Dinner Menu

 

Small Plates

 

Spicy Cucumber Kimchi with Carrot and Chili • 6 (Gf, V)

 

Toasted Cheese Bread with Roasted Garlic • 7 

 

Fondant Potato with Mushroom Gravy • 8 (Gf, V)

 

Quinoa with Purple Cabbage, Mandarins and Sesame Soy Dressing • 8 (Gf, V)

 

Classic Caesar Salad with Bacon, Parmesan and Garlic Croutons • 8 

 

Vegan Caesar Salad with Coconut Bacon, “Parm” and Crispy Roasted Chickpeas • 8 (Gf, V)

 

Fresh Tofu Spring Rolls with a Maple Tamari Sauce • 9 Extra Roll • 3.50 (Gf, V)

 

Quinoa Shiitake Arancini with Garlic Aioli • 9 (Gf, V)

 

Corn Fritters with Plant Based Queso • 9 (Gf, V)

 

Oven Roasted Tofu with a Maple Glaze and Orange Segments • 10 (Gf, V)

 

Pad Thai with Tofu, Carrot and House Made Peanut Sauce • 10 (Gf, V)

 

Jerk Chicken Drumsticks with Mango and Lime • 12 Extra Drumstick • 4 (Gf)

 

Dukbokki (Korean Rice Cakes) with Gochujang and Black Sesame • 12 (Gf, V)

 

Fresh Duck Spring Rolls with Maple Tamari Sauce • 14 Extra Roll • 4.50 (Gf, V)

 

Salmon Gravlax with Cream Cheese Mousse and Beetroot • 14

 

Rockfish Ceviche with Avocado and Pickled Red Onions • 16 (Gf, Df)

 

48 Hour Sous Vide Beef Cheek with Bordelaise Sauce • 18 (Gf)

 

Wild Caught Organic Garlic Prawns with Waupooos Cider Broth • 18 (Gf)

 

Korean Style Miami Short Ribs with Ginger and Chili • 20 (Gf)

 

 

Chef Selection

 

Unsure of what you want or feel like an adventure? Our chefs are here to help. 

Enjoy a specially curated chef tasting menu combination of our small plates.

 

3 Courses - $40 Per Person • 5 Courses - $75 Per Person • 7 Courses - $100 Per Person

 

 

Breads and Bar Snacks

 

Focaccia with Olive Oil and Baco Balsamic • 6 (V)

 

Pickle Plate • 6 (Gf, V)

 

Pretzel Bread with Mustard • 7 (V)

 

Nuts and Seeds • 8 (V)

 

 

Boards

Rotating Seasonal Selection of Meats, Cheese, House Pickles and Accompaniments.

 

(All boards can be made gluten-free)

 

Cheese Board • 16/32

 

Charcuterie Board • 16/32

 

Cheese and Charcuterie Board 16/32

 

Plant based Board 16/32

 

From the Sea Board 16/32

 

 

House Made Dessert 

 

Chocolate Torte • 10

 

Seasonal Crumble • 10

 

Plant Based Truffle • 10

 

Dessert Board • 22

 

 

 

Dinner Menu Design: 

Head Chef: Kim Condon