The Work.

Diane came to us with a colour — black and red — and a milestone worth honouring. We took that brief and built a table around it. Burgundy linen, live edge wood boards, candlelight, and florals in deep burgundy and white. The Provenance Menu anchored it: house-cured charcuterie, local cheeses, seasonal fruit, and the kind of detail work — a checkerboard feta and olive tray, a tiered fruit stand — that tells a room someone thought carefully about this.

Sixty years deserved more than a spread. It deserved a setting

Pat wanted a garden party that felt like the season itself — generous, unhurried, alive with colour. We took that brief and let it lead everything. The Brunch menu: open-faced bites, house-baked pastries, and florals that ran the full length of the table. Less spread, more afternoon.

A clean, architectural table with white acrylic risers — fingerfood and dessert paired for an afternoon that called for something refined rather than rustic. Minimal palette, maximum precision.