We are here to present the best food we can in the most enjoyable environment possible, unpretentiously and honestly. 

Food and menus are derived from both the wines that have been brought in and their flavour profiles as well as what is seasonally and, as much as possible, locally and organically available. 

Food is sourced from caretakers of the land and their products who employ ethical practices and demonstrate excellence in their product. We aim to spend our food dollars among a diverse group of farmers and to partner with them in a symbiotic relationship.

All Staff are welcome to put forth ideas for food. Cooks are strongly and actively encouraged to be bold in presenting ideas to the group, knowing any dishes that are not accepted for the menu still provide a learning opportunity for all. 

Playfulness is encouraged in idea-making, going outside of the “norm” of using classic dishes. Technique and flavour combination are the wheels and engine of the odd duck operation. We want to break out of convention when thinking about food.  We are not here to do “our version” of a dish. We are not here to steal ideas and cultures. 

Because we are all here to make our restaurant as good as it can be, we speak about others' work and creativity with love. This means that criticism of menu items is constructive, respectful, and compassionately honest. We assume that others speak from a place of love.

Final food decisions will be made by the co-chefs in consultation with the Staff, with the co-chefs taking into consideration Staff feedback while balancing the overall vision and direction of the food-and-pairing program as well as cost/benefit ratios and saleability.

While we have chefs, no one is to be called “chef” as if it is their name. This nomenclature subconsciously dehumanises the relationship we have with our colleagues. We address each other by preferred names and proper pronouns as expressed by each team member. 

Racist, sexist, oppressive, misogynistic, religious discrimination, and anti LGBTQ2SIA+ language and behaviour are not acceptable in our space. We are a space that will continue to learn, strive to unlearn, and uplift all of those we come into contact with to the best of our abilities. Guests and Staff who exhibit discriminatory behaviours will be asked to leave the premises immediately and may return if and when they are willing to refrain from these actions and language. 

We work on a no-tipping system. This means that we charge at a higher rate for both food and drinks and that we pay our Staff at a rate above the current living wage for our region. We refer to this as a thriving wage. 

If a guest wishes to leave extra money at the end of their meal, there is an option on the POS for a donation to a charity or organization that has been designated. Staff are welcome to suggest organizations that align with the ethos of odd duck. Similarly, if cash is left on the table as a tip, odd duck’s policy is that this money be deposited to the same fund. Taking this money for ourselves would be considered theft from a charity and would be dealt with accordingly by Management. Please govern yourself accordingly. We work on the honour system for cash left behind; we are public about our donations and the accounting is transparent.