The menu
Dinner as it stands, water included.
$145 per guest, seven courses
- Seven courses
- Bread and cultured butter
- Filtered still and sparkling water
- The table for the whole evening
What an evening here costs
One food price for the whole room, three ways to drink alongside it, and every add-on listed rather than mentioned at the table.
The tasting menu
One menu, three ways to drink with it
The food price is the same for everyone in the room. What changes is what is in the glass, and whether you want the cellar involved.
Menu with pairing
The menu plus the wine chosen for it.
$240 per guest, food and five glasses
- Everything in the menu
- Five glasses, poured with the courses
- Mostly local, always explained
- Non-alcoholic version at $200
Menu with reserve pairing
For when the occasion is the point.
$310 per guest, cellar selections
- Everything in the menu
- Five glasses from the reserve list
- Older Okanagan and Niagara bottles
- Twelve seats a week only
Prices are per guest and exclude gratuity and GST. A card holds the reservation; we charge $75 per seat only for cancellations inside 48 hours, because at twenty-eight seats an empty table is the whole evening's margin.
What moves the bill
Four things, and only one of them is the food.
Which night you come
Tuesday and Wednesday are the same price and a far calmer room. Saturday books sixty days out.
What is in the glass
The food is $145 whatever you drink. The pairing is where the bill moves.
How many of you
Six or more is a set menu with no changes, so the kitchen can plate you together.
How much notice we have
Four days lets us cook around an allergy properly. Four hours means honest limits.
Alongside the menu
Everything that can be added to an evening, with its price, so there is nothing to discover on the bill.
Wine pairing
Five glasses chosen for the menu, mostly local.
$95
Non-alcoholic pairing
Five drinks, made here — ferments, tisanes, shrubs.
$55
Reserve pairing
Five glasses from the back of the cellar. Twelve available a week.
$165
Corkage
Per 750 ml bottle, two bottles maximum per table.
$35
Cake service
Bring your own cake; we plate and serve it.
$18
Whole-room booking
All twenty-eight seats, one party, any night we are open.
From $4,900
True at every price
The $145 menu gets the same twenty-eight-seat room, the same three hours and the same kitchen as the reserve pairing. What changes is the glass.
- A table for the whole evening — we never turn a seat
- Bread, butter and the last bite, at no extra charge
- Still and sparkling water, filtered here, unlimited and free
- Dietary adjustments if you tell us four days ahead
- The producer named on every course, in writing
- Coats taken, and a cab called at the end if you want one
If a course does not land, tell us that night
Cooking this specifically means occasionally missing. If a course is not right for you, say so while it is in front of you — we will replace it or take it off the bill, that evening, without a discussion about it. What we cannot fix is a complaint that first appears in a review a week later.
FAQ
Asked before booking
Something not covered here? Call Demo phone between 3 and 5 pm and you will get the person who keeps the book.
Is gratuity included?
No. The menu price is the food and nothing else. Most guests leave 18 to 20 percent, and the whole of it is split across the kitchen and the floor.
Why do you take a card to book?
Because a no-show at twenty-eight seats is four percent of the night. The card is only charged if you cancel inside 48 hours, and we have waived it every time someone has called with a real reason.
Is the pairing worth $95?
If you like wine and want somebody else to make five decisions, yes. If you have a bottle in mind, corkage is $35 and nobody will think less of you.
Do you offer a shorter menu?
Not in the dining room. The seven courses are how the kitchen is staffed and timed. For something shorter, the whole-room bookings can be built any way you like.
Twenty-eight seats, one seating, sixty days of notice.
We take the whole room at 6:30 and cook one menu. That is why the kitchen can be this small and the produce this specific — and why a Saturday in December needs booking in October.