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House made aged kimchi, chicken, bean sprouts, scallion. Rolled into Vietnamese flour wrappers. Fried and finished with sesame seeds and Korean red chilli/garlic aioli. Also available in pork.

Smoky Asian eggplant cooked crispy with egg and seasoning. Served with spicy pickles relish on crispy fragrant rice squares.

Danish open face mini sandwiches with thinly sliced dark rye bread, butter, house cured salmon lox, beet root, dill, onion and pickled fennel.

Minced lamb, rice and seasoned with parsley, onion and spices from the Levant region. Rolled in cured vine leaves and cooked in bath of lamb and tomato broth with garlic.

Minced chicken, Thai chillies, cabbage and cilantro just to name few of the ingredients. Garnished spring onions and sweet soy drizzle

This is a showstopper brought back from Jalisco. Prawns and white fish cured in lime and orange juice, cape gooseberries, tomatoes and asparagus served with fresh made tortilla chips.

Spinach and sweet onion with fresh dill, mint and blended feta cheese are baked in buttery, flaky filo pastry. Fresh tzatziki side garnish.

Crispy ginger, garlic, pork loin tenders finished with a sweet lemon soy glaze and served on skewers.

Shallow fried cubes of globe eggplant, drizzled with a vibrant chermoula sauce and flatbread.

Savoury and mildly spicy kebobs made with minced beef and lamb. Served on a skewer with pickled sumac onions slaw and flatbread.

Savoury beef and bulgar wheat, ovoid shaped meatballs. Stuffed with minced lamb, onions, pinenuts and warm middle eastern spices. Served with a garlic yogurt side.

Punjabi Style samosa with potatoes, peas and Pacific prawns. Seasoned with our guarded spice blend and wrapped in our house made samosa dough. Deep fried to a golden brown and served with our cilantro/mint chutney.

Skewers of Pacific prawns marinated in garlic, olive oil, salt and a warm Yucatecan spice blend. Lightly chard and cook on a plancha. Served with lime wedge.

Bite size open face sandwiches on thinly sliced dark rye bread. House made butter, cucumber, quail egg, shrimp and house made proprietary remoulade.

Imported Spanish Iberico pork tenderloin. Marinaded in tradition Spanish aromatic spices and the highest quality Spanish olive oil. Plancha seared and shaved thin. Served with rustic crostini and garnished with dates, dried apricot and toasted almonds.

Beef tenderloin minced, house made icewine mustard, quail egg, Lebanese garlic pickle, parsley, capers, shallots, garlic chives Worcestershire sauce, tabasco and olive oil. Served with arugula on baguette crostini.

Pacific prawns flambeed in Pernod with house made preserved lemons and fresh basil and a touch of white pepper. Rolled in a light egg crepe and finished with a avgolemono bechamel sauce.

Pan seared Sea scallops topped a creamy Gruyere cheese bechamel and mushroom sauce. Wrapped within a piped mashed potato mote and baked to a golden cream colour. Finished with chopped parsley and paprika.

Marinated Ahi tuna, homemade kimchi and jasmine rice served in a crispy fried wonton bowl. Finished with toasted sesame oil, scallions and sweet fish roe.

Chicken thigh meat seasoned in Thai spices and coconut milk. Grilled and served with peanut/tamarind satay sauce. Can be made nut free.

Shoestrings of green papaya, green beans, tomato and prawns. Dressed in tamarind paste, palm sugar, Thai chilies, ginger, garlic, lime juice and fish sauce. Finished with crushed peanuts.

Goat cheese and toasted almonds. Apple cider ice-wine mustard vinaigrette

Canadian bacon, fresh apple, red onion, Swiss cheese, pumpkin seeds, and tart dried cranberries finished with a creamy icewine mustard vinaigrette.

On a bed of arugula with dark rye bread croutons, walnuts, shaved asiago cheese and dried apricot. With our house honey, poppyseed dressing

Potato, red onion, toasted coconut, apple, garlic pickles, dill, parsley, house-made ice-wine mustard, ginger, garlic, mango powder, and a Madras curry, mayo dressing.

(Gaji-namul) Al dente steamed Asian eggplant dressed in garlic, soy sauce, Korean red pepper flakes and toasted sesame oil. Served with rice

Bread salad with arugula and toasted almond. Finished with a light and lively preserved lemon, thyme, and pomegranate dressing.

Romain hearts, sourdough croutons, asiago cheese and our proprietary tequila Caesar dressing.

