PLUVIO menus

We offer seasonally changing menus based on the best available ingredients from our farmers, fishers, foragers and producers.

This means that the menus below are 'sample menus', so may not be the same when you come next month, next week, or even tonight!

We do occasionally have to adjust our menu prices, however unless we notify you, increases will only be small.

Pluvio Three Course Dinner

$91 PER PERSON
CREATE YOUR OWN STORY WITH YOUR CHOICE OF BEGINNING + MIDDLE + END
When making a reservation + selecting this menu, the table will be reserved for you for two hours, after which time we would respectfully ask for the return of the table to prepare it for our next guests.

BEGINNING

MIDDLE

END

​HEIRLOOM PURPLE BARLEY PORRIDGE

​Mushroom Jam, Boar Bacon, Toasted Hazelnuts, Wild + Cultivated Mushrooms, 'Kleekhoot Gold' Big Leaf Maple Syrup

 

 

CHARCOAL GRILLED

LOCAL SPOT PRAWNS

BC Corn Grits Cake, Pickled Carrot, Fresh Basil, Sea Buckthorn + 'Broken Grain Farm' Canocito Pepper Glaze

+ $7 supplement

 

 

‘NATURAL GIFT SEAFOOD’ ALBACORE TUNA CRUDO

Charred Celeriac, Toasted Walnut Oil, Pear, Fermented Celeriac Broth

ONTARIO BISON TARTARE

Fermented Green Blueberries, Pickled Mustard Seed, Toasted Hay, Smokey Fried Onion Emulsion

 

FEELING HUNGRY

OR WANT TO TREAT YOURSELF?

+ Humdog: $12

+ Northern Diving Sturgeon Caviar Experience: $65 to share

ROASTED LOCAL SABLEFISH

Crispy Potato, Fermented Savoy Cabbage, Bitter Orange, Caramelized Cabbage + Toasted Yeast Sauce, Dill + Shrimp Oil

 

 

'YARROW MEADOWS' DUCK BREAST

Cherry Hoisin, Duck Spring Rolls, Local Oyster Mushrooms, Caramelized Turnip, Pickled Cherries, Poached Foie Gras

 

GRILLED 'LOIS LAKE' STEELHEAD

Homemade Pine Mushroom Teriyaki, Steelhead Agnolotti, Roasted Squash, Fermented Squash Beurre Blanc,

Steelhead Caviar

 

GRILLED ‘PRAIRY RANCHERS GRASS FED’ BONELESS BEEF SHORT RIB

Truffle + Kvass Jus, Homemade Sausage Roll, Roasted Rutabaga, Alpindon Mornay Sauce, Charred Cipollini Onion

 

EVERYTHING IS BETTER WITH SCALLOPS!

+ Scallops: $15

FOREST

Spruce Sponge, Trailing Blackberry,

Spruce and Candy Rocks

ORCHARD

Apple Mousse, Ginger Jellies, Sesame Clusters, Basil

SEA

Chocolate Crémeux, Sea Buckthorn Caramel, Espresso Chantilly, Sponge Toffee, Vancouver Island Fleur de Sel

CHEESE

A selection of our favourite Canadian Cheese

Homemade Bread, Crackers, Nuts, Fruits + Preserves


Chef's Tasting Menu
 

 FOOD + WINE PAIRING: $168 PER PERSON
JUST FOOD: $111 PER PERSON

FIVE COURSE MENU FOR THOSE WITH A SENSE OF ADVENTURE OR LOOKING TO TREAT YOURSELF!
When making a reservation + selecting this menu, the table will be reserved for you for an two and a half hours, after which time we would respectfully ask for the return of the table to prepare it for our next guests. 

 

SNACKS

+ Humdog: $12

+ Champagne Brut, Carte d'Or, Drappier, France: $16

+ Northern Diving Sturgeon Caviar Experience: $65 to share

 

'NATURAL GIFT SEAFOOD' TUNA LETTUCE WRAPS

Charred Cucumber, Local Finger Lime, Crispy Potato,

Lime Leaf Oil, Pickles + Ferments

Pluvio 2020, Averill Creek, Cowichan Valley, Canada

 

POACHED 'LOIS LAKE' STEELHEAD

Fermented Corn Butter, Homemade Pickles, Dill,

Great Northern Beans, Steelhead Caviar

+ Scallops: $15

Côtes du Jura 2018, Jean Bourdy, France

 

GRILLED ALBERTA ELK

Coffee + Plum Jus, Roasted Carrots, Toasted Barley Porridge

Cabernet Franc 2019, Echo Bay, Okanagan Falls, Canada

 

AVONLEA CHEDDAR WAFFLE

Fresh Truffle, Apple, Thyme

Brandenburg No.3, Venturi Schultze, Cowichan Valley, BC

 

"TIRAMISU"

House Made Cheese Mousse, Espresso, Cocoa, Lady Fingers

Amaro Nonino, Italy

 

We do our best to accommodate severe allergies and we will always have vegetarian, vegan, gluten free, diary free, shellfish free and nut free options.

For complex and severe dietary requirements outside of those listed, we ask that you let us know in advance. We can accommodate most things if you are happy to leave the menu choices in the Chef's hands, however there are a few things that we unfortunately cannot eliminate from our food, such as naturally occurring sulphites or fermented products.