An open-air dining experience by Veil Concierge
Limited evenings. Limited seats. Announcement coming end of April.
An Evening Designed in Courses
Table on the Hill is a curated, open-air dining experience set above the city.
Each evening is intentionally limited, bringing together a small number of guests for a five-course tasting menu designed by Chef Krishna Patel.
The experience is not rushed. It unfolds.
From arrival to the final course, every detail is structured to create a seamless transition into the setting, the food, and the moment.
The Arrival
Guests are invited to arrive 30 minutes prior to their reservation.
The experience begins before you are seated.
Upon arrival, guests are welcomed into the space with a glass of champagne, wine, or sparkling water, given time to settle into the surroundings.
During this time, Chef Krishna Patel personally introduces the evening's menu, sharing insight into the ingredients, the farms they come from, and the inspiration behind each course.
This moment is designed to transition guests into the experience ahead.
Chef Krishna Patel
Chef Krishna Patel leads the culinary direction of Table on the Hill.
Each menu is built around seasonality, sourcing, and simplicity, highlighting ingredients at their peak.
Rather than a static menu, each evening reflects a thoughtful composition of flavors, shaped by availability, inspiration, and place.
Table on the Hill
May 24th Menu
5 Courses · May 24th, 2026 · Intermediate Pairings
McClintock's Farm, Courtenay
Corn chawanmushi, grilled corn & celtuce salad, hazelnuts in brown butter, BC uni & osetra sturgeon caviar
Black Pearl Oysters, Quadra Island
Reduction of Telmont Champagne blanc de blanc & pink apple kombucha, marcona almond oil
Spot Prawn Croustade, Prince Rupert Harbour
Tarragon emulsion, orange ponzu, cabbage flowers, frisee
Pairing
Champagne Henriot Blanc de Blancs
Champagne, France
Myer Farm's Butter Lettuce
Grilled fava beans, whipped burrata, Okanagan peaches & strawberries, spruce & chardonnay vinaigrette
Pairing
Bailly Reverdy Sancerre Blanc "Les Monts Damnés" 2023
Sancerre, Loire Valley, France
Chinook Salmon from Haida Gwaii
Buttermilk & mint oil dressing, cucumber & dill salad, radish spring roll
Pairing
Jamek Gruner Veltliner Federspiel "Stein am Rain" 2024
Wachau, Austria
Halibut from Port Hardy
Fricassee of chanterelles, English peas, Dungeness crab, mussels & new potato, watercress & vin blanc
Pairing
Domaine Daniel Dampt Chablis 1er Cru "Beauroy" 2023
Chablis, Bourgogne, France
Saddle of Icelandic Lamb from Hough Heritage Farm
Morel mushroom stuffed with merguez lamb sausage, smoked eggplant puree, white asparagus, spiced madeira jus seasoned with winter vegetable molasses
Pairing
Domaine Louis Boillot Volnay 1er Cru "Les Angles" 2022
Volnay, Bourgogne, France
Strawberries & Cream
Strawberry in tawny port syrup, caramelized white chocolate genoise, raspberry sorbet, shortbread crumb, chantilly cream
Pairing
Patricius Tokaji 6 Puttonyos 2018
Tokaj, Hungary
Signature Experiences
Champagne Sabre
A ceremonial champagne sabre marks the beginning of select evenings, setting the tone for what's to come.
Tableside Spice & Dessert
Select courses are finished tableside, bringing an interactive element to the final moments of the meal.
Open-Air Setting
Set against a private hilltop backdrop, the environment is designed to feel both intimate and expansive.
The Setting
The experience takes place in a private outdoor setting above the city.
Surrounded by nature and open sky, the space is intentionally designed to feel removed, yet accessible.
Lighting, layout, and flow are curated to shift the atmosphere as the evening progresses.
Request an Invitation
Table on the Hill operates on a limited-seat basis. To request access to upcoming evenings, submit your details below.
Dinner begins May 24th at 6 PM