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: 

Raviolo 
heirloom squash, burrata, brown butter, old growler 
paired with 196 Lemon RTD 

Vitello Tonnato
veal, crouton, capers, olive oil  
paired with Roku Coastal Martini 

Nova Scotian Tuna Steak  
periwinkle Parisian gnocchi, matsutake mushroom, 99 LC Marechal Foch beurre rouge
paired with Toki Genmaicha Highball 

Alsatian Plum Tart 
saffron and honey ice cream 
paired with Hibiki Straight Up

Bill Osborne

Chef Bill Osborne’s career has taken him from Niagara College to acclaimed kitchens including Wellington Court, Scaramouche, Michelin-starred Foliage in London, and Daniel Boulud restaurants in London and Singapore, followed by senior roles at Canoe, America Restaurant, and Biff’s Bistro. Drawn to Halifax in 2021, Bill helped launch Café Lunette, Peacock Wine Bar, Salt + Ash Beach House, Mystic, and most recently, Maurizio’s. Now District Executive Chef, he brings international experience and classic French technique to Nova Scotia’s exceptional ingredients, creating thoughtful, contemporary cuisine shaped by the land, sea, and distinctive flavours of the Maritime region. @billosbornes