TABLE D’HÔTE

3 courses  |  125 per person
amuse bouche, choice of starter, main, dessert

4 courses  |  145 per person
amuse bouche, choice 2 starters, main, dessert

Amuse Bouche
warm savoury custard & brioche

 

STARTER

POACHED OYSTERS

seaweed jaban, sesame & perilla seeds, chive

FOIE GRAS Paté

bokbunja gelée, red currant, milk bread

YELLOWTAIL CRUDO

dasima cured crudo, yuja, white soy, cucumber

BISQUE

shrimp & dungeness crab, lobster, gochujang

SEARED SCALLOPS

garlic scape jangajji, onion, fermented soy butter

 

MAIN COURSE

BEEF “GALBI”

26hr wagyu short rib steak, makgeolli, asparagus

DUCK BREAST

morel “mandu”, liver paté, green strawberry

LAMB SADDLE

63 acre beef cheek tarte tatin, black garlic, nasturtium

HALIBUT

charcoal grilled peas & spinach, koji butter broth, radish

SABLEFISH

doenjang marinated loin, dungeness crab fregola, dashi foam

 

DESSERT

APPLE

apple compote, vanilla chantilly, sable breton

HONEY

gold strike honey cake, buckwheat, miso caramel ice cream

SOUFFLE

wild elderflower, fraser valley meringue, vanilla ice cream

CHOCOLATE

Kasama milk chocolate gateaux, okanagan cherry