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
$95 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
Nixtamal Corn Fritters, 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
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
CHARCOAL GRILLED 'LOIS LAKE' STEELHEAD
Sweet Matsutake Dashi, Charred Leeks, Foraged Morel Mushrooms, Potato
GRILLED ‘PRAIRY RANCHERS GRASS FED’ BONELESS BEEF SHORT RIB
Kvass Jus, Cheesy Beef Pie, Caramelized Onion, Chewy Beets
FEELING HUNGRY
OR WANT TO TREAT YOURSELF?
+ Humdog: $12
+ Northern Diving Sturgeon Caviar Experience: $70 to share
+ 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
Eccles-ish Cake, Canadian Cheese
Chef's Tasting Menu
FOOD + WINE PAIRING: $172 PER PERSON
JUST FOOD: $115 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: $70 to share
'NATURAL GIFT SEAFOOD' TUNA LETTUCE WRAPS
Charred Cucumber, Local Finger Lime, Crispy Potato,
Lime Leaf Emulsion, Preserved Vegetables
Pluvio 2020, Averill Creek, Cowichan Valley, Canada
ELK + CARROT RAGOUT
Hand Rolled Gnocchi, Alpindon Cheese
Pinot Noir 2019, Giant Steps, Yarra Valley, Australia
CHARCOAL GRILLED BISON
Homemade Shoyu, Bison Sausage, Sweet Potato Puree,
Foraged Morel Mushrooms
+ Scallops: $15
Tango Atlantico 2018. Noella Morantin, Loire, France
AVONLEA CHEDDAR WAFFLE
Fresh Truffle, Pear, Thyme
Vermouth, Averill Creek, Cowichan Valley, BC
CARAMELIZED WHITE CHOCOLATE TART
Green Apple, Fig Leaf, Vanilla
Odd Society Elderflower Spritz
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.