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We would like to introduce you to Jabberwocky Supper Club.

When we first opened The Staffroom (often just called “the” speakeasy), we would invite local chefs and sommeliers to hold a “Supper Club” behind the bookshelf. Hosted by local raconteur and man about town Jamie Martinyuk, these one offs became a fun canvas for experimentation and creativity.

The pandemic has challenged us and our operations in many ways. While we enjoyed refinishing the floors and reorganizing the dry storage, we have been dying to be creative again. In that vein, we give you Jabberwocky supper club. Our menu will change every week. Different themes and ideas will be explored without the constraints of authenticity and pretension.

We invite you to enjoy it with us. Chef Razmon Poisson will run the cookery. Shane Gifford will run the floor. Our aim is to bring you fun and innovative cuisine and drinks in a casual and quirky environment. Welcome home. We launch Wednesday September 22nd. Our winter covid hours will be Wed-Sat 5-10

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Dec 07 - Dec 10


Soup (can be made vegan): Hot & Sour dashi, mushroom, chicken, smoked shiitake, jalapeño, coconut mousse, tamarind butter, toasted coconut 14
Salad (vegan): Reeves spinach salad, mustard curry vinaigrette, pomegranate seeds 14
Pistachio Linguini (vegan): Blistered tomatoes, roasted garlic, parsley, lemon-miso butter 24
Brûléed Bone Marrow: Braised chicken rillette, mushroom risotto, thyme, burrata, saffron pickled broccoli stem 25
Beef tartare: Beef tenderloin, roasted red pepper coulis, chives, sauce gribiche, toasts 27
Tuna Tataki: Arugula pesto, smoked & shaved rib jerky, grapefruit, shallot, yuzu oil 26
Cheese ‘n’ Meat: Chefs’ selection of cheese, charcuterie & accompaniments 23sml or 38lrg


Chuck Short Rib: Popcorn crust, roasted fingerlings, thyme-kola jus, butternut squash-coriander purée, charred scallion 52
Grilled Mackerel: Artichoke purée, braised savoy cabbage, tarragon, blue berries, velouté 37
Fennel (vegan): Sous-Vide w/ miso butter, sesame oil, green lentils, rice wine shiitakes 35


Semifreddo Al Croccantino (vegan): Pistachio crumble, blackberry-thyme jam 14
Sticky Buns: Butterscotch, praline, cherries 14
Please inform us of any allergies. While all care is taken, we cannot guarantee the prevention of cross-contamination of ingredients used in our kitchen.