Lunch + Dinner

V = Vegetarian     VO = Vegetarian Option

 

 

 

BAR BITES

TAPAS 45- SHARING   80-
slow roasted pork belly and crispy crackling with jalapeno mango jam
southern fried boneless chicken with maple and chili sea salt drizzle
V crispy fried eggplant and chick pea falafel with lemon dill tzatziki
montreal poutine fries smothered in roasted beef gravy and cheese curds

 

 

STARTERS

V  COMFORT SOUP    30-
Oven roasted cauliflower and watercress soup with a crispy parmesan cracker.

 VO AUTUMN IN VANCOUVER   45-
Sauteed asparagus with toasted almonds, crispy pancetta and blue cheese aioli.

VO EAST COAST CHOWDER   55-
Salmon, clams, pancetta, paprika, leeks, potato and herbs in roasted garlic cream.

V GREEK BRUSCHETTA   45-
Roasted cherry tomato, feta, basil, and shallots in herb vinaigrette on crostini.

 

 

SALADS

V MEDITERRANEAN   70-
Balsamic roasted eggplant, feta, cherry tomato, cucumber, onion, shallots,
dill, basil and mint with crispy falafel croutons and tzatziki.

VO RANDY’S CAESAR   75-
Baby romaine lettuce in a creamy anchovy lemon aioli with thick-cut pancetta,
focaccia croutons, shaved parmesan and a soft poached egg.

VO ASIAN FEVER   75-
Smoked duck, grilled prawns, roasted cashews, orange, carrot, paprika, cabbage,
onion, tomato and cilantro in a chili mango ginger dressing.

 

 

SANDWICHES

with hand cut fries and homemade ketchup

VO PHILLY CHEESE STEAK   95-
Thinly sliced sauteed sirloin steak with bell peppers, onions, mushrooms,
garlic and three kinds of cheese in a toasted baguette.

IN DA CLUB   90-
Roasted garlic pepper chicken, smoked bacon, white cheddar, fresh tomato,
thinly sliced onions, lettuce and parmesan ranch sauce.

NEW ORLEANS JAMBALAYA   90-
A toasted baguette stuffed with chicken, prawns, chorizo sausage, paprika,
onions, tomato, and spinach in a smoked cajun cream.

VO BEEF SOUVLAKI   90-
Shredded slow roasted beef and crispy falafel with feta, onions, cabbage,
tomato, carrot, herbs and lemon dill tzatziki on fresh baked pita.

CRISPY REDNECK CHICKEN SANDWICH   80-
Buttermilk soaked, southern fried chicken fillet topped with romaine lettuce,
homemade garlic dill pickles and parmesan ranch sauce.

BEST. SANDWICH. EVER.   80-
Slow roasted pork belly and crispy crackling crumble with rocket,
shallots and spicy honey mustard mayo on a toasted baguette.

 

 

PASTA

VO BOLOGNESE   85-
Red wine braised beef, roasted pork belly and chorizo sausage with carrot,
onion, fennel and parmesan in a slow cooked tomato ragu.

VO MARINARA   80-
White wine poached prawns and clams with fresh basil, roasted garlic and
parmesan in a fresh tomato and olive oil sauce.

VO VONGOLE   80-
Littleneck clams steamed in a white wine garlic butter broth with fresh
parsley, tarragon, tomato and parmesan.

VO CARBONARA   85-
Crispy smoked duck, edamame peas, shallots, leeks, roasted garlic, cream,
parmesan, cracked pepper and egg yolk.

 

 

BURGERS

with hand cut fries and homemade ketchup

THE SCRATCH BURGER   100-
200g premium Australian beef patty with our smoked bacon onion jam,
white cheddar, rocket, fresh tomato and dijon dill mayo.

BLUE CHEESE & MUSHROOM   110-
200g premium Australian beef patty smothered with sauteed mushrooms,
caramelized onions, blue cheese sauce and a soft poached egg.

THE BACON CHEDDAR DELUXE   110-
200g premium Australian beef patty with thick cut house smoked bacon,
white cheddar, tomato, lettuce, thin sliced onion and secret sauce.

V VEGGIE BURGER   85-
Handmade roasted eggplant and chick pea patty with cheddar, rocket,
caramelized onions, fresh tomato and homemade ketchup.

 

 

STEAKS

STEAK FRITES   155-
200g 30 day dry aged Australian sirloin with caramelized onions, hand cut
french fries, anchovy herb garlic butter and tarragon bearnaise sauce.

GRILLED TENDERLOIN   195-
250g 60 day dry aged Australian tenderloin with garlic buttered potato
mash, sauteed asparagus and rosemary mushroom cream sauce.

PRIME RIBEYE   235-
350g 60 day dry aged Australian ribeye with smoked sea salt garlic butter,
roasted cauliflower cheddar puree and gorgonzola rocket salad.

 

 

SIGNATURES

CLASSIC BBQ PORK RIBS   155-
Slow-cooked, fall off the bone, carolina-style BBQ pork ribs with creamy
chipotle slaw, hand cut fries and mac n’ cheese.

IF YOU’RE EVER IN PALERMO   110-
Salmon, prawns and clams baked in white wine garlic butter with tomatoes,
zucchini, onion, peas, asparagus, fennel, lemon, herbs and anchovy.

VO JUDY’S CHICKEN POT PIE   90-
Roasted chicken, smoked bacon, carrot, peas, onion, mushroom and potato
in a white wine tarragon cream sauce under baked puff pastry.

VO THE ULTIMATE MAC n’ CHEESE   85-
Smoked pancetta, mushrooms and shallots in a roasted garlic white
cheese sauce with toasted parmesan breadcrumbs.

SIDES   30-
HAND CUT ROSEMARY SEA SALT FRIES   /   GARLIC BUTTERED POTATO MASH   /   CHIPOTLE SLAW
SAUTEED ASPARAGUS   /    MAC n’ CHEESE   /   ROASTED CAULIFLOWER CHEDDAR PUREE

 

 

DESSERTS

SNICKERS     55-

Warm peanut butter & chocolate blondie with french vanilla
bean ice cream and salted caramel drizzle.

BROKEN PAVLOVA     50-

Layers of fresh strawberries, fresh mango, pineapple coulis,
whipped coconut cream and crushed meringue.

RUBY ANNE     55-
Creamy cheesecake panna cotta served with bourbon braised
black cherries and ginger cookie crumble.

 

 

V = vegetarian         VO = vegetarian option
10% government tax and 5% service will be added to your bill

SCRATCH is a proud member of the I AM NOT PLASTIC campaign.
Our straws, bags and takeaway containers are plastic free,
biodegradable, compostable and sustainable.