Nota Bene

Nota Bene is so welcoming to groups that it even has menus entirely designed for them. The recently revamped space has a salvaged iron wood tree trunk treated with the ancient Japanese process of Shou Sugi Ban. A back wall of the restaurant is entirely covered in a mural and tumbleweeds lie overhead the entire dining room. The local seasonal menu can be as hearty as you wish, from rabbit pappardelle to a stilten brisket burger. Executive chef David Lee goes to great lengths to get the best ingredients, such as when he sources fish directly from Japan's Tsukiji Fish Market for a sashimi plate. The entire menu focuses on simplicity, seasonality and flavour. You will be able to taste it.