Indulge in Chef Matthew Cooper’s seasonally inspired
From Heritage Beet Salad to Duck Confit and Cauliflower Steak, our $65 three-course dinner highlights the best of the season. Choose from a selection of artfully crafted appetizers, mains and desserts and savour the start of the weekend. View the full menu below!
Friday Night Prix Fixe
choice of app, main and dessert 65.
coffee or tea included
kale, romaine, double-smoked bacon, Parmesan focaccia croutons
Heritage Beet Salad
pickled and roasted beets, blood orange, whipped goat feta, watercress, parsnip crisps
Wild & Tame Mushroom Soup (vegan)
assorted mushrooms, truffle, no cream or butter
parsnip purée, green beans, squash and pine nut agrodolce
Seared Arctic Char
braised cannellini beans, Tuscan kale, Calabrian chili, preserved lemon relish
Cauliflower Steak (vegan)
grilled portobello mushrooms, harissa hummus, Israeli couscous, snap peas, radish, zhug, garlic toum sauce
Jump White Chocolate Cheesecake
phyllo pastry, mulled cranberries, mint
Olive Oil Cake
citrus gel, cardamom syrup, pistachio gelato
vegan option available
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.