|
please note
Vertical Divider
|
all prices exclusive of applicable sales tax
& parties of 6+ are subject to an automatic 18% gratuity |
premium classics.
Built with select premium ingredients and supporting excellent local distilleries, these are classics ... made here for today.
negroni ~ 15
Florence, 1919
Ampersand gin, Cinzano Rosso, Campari, orange.
vesper ~ 16
Jamaica, 1952
Ampersand gin, Per Se vodka, Cocchi Americano, lemon oils.
manhattan ~ 16
New York, 1870s
Odd Society Prospector rye whisky, Cinzano Rosso, Angostura bitters.
paloma ~ 17
Jalisco, 1950s
Olmeca Altos Plata tequila, grapefruit, lime, soda.
aperol spritz ~ 15
Padua, 1950s
Aperol, Averill Creek Charme de l’Île, soda, orange.
Florence, 1919
Ampersand gin, Cinzano Rosso, Campari, orange.
vesper ~ 16
Jamaica, 1952
Ampersand gin, Per Se vodka, Cocchi Americano, lemon oils.
manhattan ~ 16
New York, 1870s
Odd Society Prospector rye whisky, Cinzano Rosso, Angostura bitters.
paloma ~ 17
Jalisco, 1950s
Olmeca Altos Plata tequila, grapefruit, lime, soda.
aperol spritz ~ 15
Padua, 1950s
Aperol, Averill Creek Charme de l’Île, soda, orange.
our cocktails.
Designed by our bar team and built with the finest stock-- and piles of love-- these are our most acclaimed house cocktails.
the bird ~ 16
A bird with the word come to me / The sweetness of a honeycomb tree - Anderson .Paak
Flor de Caña 7 rum, Campari, Banane de Brésil, pineapple, lime, pale ale.
street fighting man ~ 19
The time is right for a palace revolution - The Rolling Stones
Glenmorangie 10 Highland scotch, Benedictine, Fernet Branca, Ardbeg 10 Islay scotch, Ms. Better’s pineapple star anise bitters, lime oils.
new york, i love you but you’re bringing me down ~ 17
You're still the one pool / Where I'd happily drown - LCD Soundsystem
Jameson Irish Whiskey, cherry brandies, sweet vermouth, lemon, honey, plum bitters, red wine float.
grounds for divorce ~ 16.50
And I'll bring you further roses / But it does you no good - Elbow
Victoria Distillers ‘Empress 1908’ Indigo Gin, Elderflower liqueur, lemon.
#1 crush ~ 16
Wash away the pain / And drown your fear - Garbage
Absolut vodka, Sons of Vancouver Quadruple Sec, Suze, acidified citrus sherbet, sparkling wine.
one hot minute ~ 16.50
Breathe the moon / And eat the sun ~ Red Hot Chili Peppers
Bulleit bourbon, Wayward Distillery Raspberry gin liqueur, Licor 43, spicy pear & serrano pepper jam, lime.
A bird with the word come to me / The sweetness of a honeycomb tree - Anderson .Paak
Flor de Caña 7 rum, Campari, Banane de Brésil, pineapple, lime, pale ale.
street fighting man ~ 19
The time is right for a palace revolution - The Rolling Stones
Glenmorangie 10 Highland scotch, Benedictine, Fernet Branca, Ardbeg 10 Islay scotch, Ms. Better’s pineapple star anise bitters, lime oils.
new york, i love you but you’re bringing me down ~ 17
You're still the one pool / Where I'd happily drown - LCD Soundsystem
Jameson Irish Whiskey, cherry brandies, sweet vermouth, lemon, honey, plum bitters, red wine float.
grounds for divorce ~ 16.50
And I'll bring you further roses / But it does you no good - Elbow
Victoria Distillers ‘Empress 1908’ Indigo Gin, Elderflower liqueur, lemon.
#1 crush ~ 16
Wash away the pain / And drown your fear - Garbage
Absolut vodka, Sons of Vancouver Quadruple Sec, Suze, acidified citrus sherbet, sparkling wine.
one hot minute ~ 16.50
Breathe the moon / And eat the sun ~ Red Hot Chili Peppers
Bulleit bourbon, Wayward Distillery Raspberry gin liqueur, Licor 43, spicy pear & serrano pepper jam, lime.
primetime food.
SERVED 4pm to 10pm
Brought to you by Chef Audronė, everything on this menu is made in-house today in our tiny two-person kitchen, from fresh premium ingredients that are ethically sourced. As such, please expect a longer make-time; we make good food, not fast food.
