Chef’s Tasting Menu

5 course | 128
wine pairing | 68

– First –

West Coast Oyster
habanero granite
Cheese Croquette
fresh tomato ketchup
Foie Parfait
late harvest jelly, pickled rhubarb
Puri-Puri
dungeness crab, crème fraiche, green peas
Hokkaido Scallops
logan berries, daikon, cold pressed sesame oil

Blue Mountain, Sparkling Rosé BC

Artisan Bread
olive oil, butter, maldon salt

– Second –

Gindara Sablefish
kelp cured, cara cara orange, lemongrass cucumber consommé, crispy ginger, sake

Oremus, Furmint, Hungary

– Third –

Japanese Wagyu Beef Striploin
tokyo turnips, maitake mushroom, grilled radicchio, black garlic jus

Murphy-Goode, Cabernet Sauvignon US

Palate Cleanser
kabosu & pear liquid truffle

– Fourth –

Cheese
carbonara soufflé

– Fifth –

Rhubarb Granita
coconut cardamom cream, elderflower foam, honey tuile, wild roses

François Pinon, Vouvray Moelleux, France

 

 

 

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