Beckta dining & wine

Lunch at Beckta hits different this time of year. Fresh, seasonal dishes, cozy midday energy, and the perfect setting for your holiday lunch gatherings. Book your table, or your team lunch, and make the season a little more delicious. Join us for lunch this week in our Wine Bar.

Soup, sandwich, and a side of sophistication… because Beckta doesn’t do “just lunch”. Join us mid-day for a menu that’s as comforting as it is elevated to help you sooth your November blues.

Some moments deserve more than a reservation, they deserve a room of their own. With holiday season in full swing, space and availability is filling up. If you’re planning a family dinner, corporate event, or special evening, now’s the time to make it yours.

Because even fine dining can have a sense of humour. Our seasonal beef tartare, topped with @tulsi.farm herb greenery to lay the foundation for our rye crackers. Equal parts conversation starter and culinary craft.

This is how we lunch here at Beckta. Our Chashu Pork Belly is made with nori tagliatelle, bok choy, shiitake, mushroom dashi and XO sauce. It’s comfort food season, elevated. Join us for lunch this week in our Wine Bar. See you soon!

Saturday calls for something special, and it starts here. Join us at Beckta tonight!

A five-course journey… no menu, no hints, just trust. Our blind tasting menu is a culinary adventure that changes with the seasons, the ingredients and the imagination of our chefs. Here’s a glimpse at a few dishes that have surprised and delighted our guests this past season.

Lunch is served! Enjoy lunch at Beckta Tuesday - Friday from 1130am. 
Our menu is full of delicious mid-day deliciousness like this Grilled Trout, made with Brussels sprouts, fingerling potatoes, caramelized cauliflower purée, yellow curry beurre blanc, pickled shallots.

Here is a sneak peak of our fall course 2 Black Futsu Squash.
 Made with: 
Tandoori lamb pastrami las Madeleine brûlée Squash vinaigrette Pumpkin seed brittle Squash tuile
 Our tasting menu is served blind and always a culinary adventure.

A taste of the south of France, right here at Beckta. Domaine Les Semelles de Vent is a vibrant Vin de Pays de Vaucluse that pairs beautifully with our fall menu. Bright, expressive, and full of character, made for thoughtful dining.

Bright, smoky, and kissed with citrus, our grilled mackerel sets the tone for what’s to come. Made with: 
Green & red za’atar Moutabal Fattoush salad Polenta cake 
See you tonight at Beckta.

Creamy. Earthy. Comfort in every bite. Out plant-based mushroom risotto is the perfect way to slow down and savour lunch this fall. Join us At Beckta Tuesday-Friday in our Wine Bar for lunch, elevated. See you this week!

Course 5 of our Omnivore Tasting Menu: Smoked Beehive Made with: Greek yogurt gelato Honey meringue Honey mascarpone crémeux Olive oil cake Grilled grapes Compressed olive Cured egg yolk foam Honeycomb tuile Smoked honey This is your sign to dine with us at Beckta.

Comunica “Suc de Sauló”, a vibrant Montsant red that speaks of place and craft. Just one of the many diverse, curated bottles in our cellar. Let us pair with something delicious for you tonight. 
For a more casual glass, join us in our bar.

Beckta is looking for a full-time Pastry Chef and a full-time cook to join the team. The person we’re looking for will be passionate about food, curious about learning new skills, work well in a team setting, and have a positive attitude. 
Send your resume to Kyle@beckta.com

Atlantic Halibut Pomme dauphine Chard Braised leeks Almond Sauce normande Preserved lemon vinaigrette 
Sustainably sourced Atlantic halibut, prized for its delicate, buttery and ocean-fresh perfection. 
This is your sign to join us at Beckta. See you tonight!

Chocolate Choux, a new a la carte dessert created by @gina_giangng made with: Cocoa choux au craquelin Brown butter dark crémeux Whipped Earl Grey ganache Brownie Rasberry jam Cereal crunch Baileys gelato 
It’s the weekend, and indulgence is calling. .

Lunch is served at Beckta. This grilled trout, for example, is cooked to perfection with Brussels sprouts, fingerling potatoes, caramelized cauliflower purée, yellow curry beurre blanc, and pickled shallots. So much deliciousness. Join us Tuesday-Friday in our Wine Bar.

Villa Calcinaia Chianti Classico A robust and savoury red from the heart of Chianti Classico. This delicious medium bodied red is dry, organic and we’d love to pair it perfectly with something special for you tonight. Come for a casual glass in our wine bar tonight!

Corn Crème Caramel and Peach Made with corn crème caramel, lemongrass peach sorbet, compressed peach, corn cereal, peach peel tuile, and caramel jasmine consommé. This stunning dish is currently our grand finale to our plant-based tasting menu created by @gina_giangng.