Our Menu

Sutra's menu changes daily. The format of the restaurant is fashioned more like a supper club than a conventional restaurant, with 2 seatings a night. Each day's menu is pre-set with the option of 3 or 4 full courses. Prices for the full pre-fixe menu range from $28-$35 depending on the number of courses, and the evening's menu.

Menu for Wednesday 11/19 through Saturday 11/22

First Course
Pesto, Cashew Cheese, Kuri Squash Tart with a Buckwheat Crust and a Quince, Asian Pear, Kalamata Compote

Second Course
Massaged Braising Greens with a Roasted Garlic Pomegranate Hijiki Salad and a Miso Yuzu Vinaigrette

Third Course
Creamy Celeriac Rosemary Risotto with an Evergreen Huckleberry Cayenne Sauce, Smoked Baby Carrots and Sautéed Chanterelle and Matzitaki Mushrooms

Fourth Course
Avocado Raw Cacao Lavender Ice Cream Pie with a Macadamia Date Crust

Price: $33

About our restaurant:

We are happy to accomodate food allergies/sensitivies, vegan diets, strong dislikes etc. with a little advance notice.

Because each day's menu is created with the most fresh, local ingredients, concious ingredients, we are unable to offer dirt cheap prices. But we've all experienced how badly our bodies feel after eating dirt cheap food, so we'll do our absolute best to offer what we can with just enough to sustain our space.

Creative freedom

By changing the menu daily our chef is able to create food that is intuitive and inspired.

Conscious choices

Sure we could offer up that stale old vegetarian food, but we've all experienced how badly our bodies feel after eating dirt cheap food, so we'll do our absolute best to offer what we can with just enough to sustain our space. Our intention is to offer food and drink that looks amazing, tastes amazing, and that makes our bodies feel amazing.

Creating as little waste as possible

By offering a pre-fixe menu that respects food of the moment, we are eliminating the need to stock, and most likey waste, food that may not be ordered.

Lightening Our Carbon Footprint

We are earnestly trying to keep our carbon footprint as light as possible. Some of the ways we're doing this include using eco-friendly paint inside and out of the restaurant, using beechwood for our bar, using a recycled bar top, cloth napkins, chosing the more expensive water saving toilet etc. We are composting our food scraps. Our coffee (from Pangea Roasters) is walked over to us in glass containers, eliminating all transportation waste.

We are always working towards 100% organic and using what's in season.