This menu pays homage to Chef’s life, showcasing his passion for a variety of cultures & cuisines. His creations are curated from locally sourced produce hailing from across British Columbia, and are inspired by his friendships, travels, and expansive culinary career in India, Thailand, Canada, Spain, France, Yemen, China, and Argentina.
Small Plates
Shishitos + CauliflowerCA$14.00
Fried shishito peppers and cauliflower florets tossed in parmesan, lemon, and sumac. Served with a truffle aioli and a bright toum with zaatar spice.
Charred Stone Fruit ChaatCA$14.00
Traditional Indian chaat is a broad category of snacks that bring together sweet and savoury flavours. We utilise seasonal BC stone fruit seared on a charcoal grill, tossed in kasundi mustard, and finished with honey yoghurt.
MurtabakCA$15.00
Inspired by murtabak, a traditional Yemeni stuffed snack, and classic jalapeño poppers. Five crisp spring roll parcels stuffed with jalapeño, goat cheese, and cream cheese. Plated with garlic sauce and citrus-dressed arugula salad.
Sweet & Sour Pork BellyCA$16.00
A reimagining of a classic Cantonese and Chinese-American dish. Fried pork belly tossed in flavorful house-made sweet & sour sauce and dressed with a bright pineapple relish.
Charred Paneer TartCA$17.00
Firm paneer cheese simmered with tikka masala sauce made in house using whole tomatoes, caramelised onions, and cardamom. Served in a crisp tart shell and accompanied by citrus-dressed arugula salad.
Grilled Chicken SkewersCA$18.00
Three chicken skewers marinated in parsley, mint, cilantro, and lemon. Glazed with chipotle and seared on a charcoal grill. Topped with manchego cheese and pickled onions.
Ahi Tuna CrudoCA$19.00
Pacific Ahi tuna crusted with Japanese togarashi spice and slightly seared. Inspired by Thai Nam Khao salad, this vibrant dish delivers fresh flavours with an orange vinaigrette, Thai chili, jasmine rice balls, and lumpfish caviar.
Patatas BravasCA$20.00
A popular Spanish dish typically consisting of cubed potatoes and a paprika-forward bravas sauce. We incorporate French influence by reimagining the potatoes as crisp croquettes, and highlight flavours of Argentina with a green garlic chimichurri.
Steamed Bao BunCA$21.00
Prawn Chili Recheado – Recheado Masala is a fiery chili paste. Popular in the Goan region, it is typically used to marinate fish and vegetables. Portuguese influence on Goa is reflected through the term “Recheado,” which means “stuffed with” in Portuguese. OR Butter Prawn Masala – Butter Masala is a highly recognizable sauce that serves as the base in butter chicken. Creamy, savory, and accompanied by a chewy bao bun.
Large Plates
Lentil CakeCA$23.00
A crisp patty of lentil, potato, rutabaga, and chickpeas. Served on a bed of white beans. Topped with honey yoghurt, green chutney, and sunchoke chips.
Courgette KeftaCA$27.00
A vegan evolution of classic spaghetti & meatballs. Fresh zucchini noodles tossed in a creamy cashew velouté. Topped with chickpea & gourd keftas, tomatillo salsa, and garlic sourdough toast.
Ravioli du DauphinéCA$29.00
This traditional dish hailing from the Dauphiné region of Southern France is known for being served as a sheet. Our house-made ravioli is filled with comté cheese & herbs, and delivered in this classic style. Served with a bright pea pistou, and topped with green peas, spring peas & confit garlic tomatoes.
Beef 'Kad Pra Kao'CA$29.00
A traditional Thai stir fry. Grilled beef in a soy, hoisin, and Thai chili marinade. Served with jasmine rice and a fried sunnyside egg.
Chicken VerdeCA$31.00
Crisp grilled chicken on a bed of roasted potatoes and rainbow carrots. Paired with a velvety verde sauce made from a blend of spinach, mint, cilantro, jalapeno, and coconut milk.
Sea BassCA$37.00
Seared Pacific sea bass, house-made potato gnocchi, a miso glazed cabbage wedge, and Goan curry sauce. While there are many variations of Goan curry, ours consists of coconut milk, onions, turmeric, mango powder, tamarind, ginger, and fenugreek.
Chargrilled SteakCA$38.00
6oz fillet steak, chargrilled to temperature and sliced. Served on a bed of creamy whipped mashed potatoes, seared king oyster mushrooms, gai lan, and a house-made red chimichurri.
Salad
Heirloom Tomato & BurrataCA$17.00
Italian Burrata, house-made tomato jam, balsamic reduction, and locally grown heirloom tomatoes. Garnished with fried basil.
Chop SaladCA$18.00
Iceberg lettuce, shredded chicken, boiled egg, celery, red onion, and green apple, tossed in green goddess dressing. Topped with grilled chicken, double-smoked bacon, and a baguette crisp.
Dungeness Crab SatayCA$19.00
Fresh dungeness crab salad, cabbage & apple chiffonade. Plated on a creamy satay peanut sauce. Served with shrimp crackers.
Dessert
Crème Brûlée CheesecakeCA$15.00
Creamy New York cheesecake, brûléed for a crisp, caramelised top. Served alongside a drunken berry compote.
Belgian Dark Chocolate MousseCA$16.00
A rich, velvety mousse dressed up with chocolate soil and a ganache truffle ball.
Dubai Chocolate BarCA$17.00
Our take on the viral dessert. Chocolate crumb, dense pistachio cream, and chocolate ganache. Drizzled with dulce de leche sauce, rose petals, and crumbled pistachios.
