Grapes and Soda

daikon, asian pear, cabbage kimchi

almond, hazelnut, cashew, sesame, walnut, rice crackers, tamari

parsnip cream, preserved lemon, chili sesame oil

Bagna cauda, citrus cashew cream. Contains seafood

shrimp sambal, spiced coconut, lentil crunch

beer batter seabass, ramps tartar sauce, house milk bun

celeriac puree, garlic crumb, 3 yrs aged comté cheese

candied nuts, crackers & bread

candied nuts, seasonal jam, crackers

cornichons, bread

chällerhocker cheese ice cream

pickled celery, apple, mint

A blend of Macabeu, Xarel-lo and Parellada from Catalonia. Pear and stone fruit with soft floral notes on the nose. The palate is dry with delicate autolytic character. The bubbles are soft, delicate and persistent. Made in the traditional method and aged in bottle for a minimum of 18 months and disgorged to order in in July of this year

A blend of Chardonnay and Ugni Blanc from the Ardeche in the Rhône Valley. Organically farmed and hand harvested. The wine is fermented in stainless steel and matured in neutral oak. Ripe apple and pear on the nose and palate. The wine is dry with medium+ persistent acidity. Easy drinking with a long finish

100% Gewurztraminer from the Okanagan Valley. The vineyards were planted in the early 2000s and are certified organic. Fermentation occurs with natural yeasts in stainless and neutral oak then spends 8 months on the lees. The wine is fresh and aromatic with citrus and white flower on the nose. The palate is dry and bright with a long, clean finish

Biodynamically grown Trebbiano, macerated on the skins for 24-36 hours fermented and aged in stainless steel and fiberglass tanks. Bottled without fining or filtration, and no added SO2. Cloudy golden colour, with notes of juicy apple, citrus and peach

100% Cabernet Franc Rose from the Loire Valley. Red apple and citrus on the nose and distinctly cranberry on the palate. The wine is fresh and dry with refreshing acidity and hints of spice. The wine is much more luscious that past vintages and is reminiscent of the bolder roses of Tavel

An organically farmed blend of 20% Saint Laurent and 80% Zweigelt. Fresh and vibrant with notes of sour dark cherry and raspberry. Light tannins and bright acidity make for easy drinking. Best enjoyed with a slight chill

100% Barbera from a family-run estate in Italy's Piedmont. Two years of aging in neutral vats, followed by some time in the bottle, give this wild, full-bodied red great depth. Intense notes of brambly dark fruit complimented by fresh acidity and a lingering, slightly earthy orange finish

please see the feature board

umeshu, scotch, cognac, strega, quince, jasmine osmanthus kombucha

Contains seafood & mushroom. Blended Japanese gin, junmai ginjo & nigori sake, shiso, lemon

jamaican rum, pastis, gfj, ginger, guava passionfruit curd soda

mezcal, crème de cacao, spruce syrup, pineapple, thai chili, egg white

bourbon, unicum, devils club tincture, benedictine, maraschino, verjus

Served hot. Aged grappa, walnut, calvados, pedro ximenez, pastis, bechelovka, mint

Polish: 60% / H2O: V. Hard

Polish: 50% / H2O: Soft

Polish: 55% / SMV: +2 / ACID: 1.5 / H2O: Soft

Polish: 50% / SMV: -2 / ACID: 2.2 / H2O: Soft

Polish: 69% / SMV: +3 / ACID: 1.7 / H2O: Medium

daikon, asian pear, cabbage kimchi

almond, hazelnut, cashew, sesame, walnut, rice crackers, tamari

parsnip cream, preserved lemon, chili sesame oil

Bagna cauda, citrus cashew cream. Contains seafood

shrimp sambal, spiced coconut, lentil crunch

beer batter seabass, ramps tartar sauce, house milk bun

celeriac puree, garlic crumb, 3 yrs aged comté cheese

candied nuts, crackers & bread

candied nuts, seasonal jam, crackers

cornichons, bread

chällerhocker cheese ice cream

pickled celery, apple, mint

A blend of Macabeu, Xarel-lo and Parellada from Catalonia. Pear and stone fruit with soft floral notes on the nose. The palate is dry with delicate autolytic character. The bubbles are soft, delicate and persistent. Made in the traditional method and aged in bottle for a minimum of 18 months and disgorged to order in in July of this year

