Our menu is a tapas style and plates are delivered to the table when they are ready, designed to be enjoyed together.
Garlic marinated olives (gf/vg) 7.5
Bread & whipped dirty martini butter (v) 6.5
Gruyère beignets (v) 12
Kimchi-salt fries, kimchi ketchup & aioli (gf/v) 9.5
House-made hand-cut pasta, smoked olive oil, lemon, toasted walnuts & crispy capers (vg) 24
Grilled spring vegetables, gruyère dressing & garden herb oil (gf/v) 19
Quinoa, goat’s cheese, mint & garden herbs, anchovy, fennel & confit tomatoes (gf) 23
Local lettuces, Joshy’s house vermouth vinaigrette & hazelnut (gf/vg) 15
Grilled jumbo prawns (3), bravas sauce & labneh (gf) 25
Calamari, white onion, squid ink & gremolata (gf) 21
Roast cod, ’nduja butter, peas & grilled lemon (gf) 23
12oz ribeye, arugula & pickled red onion with UVA hotel butter (gf) 56
Duck breast, grilled spring beans & brown butter almonds with Wild Goose sauce (gf) 38
Crispy chicken burger, kimchi ketchup, aioli & butter lettuce, milk bun 19
Adobo chicken thigh skewers by the skewer, mojo verde, mojo rojo (gf) 9.5
Lamb chops by the chop, Burrowing Owl Cab Franc jus (gf) 12
Truffled brie, brûlée pear, hazelnuts & house crackers (v) 18
Baked Basque cheesecake with liqueur marinated berries (v) 14
Poached pear, coconut custard & toasted almonds (gf/vg) 13
Chocolate & hazelnut tart (v) 12.5
Raspberry sorbet & sparkling BC wine of the week (2oz) (gf/vg) 9
Menu and pricing is subject to change.
For groups of more than 6 people, please phone ahead to make a reservation so we can accommodate you.
Everything is made fresh and in-house. Please notify us of any allergies in advance, and we will be happy to adjust our menus accordingly.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. This restaurant uses milk, eggs, fish, crustacean, shellfish, tree nuts, wheat, peanuts, soy, and sesame.