Luncheon at Le Caveau w/Chef Bill Osborne

Chef Bill Osborne brings his refined, French-influenced cooking to Le Caveau for an intimate three-course luncheon celebrating Nova Scotia’s exceptional seafood, including fresh tuna. Each course is thoughtfully paired with premium Japanese selections from Suntory Global Spirits, including Roku Gin, Toki Whisky and Hibiki Whisky—a distinctive meeting of Maritime flavours and Japanese craft.

$125 per person | Three-course luncheon + drink pairings | 19+

Sponsored by Le Caveau Restaurant at Grand Pré Winery and Suntory Global Spirits

Menu: Coming soon

Bill Osborne

Chef Bill Osborne trained at Niagara College before honing his craft in acclaimed kitchens in Toronto, London, and Singapore, including Scaramouche, Michelin-starred Foliage, Bar Boulud, and DB Bistro Moderne under Chef Daniel Boulud. He later returned to Toronto for senior roles at Canoe and Biff’s Bistro before heading east to Halifax in 2020. Now at Mystic, Bill brings international experience and French-influenced technique to Nova Scotia’s extraordinary ingredients, creating food that captures the wild beauty, deep traditions, and unmistakable flavours of the Maritime landscape. @billosbornes