Brought to you by Chef Audronė, everything on this menu is made in-house today in our tiny two-person kitchen, from fresh premium ingredients that are ethically sourced. As such, please expect a longer make-time; we make good food, not fast food.
chef's feature
gnocchi ~ 24
Made fresh today in our little kitchen, with wild morel mushrooms. fiddleheads, fava beans, purple carrot, in a red-wine sauce and topped with Parmiagano Reggiano.
snacks
olives ~ 8
Assorted olives, artichokes, and capers marinated in honey, ginger, garlic, & herbs. Add warm sourdough bread (+3.5) or rosemary flatbread crackers (+3).
raclette potatoes ~ 11
Baby potatoes smothered in melted raclette cheese and herbs.
garlic bread ~ 7
Fresh focaccia with garlic butter, grilled. Add mozza (+3).
popcorn ~ 6
Theatre style. You might want a bag each.
appetizers
winter burrata salad ~ 19
Warm salted caramel pears, arugula, basil oil, balsamic cream, toasted marcona almonds. With sourdough.
coconut jalepeño ceviche ~ 17
Mahi-mahi, coconut milk, lime, cilantro, cancha, wasabi peas, corn tostadas.
focaccia bruschetta ~ 16
Mozzarella, arugula, balsamic, and Parmigiana Reggiano served warm.
You choose: basil pesto, or chorizo with hot honey
honey & rosemary baked brie ~ 16
Served with warm sourdough and house-made jam.
shareables.
cheese board ~ 35
Chef’s selection of five insanely special artisan cow, sheep, and goat cheeses from Benton Brothers Fine Cheeses. Joined by house-made jam, marinated olives, dried figs, medjool dates, caramelized pecans, Spanish almonds, and fresh berries. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)
meat board ~ 30
House-made maple bourbon beef jerky, jamón Ibérico de Cebo, 18-month San Daniele prosciutto, chorizo, Chill Winston mustard caviar, house-made bread & butter pickles, sauerkraut, marinated olives. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)
meat & cheese ~ 40
Chef’s selection of fine meats, artisan cheeses, house-made bread & butter pickles, house-made jam, house-marinated olives, fresh berries, Chill Winston caviar mustard & warm sourdough bread. Add honey & rosemary baked brie (+14) ... highly recommended!
mains.
seasonal salad ~ 16
Greens, seasonal fruits and vegetables, Manchego, pesto. Served with toasted bread. Add: marinated grilled tofu (+5), pulled pork (+6), roasted salmon (+8), or confit duck drumstick (+10).
vegan caesar salad ~ 16
Kale, radicchio, and frisée in a cashew and tahini dressing. Topped with root vegetable chips. Add: pulled pork (+6), roasted salmon (+8), or confit duck drumstick (+10).
tacos ~ 18 (for three), 22 (for four)
House-made corn tortillas with your choice:
- Al Pastor: Pork, green epazote salsa, mole, red onion, grilled pineapple, micro cilantro ... OR ...
- Roasted salmon, avocado cream, red cabbage, tomatillo salsa, black chipotle morita aioli, micro greens, and lime.
Add: extra avocado cream (+1.5), house fermented jalapeño hot sauce (+1).
truffle confit duck sandwich ~ 23
Onion jam, pickled cabbage, greens, tomato, truffle aioli, fruit & seed sourdough bread. Add: seasonal or vegan caesar salad (+3), raclette potatoes (+3).
dessert.
jericalla ~ 10
Eggs, milk, vanilla, cinnamon with sugar crust and berries. A Mexican dessert, from the city Guadalajara, similar to crème brulée.
chocolate teacup cake ~ 6
Warm chocolate cake, hazelnut chocolate centre, whipped cream.
gnocchi ~ 24
Made fresh today in our little kitchen, with wild morel mushrooms. fiddleheads, fava beans, purple carrot, in a red-wine sauce and topped with Parmiagano Reggiano.
snacks
olives ~ 8
Assorted olives, artichokes, and capers marinated in honey, ginger, garlic, & herbs. Add warm sourdough bread (+3.5) or rosemary flatbread crackers (+3).
raclette potatoes ~ 11
Baby potatoes smothered in melted raclette cheese and herbs.
garlic bread ~ 7
Fresh focaccia with garlic butter, grilled. Add mozza (+3).
popcorn ~ 6
Theatre style. You might want a bag each.
appetizers
winter burrata salad ~ 19
Warm salted caramel pears, arugula, basil oil, balsamic cream, toasted marcona almonds. With sourdough.
coconut jalepeño ceviche ~ 17
Mahi-mahi, coconut milk, lime, cilantro, cancha, wasabi peas, corn tostadas.
focaccia bruschetta ~ 16
Mozzarella, arugula, balsamic, and Parmigiana Reggiano served warm.
