The chef
John Horne and his kitchen cook with lightness and humour that so often runs through the experience of eating here.
The room
It’s true you can’t eat a view, but the one from Canoe will never, ever get tired.
The food
Over repeated visits in the last six months, Canoe has shown itself to be a bona fide four-star restaurant. And it’s shown that 20 years can do a place a world of good.
The rockfish fillet is seared to deep-caramel, with B.C. gooseneck barnacles smoked over cherrywood and set into a plinth of polenta enriched with powdered popcorn.
Wild and tame rabbit.
Classic a la carte: steak tartare.
Post a Comment