Brunch: 9am to 2pm, every day
Dinner: 5pm to 10pm, Wednesday to Saturday
Clif Leir – Owner
Max Durand – Chef
Paul Van Trigt – Butcher / Charcutier
Brooke Levie – General Manager
We are a contemporary regional restaurant, inspired by French cuisine. We learn from, but are not confined to, traditional and classic methods, while always remaining progressive in our approach to handling ingredients and preparing food. Our menu is dictated by the seasonal availability and quality of the organic ingredients we use, so much like the seasons change, so does our food menu. We take the same approach with our drinks program, which is constantly changing to showcase local beers, wine and spirits, while also featuring interesting and unique international products.
Our space, much like many of our dishes, is meant to be shared, so please come and enjoy yourselves while our kitchen and front of house staff provides you with a fun and interesting dining experience.
“…every single bite was divine. From excellent beverages and service to all the locally sourced ingredients, in-house charcuterie and serious kitchen technique, Agrius is everything a great casual restaurant should be. And that is why it is receiving my very first four-star review.” – Alexandra Gill, The Globe And Mail