Bray’s

08/03/2026

It’s that time of year again. Another incredible summer, another chance for our team to hit pause and recharge together. We’ll be closed Tuesday, August 4 and Wednesday, August 5 for our annual staff retreat, and we’ll be back on Thursday refreshed and ready for the rest of the season. Thanks for keeping us busy, Victoria. We’ll see you in a couple of days.

07/31/2026

Seared Hokkaido Scallops with ‘Nduja & Corn Purée and Preserved Lemon. This is one of those features that has everyone talking after the first bite. Rich, bright, and packed with flavour. Available starting Friday while it lasts.

07/30/2026

There is a reason the recipe hasn’t changed since 1919. Bright citrus, gentle bitterness, and bubbles that never go out of style. There’s also a reason it will always have a special place at Bray’s.

07/28/2026

We’re making the most of the weather this summer. Tables outside, wine poured, kitchen going all evening. No reservations needed for the patio, just show up.

07/23/2026

A staff favourite for a very good reason - Beef Carpaccio with dijonaise, Grana Padano, crispy capers, arugula, crispy focaccia. We’d tell you to trust us, but the plate speaks for itself.

07/20/2026

07/11/2026

Weekend cocktail feature: Soul Ties. Espolon Reposado, salted watermelon cordial, and Ancho Reyes Chili Liqueur with a Tajín rim. A little salty, a little spicy, and perfect for a hideaway.

07/04/2026

New to the menu: Frisée & Citrus Salad. Fresh, crisp, and perfect for summer. Made with frisée, citrus, avocado, pistachios, and a red wine vinaigrette.

06/28/2026

A completely reasonable way to serve wine. Come for the wine, stay for the questionable decision-making.

06/26/2026

When we’re given some fresh local garlic scapes, there’s only one thing to do - pair them with blistered shish*to peppers, toss them in a maple-soy glaze, and finish them with toasted sesame. The perfect feature for a chilly weekend.