You choose: basil pesto, or chorizo with hot honey
honey & rosemary baked brie ~ 16
Served with warm sourdough and house-made jam.
shareables.
cheese board ~ 35
Chef’s selection of five insanely special artisan cow, sheep, and goat cheeses from Benton Brothers Fine Cheeses. Joined by house-made jam, marinated olives, dried figs, medjool dates, caramelized pecans, Spanish almonds, and fresh berries. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)
meat board ~ 30
House-made maple bourbon beef jerky, jamón Ibérico de Cebo, 18-month San Daniele prosciutto, chorizo, Chill Winston mustard caviar, house-made bread & butter pickles, sauerkraut, marinated olives. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)
meat & cheese ~ 40
Chef’s selection of fine meats, artisan cheeses, house-made bread & butter pickles, house-made jam, house-marinated olives, fresh berries, Chill Winston caviar mustard & warm sourdough bread. Add honey & rosemary baked brie (+14) ... highly recommended!
mains.
seasonal salad ~ 16
Greens, seasonal fruits and vegetables, Manchego, pesto. Served with toasted bread. Add: marinated grilled tofu (+5), pulled pork (+6), roasted salmon (+8), or confit duck drumstick (+10).
vegan caesar salad ~ 16
Kale, radicchio, and frisée in a cashew and tahini dressing. Topped with root vegetable chips. Add: pulled pork (+6), roasted salmon (+8), or confit duck drumstick (+10).
tacos ~ 18 (for three), 22 (for four)
House-made corn tortillas with your choice:
- Al Pastor: Pork, green epazote salsa, mole, red onion, grilled pineapple, micro cilantro ... OR ...
- Roasted salmon, avocado cream, red cabbage, tomatillo salsa, black chipotle morita aioli, micro greens, and lime.
Add: extra avocado cream (+1.5), house fermented jalapeño hot sauce (+1).
truffle confit duck sandwich ~ 23
Onion jam, pickled cabbage, greens, tomato, truffle aioli, fruit & seed sourdough bread. Add: seasonal or vegan caesar salad (+3), raclette potatoes (+3).
dessert.
jericalla ~ 10
Eggs, milk, vanilla, cinnamon with sugar crust and berries. A Mexican dessert, from the city Guadalajara, similar to crème brulée.
chocolate teacup cake ~ 6
Warm chocolate cake, hazelnut chocolate centre, whipped cream.
late night food.
SERVED 10pm to 11pm
Brought to you by Chef Audronė, everything on this menu is made in-house today in our tiny two-person kitchen, from fresh premium ingredients that are ethically sourced. As such, please expect a longer make-time; we make good food, not fast food.
Brought to you by Chef Audronė, everything on this menu is made in-house today in our tiny two-person kitchen, from fresh premium ingredients that are ethically sourced. As such, please expect a longer make-time; we make good food, not fast food.
jerky ~ 8
House-made maple bourbon beef jerky. Add Parmigiana Reggiano (+3).
olives ~ 8
Assorted olives, artichokes, and capers marinated in honey, ginger, garlic, & herbs. Add warm sourdough bread (+3.5) or rosemary flatbreads (+3).
raclette potatoes ~ 11
Baby potatoes smothered in melted raclette cheese and herbs.
garlic bread ~ 7
Fresh focaccia with garlic butter, grilled. Add mozza (+3).
popcorn ~ 6
Theatre style. You might want a bag each.
cheese board ~ 35
Chef’s selection of five insanely special artisan cow, sheep, and goat cheeses from Benton Brothers Fine Cheeses. Joined by house-made jam, marinated olives, dried figs, medjool dates, caramelized pecans, Spanish almonds, and fresh berries. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)
meat board ~ 30
House-made maple bourbon beef jerky, jamón Ibérico de Cebo, 18-month San Daniele prosciutto, chorizo, Chill Winston mustard caviar, house-made bread & butter pickles, sauerkraut, marinated olives. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)
meat & cheese ~ 40
Chef’s selection of fine meats, artisan cheeses, house-made bread & butter pickles, house-made jam, house-marinated olives, fresh berries, Chill Winston caviar mustard & warm sourdough bread. Add honey & rosemary baked brie (+14) ... highly recommended!
