- THE PORTLY CHEF'S MENUS - 

Please note that we have a collection of menus; lunch is served Wednesday through Friday, dinner is served Wednesday through Sunday and brunch is available on Sunday only.

(Online menus are just a sampling of our offerings. Changes, modifications and/or removals will occasionally take place).

Please contact the restaurant directly about allergies and/or dietary requests; we will always do our best to accommodate.

Phone and inquire about daily feature items, our Sunday Night Prix Fixe menu, in-house desserts and TOGO orders.

 -- All dishes have been developed by Executive Chef and Owner, Jeffrey Batt. --

Our Wines

Cocktails

TAKE AWAY CHEESECAKE!

You asked, we listened: our home-made, delicious cheesecakes can now be purchased at the restaurant.

(YES, A WHOLE PORTLY CHEESECAKE!)

Here's what you need to know:

• All cheesecakes are $65 each
• Your choice of different/changing flavour options (please inquire)
• All cheesecakes are made with the highest quality of ingredients and seasonal inspiration 
• 48 hour notice (minimum) required for all orders
• All order inquiries must go through Emily Caulfield-Batt via email: theportlychef@gmail.com
• Depending on how portly you cut your slices, all of our cheesecakes serve 12 to 16 slices.
• We don't do graphics, designs or messages on our cheesecakes. We just don't!

RESERVATIONS

Reservations are strongly recommended at The Portly Chef.
We are not the biggest of bistros and tables tend to fill up fast. Especially on the weekends!

Please note that due to the small size of our NEW outdoor patio, and more importantly, the ever-changing weather, reservations for the patio will only be taken "day of". Remaining outdoor seats will be on a "first come, first served" basis. 

** PLEASE NOTE THAT OUR PATIO IS NOW CLOSED FOR THE FALL/WINTER SEASON **

In preparation for a busy Fall/Winter season .... WE ARE HIRING!  

Position(s) currently available (Part-Time and/or Full-Time):

• Morning Prep Cook

• Dinner Line Cook

• Brunch Line Cook

• Dishwasher

• Busser

• Bartender

• Server 

Our ideal hire is someone who is passionate about food and beverage, creative by nature, able to work as a team member in a fast-paced setting and places high priority on keeping their work station clean and organized.  

Evening and brunch shifts, or a combination of both, are available. Working hours can be flexible.

All FOH and kitchen staff are entitled to one staff meal per shift, competitive wages (based on experience) and bi-monthly tips.

Please submit your resume, via email, along with your availability to: theportlychef@gmail.com

No phone calls, please.

PRIVATE PARTIES/CLOSURES

Please note that we will be taking a brief "Brunch Break" while our owners are on vacation.

There will be no brunch service on Sunday, September 9 and Sunday, September 16, 2018.

We will be back for Brunch service on Sunday, September 23, 2018.

** Lunch and Dinner service hours WILL NOT be affected; business as usual! 

 Additionally ... 

please note that we will be CLOSED on the following date for a private function:

Wednesday, September 12, 2018 (dinner service only). Patio seating still available; weather permitting.

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HOLIDAY HOURS

CLOSED FOR CANADA DAY: Sunday, July 1, 2018

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REGULAR HOURS

Please note that we are always closed on Monday and Tuesday. 

Wednesdays: Lunch 11:30-2pm || Dinner 5pm - close

Thursdays: Lunch 11:30-2pm || Dinner 5pm - close

Fridays: Lunch 11:30-2pm || Dinner 5pm - close

Saturdays: Dinner 5pm - close

Sundays: BRUNCH 10:30-2pm || Dinner 5pm - close