Our hours are changing
Due to the unpredictability of the current climate surrounding Covid-19 and will fall weather setting in we have decided to close for lunch on Saturday and Sunday. This is only a temporary closure and at the very latest we will increase our hours of operation spring 2021. Currently we will be open from 1130am to 10pm Wednesday to Friday and 4pm until 10pm Saturday and Sunday. We will have happy hour pricing (20% off everything) available from 3pm-5pm Wednesday to Friday and 4pm-530pm Saturday and Sunday.
Due to the unpredictability of the current climate surrounding Covid-19 and will fall weather setting in we have decided to close for lunch on Saturday and Sunday. This is only a temporary closure and at the very latest we will increase our hours of operation spring 2021. Currently we will be open from 1130am to 10pm Wednesday to Friday and 4pm until 10pm Saturday and Sunday. We will have happy hour pricing (20% off everything) available from 3pm-5pm Wednesday to Friday and 4pm-530pm Saturday and Sunday.
LOCAL
FARMED FRESH
The food we eat matters. Food affects our health and wellbeing. Eating a balanced diet full of nutrient-rich, whole foods helps us live a stronger, longer, healthier life. At Melange, our team of dedicated, enthusiastic, good-food fanatics are devoted to providing the highest level of service and best-tasting meals for our community.
OUR DRINKS
Come check out our well researched and well tested beverage menu. We are constantly adding to our wine list which has a host of wines from all over the world and also showcases some local B.C. wines. Have a chat with our Sommelier and owner Gaetan Brousseau and let him guide you to the perfect wine combination to go with your meal. We use a special Coravin system in order to offer most of our wines in smaller pours so that exploring the diverse world of wine is much more approachable. We also have a host of local craft beers on tap. And if you are still thirsty don't miss out on some of our amazing cocktails most of which use specialty infusions that are made in house. The cocktail menu is directed by our head bartender Jennifer Rollison, who has spent some of her fascinating life working in the high end New York CBGB bar scene.
Come check out our well researched and well tested beverage menu. We are constantly adding to our wine list which has a host of wines from all over the world and also showcases some local B.C. wines. Have a chat with our Sommelier and owner Gaetan Brousseau and let him guide you to the perfect wine combination to go with your meal. We use a special Coravin system in order to offer most of our wines in smaller pours so that exploring the diverse world of wine is much more approachable. We also have a host of local craft beers on tap. And if you are still thirsty don't miss out on some of our amazing cocktails most of which use specialty infusions that are made in house. The cocktail menu is directed by our head bartender Jennifer Rollison, who has spent some of her fascinating life working in the high end New York CBGB bar scene.
COVID PROTOCOL
Upon returning to melange you will notice a few new things, regarding staff protocol and how our space is laid out. Covid has changed many aspects of our day to day lives and it has also affected how we are required to operate our restaurant. Before opening we trained ourselves and our staff on the current Worksafe BC plan to return to work. Please bare in mind that there are some new challenges restaurant are facing when it comes to scheduling employees with children, trying to reduce costs while running at a lower capacity, maintaining operations and covering shifts if any staff do have any cold or flu symptoms. below is a list of a few of the things we are doing to reduce the risk of spreading Covid.
*Single use menus
*Tables separated by 2 meters or more
*Staff sanitizing stations throughout the restaurant
*Cleaning schedule for high contact surfaces
*No more than 6 guests per table
*Staff are aware and trained in up to date Worksafe BC protocols
*You get the idea
We appreciate your patience and understanding during these trying times.
Upon returning to melange you will notice a few new things, regarding staff protocol and how our space is laid out. Covid has changed many aspects of our day to day lives and it has also affected how we are required to operate our restaurant. Before opening we trained ourselves and our staff on the current Worksafe BC plan to return to work. Please bare in mind that there are some new challenges restaurant are facing when it comes to scheduling employees with children, trying to reduce costs while running at a lower capacity, maintaining operations and covering shifts if any staff do have any cold or flu symptoms. below is a list of a few of the things we are doing to reduce the risk of spreading Covid.
*Single use menus
*Tables separated by 2 meters or more
*Staff sanitizing stations throughout the restaurant
*Cleaning schedule for high contact surfaces
*No more than 6 guests per table
*Staff are aware and trained in up to date Worksafe BC protocols
*You get the idea
We appreciate your patience and understanding during these trying times.