix this with what's growing in our backyard." And honestly? It works.
You'll find dishes here you won't see anywhere else. That's not marketing talk - it's just what happens when you let someone with real vision run the show without corporate interference.
The people actually making your food
Executive Chef
Trained in Tokyo, worked in Singapore, cooked in Copenhagen. Marcus brought all that experience back home and decided Vancouver's food scene needed shaking up. He's particular about knife technique and won't shut up about proper stock preparation, but you'll taste why.
Pastry Chef
Elena's desserts look too good to eat - but you'd be missing out if you didn't. She's got this thing about textures that borders on obsessive. Studied classical French techniques then threw half of them out the window. Her maple-miso tart has a six-month waiting list for the recipe.
Head Sommelier
Don't worry, David won't give you that intimidating sommelier treatment. He genuinely wants you to enjoy wine, not feel stupid about it. His cellar focuses on small BC producers and weird bottles from regions you've probably never heard of. Trust his pairings - he's never steered us wrong.
Menu changes with the seasons - this is what's good right now
Yuzu kosho, pickled kelp, nasturtium. Yeah, it's raw fish - but Marcus's smoking technique changes everything. Light enough you'll still want your main course.
Chanterelles, pine nut butter, sage ash. Our pasta's made fresh every morning. You can taste the difference - it's not just something we say to justify the price.
Fermented chili, lemon verbena, crispy shallots. Simple on paper, but the balance is ridiculous. Marcus won't make this once corn season's over, so get it while it lasts.
Smoked egg yolk, capers, sourdough crisps. For the vegetarians who're tired of getting boring options. This holds its own against any meat dish.
Cherry gastrique, roasted roots, watercress. We age the duck ourselves for three weeks. Makes it taste almost like red meat - in a good way. Cooked medium-rare unless you ask otherwise.
Miso-braised leeks, dashi butter, nori powder. This is what salmon should taste like. We get ours from a fisherman in Tofino who texts us when he's got the good stuff.
Bone marrow jus, twice-cooked potatoes, blistered greens. Alberta beef, properly dry-aged. We won't cook it past medium - if you want well-done, order something else. Trust us on this.
Parmigiano, hazelnuts, preserved lemon. Takes forty minutes of constant stirring. Worth the wait. The truffle's real - not that synthetic stuff.
Black sesame ice cream, candied pecans. Elena's signature. Sounds weird, tastes incredible. Sweet and savory shouldn't work this well together, but here we are.
Olive oil, sea salt, hazelnut crumble. For serious chocolate people. It's rich - maybe share it unless you're committed to the experience.
Berry compote, shortbread, edible flowers. Light enough after a big meal. Elena grows the verbena herself on the roof garden.
Three BC cheeses, honeycomb, house preserves. Changes weekly based on what's aging well. Ask David for a port pairing - he takes his cheese seriously.
David's put together something special here - over 300 labels, mostly stuff you won't find at the liquor store.
He's really into BC wines, which makes sense given what's happening in the Okanagan these days. But there's also some gems from Oregon, weird orange wines from Georgia (the country, not the state), and a solid collection of traditional French bottles for the purists.
If you're not sure what to pick, just ask. David loves talking wine, but he'll match your budget and won't push the expensive stuff unless it's genuinely what works best with your food.
See Wine ListWe're open Tuesday through Saturday, dinner service starts at 5:30pm
Prefer to talk to someone?
Call us at (604) 555-0142
Tuesday - Saturday: 5:30 PM - 10:00 PM
Sunday & Monday: Closed
(We need days off too)
Smart casual works fine. We care more about what's on your plate than what you're wearing. Leave the flip-flops at home though.
Our private dining room seats up to 14. Perfect for business dinners or celebrations where you actually want to hear each other talk.
Vegetarian, vegan, gluten-free - we've got you covered. Just give us a heads up when booking so we can prep properly.