We’re a tiny
SATURDAY NIGHTS ONLY.
SUNFISH is a small, experiential restaurant helping to contribute to the ongoing definition of new Canadian cuisine.
SUNFISH opened in 2017 behind The Hive on the shores of Georgian Bay. Since then, we've been exploring and serving our interpretation of new Canadian cuisine. Drawing on childhood memories cooking over the campfire and Derek's indigenous heritage, we only use ingredients that thrive in our wild Canadian climate with a focus on foraged and seasonal elements. Each dish speaks to our history, striking a balance between indigenous ingredients and European influence; Canada on a plate. Joining Derek in 2018 is Tonya Papanikolov, also known as The Well Woman. As a holistic nutritionist and plant-based chef, Tonya is our "Head of Vegetables".
Dinner is served in a prospector tent allowing you to be immersed in your surroundings and connect with the environment. Enjoy a featured cocktail or a glass of Canadian wine next to the campfire as the sun sets and dinner begins. In Georgian Bay, it doesn't get any more local than a sunfish.
Due to our size we only have one reserved seating available at 7pm, Saturday nights only.
If you wish to spend the night, there are a number of local options available.
Our menu changes weekly and reflects the availability of the ingredients and recent discoveries through our research. We exclusively serve a tasting menu of six courses. Our harvest table only seats ten and we serve all of our guests together.
Please let us know of any dietary restrictions when creating a reservation. We are more than happy to accommodate.
You can expect lots of fresh, wild, seasonal vegetables, fresh dressings with vinegars, local grilled fish, wild game and snacks between courses.
$125 per person (food only)
$175 per person (with wine pairing)
Similarly, our cocktail, wine and beer selection will also rotate based on availability.
Pearl Morrisette (ON), Tawse (ON), Pinard et Filles (QC), Desrochers D (QC), Tugwell Creek (BC), Benjamin Bridge (NS), Trail Estate (PEC), Hinterland (PEC), Grange (PEC), Closson Chase (PEC), Charles Baker (N), Leaning Post (N)
Burdock, Beau's, Dominion City
Georgian Bay Gin and Cedar Infused Georgian Bay Gin (SUNFISH exclusive)
An important part of SUNFISH is research. Which ingredients are Canadian? Which ingredients are Indigenous? Which ingredients were introduced with European influence? As we continue to develop our relationship with the land, we'll share these findings here. Two major publications that have shaped our interpretation of Canadian ingredients are available below and are recognized by the Food and Agricultural Organization of the United Nations and The Centre for Indigenous Peoples' Nutrition and Environment at McGill University. We're excited to align with their strategy to support a resurgence of their use.
Traditional Animal Foods of Indigenous Peoples of Northern North America
Harriet V. Kuhnlein and Murray M. Humphries, 2017
Traditional Plant Foods of Canadian Indigenous Peoples: Nutrition, Botany and Use
Harriet V. Kuhnlein and Nancy J. Turner, 1991
We offer pre-paid tickets instead of reservations. This allows us to secure your spot and customize your meal. With the transaction happening ahead of time, the meal becomes a focused and engaging culinary experience. Additional wine and beer will be available for purchase on site.