Available from 11:30 a.m. to 2:30 p.m., Ancora’s Father’s Day Brunch features Executive Chef Ricardo Valverde’s award-winning brand of Peruvian-meets-Japanese ‘Nikkei’ fare.
That day from 4 to 6 p.m., guests can toast the opening of Di Beppe’s patio overlooking Carrall Street by enjoying a reception-style outdoor mingler featuring $4 Aperol spritzes and complimentary samples of the restaurant’s new ‘Cicchetti’
Offerings for Picnic Days include delectable sandwiches, delicious sweet treats, a mii cheese platter and refreshing botanically brewed sodas.
Horse racing may be the sport of Kings, but our menu is fit for all Royalty. Earl’s Restaurant have become a staple at the Deighton Cup – and for good reason. They embrace the theatre and decadence that makes the Deighton Cup special. So, what will you be dining on at the event?
Longer days and higher temperatures have brought with them the telltale signs of summer in this city: the stringing of the volleyball nets at English Bay, pre-work dips at Kits Pool and free yoga classes in Dude Chilling Park.
“Paul truly understood what he was doing with all these international ingredients but managed to make them very uniquely Canadian,” declared Top Chef Canada judge Mijune Pak during the finale.
The new menu follows the lead of the restaurant’s Fall Game and Mushroom Menu that was offered for a limited run last November and further underscores Chef Ian McHale and his culinary team’s philosophy of showcasing the wide array of fresh ingredients provided by local forests, farms and fields in five unique dishes.
Outstanding young Chef Paul Moran, the winner of the inaugural Hawksworth Young Chef Scholarship competition in 2013. Paul Moran’s journey to award winning chef started with humble beginnings as a dishwasher in a small Italian restaurant in West Kelowna.
Every Thursday will have a different focus and flavour based on the product and the personality of the invited guest or the product being featured with the aim of providing a fun and informal experience to unwind after work or before dinner.
New dishes have been created from scratch, Dockside favourites have been reimagined and rebuilt, and a wider range of delicious vegan, vegetarian, and gluten-free options have been added to the menu.