This is a strong room for diners who want more than a safe steak-and-salad order. B.C. Salmon Crudo, Scallop Crudo, Charred Octopus, Wild Boar Chop for 2, and Charred Cabbage give the menu a curious, seasonal edge.

This is the right Picton choice when the order can move beyond the expected. Seared Foie Gras, Fried Rabbit Leg, Smoked Lionsmane Mushrooms, Venison Striploin, and lobster plates give adventurous diners several real routes.

Curious diners get plenty to chase here: duck liver mousse, rabbit terrine, smoked trout croquettes, spruce tip chermoula, sea truffle aioli, and hakurei turnips.

This is a good stop for drinkers who want the oddball side of beer: jalapeno, michelada, berry sour, ginger-beer barrel notes, and bourbon-red depth. The board rewards curiosity more than brand-name familiarity.

Theia is a good fit for diners who want a small seasonal card instead of predictable comfort food. The draw is trusting a compact kitchen through dishes like English Cabbage, Beef Carpaccio, Cavatelli, trout, and Duck Confit.

Curious diners can move among octopus, cured meats, anchovy-topped pan con and mushroom paella. Familiar flavours sit beside more exploratory plates, allowing each group to choose its own pace.

Diners can move across dumplings, rice bowls, soup, noodles, gimbap and grilled meat without leaving SUJEO's focused Korean menu. Kimchi Jjigae, Mandu-guk and Dol-sot Bibimbap give a curious group several distinct formats to compare.

The menu has enough range for curious eaters without becoming difficult. Alsatian flambees, local whitefish, burrata-topped zaalouk, terrine and charcuterie-style platters give a group several ways to explore beyond the safest order.

The menu stretches a French crêpe format into butter chicken, enchilada, taco-style beef, Greek fillings, sweet custard, and Nutella-fruit combinations. Diners who like familiar flavours in a playful format have plenty to explore.

Albacore tuna, Lahmacun Panuzzo Sandwich, Cantaloupe Melon, and katsu plates give curious diners more to explore than standard pub fare.

The menu gives curious sushi diners a few useful turns beyond the safest rolls. Shrimp Killer Roll, Spider Roll, Takoyaki, and Dynamite Roll add enough texture and variety to make the order feel more exploratory.

The menu stays grounded in classic barbecue but leaves room for playful detours through Sticky Ribs, tacos and Loaded Fry. Order one of those alongside brisket or pulled pork to compare the kitchen's familiar and more expressive sides.

Pickle Pizza, Duck and Brie Pizza, Truffle Mushroom Brie Pizza, and Lemon Pepper Chicken Pizza all move beyond plain brewery food. Choose this route when the group wants playful toppings inside a casual beer-room setting.

For curious drinkers, the adventure is in method and style rather than a large food menu. Traditional, Charmat, ancestral, Col Fondo, and still-wine options give the visit a wide tasting path.

Big Mike's is not experimental for experimentation's sake, but the menu folds smoked meat into a loaded potato, nachos and a double-smoked hot dog. Those formats reward diners who want barbecue beyond a standard sliced-meat plate.

The menu is approachable, but it has enough distinct details for curious diners: peanut-fed pork, cider-smoked chicken poutine, smoked chili aioli, preserved wild blueberries, and daily farm gelato flavours.

The Red and Green Burgers move beyond the standard beef build with chorizo pork patties and sharply different toppings. They offer a modest detour for curious diners without abandoning the menu’s burger focus.