- 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 preperation for a busy summer season .... WE ARE HIRING!  

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

• Morning Receiving/Prep Cook

• Dinner Line Cook

• Brunch Line Cook

• Dishwasher 

Our ideal hire is someone who is passionate about food, 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 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 CLOSED on the following dates for private functions:

N/A

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HOLIDAY HOURS

N/A8

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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