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Sunchoke with salal berry and burnt onion isn't a dish you'd find yourself ordering on instinct, which is part of the point at this creative vegetarian fine-dining room in Mount Pleasant. The kitchen names its organic BC suppliers on the menu and takes texture as seriously as flavor. The Michelin Guide has it selected, and first-timers tend to do well surrendering to the tasting menu rather than pretending they know what salal berry tastes like.
The awards strongest first
- Air Canada 2013 · Top 10 · Best New Restaurants
- Vancouver Magazine 2026 · Restaurant Awards: Sustainability Award
- Michelin Guide Selected Restaurant
- Golden Owl Awards Nominee · Nightclub of the Year
- Eater The 38 Best Restaurants in Vancouver
- Vancouver Magazine 2025 · Silver Medal · Restaurant Awards: Best Plant-Based
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Beet dish with preserved lemon
“the beet dish with preserved lemon is a standout”
Vancouver Magazine, 2025 -
Beer-battered halloumi
“Choices like sunchoke with salal berry and burnt onion, and beer-battered halloumi also demonstrate that the kitchen understands the importance of texture as well as taste.”
Michelin Guide -
Bok choy with Espelette pepper
“more complex options such as bok choy with Espelette pepper, nam jim, plum hoisin, and puffed wild rice”
Eater
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