menu - dinner
seasonal tasting menu
scallop mousse
hokkaido scallops, beurre blanc, saffron lace
yellowfin tuna crudo
yuzu basil vinaigrette, summer herbs
steamed mussels
bc mussels, wine butter sauce, french bread
yuzu sorbet
gin jelly, lychee boba
sous-vide duck breast
shiso + fennel slaw, parsnip espuma, hoisin caviar
steak au poivre
striploin, yukon gold, pernod cream
raspberry rival
$70 / person
toasted cashew meringue, vanilla buttercream, raspberry jam
july / august 2024
menus change frequently based on seasonal ingredients and availability
about
Owner
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Carlo Pineda
With a strong foundation in French cuisine from culinary school, Carlo spent over five years at working in various west coast and asian kitchens before leaving to seek out new culinary horizons as a private chef. His passion for experimentation brings a distinctive style that blends classical dishes with a modern flair.