ROYAL MIYAGI sunshine coast, smooth, mild clean finish 5

LITTLE WING okeover inlet, sweet, fresh finish 5

CHEF CREEK baynes bay, creamy, sweet briny flavour 5

KUSSHI deep bay, plump, buttery, sweet fruity finish 6

BARSTOOL rustico bay, pei, clean, crisp, sweet finish 5

ISLAND TIDE ritherdon bay, medium deep, firm 5

STELLAR BAY GOLD barkley sound, buttery, deep cup 5

EVENING COVE sooke basin, plump, rich briny flavour 5

TWO-TIER SEAFOOD TOWER

two tiers of oysters from pristine waters, jumbo prawns, sockeye salmon battera albacore tuna tataki, wild smoked salmon, red tuna poke, seaweed salad 139

ARAXI SEAFOOD TOWER

three tiers of oysters from pristine waters, jumbo prawns, albacore tuna tataki, sockeye salmon battera sushi, seaweed salad, wild smoked salmon, red tuna poke, chilled 1lb nova scotia lobster 225

JUMBO PRAWN COCKTAIL

house-prepared cocktail sauce
4 pieces 26   |   6 pieces 36

NOVA SCOTIA LOBSTER COCKTAIL

house-prepared cocktail sauce
1/2 lb  AQ        1 lb  AQ

CHILLED PRAWN + MANGO ROLL

ocean wise prawn, avocado, mango, citrus mayonnaise, crispy corn chips, citrus adjusted soy 21.5

BC ALBACORE TUNA TATAKI

lightly seared tuna, ponzu pearls, shiso leaf, shaved daikon radish, ponzu sauce 24.5

RED TUNA ‘POKE’

chopped pacific red tuna, sesame, seaweed, pickled daikon, radish, avocado 21.5

WILD BC SOCKEYE SALMON BATTERA

box style sushi, salmon sashimi, lemon, avocado, citrus gel, citrus adjusted soya 23.5

HAMACHI SASHIMI

thinly sliced yellowtail, spicy miso, yuzu zest, jalapeno pepper, aji amarillo, cilantro 29.5

CAVIAR FROM SUSTAINABLY-FARMED STURGEON

(30g sizes available)

beluga, oscietra, bc northern divine (12g size available), served with blinis, creme fraiche, free-range chopped egg, snipped chives

LOCAL ROASTED CELERY ROOT SOUP

spiced creme fraiche, apple curry oil, maple glazed hazelnuts 19.5 

PEMBERTON ASSORTED BEET + BUFFALO MOZZARELLA

lightly pickled beets, canadian buffalo mozzarella, beet and ginger salsa, local hot house greens 22.5

DINOSAUR KALE ‘CAESAR’ SALAD

classic caesar dressing, golden ears feta, black pepper and sourdough crumb, marinated chickpeas and preserved lemon 23.5

CRISPY PACIFIC CRAB + MATANE SHRIMP CAKE

blended with green onion, ginger, citrus mayonnaise, cilantro, dill, fresh herb and fennel salad, avocado salsa verde 29.5

WILD SCALLOP CRUDO

cold water scallops, leche de tigre sauce, green grapes, squid ink cracker, baby cucumber, cilantro 27.5

ALBERTA ANGUS RESERVE BEEF TARTARE

chopped beef fillet, shallots, red onion, mustard aioli, egg yolk jam, grilled house ciabatta, black truffle 29.5

ARAXI RAW TRIO FOR TWO

wild scallop crudo, leche de tigre sauce, alberta angus reserve beef tartare, grilled ciabatta, aioli, bc albacore tuna tataki with daikon radish, ponzu pearls 26.5pp

QUEBEC FOIE GRAS PARFAIT

house baked brioche, ruby port gel, okanagan apple and pear chutney, candied orange zest, toasted pistachio 32.5

GRILLED PACIFIC SQUID

ragout of ’nduja sausage, gigante beans, sweet corn, chilies, baby herb salad  28.5

STEAK FORMATS FROM THE INFRARED GRILL 

7 OZ ANGUS RESERVE TENDERLOIN 69.5 (larger sizes available)

A5 WAGYU BEEF STRIPLOIN, 2OZ MINIMUM 24.5 per ounce

DAILY LARGE FORMAT ADDITION AQ

pemberton potato pave, sauteed broccolini, fresh herb chimichurri, red wine + ruby port glaze
add blue cheese 9 / add black truffle butter 9

ROSSDOWN ORGANIC CHICKEN BREAST

wild mushroom tortelloni, local parsnips, butter green beans, fresh herb veloute, ginger scallion verde 42.5

LOIN OF RED DEER VENISON

apple cider braised red cabbage, confit sunchokes, roasted cipollini onions, toasted oat cocoa nib crust, espresso and maple sauce 53.5

HOUSE MADE RIGATONI ‘POMODORO’

slow roasted heirloom tomatoes, toasted pine nuts, crispy garlic chips, shaved truffle pecorino, smoked tomato butter   38.5

OCEAN WISE PRAWN + CARROT RISOTTO

sauteed prawns, arborio rice, mascarpone, white wine, finished with carrot juice, pemberton carrots, toasted pumpkin seeds 39.5

MISO MARINATED BC SABLEFISH

shiitake mushrooms, braised daikon radish, edamame, quinoa, shaved radish, lemongrass ginger dashi broth, green onion 57.5

SEARED WILD ATLANTIC SCALLOPS + PORK JOWL

ying’s xo sauce, curry scented scallops, crispy pork jowl, chili, black garlic, red onion, sugar snap peas 52.5

HERB CRUSTED BC HALIBUT

first of the season, grilled green asparagus, saffron and halibut veloute, heirloom fingerling potatoes 57.5

OCEAN WISE PRAWN 6.5 ea

SEARED SCALLOP 10 ea

PEMBERTON CARROTS spiced yogurt, dukkah 14.5

SAUTEED BROCCOLINI chili, black garlic aioli 16.5

TRUFFLE FRIES 12.5

HOUSE FRIES 10.5

VALRHONA CHOCOLATE FONDANT

warm centered chocolate cake with milk chocolate-earl grey tea ice cream semisweet chocolate sauce and chocolate feuilletine 17.5

ARAXI LEMON TART

baked lemon curd in a sweet pastry crust sour cream ice cream and preserved raspberry coulis 16.5

BLACK FOREST CAKE

flourless chocolate cake layered with white and dark chocolate mousse served with chantilly cream and amarena cherries 17.5

“COFFEE AND DOUGHNUTS"

vanilla and spice doughnuts with espresso ice cream served with salted caramel dipping sauce 17.5

OKANAGAN PEAR + ALMOND BOMBE

red wine and port poached pear with toasted almond mousse candied almonds and crisp pear chip 16.5

HOUSE CHURNED ICE CREAM AND SORBET

daily selection made with seasonal ingredients and garnishes 15.5

SELECTION OF PETIT FOURS
featuring financiers, pate de fruit, and custom blended Araxi dark chocolate 15.5

chef curated artisan cheese selection

selection of three 18.5 | selection of five 24.5

golden ears 5-yr cheddar - bc, canada
woolwich goat brie - bc, canada
benedictin blue - quebec, canada
cloutier sheep’s milk - quebec, canada
oka classique - quebec, canada

served with fig and apple compote + sourdough crostini