House-made maple bourbon beef jerky. Add Parmigiana Reggiano (+3).
olives ~ 8
Assorted olives, artichokes, and capers marinated in honey, ginger, garlic, & herbs. Add warm sourdough bread (+3.5) or rosemary flatbreads (+3).
raclette potatoes ~ 11
Baby potatoes smothered in melted raclette cheese and herbs.
garlic bread ~ 7
Fresh focaccia with garlic butter, grilled. Add mozza (+3).
popcorn ~ 6
Theatre style. You might want a bag each.
cheese board ~ 35
Chef’s selection of five insanely special artisan cow, sheep, and goat cheeses from Benton Brothers Fine Cheeses. Joined by house-made jam, marinated olives, dried figs, medjool dates, caramelized pecans, Spanish almonds, and fresh berries. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)
meat board ~ 30
House-made maple bourbon beef jerky, jamón Ibérico de Cebo, 18-month San Daniele prosciutto, chorizo, Chill Winston mustard caviar, house-made bread & butter pickles, sauerkraut, marinated olives. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)
meat & cheese ~ 40
Chef’s selection of fine meats, artisan cheeses, house-made bread & butter pickles, house-made jam, house-marinated olives, fresh berries, Chill Winston caviar mustard & warm sourdough bread. Add honey & rosemary baked brie (+14) ... highly recommended!
beer, etc.
on tap. 16oz / 20oz
tilt lager ~ 8 / 9
Phillips / Victoria, BC / 5% abv.
old jalopy pale ale ~ 8 / 9
Powel Street / Vancouver / 5.5% abv. / 40IBU
guardian white ipa ~ 8 / 9
Strange Fellows / Vancouver / 6.5% abv. / 60IBU
shakedown kveik wheat beer ~ 8 / 9
Shakedown / North Vancouver / 4% abv. / 13IBU
nomad handcrafted semi-dry cider ~ 10
Nomad / Summerland, BC / 6.5% abv. / 16oz
new world sour ~ 8 / 9
Luppolo Brewing / Vancouver / 4.5% abv.
bottles & cans.
asahi super dry ~ 8
Japan / 330mL / 5.2% abv. / 20IBU
peroni ~ 8
Italy / 330mL / 5.1% abv. / 25IBU
steam whistle pilsner ~ 8
Steam Whistle / Toronto, ON / 341mL / 5% abv. / 22IBU
main street pilsner ~ 9
Main Street / Vancouver / 473mL / 5% abv. / 22IBU
beldame old world pilsner ~ 9
Strange Fellows / Vancouver / 473mL / 5% abv. / 38IBU
talisman west coast pale ~ 9
Strange Fellows / Vancouver / 473mL / 4% abv. / 29IBU
kama citra new world pale ~ 9
Off The Rail / Vancouver / 473mL / 4.4% abv. / 33IBU
beautiful pale ~ 9
Strathcona / Vancouver / 473mL / 5% abv. / 30IBU
småll kveik table beer ~ 9
Slow Hand / Vancouver / 473mL / 3.5% abv.
dinosour blackberry ~ 9
Philips / Victoria, BC / 473mL / 4.2% abv. / 41IBU
dinosour stone fruit ~ 8
Philips / Victoria, BC / 355mL / 4.2% abv. / 41IBU
33 acres of sunshine french blanche ~ 8
33 Acres / Vancouver / 330mL / 5% abv. / 14IBU
jongleur belgian wit ~ 9
Strange Fellows / Vancouver / 473mL / 4.5% abv. / 12IBU
humans - an ipa for the people ~ 9
Parkside / Port Moody, BC / 473mL / 6.3% abv. / 30IBU
inceptional hazy ipa ~ 9
Hypha Project / Vancouver / 473mL / 6.5% abv.
juxtapose wild ipa ~ 9
Four Winds / Delta, BC / 473mL / 6.5% abv. / 50IBU
brimstone dark lager ~ 9
Main Street / Vancouver / 473mL / 4% abv.
guinness ~ 9
Ireland / 440mL / 4.2% abv. / 40IBU
ciders.
magners original irish cider ~ 9
Ireland / 500mL / 4.5% abv.
strongbow original dry cider ~ 9
United Kingdom / 500mL / 5.3% abv.
tilt lager ~ 8 / 9
Phillips / Victoria, BC / 5% abv.
