This is a strong room for diners who want more than a safe steak-and-salad order. B.C. Salmon Crudo, Scallop Crudo, Charred Octopus, Wild Boar Chop for 2, and Charred Cabbage give the menu a curious, seasonal edge.

This is the right Picton choice when the order can move beyond the expected. Seared Foie Gras, Fried Rabbit Leg, Smoked Lionsmane Mushrooms, Venison Striploin, and lobster plates give adventurous diners several real routes.

Curious diners get plenty to chase here: duck liver mousse, rabbit terrine, smoked trout croquettes, spruce tip chermoula, sea truffle aioli, and hakurei turnips.

The menu stretches a French crêpe format into butter chicken, enchilada, taco-style beef, Greek fillings, sweet custard, and Nutella-fruit combinations. Diners who like familiar flavours in a playful format have plenty to explore.

The menu has enough range for curious eaters without becoming difficult. Alsatian flambees, local whitefish, burrata-topped zaalouk, terrine and charcuterie-style platters give a group several ways to explore beyond the safest order.

Albacore tuna, Lahmacun Panuzzo Sandwich, Cantaloupe Melon, and katsu plates give curious diners more to explore than standard pub fare.

The menu gives curious sushi diners a few useful turns beyond the safest rolls. Shrimp Killer Roll, Spider Roll, Takoyaki, and Dynamite Roll add enough texture and variety to make the order feel more exploratory.

For curious drinkers, the adventure is in method and style rather than a large food menu. Traditional, Charmat, ancestral, Col Fondo, and still-wine options give the visit a wide tasting path.

The menu is approachable, but it has enough distinct details for curious diners: peanut-fed pork, cider-smoked chicken poutine, smoked chili aioli, preserved wild blueberries, and daily farm gelato flavours.