ROYAL MIYAGI sunshine coast, smooth, mild clean finish 6

ATLANTIC GEM bideford river, pei, crisp and briny 6

CHEF CREEK baynes bay, creamy, sweet briny flavour 6

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

BARSTOOL rustico bay, pei, clean, crisp, sweet finish 6

ISLAND TIDE ritherdon bay, medium deep, firm 6

SUNSEEKER baynes bay, firm, sweet and salty 6

EVENING COVE sooke basin, plump, rich briny flavour 6

SEAFOOD TOWER

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

ARAXI SEAFOOD TOWER

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

JUMBO PRAWN COCKTAIL

house prepared cocktail sauce
4 pieces 21.5   |   6 pieces 28.5

NOVA SCOTIA LOBSTER COCKTAIL

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

RED TUNA ‘POKE’

chopped pacific red tuna, sesame, seaweed, pickled daikon, radish, avocado 22.5

WILD HAMACHI SASHIMI

yuzu gel, apple olive oil vinaigrette, gnocco fritto, chili threads, shaved radish and baby cucumber 27.5

NOVA SCOTIA LOBSTER + MATANE SHRIMP EGG CREPE ROLL

poached lobster, quebec shrimp, cold smoked bc salmon, yuzu mayonnaise, avocado, yuzu gel 28.5

BC ALBACORE TUNA TATAKI

lightly seared tuna, ponzu pearls, shiso leaf, daikon radish, ponzu sauce 25.5

BC WILD SOCKEYE SALMON BATTERA

‘box style’ sushi, salmon sashimi, avocado, oba, lemon, gluten free soya 23.5

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

please ask your server for our daily selection 

LOCAL BUTTERNUT SQUASH SOUP

ginger scented, spiced creme fraiche, compressed okanagan apple, pumpkin seed crunch 19.5

PEMBERTON ASSORTED BEET + BUFFALO MOZZARELLA

lightly pickled beets, toasted walnut pesto, orange segments, pemberton greens, d.o.p fresh mozzarella, beet chips, extra virgin olive oil 25.5

ROOTDOWN FARM KALE ‘CAESAR’ SALAD

classic dressing, marcona almonds, cured egg yolk, grana padano, garlic and lemon breadcrumb 22.5

QUEBEC FOIE GRAS PARFAIT

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

HOUSE MADE RICOTTA GNOCCHI + WILD MUSHROOMS

ricotta dumplings, roasted bc mushrooms, three cheese and lemon fonduta, crispy sage, novello olive oil  24.5

GRILLED PACIFIC OCTOPUS

gigante bean ragout, calabrian chili and ‘nduja sofrito, piquillo peppers, pemberton microgreens, novello olive oil 32.5

ARAXI SEAFOOD TRIO FOR TWO

wild scallop crudo, coconut leche de tigre, baby cucumber, hamachi sashimi, yuzu gel, gnocco fritto, apple olive oil vinaigrette, bc albacore tuna tataki with daikon radish, ponzu pearls 27.5 pp

CRISPY PACIFIC CRAB + MATANE SHRIMP CAKE

blended with green onion, ginger, citrus mayonnaise, cilantro, dill, okanagan pear, endive salad, avocado salsa verde  29.5

WILD SCALLOP CRUDO

coconut leche de tigre sauce, green grapes, squid ink cracker, sea grapes, citrus gel, late season radish   26.5

STEAK FORMATS FROM THE INFRARED GRILL 

‘AAA’ ANGUS RESERVE TENDERLOIN 6 oz 72.5 (larger sizes available)

CERTIFIED ANGUS PRIME NEW YORK 12 oz 87.5

‘AAA’ ANGUS RESERVE BONE IN RIBEYE 24 oz 122.5

pemberton potato and aged cheddar terrine, rootdown farm carrots, ruby port jus
add black truffle butter 9

BC WILD + CULTIVATED MUSHROOM RISOTTO

arborio rice, roasted mushrooms, white wine, finished with mascarpone, snipped chives, parmesan crisps, mushroom gremolata  39.5

SLOW COOKED WAGYU BEEF CHEEKS

slow cooked with red wine and aromatics, pemberton celery root fondant, roasted baby onions, pickled mustard seeds 66.5

PEPPER CRUSTED RED DEER VENISON

local squash and sweet potato ravioli, sauteed brussels sprouts, apple mostarda, baby herbs 58.5

DUO OF YARROW MEADOW DUCK

roasted duck breast, confit duck leg and fig gyoza, marinated napa cabbage, five spice crisps, sesame soya vinaigrette  52.5

MISO MARINATED BC SABLEFISH

shiitake mushrooms, braised daikon radish, edamame, shaved radish, lemongrass ginger dashi broth, green onion 62.5

SEARED WILD JUMBO SCALLOPS

seasoned with curry salt, pemberton sunchokes, crispy prosciutto chips, grilled bok choy, charred pepper romesco sauce 56.5

ORA KING SALMON

lightly cured, toasted sesame seed crust, beet and ginger salsa, tarragon aioli, roasted beets, goat cheese arancini  52.5

HOUSE MADE BUCATINI PASTA ‘MENTAIKO’

humboldt squid, white wine, lemon cream, spicy cod roe, parsley, garlic chips and seaweed breadcrumbs   43.5

PACIFIC PRAWN 6 ea

SEARED SCALLOP 9 ea

ROASTED LOCAL MUSHROOMS 16.5 

GLAZED BABY CARROTS 16.5 

ROASTED BRUSSELS SPROUTS 16.5

TRUFFLE FRIES 14.5

HOUSE FRIES 10.5

VALRHONA CHOCOLATE FONDANT 

warm centered dark chocolate cake with tahitian vanilla bean ice cream, semisweet chocolate sauce and chocolate feuilletine 17.5

ARAXI LEMON TART

baked lemon curd in a sweet pastry crust, creme fraiche ice cream and preserved raspberry coulis 16.5

BLACK FOREST CAKE

dark and white chocolate mousse with flourless chocolate cake, brandied cherries and chantilly cream 17.5

OKANAGAN PEAR + ALMOND BOMBE

vanilla chiffon layered with pear mousse and port poached pears, whipped ganache, candied almonds and crisp pear chip 16.5

COCONUT PANNA COTTA

vegan coconut custard with pineapple salad, guava tapioca and coconut tuile 16.5

SUGAR + SPICE BEIGNETS

warm doughnuts with spice infused vanilla sugar, rum and dulce de leche dipping sauce 16.5

TRIO OF ICE CREAM + SORBET

daily selection made with seasonal ingredients and garnishes 14.5

Hand Crafted Chocolates 3 pieces 9,  6 pieces 15

Assorted Macarons 3 pieces 9.5,  6 pieces 15.5

chef curated artisan cheese selection

selection of three 23.5 | selection of five 29.5

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