Domaine Pinnacle

Domaine Pinnacle Boutique

Recipes andcocktails

APPLE, CURRY AND MAPLE SYRUP “POMMADE” BUTTER

PORK BELLY WITH SCOTCH, COCONUT AND MUSHROOMS, WITH HAZELNUT COUSCOUS

SHRIMP “BROCHETTES” WITH WATERMELON, CHERRY TOMATOES AND PAPRIKA-INFUSED OIL

RED BEET KETCHUP WITH CLOVES

PEACH PIE, COCONUT MILK AND SCOTCH CUSTARD, TOASTED SHREDDED COCONUT

APPLE, CURRY AND MAPLE SYRUP “POMMADE” BUTTER PORK BELLY WITH SCOTCH, COCONUT AND MUSHROOMS, WITH HAZELNUT COUSCOUS SHRIMP “BROCHETTES” WITH WATERMELON, CHERRY TOMATOES AND PAPRIKA-INFUSED OIL RED BEET KETCHUP WITH CLOVES PEACH PIE, COCONUT MILK AND SCOTCH CUSTARD, TOASTED SHREDDED COCONUT

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img-emplois
4 December 2015

Position to fill at Domaine Pinnacle

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30 November 2015

FOUR GOLD MEDALS AT THE « 2015 ARTISAN AWARDS »

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30 November 2015

DOMAINE PINNACLE ELECTED CANADIAN DISTILLERY OF THE YEAR AT THE NEW YORK INTERNATIONAL SPIRITS COMPETITION

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10 July 2015

TOQUÉ RESTAURANT ADDS QUARTZ TO ITS COCKTAIL MENU

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