Local ingredients prepared honestly and served elegantly.
Le Caveau is built on forging relationships with local purveyors. With admiration for Nova Scotia’s land and sea, and deep respect for the people that work on and in it, Chef Jason Lynch compiles a locally focussed, seasonally inspired menu. While it is internationally and nationally recognized as a top Nova Scotia culinary destination, it’s the local community and its people that drive Le Caveau to consistently deliver an exceptional culinary journey.
Due to Covid-19 we are bound to regulations and rules set out by government and health authorities. We have limited seating in our dining room, and are down to 5 tables total. Each table is 6 feet apart.
All our front line staff are wearing masks, and we have implemented additional cleaning routines, hand sanitizer at each entry into the building, either from the patio or inside spaces.
It is mandatory for all our customers to wear masks at the time of entering the restaurant or when making your way to washrooms. Once you are seated, you are allowed to remove the mask. All our patrons are required to remain in their seats during their stay (of course, except when going to washroom).
We thank you for your co-operation. We truly hope to remain open for the rest of the season, and the success of that is depending all of us doing our parts. The health and safety of our staff and patrons is of utmost importance and we appreciate you contributing to that.
Do not hesitate to contact us if you have any questions or concerns.
Management and staff at Le Caveau Restaurant
Saturday and Sunday
11am to 3pm
Thursday through Sunday
starting at 5pm