A blend of Chardonnay and Ugni Blanc from the Ardeche in the Rhône Valley. Organically farmed and hand harvested. The wine is fermented in stainless steel and matured in neutral oak. Ripe apple and pear on the nose and palate. The wine is dry with medium+ persistent acidity. Easy drinking with a long finish

100% Gewurztraminer from the Okanagan Valley. The vineyards were planted in the early 2000s and are certified organic. Fermentation occurs with natural yeasts in stainless and neutral oak then spends 8 months on the lees. The wine is fresh and aromatic with citrus and white flower on the nose. The palate is dry and bright with a long, clean finish

Biodynamically grown Trebbiano, macerated on the skins for 24-36 hours fermented and aged in stainless steel and fiberglass tanks. Bottled without fining or filtration, and no added SO2. Cloudy golden colour, with notes of juicy apple, citrus and peach

100% Cabernet Franc Rose from the Loire Valley. Red apple and citrus on the nose and distinctly cranberry on the palate. The wine is fresh and dry with refreshing acidity and hints of spice. The wine is much more luscious that past vintages and is reminiscent of the bolder roses of Tavel

An organically farmed blend of 20% Saint Laurent and 80% Zweigelt. Fresh and vibrant with notes of sour dark cherry and raspberry. Light tannins and bright acidity make for easy drinking. Best enjoyed with a slight chill

100% Barbera from a family-run estate in Italy's Piedmont. Two years of aging in neutral vats, followed by some time in the bottle, give this wild, full-bodied red great depth. Intense notes of brambly dark fruit complimented by fresh acidity and a lingering, slightly earthy orange finish

Summerland, BC

Val de Loire, FR

Valencia, SP

Similkameen Valley, BC

Burgenland, AT

VdF

Kaleden, BC

Almond, hazelnut, cashew, pumpkin seed

Oaxacan pork fat pumpkin seed condiment

Hibiscus pickled red onion, chives

Coconut crème fraiche, red onion, mint

Sesame hazelnut praline, drunken goat manchego

Green onion mayo, pickled fennel, daikon, sourdough crackers

Brown butter, pickled raisin, cilantro salsa verde, pumpkin seed, urfa biber

Onsen egg, preserved mustard green, greens, pickles, sesame

Candied nuts, crackers sourdough

Candied nuts, seasonal jam, truffled honey, crackers

Cornichons, sourdough

Candied nuts, crackers sourdough

Apple, lemongrass, white chocolate oat crumble, vadouvan

Coconut tuile

75ml, please see the feature board

60ml, rosemary gin, sweet potato shochu, aquavit, bitter melon oil, lavender, cava

75ml, elderflower tequila, lillet blanc, limoncello, licor 43, lemon, agave syrup

75ml, *contains milk, crème de menthe/cacao, crème brûlée liqueur, gin, oat milk, whip cream

75ml, *contains egg, mezcal, amaro, melon, lime, hibiscus, charcoal, egg white

75ml, coconut-washed seaside gin, bitter bianco, cocchi, maraschino, morel

75ml, *available served hot!, toasted rice brown butter, whisky, averna, soy cream, black walnut, nutmeg

720ml

14oz

14oz

330ml

please see the feature board

umeshu, scotch, cognac, strega, quince, jasmine osmanthus kombucha

Contains seafood & mushroom. Blended Japanese gin, junmai ginjo & nigori sake, shiso, lemon

jamaican rum, pastis, gfj, ginger, guava passionfruit curd soda

mezcal, crème de cacao, spruce syrup, pineapple, thai chili, egg white

bourbon, unicum, devils club tincture, benedictine, maraschino, verjus

Served hot. Aged grappa, walnut, calvados, pedro ximenez, pastis, bechelovka, mint

