Fat Rabbit’s kitchen is built around whole animals, small farms, and a retail butcher counter, so the sourcing story shows up in both dinner and take-home choices. The room feels anchored by Ontario meat, in-house craft, and a low-waste way of cooking rather than a generic steakhouse board.

Canadian fish and Niagara growing seasons provide the menu's regional compass. The changing sequence follows availability, so local context shapes the meal instead of decorating it.

The menu's Italian frame is tied to Niagara and Ontario rather than imported nostalgia alone: local produce, local honey, Ontario wine, and nearby food-region language show up in the restaurant's identity.

Wellington Court places Ontario ingredients at the centre of its contemporary Canadian cooking, a focus reinforced by the current menu and the restaurant's own account of the kitchen. The Niagara-minded wine program extends that local frame beyond the plate.