Dinner Menu


Lobster, Scallop & Cold Water Shrimp Chowder 14
Spanish almond broth, spring onions and smoked paprika
Slow Roasted Carrot Soup 10
Dukkah spice and coconut cream


Oysters on the Half Shell (minimum order of 4) MP
Served with house-made condiments
Charcuterie Board 18
House-made and locally sourced, served with chutney, compote and spiced bread
Crisp Sweetbreads 15
Parsnip puree, demi and vinegar reduction
Smoked Salmon Spaghetti 16
Mustard cream, dried egg and peas
Tuna Tartar 16
Red onion, chili aioli, quails egg and pomme gaufrette
Seared Sea Scallops 16
Zucchini fritter and caponata
Caesar Salad 13
Crisp romaine hearts, house-smoked bacon, That Dutchman’s Old Growler gouda and creamy avocado vinaigrette
Hutten Salad 12
Seasonal salad based on a fresh supply from Ted Hutten’s farm

Add our own fresh artisanal bread with butter 5


Grilled “Sustainable Blue” Salmon 32
Pea and smoked gouda risotto with wild mushroom jus
Pork Agnolotti 30
Caramelized onion, fresh cheese, walnuts and chive
Stuffed Local Rabbit Loin 29
Ricotta gnudi, fennel, chili oil and jus
Brant Lake Wagyu Hanger Steak 38
Black garlic, potato pave and demi
Cumin Crusted Rack of Lamb 40
Oat groats, herbs, pine nuts and greens


Thai Curry & Crisp Tofu 22
Rice noodles, red Thai curry sauce, sautéed vegetables and crisp Acadian tofu
Gnocchi Parisienne 24
With confit fennel, Urban Blue and walnuts
Spinach Risotto 26
Finished with Bon Vallis, Spanish 3 milk cheese
Burundi Squash Curry 26
Medium curry with chickpeas, cocnut and greens, served with basmati rice


Sour Dough Ice Cream 12
Coffee infused white chocolate cremeux, sourdough crumbs and coffee syrup
Sumac Drizzle Cake 14
Sour cherry compote, toasted pistachios
Cheesecake 14
Orange curd, cardamom shortbread, candied orange peel
Caramelized Honey, Seed and Nut Tart 15
Dark chocolate, spiced blueberry compote
Eton Mess 12
Seasonal berries, whipped cream and baked meringue
Cheese Tasting 14
A selection of local and international artisan cheeses