The new menu focuses on innovative bar snacks and classic favourites, ranging from gluten-free to even vegan. Dig into pork spare ribs, vegan nachos, chilli dumplings or even the sweet and sprout (sprouts, sweet potato butter, sour cream, almonds, radish & beets).
There’s an entire section dedicated to wings, listed in chronological order to donate spice levels. Those with less tolerance to spice can order the ‘Canadian eh’, with maple syrup gastrique, roasted garlic, thyme and black pepper; or ‘Korean wings’ with sweet soy, sesame seeds and chilli. Kicking spice levels up a notch are ‘the ranch is on fire’, with cayenne, paprika, crème Fraiche, and fermented, house-made sriracha; and smokey the bear, with house-made smoked Carolina barbecue sauce. If you’ve got that steel stomach, you can opt for ‘naked and hot’, with ghost chilli powder and blackening spice; and ‘wet ghost’, with house-made smoked and fermented ghost chilli sauce. Vegetarians can try paneer options, offered in the same preparations.
You can also dig into burgers like the mac shroom or the classic animal; you can choose the way you want it.
For all of us who have that sweet tooth, there’s great news – Chef Kevin’s brought back his famous ‘rocky road’ dessert that you just gotta try.