Perrin uses only the nest seafood, wild game and produce available to create a selection of sharing plates, which are available à la carte or as part of the highly recommended family-style tasting menu. During one visit, the cornmeal-dusted, deep-fried cod cheeks, their

outsides as crispy as good tempura, were served along- side lamb with pu ed spaetzle and a vibrant salsa verde made from chervil, parsley and upcycled carrot tops. During another meal, tender Newfoundland scallops were slathered in brown butter and the Egyptian season- ing mix dukkah—and each bite sang with sultry, sweet and herbaceous avours.

On the weekend, brunch features a bountiful dessert table that all but over ows with house-made donuts, pumpkin-chocolate chip scones and pecan-studded cin- namon buns.

In true Canadian form, local craft beer is poured from taps with deer antlers for handles. The wine program proudly focuses on producers from Nova Scotia and On- tario, and both classic and modern cocktails are execut- ed with awless precision.