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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.

Starting on May 30th, 2024, we will be offering an updated version of our Chef's Tasting Menu only. More details to come, but this menu will be a fun mixture of set courses chosen by the kitchen team and selections made by you.

Pluvio Three Course Dinner

$99 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

'STONEHAVEN FARM' LAMB TARTARE

Chilli Shrimp Dressing, Fermented Local Carrots, Shrimp Crackers, Pickled Mustard Seeds, Dill, Lamb Vinaigrette au Jus

CHARCOAL GRILLED LOCAL STURGEON

Unagi Glaze, Frazer Valley Rice, Poached Apple, Turnip, Crispy Mushroom

(+ $5 supplement)

 

CRACKED PURPLE BARLEY PORRIDGE

Shredded Elk Shank, Cocoa Crumble, Hazelnut, Warm Spices, Yam, Brown Butter

 

‘NATURAL GIFT SEAFOOD’ ALBACORE TUNA CRUDO

Nixtamalized 'Broken Grain Farm' Corn Tortilla, Mole Amarillo, Tomato Raisins,

Toasted Beans, Fried Kale

POACHED 'LOIS LAKE' STEELHEAD

Kelp Gnocchi, Leek, Fermented Corn Beurre Blanc, Homemade Dill Pickle, Trout Caviar

 

ROASTED 'YARROW MEADOWS'

DUCK BREAST

Parsnip, Foraged Morel Mushrooms, Duck Tart, Fermented Raspberry Jus

 

CARAMELIZED GRILLED SABLEFISH

Seafood + Buckwheat Crêpe, Roasted Cabbage, Spot Prawn, Garum Walnuts, Spiced Prawn Jus

(+$5 supplement)

 GRILLED ‘PRAIRY RANCHERS GRASS FED’ BONELESS BEEF SHORT RIB

Chewy Celeriac, Kvass Jus, Cheese Curd Pomme Aligot, Fresh Truffle

 

FEELING HUNGRY

OR WANT TO TREAT YOURSELF?

+ Humdog: $12

+ Northern Diving Sturgeon Caviar Experience: $70 to share

+ Scallops: $15

FOREST

Spruce Sponge, Local Blackberry,

Chocolate and Candy Rocks

GARDEN

Rooftop Garden Fig Leaf Mousse, Lemon Marmalade, Graham, Toasted Meringue

SEA

Chocolate Crémeux, Sea Buckthorn Caramel, Espresso Chantilly, Sponge Toffee,

Vancouver Island Fleur de Sel

FARM

Quebec Baluchon Cheese, Preserved

Tomato, Strawberry Mostarda, Crackers


Chef's Tasting Menu
 

 FOOD + WINE PAIRING: $185 PER PERSON
JUST FOOD: $128 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

+ Northern Diving Sturgeon Caviar Experience: $70 to share

+ Drappier 'Carte d'Or' Brut, Champagne,  Fr.: $18

'NATURAL GIFT SEAFOOD' TUNA LETTUCE WRAPS

Black Garlic Aioli, Pear + Seaweed Salad,

Crispy Bits, Preserved Vegetables, House Made Hot Sauce

Éric Texier 'Adèle' Clairette/Marsanne, Rhone, Fr., 2021

 

LOCAL SPOT PRAWNS

Great Northern Beans, Pear, Turnip, Fig Leaf Oil, Elderflower Beurre Blanc

+ Scallops: $15

Dormilona 'Blanco' Semillon, Margaret River, Au., 2022

 

CRISPY GRASS FED VEAL CHEEKS

Chewy Carrots, Crispy Potato Pavée, Savoy Cabage, Kosho Caramel Glaze

+ 3oz Hiro Wagyu Beef: $MP

Arpepe 'Il Pettirosso' Nebbiolo, Valtellina Superiore, It., 2016

 

AVONLEA CHEDDAR WAFFLE

Fresh Truffle, Brandy Apple Butter, Garden Thyme

Averill Creek Vermouth, Cowichan Valley, BC

 

LAYER CAKE

Sunflower Seed Sponge Cake, Pear Mousse, Timothy Hay Ice Cream, Caramelized Pears

Moulin Touchais Coteaux du Layon, Fr., 1996

 

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.

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