We source our seafood daily from local fishermen
AAA Alberta beef aged to perfection
Desserts that'll make you reconsider your diet plans
Our bartenders take their mixology seriously
Honestly? We're pretty proud of what we've built here. It's not just about serving food - it's about creating moments you'll actually want to tell your friends about.
Our spot overlooks the harbour, and yeah, the views are killer. But what really gets us excited is watching people's faces when they try our Pacific Northwest-inspired dishes. We work with local farmers and fishermen who've become friends over the years, and you can taste that connection in every bite.
Daily Service
Award Winning
Local Ingredients
What's making us excited this season
We've partnered with Fraser Valley farms for some incredible autumn produce. Think butternut squash that actually tastes like something, heirloom beets, and wild mushrooms our chef forages himself on weekends.
Sundays from 10am to 2pm, we go all out. Unlimited mimosas, a seafood bar that'll blow your mind, and our pastry chef's croissants that people literally drive across town for. Reservations fill up fast, just saying.
Friday and Saturday evenings only. Seven courses of whatever Chef Marcus is feeling inspired by that week. It's a journey, and you'll want to clear your schedule the next morning because you're gonna be full.
Served 6:30am - 11:00am daily
Poached eggs on brioche with hot-smoked salmon, our hollandaise that people ask for the recipe (we'll never tell), crispy capers, and micro greens
Thick-cut sourdough with vanilla bean custard, seasonal berries, maple butter, and toasted hazelnuts. The line cooks fight over who gets to make this one
Three eggs with Dungeness crab, aged white cheddar, chives, served with breakfast potatoes and your choice of toast. It's simple but man, it hits different
House-made granola with Greek yogurt, local honey, fresh fruit, and chia seeds. Lighter option that won't weigh you down if you've got a busy day ahead
Coffee and tea are unlimited with breakfast orders
We use free-range eggs from a farm in Langley
Gluten-free and vegan options available - just ask your server
Monday - Friday: 11:30am - 3:00pm
Saturday - Sunday: 12:00pm - 4:00pm
Pro tip: The patio fills up quick on sunny days, so maybe grab a reservation if you want that harbour view
Fresh Atlantic lobster on a butter-grilled brioche bun with celery, lemon aioli, and not much else because we don't want to mess with perfection. Comes with sea salt fries
8oz certified Angus beef, aged cheddar, bacon jam, arugula, tomato, pickles, and our secret sauce on a potato bun. It's messy and you'll need napkins but that's part of the experience
Sushi-grade albacore (we sear it rare), baby potatoes, green beans, soft egg, olives, heirloom tomatoes, with a Dijon vinaigrette that's got some kick
Arborio rice with chanterelles, porcini, oyster mushrooms, truffle oil, parmesan, and fresh thyme. This one's vegetarian but meat-eaters order it all the time
Beer-battered halibut with hand-cut fries, coleslaw, tartar sauce, and malt vinegar. Classic done right, no shortcuts taken
Served from 5:00pm daily
Jumbo scallops with cauliflower puree, crispy pancetta, pea shoots, and a brown butter sauce. These are diver-caught and honestly some of the best you'll have on the west coast
14oz AAA Alberta beef, 28-day aged, grilled how you like it with roasted garlic mashed potatoes, seasonal veg, and our house steak butter. We recommend medium-rare but you do you
Fraser River sockeye with quinoa pilaf, broccolini, lemon beurre blanc. Caught this morning, on your plate tonight. That's how we roll here
Slow-cooked duck leg with duck fat potatoes, cherry gastrique, and wilted greens. Chef Marcus' signature dish and for good reason
Fresh pasta with prawns, mussels, clams, scallops in a white wine garlic sauce with cherry tomatoes and basil. Comes with garlic bread for soaking up every last bit
Roasted vegetables and mushroom duxelles in puff pastry with red wine reduction. Our vegan option that even carnivores get excited about
"I believe in letting ingredients speak for themselves. We're not doing molecular gastronomy here - just really solid cooking with the best stuff we can get our hands on."
- Chef Marcus Chen
Garlic Prawns - $12
Sauteed Mushrooms - $8
Truffle Fries - $10
Side Salad - $9
Daily: 11:00am - 1:00am
Happy Hour: 3:00pm - 6:00pm
Our bartender Jake has been mixing drinks for 15 years and knows his stuff. Tell him what you're in the mood for and he'll hook you up
Vodka, elderflower, grapefruit, prosecco, with a rosemary sprig. Tastes like summer even when it's raining outside
Mezcal, lime, agave, charred pineapple. Served in a smoked glass because we're extra like that
Canadian rye whisky, maple syrup, bitters, orange peel. Classic with a local twist