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Chef Michael Noble knew that he only ever wanted to operate two restaurants. He launched Notable in 2010, which quickly became one of the hottest casual-fine-dining tickets in town, with reservation lists for the Montgomery-area eatery often weeks deep. He wasn't actively looking for another venue to open that future second restaurant – the venue sort of came looking for him.
Michael was approached by the Kerr family – owners of Ansonia Property Management, and huge fans of Notable. Passionate about retaining and restoring historic buildings, the Kerrs were redeveloping the old National Hotel in Inglewood, and had a huge main-floor space in the circa-1907 building that would make the perfect blank canvas for a bold and creative restaurateur such as Michael. The chef was sold on the concept. He signed a lease, and then had plenty of time to develop his vision as the work got underway to shore up the integrity of the old building that had seen better days, having sat derelict for at least a decade.
MARINATED BEETROOT SALAD
HOUSE MADE CONCHIGLIE PASTA ALFREDO
truffle, crushed walnuts, shaved grana padano
SEARED HOKKAIDO SCALLOP & BERKSHIRE BELLY
nero cracker, umami broth, pickled shimejiji
CRISPY DUCK LEG CONFIT
vanilla pumkin, rhubarb gastrique, pecans & beddis blue
SALAD OF KALE, CRANBERRY & CAULIFLOWER
sauce romesco, crumbled chèvre, toasted almonds
HAND CUT ALBERTA BEEF TARTARE
brioche toast, rosemary mustard, egg yolk
DAILY BREAD BY MATT WILSON
nash made butter
SALTSPRING ISLAND MUSSELS
our chorizo, frites, saffron aioli
NASH MADE CHARCUTERIE & GARNISHES
smoked, cured, pâté, parmesan loaf
JOSPER OVEN ROASTED SIMPLE FISH
cold pressed organic canola, grilled lemon, parsley salad
SEARED RARE LONG LINE CAUGHT AHI TUNA
veal breast, niçoise garnish, potato beignets
BRITISH COLUMBIA SALMON
charred onion risotto, xvoo sabayon, frisee orange salad
ROASTED DUCK BREAST
pain perdu, bing cherry, josper shallot
4K FARMS TAMWORTH PORK TENDERLOIN
white grace soufflé, salsify, vanilla butter poached
BRAISED INNISFAIL LAMB SHOULDER
tomato & olive caponata, celeriac purée, chèvre
CHOCOLATE FONDANT
33%, almonds, mandarin sorbet
PETIT SWEETS FOR TWO
selection of hand crafed sweets
MALTED MILK PANNA COTTA
hazelnut, apple, fennel
SOUP BY THE BOWL
made yesterday, better today
RARE SEARED LONG LINE AHI TUNA
niçoise pickled golden beet, roasted olive tapenade
SPICED RED LENTIL & EGGPLANT HUMMUS
basil, charcoal grilled bread, sumac yogurt
PULLED ROTISSERIE CHICKEN & HONEY CRISP SALAD
goat feta, toasted pumpkin seeds, champagne vinaigrette dressed
PACIFIC SEAFOOD CHOWDER
cheddar biscuit, double smoked bacon, salmon mousse
SALAD OF KALE, SUNDRIED CRANBERRY & SHAVED CAULIFLOWER 11/17
sauce romesco, crumbled chèvre, toasted almonds
BABY ICEBERG LETTUCE WEDGE SALAD
smoked blue ranch, roasted corn, baby tomato
GRILLED CHEESE & SOUP
comté cheese, pain de mie, todays soup
DIRTY MEATLOAF & CARAMELIZED ONION SANDWICH
havarti, whole grain mustard, baby arugula
REUBEN ON RYE, OUR WAY
dijon mustard, b&b pickles, yukon gold chips
SHAVED 4K FARMS PORCHETTA & BRIE
ciabatta bread, basil pistou, pickled red onion
HOUSE MADE CONCHIGLE PASTA AMATRICIANA
8 week guanciale, roasted tomato ragout, toasted crumb
HAND FORMED CHICKEN RAVIOLI
alfredo sauce, olio, sautéed sweet peas
SALTSPRING ISLAND MUSSELS
our chorizo, herbs, frites & aioli
PAN ROASTED BRITISH COLUMBIA SALMON
celeriac puree, fingerling potato, lyonnaise garnish
SOUP BY THE BOWL
made yesterday, better today
LONG LINE AHI TUNA, SEARED RARE
niçoise garnish, golden beet, pickled shallot
SPICED RED LENTIL HUMMUS
feta, grilled bread, baba ganoush
PULLED ROTISSERIE CHICKEN & HONEY CRISP SALAD
feta, tender greens, pumpkin seeds
KALE, CRANBERRY & CAULIFLOWER SALAD
romesco, chèvre, almonds
DAILY BREAD BY MATT WILSON 8
nash made butter
THE MUST HAVE CINNAMON BUN
DUCK CONFIT PEROGIES
poached egg, sausage, trufle hollandaise
THE HANGOVER BREAKFAST PIZZA
huevos rancheros garnishes
FRIED CHICKEN & WAFFLES
rosemary, maple, sweet corn
HICKORY SMOKED BEEF BRISKET POUTINE HASH
fresh curds, carolina sauce, mushrooms
add free range eggs (two)
HOUSE MADE GRANOLA & BERRIES
highwood crossing oats, fruits, nuts
Drinks
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This restaurant had so much potential. Nice atmosphere! Several plates from our table went back to the kitchen. The service was very slow, our waitress was very rude. Manager seemed a bit out of his league. We mentioned to him that we didn’t have the best experience not wanting anything in return and there was no apology all he could say was I wish you would of told me sooner. Poor customer service we will not be back.
After passing the Nash everyday on my commute to work, I finally decided to give them a try with the wife. We were very impressed by the overall atmosphere and the food was excellent. The only downside was that the service was a bit slow. We'll definitely be back.
While the meat course (flat iron steak) was more tender and favourable than expected, the veggies sang and the dessert well... amazing
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