menu is subject to change.

plates

southern BBQ flavoured spiced nuts 

almond, hazelnut, cashew, pumpkin seed              

smoked castelvetrano olives

roasted sesame red fife sourdough

oaxacan pork fat & pumpkin seed condiment

mushroom parfait with toasted sourdough

hibiscus pickled red onion, chives

crispy fried sunchokes with nuoc cham glaze

coconut crème fraiche, red onion, mint

chicory salad with apple & hazelnut goma-ae dressing

sesame hazelnut praline, drunken goat manchego                      

spencer gulf hiramasa tartare (40g)

green onion mayo, pickled fennel, daikon, sourdough crackers                               

smoked beet salad with beet leche de tigre

yuzu kosho, pickled beets, smoked olive cashew granola  *add hiramasa crudo  

roasted cumin and coriander squash agnolotti

brown butter, pickled raisin, cilantro salsa verde, pumpkin seed, urfa biber  

buckwheat egg noodles with Chinese style calabrian chili oil

onsen egg, preserved mustard green, greens, pickles, sesame  

cheese & charcuterie 

mix board of cheese & charcuterie, candied nuts, crackers & sourdough

*add truffled honey 

cheese board, candied nuts, seasonal jam, truffled honey, crackers  

*gluten free crackers available

charcuterie board (Brut from Sunshine Coast), cornichons, sourdough     miniature board, candied nuts, crackers & sourdough

sweet

parsnip & date cake with coconut milk jam & parsnip ice cream

apple, lemongrass, white chocolate oat crumble, vadouvan                           

mandarin orange sorbet, coconut tuile

Birch Block Sparkling ‘Rosé-de-Franc’ ’22, Summerland, BC

An energetic sparkling Pét-Nat, made from Cabernet Franc. Grapes are macerated on skins for 3 hours and aged sur lis for 12 months. Beautifully blushed and dry, with hints of alpine strawberry and red grapefruit.

1006 Vins ‘Azur’ Chenin Blanc ’24, Val de Loire, FR

Chenin Blanc grown on clayey, green to grey schist soils. The grapes are harvested from 30 year-old vines and the wine is aged 6 months in stainless steel vats. Bright and fresh with notes of lemon, red apple and white flowers.

Cirelli Trebbiano D’Abruzzo ’24, Abruzzo, IT

Trebbiano from vines planted on clay and limestone soils. The grapes spend a single day macerating on their skins before being pressed off and fermented and aged in stainless steel tanks. Fresh, with hints of juicy stone fruit and round texture.

Sage Hills ‘Maceration Pinot Gris’ ’22, Similkameen Valley, BC

100% Pinot Gris, grown on the Sage Hills estate, has bee macerated on their skins for 30 days and aged in neutral oak barrels for 24 months. Deep sunset hues, with notes of savoury cherry, tart raspberry, juicy salmon berries, and delicate tannic structure. Unfined and unfiltered.

Weninger ‘Rozsa Petsovits’ ’22, Burgenland, AT

Named after the winemaker’s grandmother, this lively rosé blends Hungarian Syrah with Austrian Zweigelt & Pinot Noir. Notes of zesty dark cherry, raspberry and dried herbs meld with vibrant acidity. This dark rosé is unfined and unfiltered.

A Sunday in August Pinot Noir ’24. Salt Spring Island, BC

Pinot Noir from Johan Vineyard in Willamette Valley, Oregon. Partially whole cluster fermented before aging in neutral oak barrique. Notes of strawberry with a touch of spice. Unfiltered and unfined.

Anthony Buchanan Petit Sirah (Durif) ’24, Kaleden, BC

100% Petit Sirah (aka Durif) that is whole bunch macerated for 7 days. Aged in amphora and oak puncheons to produce a full--bodied red, with hints of blueberry, chocolate, plums and black pepper. Grapes were harvested from Washington State.

COCKTAILS 

BOTTLED SODA COCKTAIL please see the feature board 

GORDON RAMSMARY  rosemary gin, sweet potato shochu, aquavit, bitter melon oil, lavender, cava 

ZEST ON MY CHEST elderflower tequila, lillet blanc, limoncello, licor 43, lemon, agave syrup

RED DOOR mezcal, amaro, melon, lime, hibiscus, charcoal, egg white                             

SURF N’ TURF v2.0 coconut-washed seaside gin, bitter bianco, cocchi, maraschino, morel

SENSHI (MR. SOY BOY) toasted rice brown butter, whisky, averna, soy milk, black walnut, nutmeg *available served hot!

GOODBYE ALASKA mongrel, rum, house root beer, plum, vanilla ice-cream, almond cake 

SAKE

Gakki Masamune Sakemirai, Fukushima        

Junmai Ginjo Wataribune                            

Dassai 45 Junmai Dai-Ginjo, Yamaguchi       

Hakutsuru Dai Ginjo *SERVED HOT

BEER                       

Powell Street Ode to Citra Pale Ale (14oz) Powell Street Czech Pilsner (14oz) Hitachino Nest Red Rice Ale (330ml)  

NON-ALCOHOLIC

Rotating Mocktail