The freshest of vegetables tossed with calamata olives and blended cow and goat feta cheese and my secret dressing. Served with garlic bread

Finely shaved fennel, arugula, cherry tomatoes, Italian green olives, crispy pancetta. Dressed in our basil, lemon vinaigrette

Indonesia’s national dish. Our elevated version of this dish has pork, prawns and chicken. A Malay fried rice dish with scrambled egg, shallots, garlic and Thai chilies. Sweet soy being the star of the show. Finished with a fried egg and crispy shallots. Garnished with prawn cracker and fresh tomato and cucumber pickles.

Pork tenderloin sous vide to perfection in a rich blend of Andalucia spices, garlic and Spanish olive oil. Finished with a pork, spice reduction and garnished with slivers of dates and roasted chestnut. Served with roasted new potatoes, market vegetable.

Veal cutlets dredged in Italian double zero flour and shallow fried in butter with white wine, sage and prosciutto. (This a true Roman classic that is so simple but decadent).

Succulent fall off the bone chicken, drenched in our traditional Filipino dark BBQ sauce. Served up with tradition garlic rice and roasted pumpkin squash and sweet carrot.

(pit roasted pork) Wrapped in banana leaves and roasted over hours the pork flakes apart with our rich proprietary roja sauce. We then serve it BBQ style with crusty Tortas (hoagie style bread) chipotle mayo and Mexican coleslaw.

Our hand made pistachio pesto made with fresh basil, garlic, asiago cheese, pistachio and the finest of olive oils. We combine it with best quality Italian made dry pasta. (depending on your party size, fresh hand made pasta can be available) we finish the dish with roasted boneless lemon, basil chicken.

Chicken, prawns and andouille style sausage along with okra and a borage of vegetables. Come together with our robust 6 hour red wine roux sauce to make a fantastic southern stew like entrée. Served with long grain white rice.

Slow roasted pork shoulder bathed in our scratch made Bourbon BBQ sauce with sweet buns, garlic pickles, seasoned roasted potatoes and seasonal market vegetable.

Tender Chicken Thigh meat wrapped around rosemary ham with monterey jack, asiago and mozzarella cheese. Panko breaded, oven baked and finished with our bright lemon bechamel sauce.

Traditional Mexican meatballs made with minced pork stewed in a savoury tomato and mild chili salsa. Served with Mexican red rice, smoky refried beans and market vegetable.

Boneless chicken braised with onion, star anise, garlic, black pepper, soy sauce, cane vinegar, pineapple and hard boil quail egg.  This dish is a crowd pleaser. Slightly sweet very umami served with fragrant jasmine.

Banana leaf wrapped and pit roasted with our traditional Yucatan marinade. We then serve it BBQ style with crusty Tortas (hoagie style bread) Our proprietary Roja sauce, chipotle mayo and Mexican coleslaw

Prime Alberta grade beef, encrusted with our butter, herb and garlic blend for a minimum 24hrs. Oven roasted to rare/medium rare. Served with Au jus reduction, fresh horseradish when in season, garlic mashed potato and market vegetable.

Italian mortadella, mozzarella and fresh ricotta rolled into grilled seasoned eggplant and drenched in our finest basil, pomodoro sauce. Baked with more grated cheese on top. Served spaghetti aglio eolio (classic spaghetti with garlic and olive oil)

House made Moroccan preserved lemons, fresh garden herbs with garlic. Blended with our secret emulsion to encapsulate our wild sockeye salmon and baked to perfection. Served with potato croquettes and market vegetable.

Your choice of pork, veal or chicken wiener schnitzel. Seasoned perfectly with lots of paprika and garlic and fried to a crisp golden brown. Served with traditional sauerkraut, stewed red cabbage and caramelized new potatoes.

Tandoori dark and white meat chicken bathed in our silky smooth and rich butter chicken sauce. This is a sauce unlike no other you’ve tasted before. Served with scented basmati rice, market vegetable and naan bread.

Marinated boneless chicken breast meat cooked in butter and white wine, fresh sage, prosciutto. Accompanied with fingerling potato and fresh market vegetable.

Boneless Chicken dark meat stewed tajine style in rich Moroccan spices and our own preserved lemon, and green olives. This sensory overload is served with vegetables and two kinds of starch, couscous and rice.

Lamb shoulder marinaded with a borage of north African spices and herbs with potato, carrot, eggplant, tomato and zucchini.  Dried stone fruits like apricot, dates, cherries and raisins. Braised tajine style and served with scented couscous.

Roasted bone in chicken, marinated for 36 hrs in ginger, garlic, lemon, yogurt and tomato puree. Along with warm East Indian spices and fresh herbs. The flavours are vibrant, warm and citrusy. Served with roasted potato and market vegetable.