Mark your calendars — our new Spring Menu launches Wednesday, May 5!
Our culinary and bar team has been hard at work developing new dishes, desserts, and cocktails that (we hope!) will become your new fav. From Indonesian inspired dishes like our spicy Dan Dan Noodles, to a Chaat Salad, the salad version of chaat, an Indian street food, to Jamaican inspired Jerk Smashed Chips, we’ve pulled inspiration from around the globe for our new menu.
“I’m most excited for our guests to try the Dan Dan Noodles,” says Breanne Smart, Head Chef. “Szechuan peppercorns and tahini work together in the sauce to create a numbing, nutty, spiciness. Packed with a lot of heat, this dish is not for the faint of heart.”
To launch the Dan Dan Noodles, we have partnered with Little OinkBank Pig Sanctuary on their Meatless May campaign, where we will donate $1 from every Dan Dan Noodles sold throughout May. Traditionally a pork heavy dish, we use toasted farro, a nutty grain, instead.
Our Sour Cream + Scallion Pancake is a very western version of a 'cong you bing': Chinese Scallion Pancakes. This dish is meant to recreate the flavours of a sour cream and onion chip, and we’re proud to use Vancouver based Yoggu Yogurt for the sour cream.
You’ll find Middle Eastern flavours in dishes like our Farro Tabbouleh and Soba Noodle Salad, and Thai inspiration in our Coconut Curry Noodles, all three dishes developed by ourJunior Sous Chef Lydia Lambert-Bailey.
On Saturday, May 7, we’re introducing two new brunch items: Breakfast Tacos and Chicken + Waffles. The inspiration behind this recipe was our very own General Manager, Sierra! She’s been begging to have vegan chicken & waffles on the menu since we opened. We added pink rhubarb butter and purple cabbage to feature her favourite colours.
Next up, we’ve got three new desserts developed by our Pastry Chef, Caitlin Hikida. The Churros are a lighter shareable dish that combine cardamom, rose, and pistachio. It’s warm, floral, and sweet, balanced by the lightly fried churro.
With the Peach Cobbler, we wanted to put our own spin on a comfort classic. “The warmth of the sweet sesame cake and chilled ginger crème balances the brightness of the peaches,” says Caitlin.
Last is the Lime Granita Sundae.“I wanted to do a fun ice cream focused dessert for summer, and I heavily associate creamsicle popsicles with childhood summers,” says Caitlin. ”The creaminess of the Virtuous Pie Vanilla Ice Cream compliments the tangy lime granita, and the gluten free pistachio cookie crumb brings in a little toasty texture. Each component can be eaten separately, but tastes even better together.”
Finally, we’ve got a brand-new cocktail lineup developed by our creative Bar Manager Alex, who is also a talented artist to give you an idea of what you can expect from his cocktails. “This menu is focused around the idea of fruit and natural flavourings,” says Alex. “With Spring and Summer being the seasons of growth and rebirth and given the current state of the world we are living in at the moment, I wanted to rely heavily on the natural growth of our surrounding environment.”
Each cocktail on the menu has at least one homemade ingredient handcrafted in house by our bar team. Witching Hour is a twist on a Manhattan/Sazerac with house made blueberry and toasted cardamom infusions. It is served in an old bitters bottle with a cinnamon smoked glass. This is for sure the most 'showstopper' style drink we have on the menu. Playful yet elegant.
Under the boardwalk is a well-balanced peach-based vodka and prosecco cocktail. A summery and more complex homage to a classic Bellini. This drink is garnished with a house-made peach popsicle, perfect for those warm summer days and nights.
The new cocktails will launch for patio dining with our new patio just out front on May 3 at 4pm, while the new dishes will launch for takeout + delivery on Wednesday, May 5!
Opening at 4pm from Monday - Friday [you are welcome to enjoy the patio for lunch with your takeout order!]
Opening at 10:30am on Weekends.
Patio seating is on a first come, first serve basis. Please note, all hours are weather permitting!