CHEFS: Cael Harlow, Brittany Livingstone

SEATS: 70 in shoulder seasons (May, October/ November); 172 in peak season (June to September)

POLICY: Reservations and walk-ins

KITCHEN: Outdoor kitchen around wood-fired oven

MENU: Seasonal focus, coastal influence; driven by ingredients from farm and husbandry program

CUISINE: Alfresco; wood-fired pizza, charcuterie, salads, sandwiches, oysters

SEASON: Late spring to fall (May 6–Nov. 6)

NEAREST CITY: 1 hour from Halifax

The Annapolis Valley has been the agricultural centre of the Maritimes for hundreds of years and we take in the highest regard the duty of building on the traditions of all who come before us” – Stephen Lee, director of hospitality operations

Photo credit: John Cullen & Jessica Emin

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