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.