old jalopy pale ale ~ 8 / 9
Powel Street / Vancouver / 5.5% abv. / 40IBU
guardian white ipa ~ 8 / 9
Strange Fellows / Vancouver / 6.5% abv. / 60IBU
shakedown kveik wheat beer ~ 8 / 9
Shakedown / North Vancouver / 4% abv. / 13IBU
nomad handcrafted semi-dry cider ~ 10
Nomad / Summerland, BC / 6.5% abv. / 16oz
new world sour ~ 8 / 9
Luppolo Brewing / Vancouver / 4.5% abv.
bottles & cans.
asahi super dry ~ 8
Japan / 330mL / 5.2% abv. / 20IBU
peroni ~ 8
Italy / 330mL / 5.1% abv. / 25IBU
steam whistle pilsner ~ 8
Steam Whistle / Toronto, ON / 341mL / 5% abv. / 22IBU
main street pilsner ~ 9
Main Street / Vancouver / 473mL / 5% abv. / 22IBU
beldame old world pilsner ~ 9
Strange Fellows / Vancouver / 473mL / 5% abv. / 38IBU
talisman west coast pale ~ 9
Strange Fellows / Vancouver / 473mL / 4% abv. / 29IBU
kama citra new world pale ~ 9
Off The Rail / Vancouver / 473mL / 4.4% abv. / 33IBU
beautiful pale ~ 9
Strathcona / Vancouver / 473mL / 5% abv. / 30IBU
småll kveik table beer ~ 9
Slow Hand / Vancouver / 473mL / 3.5% abv.
dinosour blackberry ~ 9
Philips / Victoria, BC / 473mL / 4.2% abv. / 41IBU
dinosour stone fruit ~ 8
Philips / Victoria, BC / 355mL / 4.2% abv. / 41IBU
33 acres of sunshine french blanche ~ 8
33 Acres / Vancouver / 330mL / 5% abv. / 14IBU
jongleur belgian wit ~ 9
Strange Fellows / Vancouver / 473mL / 4.5% abv. / 12IBU
humans - an ipa for the people ~ 9
Parkside / Port Moody, BC / 473mL / 6.3% abv. / 30IBU
inceptional hazy ipa ~ 9
Hypha Project / Vancouver / 473mL / 6.5% abv.
juxtapose wild ipa ~ 9
Four Winds / Delta, BC / 473mL / 6.5% abv. / 50IBU
brimstone dark lager ~ 9
Main Street / Vancouver / 473mL / 4% abv.
guinness ~ 9
Ireland / 440mL / 4.2% abv. / 40IBU
ciders.
magners original irish cider ~ 9
Ireland / 500mL / 4.5% abv.
strongbow original dry cider ~ 9
United Kingdom / 500mL / 5.3% abv.
wines. 6oz / btl
white.
g&co cry with the saints
12 / 51
Cowichan Valley, BC / Clean, crisp. Floral & citrus aromas with flavours of kiwi & apricot.
nagging doubt siegerrebe
11 / 47
Kelowna, BC / Dry with great acidity. Intensely aromatic with a complex profile of flowers,
Lychee, tangerine, spice, & citrus.
averill creek ‘joue’ white
13 / 56
Duncan, BC / Structured, textured, & lightly saline, with precise layers of fruit. Clean, aromatic nose of white flower & fresh rain. Palate transitions from vibrant to soft, culminatating in a talcy, textural acidity.
o'rourke's peak cellars oaked chardonnay
14 / 59
Lake Country, BC / Apples, candied ginger, marzipan, & tasty vanilla, with hints of clove & brioche. Dry & delicate.
yalumba y-series viognier
13 / 55
Barossa, Australia / Aromas of orange blossom with fresh ginger, hints of honeysuckle and white flowers. Fresh apricot, white tea, dried figs and fennel lead to a creamy mid-palate with a silky, textural finish.
aeon white
75
Part of our Natural Wines series, these are 100% organic, unfiltered, and fermented with wild yeasts. See section at bottom for details.
juicy fruit
75
Part of our Natural Wines series, these are 100% organic, unfiltered, and fermented with wild yeasts. See section at bottom for details.
rosé.
averill creek ‘joue’ rosé
13 / 56
Duncan, BC / Powerful, intense blend, full of bright fruit flavour, balanced with a dried-flower savouriness.
red.
g&co laugh with the sinners
12 / 51
Cowichan Valley, BC / Dark, ripe, & full-bodied. Aromas of sweet blackberies & coffee followed by bold fruit flavours. Black pepper on the finish.
