The partnership may be new, but the hotel’s commitment to sustainability isn’t. “As we sought suppliers that were using sustainable methods like rod and reel-caught fish, we struck a relationship with a local company — Canesp — who helped fuel the inspiration. Being the leader in sustainable fish products in the area, we were introduced to Ocean Wise,” explains Trevor Simms, the hotel’s executive chef. “The influence on our food is more about giving our guests choices to be responsible to the environment and offering a flavour profile that is second to none. It’s a perfect pairing for [our] 44 North Ocean Bistro — simple chef crafted food.”
Simms is celebrating the new partnership with the launch of a special menu, including dishes such as roasted Sockeye salmon with quinoa and cauliflower purée ($24); Sockeye salmon salad with Thai lemon drizzle ($16) and seared black cod with saffron chive risotto ($27).
The menu, which launches Oct. 16, will run until the spring.
