Our Halifax Restaurant is home to a talented & creative culinary team. Our local menus are inspired by many traditional Atlantic cuisine dishes with twists of international flair. Here are a few of our most requested Nova Scotia recipes from our local & fresh menus.
The Elements burger blend from Getaway Meat Mongers is the starting point for our great burgers. A combination of chuck, short rib and 6 week aged round comes wrapped in a brioche bun from Julienne’s Bakery and smothered in Naked Pickle Ketchup.
The idea of baking brioche in a can is adapted from the traditional Acadian ‘Spoon Bread.’ For ours, a small sprig of rosemary delivers a gentle aroma from the inside out.
Nothing prepares you for a winter’s night like braising food in red wine. This cabbage takes about an hour to cook so be sure to put it in the oven well before you plan on eating it.
The heartiness of spinach makes a great pairing for warm vinaigrettes. This fall salad makes use of cold pressed pumpkin seed oil from Fox Mill as well as the seeds from inside your Jack-o-lantern.
At elements on hollis, we serve our rosti potato with our beef tenderloin dish but you can eat them with just about anything. They go great with breakfast and no harm would come from adding a little grated apple or cheese to the mix.
Confit is a preservation method that’s almost as old as salting and comes from the French word confire, which means ‘to preserve’ food. Confit is cooked and held in fat to extend its shelf life and intensify its flavor.
It’s really fantastic when you don’t need to go through a lot of effort to yield delicious results. This recipe makes a great side to those holiday dinners.
Here is our take on the traditional East Coast salt cod cakes.
- Breakfast 7 days / week, 6:00am – 11:00am
- Lunch Tuesday – Saturday, 12:00pm – 2:00pm
- Dinner Tuesday – Saturday, 5:30pm – 10:00pm
- Brunch Sunday, 12:00pm – 2:00pm