faustino crianza rioja
13 / 55
Rioja, Spain / Tempranillo. Clean, bright, & intense. Woody, sweet, & lightly toasted, with notes of ripe forest fruit. Round tannins with a medium finish.
carmen pinot noir
11 / 47
Leada Valley, Chile / Pale ruby colour. Fresh plums, black cherry, soft sweet spices, cinnamon, mocha & earthy notes on the nose. Complex & balanced with an elegant & persistent finish.
gerard bertrand corbières
14 / 59
Languedoc-Rousillon, France / Grenache, Syrah, & Mourvèdre. Deep & concentrated. Complex aromas of black fruit with flavours of ripe fruit & subtle hints of spice & liquorice. Remarkably elegant with a full, fat body.
skaha equus 2014
15 / 64
Okanagan Falls, BC / Merlot & Cabernet Franc. Full-bodied, with ripe black cherries, dark chocolate, & a peppery finish.
bubbly.
averill creek charme de l'île
12 / 60
Duncan, BC / Citrusy & floral. Crisp yet creamy. Bursting with texture & fruit-filled acidity.
taittinger brut réserve
160
Champagne, France / Crème brûlée & brioche. Classic.
g&co cry with the saints
12 / 51
Cowichan Valley, BC / Clean, crisp. Floral & citrus aromas with flavours of kiwi & apricot.
nagging doubt siegerrebe
11 / 47
Kelowna, BC / Dry with great acidity. Intensely aromatic with a complex profile of flowers,
Lychee, tangerine, spice, & citrus.
averill creek ‘joue’ white
13 / 56
Duncan, BC / Structured, textured, & lightly saline, with precise layers of fruit. Clean, aromatic nose of white flower & fresh rain. Palate transitions from vibrant to soft, culminatating in a talcy, textural acidity.
o'rourke's peak cellars oaked chardonnay
14 / 59
Lake Country, BC / Apples, candied ginger, marzipan, & tasty vanilla, with hints of clove & brioche. Dry & delicate.
yalumba y-series viognier
13 / 55
Barossa, Australia / Aromas of orange blossom with fresh ginger, hints of honeysuckle and white flowers. Fresh apricot, white tea, dried figs and fennel lead to a creamy mid-palate with a silky, textural finish.
aeon white
75
Part of our Natural Wines series, these are 100% organic, unfiltered, and fermented with wild yeasts. See section at bottom for details.
juicy fruit
75
Part of our Natural Wines series, these are 100% organic, unfiltered, and fermented with wild yeasts. See section at bottom for details.
rosé.
averill creek ‘joue’ rosé
13 / 56
Duncan, BC / Powerful, intense blend, full of bright fruit flavour, balanced with a dried-flower savouriness.
red.
g&co laugh with the sinners
12 / 51
Cowichan Valley, BC / Dark, ripe, & full-bodied. Aromas of sweet blackberies & coffee followed by bold fruit flavours. Black pepper on the finish.
faustino crianza rioja
13 / 55
Rioja, Spain / Tempranillo. Clean, bright, & intense. Woody, sweet, & lightly toasted, with notes of ripe forest fruit. Round tannins with a medium finish.
carmen pinot noir
11 / 47
Leada Valley, Chile / Pale ruby colour. Fresh plums, black cherry, soft sweet spices, cinnamon, mocha & earthy notes on the nose. Complex & balanced with an elegant & persistent finish.
gerard bertrand corbières
14 / 59
Languedoc-Rousillon, France / Grenache, Syrah, & Mourvèdre. Deep & concentrated. Complex aromas of black fruit with flavours of ripe fruit & subtle hints of spice & liquorice. Remarkably elegant with a full, fat body.
skaha equus 2014
15 / 64
Okanagan Falls, BC / Merlot & Cabernet Franc. Full-bodied, with ripe black cherries, dark chocolate, & a peppery finish.
bubbly.
averill creek charme de l'île
12 / 60
Duncan, BC / Citrusy & floral. Crisp yet creamy. Bursting with texture & fruit-filled acidity.
taittinger brut réserve
160
Champagne, France / Crème brûlée & brioche. Classic.
natural wines & cider.
