EAT

Keeping quality over quantity at the forefront, we are not trying to re-invent the wheel here…

We believe in creating honest, wholesome & interesting dishes, that can be eaten multiple times per week without guilt. With dietary accommodation and seasonality in mind, we keep things simple and let fresh, local ingredients do the talking.

Keep an eye out for seasonal menu changes and feature dishes showcasing what Vancouver Island has to offer.

Know an awesome supplier who we should be talking to? Drop us a line!

TO-GO MENU

SPICED PORRIDGE  GF VG

14

Bruleed banana | tumeric-poached pear | coconut yoghurt | sunflower seed butter | cashew mix cranberries

HOUSE BANANA BREAD (2pc) V

13

Whipped ricotta | poached pear | candied pecans  apple | honey

BREAKFAST SANDWICH

10

Paprika aioli | spinach | bacon | fried egg | tomato-onion jam | brioche bun

THE "QUEENSLANDER" 2.0

14

Black forest ham | brie | caramalised onion | aioli house mustard | ciabatta bun

HALOUMI SANDWICH V

13

Roasted butternut squash | haloumi | cashew cheese | fig chutney | aioli | spinach

QUINOA SALAD GF

15

Baby kale | yellow quinoa | poached raisins  turmeric cauliflower  | red cabbage | bacon | goat curd | toasted almonds | cumin dressing

FALL SALAD GF V

15

Roasted beets | sweet potato | baby kale | charred chickpeas | smoked paprika sesame seed mix  house cracker 'vegan Ceasar'

ADD ON

Bacon 5 | egg 2 | baby kale salad 4 | cashew cheese 4 | pork bratwurst 5

house cured salmon 6 | braised turkey 6 | SUB GF toast 2

Gluten Free GF          Dairy Free DF          Vegetarian V          Vegan VG

DINE-IN MENU

BREAKFAST SANDWICH

10

Paprika aioli | spinach | bacon | fried egg | tomato-onion jam | brioche bun

SPICED PORRIDGE  GF VG

14

Bruleed banana | tumeric-poached pear | coconut yoghurt  sunflower seed butter | cashew mix | cranberries

HOUSE BANANA BREAD (2pc) V

13

Whipped ricotta | poached pear | candied pecans

apple | honey

RICOTTA PIKELET V

15

Poached pear | house caramel | cinnamon | coconut yoghurt | toasted almonds | sunflower & pumpkin seed mix

MUSHROOM TOAST V

15

Paprika sweet potato | roasted field mushroom | poached egg | goat curd | beet puree | seeds | lemon & thyme oil

"SURF AND TURF"

18

Baked potato fritters | pork bratwurst | cauliflower puree | dill-cured salmon | poached egg | baby kale salad  | pumpkin seeds

BAKED EGGS

17

Napolitana sauce | 2 soft eggs | chorizo | fennel spinach | parmesan | sourdough

BRAISED TURKEY SANDWICH

17

Red wine-braised turkey | celeriac & carrot slaw cranberries | aioli | ciabatta | baby kale salad charred lemon dressing | pumpkin seeds

FALL SALAD GF V

15

Roasted beets | roast sweet potato | seasonal greens | charred chickpeas | smoked paprika sesame seed mix | crumbled house cracker

WEST COAST SALAD GF

17

Dill-cured salmon | confit potatoes | creme fraiche pickled beets | seasonal greens | crispy dulse seeds | honey mustard dressing

ASSIETTE BOARD GF V

19

Regional cheese | preserves | house spreads  house crackers

ADD ON

Bacon 5 | egg 2 | baby kale salad 4 | cashew cheese 4 | pork bratwurst 5

house cured salmon 6 | braised turkey 6 | SUB GF toast 2

Gluten Free GF          Dairy Free DF          Vegetarian V          Vegan VG

F I N D  U S

1025 Cook Street, Victoria, BC V8V 3Z9

C A L L  U S

250 590 9193

C O V I D  H O U R S

Open 6 days

Wednesday - Monday

8am-3pm

CAREERS

Should you wish to join our team, please send your resume to peter@bearandjoey.ca