The team at Kitsilano’s Fable Kitchen is capturing summer at its freshest in an array of seasonally inspired dishes, cocktails and a chef’s tasting menu at the Michelin Bib Gourmand-awarded farm-to-table dining destination (1944 W 4th Ave.).
Executive Chef Josef Driemel’s summer menu refresh features a variety of new signature dishes available for Brunch (10 a.m. to 2 p.m. Monday & Thursday and 9 a.m. to 2 p.m. Friday through Sunday) and Dinner (5 to 9 p.m. Sunday & Monday and 5 to 10 p.m. Thursday through Saturday) while General Manager Kevin O’Neill’s new cocktail list runs the gamut from the classic to the contemporary and all points in between.
The brunch menu brings out the best of BC’s farms and fields in dishes that include Veggie, Pork Belly and Rotating Feature Eggs Benedicts, Ricotta Toast, Pulled Pork Johnny Cakes, the Fable Omelette, Kitsilano Vegan Bowl, and more.
Dinner menu highlights include locally sourced and thoughtfully prepared fare like Asparagus Salad, Spring Cassoulet, Nettle Pesto Gnocchi, Halibut and Clams, Strawberry Rhubarb Parfait, and more.
Also new to the Fable Kitchen fresh sheet this summer is a Chef’s Tasting Menu that offers guests a five-course feast for the senses curated by Driemel for $75 per person plus tax and gratuity, with optional wine and cocktail pairings also available.
The full Fable Kitchen summer dinner menu features the following:
Starters
- Chickpea Fritter (vegan curry mayonnaise, pickled red onion, arugula), $14;
- Escabeche (marinated poached white fish, fresh and pickled cucumbers, dressed greens, house dressing), $16;
- Asparagus Salad (fresh mozzarella, chorizo jam, crostini, herb dressing, Hannah Brook greens), $16;
- Duck Meatball (tagliatelle, mushroom jus, Parmesan foam), $17.
Share Plates
- Roasted Napa Cabbage (roasted brine, Napa cabbage, umami sauce, crispy bits), $12;
- Spring Cassoulet (navy beans, spring veg, maitake, beurre blanc), $14;
- Miso Potatoes (triple-cooked potato, brown butter miso dressing, scallions, poached radish), $14;
- Bok Choy Salad (steamed bok choy, sesame dressing, crispy bits, mushrooms), $14;
- Asparagus (grilled asparagus, gremolata, olive oil, pine nuts), $14;
- Maitake (grilled Maitake, 5-spice dust, almond flour, cashew cream), $16;
- Gnocchi (nettle pesto, Parmesan crumb, ricotta, peas, mushroom & kale), $28, add pork belly +$6.
Proteins
- Ling Cod (pan seared, mushroom broth, seared leek), $30;
- Duck Breast (pickled rhubarb and jus), $31/$62;
- Halibut and Clams (herb crusted, Manila clams, poached turnip, fingerling potatoes, caper beurre monté), $42;
- Butchers’ Cut (black pepper jam, miso potatoes, pickled shiitake), MP
Sweet Treats
- Strawberry Rhubarb Parfait (strawberry curd, shortbread crumb, Rain or Shine blueberry balsamic ice cream), $12;
- Chocolate Orange (graham cake soaked in orange syrup, candied walnuts, berry jam, bittersweet chocolate mousse), $12.
O’Neill presides over one of the city’s best bar programs, incorporating house-made syrups and infusions and local ingredients and spirits in a list of handcrafted cocktails that spans a refreshing selection of sours, contemporary twists on the gin & tonic, timeless standards from the classic catalogue like the Tipperary,Boulevardier, Paper Plane, Manhattan and Jungle Bird, and an array of vermouth, spritzes and margaritas.
Fable will also feature ‘Boozy Brunch’ options on the weekends of July 29 & 30 and Aug. 26 & 27 with specials on Stealth Caesars (Beefeater gin, Caesar mix with Clamato, Walters and three Fable Diner hot sauces, $5), Mimosas (house-made fruit syrup, organic Prosecco, $7), Cocktails ($5), sleeves of Parkside Pilsner ($6) and Classic Margaritas (fresh lime, Espolon Agave Tequila, Triple Sec, simple syrup, $7).