Pacific halibut from a small-boat fishery out of Ucluelet, grilled over hardwood and served with a summer corn and bean succotash, charred scallion oil, and a squeeze of preserved lemon. The halibut changes to whatever is running best, so this dish shifts slightly week to week.
A free-form pastry shell made with our house butter dough, filled with whipped ricotta and layered with heirloom tomatoes from a farm in the Saanich Peninsula. Finished with basil oil and a pinch of fleur de sel. Available as a starter or a light main.
Sunday brunch only. Thick-cut brioche soaked overnight in a cardamom and vanilla custard, cooked on the flat-top until the crust is properly caramelised. Served with whipped cream and a compote of whatever stone fruit came in that week.
The thing people text us about. A short-crust shell filled with a brown butter and egg custard, baked until just set with a slight wobble in the centre. Made in batches of eighteen each morning, Tuesday through Sunday. When they are gone, they are gone.
A seasonal galette built on a rough-puff pastry base, filled with whatever stone fruit is coming in from the Okanagan right now: this week it is white peaches and sour cherries. Dusted with raw sugar and served warm with creme fraiche.
A rotating selection of one or two BC Pinot Noirs by the glass, sourced from small producers in the Okanagan and Similkameen valleys. The current pour changes every few weeks. Ask your server what is open.
Our house Caesar, made with a scratch-built Worcestershire-and-anchovy base, rimmed with celery salt, and garnished with a pickled bean from the kitchen garden. Available with or without vodka. A Sunday brunch staple.
Available for the whole table only, Tuesday through Thursday. Five courses built around the week's best ingredients, with optional wine pairing. Claire writes this menu on Monday and it runs until Thursday or until the key ingredient runs out.
Reservations are easy online, or just call us. Walk-ins always welcome at the bar.
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