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please note
Vertical Divider
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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 twist.
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 twist.
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 12 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
JWash away the pain / And drown your fear - Garbage
Absolute vodka, Sons of Vancouver Quadruple Sec, Suze, acidified citrus sherbet, sparkling wine.
A bird with the word come to me / The sweetness of a honeycomb tree - Anderson .Paak
Flor de Caña 12 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
JWash away the pain / And drown your fear - Garbage
Absolute vodka, Sons of Vancouver Quadruple Sec, Suze, acidified citrus sherbet, sparkling wine.
primetime food.
SERVED 6pm 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
salmon burger ~ 23
Papaya, mango, avocado cream, jalapeño aioli. Your choice of side: seasonal or vegan Caesar salad, or raclette potatoes.
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.
salmon burger ~ 23
Papaya, mango, avocado cream, jalapeño aioli. Your choice of side: seasonal or vegan Caesar salad, or raclette potatoes.
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
blackmail northwest stout ~ 8 / 9
Strange Fellows / Vancouver / 4.5% abv. / 28IBU
sbarbatella keller pilsner ~ 8 / 9
Luppolo Brewing / Vancouver / 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
neo-german pilsner ~ 9
Slow Hand / Vancouver / 473mL / 5.2% 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
shaketown kveik wheat beer ~ 9
Shaketown / North Vancouver, BC / 473mL / 4% abv. / 13IBU
shaketown appleweize ~ 9
Shaketown / North Vancouver, BC / 473mL / 6% abv. / 14IBU
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
blackmail northwest stout ~ 8 / 9
Strange Fellows / Vancouver / 4.5% abv. / 28IBU
sbarbatella keller pilsner ~ 8 / 9
Luppolo Brewing / Vancouver / 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
neo-german pilsner ~ 9
Slow Hand / Vancouver / 473mL / 5.2% 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
shaketown kveik wheat beer ~ 9
Shaketown / North Vancouver, BC / 473mL / 4% abv. / 13IBU
shaketown appleweize ~ 9
Shaketown / North Vancouver, BC / 473mL / 6% abv. / 14IBU
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.
cune cava brut
12 / 60
Rioja, Spain / Xarel-lo, Macabeo, & Parellada. Pale yellow with fine pelage. Fruity & floral on the now. Soft & pleasant with a fresh & persistent finish.
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.
cune cava brut
12 / 60
Rioja, Spain / Xarel-lo, Macabeo, & Parellada. Pale yellow with fine pelage. Fruity & floral on the now. Soft & pleasant with a fresh & persistent finish.
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