"Nordic inspired Bistro kitchen"
By nature of a Danish chef working with an Asian and local kitchen and service team. With the chef and head bartender fully committed to a collaboration in the pursuit of ideas and taste. The Canvass bistro menu is built from a range of dishes from lighter to heavier. Not split into courses, but instead creating a “universal” sharing menu like Spanish or Chinese style of serving small plates to be shared. "Sustainable hedonism"
Canvass is lead by a team of 4 nationalites - committed to healthy, bio-diverse comfort food with international taste and techniques. Our farmer collaboration is essential to our philosophy of the food. Animal protein does not play sole focal point - but assists as an ingredient to other prominent items. Most ingredients we use come from sustainable, reputable and local sources. We aim as much as possible, to follow a sustainable planet friendly path. We are partnering with local farmers, fishermen and select suppliers. While working on sustainability and reducing our footprint as a restaurant. Fermentation and pickling is a vital ongoing process improving the health aspects of all menus including the bar & beverage menu. The kitchen and bar will compost and recycle in an ever expanding circle. We aim for sustainability but also use hedonistic ingredients where we feel this is important. We are not 100% organic but we are 100% explaining what we are doing and why if you want to know…
