January 28th wine dinner (sold out)
Since it seems no one will be doing any travelling anytime soon, we have decided to bring the feel of your favourite winter travel destinations here. Expect five courses inspired by South and Central America, perhaps the Philippines or Vietnam, most likely Thailand. Menus will be posted early Januaryish. Join Chef Kellie and Owner Gaetan both of whom have worked together creating numerous wine and food paired dinners in the past. This will be a night to remember showcasing multiple local farmers. Food and wine for 85$ tax and service not included. Waitlist is being taken.
Since it seems no one will be doing any travelling anytime soon, we have decided to bring the feel of your favourite winter travel destinations here. Expect five courses inspired by South and Central America, perhaps the Philippines or Vietnam, most likely Thailand. Menus will be posted early Januaryish. Join Chef Kellie and Owner Gaetan both of whom have worked together creating numerous wine and food paired dinners in the past. This will be a night to remember showcasing multiple local farmers. Food and wine for 85$ tax and service not included. Waitlist is being taken.
Valentine's day
Since Valentine's day will be falling on a Sunday this year we will be taking reservations for a romantic brunch, an amorous early dinner and a sensual late dinner.
our first dinner seating will be at 5:30pm this meal will be a three course set menu at 50 per person
our second dinner seating will be at 7:30pm this meal will be a four course set menu at 75 per person
please call or email for reservations and inform us of any allergies or dietary specifications ( Sunday promo does not apply)
Or come celebrate early on Friday and Saturday for our irregular menu
Since Valentine's day will be falling on a Sunday this year we will be taking reservations for a romantic brunch, an amorous early dinner and a sensual late dinner.
our first dinner seating will be at 5:30pm this meal will be a three course set menu at 50 per person
our second dinner seating will be at 7:30pm this meal will be a four course set menu at 75 per person
please call or email for reservations and inform us of any allergies or dietary specifications ( Sunday promo does not apply)
Or come celebrate early on Friday and Saturday for our irregular menu
February 25th wine dinner
We haven't decided on a theme yet but I'm sure it will be something interesting, maybe a flavourful journey through the thunder dragon kingdom. We are taking reservations now and the theme will be up once we commit to a concept.
We haven't decided on a theme yet but I'm sure it will be something interesting, maybe a flavourful journey through the thunder dragon kingdom. We are taking reservations now and the theme will be up once we commit to a concept.
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.