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Set in the revamped VanDusen Gardens, this restaurant is a pretty step back in time. Chef David William Grimshaw’s menu caters to the tea-and-lemon-tart set but is well executed. Salads are kale caesar and Greek (both $12), appetizers include crab-and-shrimp cakes, and daily soups feature seafood chowder. For mains, things are a little more interesting try bison short rib with chorizo-and-goat-cheese empanadas. Fifty-five acres of tended gardens await you post-prandially.

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