Menu
- Open Friday & Saturday Evenings from 5pm to 9pm -
menu
Foraged. Authentic. Progressive.
At Pathsaala food is about nourishment, art, expression, connection to land, and each other. In every dish we prepare we put thought, heart and wholesome, locally foraged, homegrown ingredients of the highest quality. Our menu changes with the season and is a reflection of what is growing in our gardens and greenhouses, and what local cultivators have to offer.
Chef Matt Francis and Culinary Director, Chef Ray Bear create ever-changing, exciting, world-cuisine inspired menus for our guests. With elevated versions of Maritime comfort food staples, to fusion cuisine from the world’s finest culinary cultures, food at Pathsaala is a journey for all your senses.
Chef Matt Francis
We are so fortunate to have Chef Matt leading the way in our Restaurant and Culinary School. A seasoned and trained culinary artist, Matt has mastered a broad repertoire of culinary styles with cultural influences from his local community and international influences.
Culinary Director, Chef Ray Bear
Chef Ray Bear is truly one of Canada’s most celebrated chefs. 13 restaurants later and sought after for major events like the Juno Awards and more, Ray is a master chef with a humble heart. Ray has worked alongside and calls friend, many of Canada’s top chefs. Ray studied culinary arts at The Culinary Institute of America and is known for his passion and flare.
