North Shore Canteen

Fantastic locally sourced menu that changes with the seasons. Every dish feels thoughtful, creative and full of personality. You can really feel how much they value local ingredients and how they use them in inventive ways rather than just following trends. The beef tartare is a must try, perfectly balanced and full of flavour. The breaded bass “BLT” is playful and clever. My favourite dish was the beef cheek with tomato — incredibly rich, tender and full of depth. The focaccia soaks up the sauce beautifully and ties everything together. The halibut with chow chow is fresh and layered with flavour, with a nice mix of corn and parsnip. The Flank on Flank brings the best of both worlds with grilled and braised beef cooked perfectly. The staff was also incredibly kind and attentive, which made the whole experience even better. A creative, local and delicious dining experience from start to finish.

I went to North Shore Canteen last Thursday with my family to celebrate my birthday. We did family style for the 6 of us, by far the best choice to experience the menu. To start the our server was very energetic and welcoming, had great recommendations and attitude. There was not a single disappointing bite throughout the 7 dishes we had. We knew a little about the story behind this restaurant which really had us wanting to try it. The chef came to the table each time a new dish was served and told us a little bit about the dish. I would 100% recommend, it was one of the best meals I have had.

I love the concept that most of their food is locally sourced and the menu changes periodically. Beef tartare and chips is a must try. Locally sourced potato chips are extra crispy without a taste of frying bitterness. The oil feeling of the chip marries well with chopped beef. The onion inside the tartare absorbs the lipids and leaves a clean end taste. BLT is a very playful name for this breaded bass dish with lettuces and tomatoes. The crispy breaded skin of the bass does fool your mouth and brain into a toast and butter feeling. The lettuce and tomate are seasoned just as how you would find in a chicken BLT sandwich, which explains the choice of mayo as a sauce. Beef cheek and tomato. The meat is extremely tender and has an almost creamy texture with the fat. The focaccia would soak up the sauce so well. Cherry tomatoes are sweet enough for the cheek but don’t overwhelm the palate. Halibut and Chow Chow. Love the texture and flavour of corn mixing with parsnip. The chow chow has a slight apple taste, which give a little more depth for this savoury dish. The fish is tender but yet give your teeth something to chew on. Flank on Flank. Best of both worlds all in one plate. Both the robust muscle texture of the grilled flank and the tenderness of the braised beef flank fit mamazing with the sauce. Potatoes is cooked perfectly that it feels silky and cakey.