May 4th- Oct 26

the VEGETABLE Season will pay homage to all edible vegetation that can be sourced from our local pristine forests and gardens.  A large variety of wild foraged foods such as mushrooms, berries, flowers, shoots and greens will be used to compose many unique menu items. this helps us manifest a true culinary experience within our current time and place on these remote islands.

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We love beautiful, rare and unique ingredients. Our Wild and Farmed foods are picked at their prime and delivered fresh daily. This allows us to prepare a unique menu every service to accommodate the large varieties of wild fare used. 

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THE STARTER CELLAR

UNPARALLELED SINGLE ORIGIN STARTERS HARVESTED FROM THE MOUNTAIN SUMMITS, RIVERS, STREAMS AND FORESTS ALONG THE WEST COAST OF BC TO THE REMOTE HIGH ARCTIC. 

VIEW OUR STARTER LIBRARY

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Historic

Wild

Yeast

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exceptional 

Our Goal is to define and nurture  A sincere sense of time and place  through our food. By implementing a hyperlocal seasonal system for sourcing our ingredients we are able to share. Exceptional, locally farmed and foraged fare chosen at It's prime, to be carefully prepared for you.

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ingredient Execution will always be in the hands of the chef. this represents many elements including - knowledge, training, experience, skill,  and tools, all working in concert together to compose the hyperlocal cuisine we serve. When ingredients arrive at the kitchen they have in one sense, already been finished. at the stove we have no control over the way a Brassica was harvested or how an animal was raised. As chefs, all we can do is carefully select our suppliers and work with them one on one to ensure the most exceptional ingredients possible. are served.

all that we have accomplished through the years has been made possible through partnerships with extraordinary, local food purveyors. Our responsibility then, is to support these individuals by executing menu items for your enjoyment that highlight and elevate the fruits of their labours.