Dinner · Tuesday — Sunday
The menu
Written each afternoon around what came off the boats and out of the aging room. Prices in Canadian dollars.
Cold · shucked to order
Raw Bar
Tide Hour runs daily 4 — 6pm at the bar: oysters $2.50, crudo half-price, Harbour Martini $14.
Oysters on the half shell BC
4.25 eaBaynes Sound, Kusshi, Read Island. Sea-buckthorn mignonette, fresh horseradish, lemon.
Albacore crudo
24West Coast line-caught albacore, yuzu kosho, shaved radish, cold-pressed canola.
Scallop ceviche
23Qualicum scallops, green apple, jalapeño, puffed wild rice.
Chilled Dungeness crab
MPHalf or whole, drawn brown butter, Louie dressing.
The Harbour Tower
145 / 260Oysters, half Dungeness crab, poached prawns, scallop ceviche, albacore crudo. Grand adds whole crab and a second tier.
BC sturgeon caviar, 30g
120Island-farmed white sturgeon. Buckwheat blini, crème fraîche, chive.
Warm & cold
To Begin
Beef tartare
24Hand-cut striploin, smoked egg yolk, pine-needle aioli, sourdough crisps.
Seared Qualicum scallops
28Brown butter, celeriac purée, Okanagan apple, crispy sage.
Roasted bone marrow
22Split canoe-cut, salsa verde, grilled country bread, flaky salt.
Dungeness crab cake
26Mostly crab. Charred lemon rémoulade, fennel slaw.
Charred octopus
25Coal-roasted, romesco, fingerling potato, smoked paprika oil.
The wedge GF
18Iceberg, Salt Spring blue cheese, double-smoked bacon, soft egg, chives.
Chophouse Caesar
17Little gem, white anchovy, grana padano, garlic crumb.
Seafood chowder
19Smoked sablefish, clams, leek, potato, dill oil.
Alder & oak coals
From the Fire
Canadian Prime and Alberta beef, dry-aged 45 days in our Himalayan salt-block room. Seasoned with salt and pepper only, finished with bone marrow butter.
Filet mignon, 8oz Prime
68Centre-cut tenderloin. The leanest, the most tender.
New York striploin, 14oz
7845-day dry-aged. Firm, beefy, a proper fat cap.
Bone-in ribeye, 16oz Signature
84Alberta Prime, 45-day dry-aged, heavily marbled, deeply nutty.
Porterhouse for two, 36oz
175Strip and filet on the bone, carved at the pass.
Tomahawk for two, 32oz
185Flamed tableside. Includes three sauces and two sides.
Japanese A5 Wagyu
34 / ozKagoshima striploin, 3oz minimum. Seared on a hot stone at the table.
Salt Spring lamb rack
58Mint and pistachio gremolata, lamb jus, charred shallot.
Ember & Tide, surf and turf
1188oz filet with butter-poached half lobster or seared scallops, béarnaise.
Salish Sea & north coast
From the Sea
Our fish is bought whole from BC boats and broken down in-house each morning. Your server will tell you what landed today.
North coast halibut Seasonal
52Brown butter dashi, sea asparagus, crushed new potatoes.
Cedar-planked wild sockeye
46Charred leek, smoked roe beurre blanc, dill.
Miso sablefish
54Three-day miso cure, bok choy, ginger scallion oil.
Whole Dungeness crab
MPWood-roasted with garlic butter and chili, served with grilled bread.
Spot prawns May — June
MPGrilled head-on, brown butter, lemon, parsley. Only during the season.
Butter-poached lobster tail
62Atlantic, 8oz, drawn butter, charred lemon.
For the table
Sides & Sauces
Truffle pommes purée
15Duck-fat fries, rosemary salt
13Charred broccolini, chili, garlic
14Creamed kale, parmesan crust
14Wild mushrooms, sherry, thyme
16Smoked cheddar mac
15Béarnaise · peppercorn · chimichurri · horseradish cream
5Oscar-style: crab, asparagus, béarnaise
24To finish
Dessert
Burnt Basque cheesecake
16Saskatoon berry compote.
Dark chocolate & sea salt tart
16Vancouver Island sea salt, crème fraîche.
Smoked maple crème brûlée
15Torched at the table.
Sticky toffee pudding
15Brown butter ice cream, warm toffee.
Cocktails · wine · zero-proof
The Bar
Four hundred labels, leaning hard into British Columbia and the Old World. Ask for the full list, or let our sommelier pick.
Ember Old Fashioned
21Alder-smoked bourbon, maple, black walnut bitters.
Harbour Martini
20Island gin, dry vermouth, a whisper of kelp brine, lemon oil.
Low Tide
19Gin, sea buckthorn, fino sherry, salted honey.
Night Heron
19Mezcal, blackberry, amaro, lime.
Okanagan Syrah, by the glass
18Our house red, chosen for the ribeye.
Naramata Chardonnay, by the glass
17Barrel-fermented, built for crab and butter.
Cedar & Tonic Zero-proof
12Cedar tip syrup, grapefruit, house tonic.
Island lager, draught
9From a brewery two streets away.