These are for the curious ones. The lovers of the miraculous gift we call fermentation. A contrast to conventional, mechanized, & homogenized wines. All produced from organic fruit, unfiltered, & fermented with wild yeasts. Nothing added & nothing taken away. Lean in with us into our little selection of mind-bending liquids. By the bottle.
cider.
cider revolution ~ 40
Fruktstereo / Sweden / Cox’s Orange Apples & Alexander Lukas Pears
A cider to spark a revolution & also the title of their book, a DIY guide to making cider at home. The apples were macerated on skins for about two weeks before pressing. At this point, the free-run juice is used in Cider Revolution, & the more tannic second press juice goes into the previous vintage. The pears were fermented dry, & left with a thin layer of flor for a couple months to give the cider its salty intensity.
skin-contact white.
2021 kite duck ~ 50
João Pato, a.k.a Duckman / Portugal / Baga & Maria Gomes
This wine is 95% direct press red Baga grapes and 5% skin-fermented white Maria Gomes grapes, straddling somewhere between a rosé, blanc de noirs, and orange wine. The result is a dry, coppery, coral-hued, medium-bodied wine with notes of cranberry, pomegranate, and fresh apricot, followed by a little funkiness on the dry, slightly manic finish.
2018 aeon white ~ 75
Köppitsch / Austria / Gemischter Satz & Welschriesling
Whole bunches go straight into open top vats. Most are destemmed, with some they keep the whole bunches for carbonic maceration. Natural fermentation with no additives & no temperature control. After 15 days skin contact, the whole bunches are pressed with a tiny fruit press & both wines are blended into small oak barrels. This wine matured on gross lees for 10 months without any additives, without fining & without filtration.
2017 juicy fruit ~ 75
Milan Nestarec / Czechia / Chardonnay, Grüner Veltliner, Neuburger, Pinot Blanc, Pinot Gris, Pinot Noir, & Welschriesling
Complex & mineral. Aromatic with notes of apricots. A bit exotic too, mango we would say. Medium acidity with easy tannins. A dry wine.
red.
2021 premier jus ~ 50
Fond Cyprès / France / Carignan & Grenache
An elegant & fun wine, fluidly toeing the line somewhere between a light red and a dark rosé. Whole bunches of Carignan were immersed in direct-press Grenache juice, then pressed two days later. The result is a wine with great acidity & light body, that is distinctly southern, with a spiciness familiar of Languedoc wines.
2020 perspective red ~ 60
Köppitsch / Austria / Blaufränkisch & St. Laurent
70% Blaufrãnkisch & 30% St. Laurent. The grapes were partially destemmed (approximately 10% stems in the mash) and fermented naturally in stainless steel & fibreglass vats. After 10 days, the mash was pressed and pumped into 225L barriques. Elevage lasted 22 months, then the barrels were blended together the day before bottling.
cider revolution ~ 40
Fruktstereo / Sweden / Cox’s Orange Apples & Alexander Lukas Pears
A cider to spark a revolution & also the title of their book, a DIY guide to making cider at home. The apples were macerated on skins for about two weeks before pressing. At this point, the free-run juice is used in Cider Revolution, & the more tannic second press juice goes into the previous vintage. The pears were fermented dry, & left with a thin layer of flor for a couple months to give the cider its salty intensity.
skin-contact white.
2021 kite duck ~ 50
João Pato, a.k.a Duckman / Portugal / Baga & Maria Gomes
This wine is 95% direct press red Baga grapes and 5% skin-fermented white Maria Gomes grapes, straddling somewhere between a rosé, blanc de noirs, and orange wine. The result is a dry, coppery, coral-hued, medium-bodied wine with notes of cranberry, pomegranate, and fresh apricot, followed by a little funkiness on the dry, slightly manic finish.
2018 aeon white ~ 75
Köppitsch / Austria / Gemischter Satz & Welschriesling
Whole bunches go straight into open top vats. Most are destemmed, with some they keep the whole bunches for carbonic maceration. Natural fermentation with no additives & no temperature control. After 15 days skin contact, the whole bunches are pressed with a tiny fruit press & both wines are blended into small oak barrels. This wine matured on gross lees for 10 months without any additives, without fining & without filtration.
2017 juicy fruit ~ 75
Milan Nestarec / Czechia / Chardonnay, Grüner Veltliner, Neuburger, Pinot Blanc, Pinot Gris, Pinot Noir, & Welschriesling
Complex & mineral. Aromatic with notes of apricots. A bit exotic too, mango we would say. Medium acidity with easy tannins. A dry wine.
red.
2021 premier jus ~ 50
Fond Cyprès / France / Carignan & Grenache
An elegant & fun wine, fluidly toeing the line somewhere between a light red and a dark rosé. Whole bunches of Carignan were immersed in direct-press Grenache juice, then pressed two days later. The result is a wine with great acidity & light body, that is distinctly southern, with a spiciness familiar of Languedoc wines.