Polish: 60% / H2O: V. Hard

Polish: 50% / H2O: Soft

Polish: 55% / SMV: +2 / ACID: 1.5 / H2O: Soft

Polish: 50% / SMV: -2 / ACID: 2.2 / H2O: Soft

Polish: 69% / SMV: +3 / ACID: 1.7 / H2O: Medium

daikon, asian pear, cabbage kimchi

almond, hazelnut, cashew, sesame, walnut, rice crackers, tamari

parsnip cream, preserved lemon, chili sesame oil

Bagna cauda, citrus cashew cream. Contains seafood

shrimp sambal, spiced coconut, lentil crunch

beer batter seabass, ramps tartar sauce, house milk bun

celeriac puree, garlic crumb, 3 yrs aged comté cheese

candied nuts, crackers & bread

candied nuts, seasonal jam, crackers

cornichons, bread

chällerhocker cheese ice cream

pickled celery, apple, mint

A blend of Macabeu, Xarel-lo and Parellada from Catalonia. Pear and stone fruit with soft floral notes on the nose. The palate is dry with delicate autolytic character. The bubbles are soft, delicate and persistent. Made in the traditional method and aged in bottle for a minimum of 18 months and disgorged to order in in July of this year

A blend of Chardonnay and Ugni Blanc from the Ardeche in the Rhône Valley. Organically farmed and hand harvested. The wine is fermented in stainless steel and matured in neutral oak. Ripe apple and pear on the nose and palate. The wine is dry with medium+ persistent acidity. Easy drinking with a long finish

100% Gewurztraminer from the Okanagan Valley. The vineyards were planted in the early 2000s and are certified organic. Fermentation occurs with natural yeasts in stainless and neutral oak then spends 8 months on the lees. The wine is fresh and aromatic with citrus and white flower on the nose. The palate is dry and bright with a long, clean finish

Biodynamically grown Trebbiano, macerated on the skins for 24-36 hours fermented and aged in stainless steel and fiberglass tanks. Bottled without fining or filtration, and no added SO2. Cloudy golden colour, with notes of juicy apple, citrus and peach

100% Cabernet Franc Rose from the Loire Valley. Red apple and citrus on the nose and distinctly cranberry on the palate. The wine is fresh and dry with refreshing acidity and hints of spice. The wine is much more luscious that past vintages and is reminiscent of the bolder roses of Tavel

An organically farmed blend of 20% Saint Laurent and 80% Zweigelt. Fresh and vibrant with notes of sour dark cherry and raspberry. Light tannins and bright acidity make for easy drinking. Best enjoyed with a slight chill

100% Barbera from a family-run estate in Italy's Piedmont. Two years of aging in neutral vats, followed by some time in the bottle, give this wild, full-bodied red great depth. Intense notes of brambly dark fruit complimented by fresh acidity and a lingering, slightly earthy orange finish

Summerland, BC

Moravia, CZ

Okanagan, BC

Okanagan, BC

Salt Spring Island, BC

Karditsa, GR

Piedmont, IT

Almond, hazelnut, cashew, pumpkin seed

smoked eggplant & almond baba ghanoush, crispy lentils

Hibiscus pickled red onion, chives

strawberry nori dressing, amazake sorbet, basil, strawberry boshi powder

Sesame hazelnut praline, drunken goat manchego

cachapa, green blueberry jam, dill pickled cucumber, parsley

charred broccolini and corn, zucchini, lemon puree

house made potato bun, fried egg, rosti, picked papaya, spicy ketchup, aioli

Candied nuts, crackers & sourdough

Candied nuts, seasonal jam, truffled honey, crackers

Cornichons, sourdough

Candied nuts, crackers & sourdough

thai basil granita, frosted corn cookie crumb

75ml, please see the feature board

60ml, rosemary gin, sweet potato shochu, aquavit, bitter melon oil, lavender, cava

75ml, elderflower tequila, lillet blanc, limoncello, licor 43, lemon, agave syrup

75ml, *contains milk, crème de menthe/cacao, crème brûlée liqueur, gin, oat milk, whip cream

75ml, *contains egg, mezcal, amaro, melon, lime, hibiscus, charcoal, egg white

75ml, coconut-washed seaside gin, bitter bianco, cocchi, maraschino, morel

75ml, *available served hot!, toasted rice brown butter, whisky, averna, soy cream, black walnut, nutmeg

14oz

14oz

oat cream, vanilla, tonka bean, peppercorn, cream