A Taste of Heritage
Honestly, our kitchen's where history and flavor shake hands every night. Local ingredients meet old-world technique, and yeah... it gets pretty special.
Honestly, our kitchen's where history and flavor shake hands every night. Local ingredients meet old-world technique, and yeah... it gets pretty special.
Look, Helena's got this way of making you rethink what Canadian cuisine can be. She grew up on Salt Spring Island, trained in Montreal and Paris, then came back home with ideas that'd make your grandmother nod in approval while being totally surprised.
She's kinda obsessed with what's growing right now - talks to farmers like they're old friends (which they are), disappears to forage mushrooms on her days off, and has this notebook full of recipes her Nana left her. That's the energy she brings.
Every plate tells a story, usually about the island, the season, or some ingredient she couldn't stop thinking about. It's not fussy, just... real good food that happens to look beautiful.
Menu changes with the seasons 'cause that's just how we roll. These are some favorites that keep making comebacks when the ingredients are at their peak.
Wild BC salmon rillette, smoked sablefish pate, spot prawn ceviche - yeah, it's a lot, but somehow it just works. Comes with these little house-made crackers that'll have you asking for more.
Whatever's thriving in the local farms right now. Could be heirloom tomatoes, could be roasted beets, might be both. Helena picks it up Thursday mornings and figures it out from there. Always includes this hazelnut vinaigrette though.
Sourced from ethical farms up north. Served with celery root puree, wild mushrooms Helena found herself, and this juniper berry jus that's... yeah, order it.
Day-boat caught, which means it was swimming yesterday morning. Comes on a bed of farro with roasted fennel and this citrus butter that's basically sunshine in a sauce.
From Fraser Valley farms. Crispy skin (that's the important part), served with braised red cabbage, fingerling potatoes, and a cherry gastrique that's sweet and tangy in all the right ways.
Flourless, intense, with sea salt caramel. Gluten-free but nobody cares about that when they taste it.
Made with real BC maple syrup. That satisfying crack when you hit it with your spoon? Yeah, we take that seriously.
Changes with what's ripe. Summer means strawberries and blueberries, fall brings blackberries. The pastry cream though? That stays perfect year-round.
Selection of three local cheeses with house preserves, candied nuts, and crackers. Pairs ridiculously well with port.
Our sommelier Marcus doesn't do pretentious. He'll tell you straight up what works with your meal, and he's got a soft spot for BC and Canadian wineries that deserve more attention.
Got about 200 bottles in the cellar - some you've heard of, some you definitely haven't. He loves turning people onto new favorites. Just tell him what you usually drink and let him work his magic.
We're pretty popular on weekends, so booking ahead's a smart move. Walk-ins welcome when we've got space, but why risk it?
Tuesday - Saturday: 5:30 PM - 10:00 PM
Sunday: 5:30 PM - 9:00 PM
Closed Mondays (chef needs a break too)
Saturday & Sunday: 9:00 AM - 2:00 PM
Eggs Benedict that'll ruin all other eggs Benedict for you
Or call us at (604) 555-7829
We handle vegetarian, vegan, gluten-free, and most allergies without breaking a sweat. Just give us a heads up when you book. Helena actually loves the challenge of making restricted diets taste incredible.