2020 perspective red ~ 60
Köppitsch / Austria / Blaufränkisch & St. Laurent
70% Blaufrãnkisch & 30% St. Laurent. The grapes were partially destemmed (approximately 10% stems in the mash) and fermented naturally in stainless steel & fibreglass vats. After 10 days, the mash was pressed and pumped into 225L barriques. Elevage lasted 22 months, then the barrels were blended together the day before bottling.
non-alcoholic.
cocktails.
We glass and garnish and re-present Edna’s (Vancouver) non-alcoholic cocktails. Small-batch prepared with all natural juices, shrubs, extracts & oils to create complex, structured, characterful adaptations of their alcoholic aliases.
mojito ~ 11
Bright natural mojito mint and a smash of lime juice, with subtle Rum notes.
paloma ~ 11
A burst of citrus, with pink grapefruit and lime, with aromas of Tequila Anejo and a touch of salt.
c0llins ~ 11
Bursting with lemon citrus, with subtle notes of natural cucumber & juniper.
beer.
Vancouver based Nonny Beer brews with traditional ingredients, without the traditional downside.
nonny czech pilsner ~ 8
Nonny Beer / Vancouver / 355mL / 0.5% abv.
nonny pale ale ~ 8
Nonny Beer / Vancouver / 355mL / 0.5% abv.
wine.
Edenvale was founded on the belief that people should have access to alcohol-removed wines that offer the same taste, aroma, complexity, and variety of traditional wines. Boasting 94% dealcoholization with a 6% grape concentrate.
verdejo sauvignon blanc
11 / 47
Pale colour with a lime edge, citrus and guava aromas, and crisp, fresh palate. 0.5% abv.
rosé
11 / 47
Delicious berry fruit flavours and aromas of rose petals and redcurrants. 0.5% abv.
tempranillo cabernet sauvignon
11 / 47
Medium red colour with a purple edge, cherry and vanilla aromas, and a full, rich, spicy finish. 0.5% abv.
sparkling cuvée
12 / 60
Pale colour, fresh citrus and apricot aromas, with a refreshing tingle of acidity on the finish. 0.5% abv.
&c.
dickie's original ginger beer ~ 7
Vancouver / 355ml
oddity cascade hop kombucha ~ 7
Vancouver / 354ml
perrier sparkling water ~ 4
France / 330ml
red bull ~ 7
Regular or Sugar Free / 250ml
We glass and garnish and re-present Edna’s (Vancouver) non-alcoholic cocktails. Small-batch prepared with all natural juices, shrubs, extracts & oils to create complex, structured, characterful adaptations of their alcoholic aliases.
mojito ~ 11
Bright natural mojito mint and a smash of lime juice, with subtle Rum notes.
paloma ~ 11
A burst of citrus, with pink grapefruit and lime, with aromas of Tequila Anejo and a touch of salt.
c0llins ~ 11
Bursting with lemon citrus, with subtle notes of natural cucumber & juniper.
beer.
Vancouver based Nonny Beer brews with traditional ingredients, without the traditional downside.
nonny czech pilsner ~ 8
Nonny Beer / Vancouver / 355mL / 0.5% abv.
nonny pale ale ~ 8
Nonny Beer / Vancouver / 355mL / 0.5% abv.
wine.
Edenvale was founded on the belief that people should have access to alcohol-removed wines that offer the same taste, aroma, complexity, and variety of traditional wines. Boasting 94% dealcoholization with a 6% grape concentrate.
verdejo sauvignon blanc
11 / 47
Pale colour with a lime edge, citrus and guava aromas, and crisp, fresh palate. 0.5% abv.
rosé
11 / 47
Delicious berry fruit flavours and aromas of rose petals and redcurrants. 0.5% abv.
tempranillo cabernet sauvignon
11 / 47
Medium red colour with a purple edge, cherry and vanilla aromas, and a full, rich, spicy finish. 0.5% abv.
sparkling cuvée
12 / 60
Pale colour, fresh citrus and apricot aromas, with a refreshing tingle of acidity on the finish. 0.5% abv.
&c.
dickie's original ginger beer ~ 7
Vancouver / 355ml
oddity cascade hop kombucha ~ 7
Vancouver / 354ml
perrier sparkling water ~ 4
France / 330ml
red bull ~ 7
Regular or Sugar Free / 250ml