Bray’s

06/03/2026

A couple of favourites return to the menu at Bray’s. The Beef Carpaccio is finished with Grana Padano, black garlic, soy, pickled shimeji mushrooms, and crostini. Our Beet & Carrot Salad brings together roasted beets and carrots, pine nuts, arugula, and maple yogurt for something fresh, bright, and balanced. Two amazing summer dishes and perfect to share around a table at Bray’s.

05/26/2026

Some cocktails just belong at Bray’s. The One Of Us is exactly that — rye, Campari, house-made banana liqueur, and a hint of pineapple. We’re very excited about this one because it feels like the kind of drink the restaurant was built around: a little loud, a little weird, easy to love, and usually followed by someone at the table saying “wait, let me try that.” On the menu now.

05/22/2026

We’re always so excited to see what comes out of the kitchen at Bray’s for our features, and this week is no exception - Tiger prawns, charred broccoli, peanut sauce, puffed rice! Honestly, the perfect bite.

05/21/2026

We’ve been meaning to do this one for a while, but if you haven’t had a chance to meet Joseph! He’s our sous chef — and one of the most important people in our kitchen.

Over the time he’s been with us, we’ve watched him step into a real leadership role and make it look easy. He’s consistent, he takes care of the people around him, and he cooks food that we’re genuinely proud to put in front of people.

We’re lucky to have him, and he’s usually in the kitchen — but don’t be shy about saying hello.

05/16/2026

By popular demand, the lingcod tacos are now on the menu at Bray’s. Hecate Strait lingcod from our friends at Finest at Sea, MAiiZ tortillas, avocado cream, habanero hot sauce, purple cabbage slaw. The perfect summer dish.

05/14/2026

Cocktail highlight: The Invite is on the menu for those who lean savory. Pesto-washed vodka, Sheringham Seaside Gin, and Hakutsuru Sake come together with basil oil — think martini meets caprese.

05/14/2026

05/08/2026

Some new dishes at Bray’s, built perfectly for the season. Burrata with ripe peaches, heirloom tomato, arugula, and crouton. Seared albacore in coconut broth with roasted peanut, puffed rice, and chili oil. Prawn and ‘nduja on house focaccia with pickled fennel. Red romaine with green goddess, pecorino, apple, and sesame. On the menu now.

05/01/2026

The new cocktail menu dropped today at Bray’s and honestly, look at this table. Ten cocktails (and mocktails), every colour of the spectrum, built for the kind of nights that stretch out longer than they should. Big shout out to Lily, who drove this one from start to finish. So proud we had to take a photo of a photo of a photo.

04/29/2026

House-made ice cream is always a staple at Bray’s. The flavours are always changing, from popcorn to chai, you never know what the kitchen will be coming up with next. Come in and give it a try.