Cooking with beer
It's more than just braises and marinades. Though based in Belgian tradition, we apply modern techniques to beer cuisine to make tasty, novel dishes. We've cultured our sourdough starter from the prized lambic of Brussels: Cantillon Gueuze. Our ice creams are made fresh in-house with beers that just might surprise you. We brine our own bacon in ale before we put it in the smoker, cure our salmon in citrusy wheat beer, and make a killer habenero sauce tempered with a plummy Abbey Dubbel. The kitchen is our home where we play and share, always updating the menu with our favourite results.