Published on Main

[ open for service, 5pm–11pm ]

GEODUCK.
sweetie drop peppers, summer melon

“When things for later become things for now.”

Our Preservation menu lives in that moment. Last summer’s melons from Vive le Veg were processed at their peak ripeness and frozen to carry that freshness forward. Sweetie drop peppers, also from Vive le Veg, were pickled and packed into the pantry. Months later, both return to the plate alongside an iconically west coast ingredient, Geoduck.

The thawed melon becomes a dressing with lime, fish sauce and the pepper’s own brine. Sliced geoduck is tossed gently through it, the cool clarity of the shellfish lifted by melon sweetness and a bright, light acidity from the peppers.

What was put away for another season now defines the dish.

Available for now on our Preservation menu.

[ available december 1st - 30th ]
CROWN ROAST HOLIDAY DUCK FEAST

This year we bring back our Crown Roast Holiday Duck, an expressive, richly layered feast built from multiple preparations of duck, seasonal citrus, and warm spice.

A beautifully carved crown roast duck leads the table, brushed with fermented honey and a house-made mandarin-scented duck spice of cracked pepper, coriander, fennel seed, Sichuan pepper, and bright citrus zests. It’s served with a deep, aromatic duck jus enriched with orange caramel, fresh mandarin juice, black vinegar, and foie gras fat.

The feast continues with a pho-scented duck broth poured over duck confit dumplings and chives; a wild mushroom sauté with roasted mushrooms, French beans, crispy confit, and a teriyaki-style jus of garlic, ginger, soy, and chilli; a crisp and refreshing winter cabbage salad with layers of fresh, marinated, and pickled white cabbage, mandarin, and a sesame elderflower dressing; and finally, black pepper duck wings glazed in our house black pepper sauce with scallions.

Available for a limited time, December 1–30.

Limited quantities available each night. Reservations via our website.

There are only a handful of seats left for our collaboration dinner with Chef Ron McKinlay this Sunday.

The menu is shaping up to be one of the most inspired evenings we’ve hosted this year. A night built around connection, creativity, and the shared energy that only happens when two of Canada's top chefs come together.

If you’ve been considering joining us, this is your chance.
A few final seats remain before we close the books for this event.