NEW Spring Dishes and Favourites Return
We’re putting fresh forward this spring with some exciting NEW dishes suited for the season, plus the long-awaited return of some Cactus faves.
*NEW* Thai Green Curry | Vibrant and perfectly balanced, our new green coconut curry draws from traditional Thai ingredients like lemongrass, ginger, shallot and kaffir lime. Steamed bok choy, spinach, peppers, sprouts and fresh herbs bring a fresh, light complement to the rice and chicken or sautéed prawns. The final touch is a sprinkle of crispy rice inspired by the popular Thai salad Nam khao. *chef’s kiss*
Thai Green Curry
*NEW* The Mediterranean | Fans of Middle Eastern and Mediterranean food will love our newest bowl, which is fresh, nourishing and packed with flavour. Falafel, tabbouleh and the light, bright beetroot hummus combine perfectly with fresh tomatoes, cucumbers and greens. Finished with creamy vegan donair sauce, kalamata olives and pickled red onions, this dish is best enjoyed with all its ingredients mixed together.
THEY’RE BACK, BY POPULAR DEMAND!
Tuna Stack | Overwhelmingly popular with our guests, the Tuna Stack is a class west coast dish made with Ocean Wise™ ahi, citrus tamari vinaigrette, nori, sesame, avocado, micro greens and wonton crisps. *Only available in BC… for now.
Rocket Salad | A Chef Rob Feenie classic: Crispy chicken meets fresh greens – the perfect anytime dish. Parmesan and lemon zest breaded chicken breast, piled high with peppery arugula, sweet baby gem tomatoes, red onion and a light lemon caper dressing. Our guests’ first order of this salad is always the first of many.
Passion Fruit Bellini | A twist on our iconic peach Bellini, this version is made with real passion fruit. It’s the perfect balance of tart and sweet. Best enjoyed on a sunny spring day – we see you, patio season. *Available on Happy Hour.
Passion Fruit Bellini