This is a useful room for diners who want more than a safe steak-and-salad meal. Octopus, sardines, squid, shellfish stew, and a Petisco Platter make the first half of the menu especially exploratory. The kitchen still offers chicken, steak, pork, and lamb, so diners can mix bold orders with familiar mains.

Belly rewards the person who reads the whole flavour board before ordering. Scotch whiskey with smoked almonds, Basil & Lemon, Muskoka Smores, and rotating short-run flavours give curious diners more to work with than a standard scoop case.

Mozza-Dog, Spicy Pork (Dupbap), Korean pork-bone and potato soup, Bubble Tea and several chicken glazes invite curiosity. Begin with fried chicken, then add one less familiar dish to widen the meal.

Curious eaters still have room to move, especially through Butter Chicken Poutine, The Lucidor, Cauliflower Bites, and Magic Mushroom.

The current menu stretches from ancho-dusted duck drummettes and Ontario lamb to bison ribeye and Japanese A5 Wagyu. Diners who like moving across game, seafood, steak, and composed sauces have more to explore here than a standard resort grill might suggest.

The menu moves between meatballs, jerk chicken, falafel, samosas, smoked meat, and a house-named coffee. That mix rewards diners who would rather build a varied order than stay within one familiar cuisine.

The Triple B and the truck's named poutine combinations reward diners who like comfort food taken in a more playful direction. The adventure stays within burgers and poutine rather than ranging across a broad global menu.

The Cindy, Hurricane, Crispy Crunch, Mango, and Potato Crunch rolls give curious diners a named specialty-roll path beyond familiar standards. Build a shared order across several of them to explore the menu without making assumptions about unlisted ingredients.