prawns, crispy onions, grana padano, truffle beurre blan

Ravioli Bianco

egg yolk, bacon, dashi truffle cream sauce

Truffle Udon Carbonara

sweet soy ginger glaze, peanuts, crispy wontons, spicy aioli

Szechuan Chicken Lettuce Wraps

pineapple-mango compote, coconut whipped cream, passionfruit mango sauce, coconut crumble

Crème Brûlée Cheesecake

hand-folded pastry, toasted almonds, canadian maple ice cream

Individually Baked Apple Pie

steamed & crispy rice, snap peas, cauliflower, almonds, thai peanut curry sauce

Oven Roasted Wild Cod

truffle beurre blanc, preserved tomatoes, creamy mashed potatoes, snap peas

Herb Crush Salmon

atlantic lobster, prawns, white wine, shallots, cherry tomatoes, italian parsley, lobster-lemon butter sauce

Lobster Spaghetti

spaghetti pomodoro, mozzarella cheese, fresh basil

Chicken Parmesan

calabrian chili-spiked tomato sauce, whipped ricotta, fresh basil, parmesanwedge of garlic toast

Spaghetti Pomodoro

Truffle Parmesan Fries

sweet & spicy korean chili glaze, pickled fresnos, watermelon radish

Korean Fried Cauliflower

Hibachi Wings

Japanese Gyoza

Hummus

Miso Roasted Mushrooms

plump crab meat, prawns, pickle fresnos, grilled artisan sourdough

Spicy Crab Dip

sake and soy marinated, korean chili caramel, pickled fresnos, watermelon radish

Bang Bang Chicken

gin, fever tree Indian tonic, lemon-limeslush, lime, cucumber, rosemary. A refreshing twist on a classic highball.

Supersonic Gin+Tonic

Osaka pressed, fire torched salmon, umami sauce, shaved serrano peppers. One of 5 ways to enjoy sushi at JOEY.

Seared Salmon Sushi

Try our signature Maker's Mark JOEY Reserve ‘Peach Brûlée’ Bourbon in the Peach Bourbon Tea, or reimagine a classic Old Fashioned with a JOEY Reserve upgrade.

JOEY Maker's Mark Peach Reserve

Our new Mini Steak French Dips bring together tender New York strip, gruyere cheese, warm garlic butter and red wine au jus.

Mini Steak French Dips

Bring 4 cups of water and 1 tsp salt to a gentle boil in a large saucepan. Slide in the ravioli and cook according to package instructions (usually 3–4 minutes for fresh ravioli) until al dente and floating. Reserve 120 ml (about 1/2 cup) of pasta cooking water, then drain the ravioli gently and keep warm on a plate, lightly drizzled with a little olive oil to prevent sticking.

Cook ravioli

Pat prawns dry with paper towels. Toss with 1 tbs olive oil, 1 tsp minced garlic, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Season prawns

Heat a non-stick skillet over medium-high heat. When hot, add the prawns in a single layer and sear 1.5–2 minutes per side until pink and just cooked through. Remove from pan and keep warm. Reserve any juices in the pan for additional flavor (wipe out if too browned before making beurre blanc).

Sear prawns

In a small saucepan over medium heat combine 100 ml dry white wine, 15 ml white wine vinegar and the finely minced shallot. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (reduction will take 6–8 minutes).

Reduce shallot with wine

Lower the heat to very low. Whisk in the cold cubed butter, a few cubes at a time, whisking constantly until each addition is fully incorporated and the sauce becomes glossy and slightly thickened. If the sauce threatens to separate, remove from heat briefly and continue whisking off heat. If using, whisk in 1 tbs heavy cream for extra silkiness.

Emulsify butter

Season the beurre blanc with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Stir in 1/2 tsp truffle oil and 1–2 tsp reserved pasta water to loosen if needed. Keep sauce warm (off heat) until plating. Taste and adjust seasoning.

Finish sauce

Place 6 ravioli on each warmed plate in a single layer or slightly overlapping.

Plate ravioli

Spoon 2–3 tbs of truffle beurre blanc over each portion of ravioli, distributing the sauce so ravioli are lightly glazed. Arrange 4 seared prawns on top of each portion.

Add sauce and prawns

Sprinkle 15 g (about half) of the grated Grana Padano over each plate. Scatter about 2 tbsp crispy fried onions per plate for crunch. Finish with a light dusting of lemon zest, a sprinkle of chopped parsley, and a final tiny drizzle (a few drops) of truffle oil if desired. Serve immediately.

Garnish and finish

fresh cheese ravioli (store-bought or homemade)

salt

water

large prawns, peeled and deveined

olive oil

garlic, minced

lemon juice

black pepper

unsalted butter, cold and cubed

white wine (dry)

white wine vinegar

shallot, finely minced

black pepper (freshly ground)

truffle oil

heavy cream (optional, for silkiness)

crispy fried onions (store-bought or homemade)

grana padano, finely grated

fresh parsley, chopped

lemon zest

Bring a large pot of water to a rolling boil with 1 tsp salt. Add fresh udon and cook according to package instructions (typically 2–3 minutes) until just tender. Reserve 1 cup of the noodle cooking water, then drain the udon and set aside in the colander.

Cook udon

When sauce and noodles are combined (see below), adjust texture with reserved cooking water a few tablespoons at a time until silky and coating. Divide udon among 2–3 plates (servings below). Finish each portion with a drizzle (about 1/2 tsp) of extra virgin olive oil, a sprinkle of grated Parmesan, freshly ground black pepper, thinly sliced chives, and shaved truffle if using.

Finish & plate

In a medium bowl, whisk together 4 egg yolks, the optional whole egg (if using), 1 cup grated Parmesan, and 1/2 tsp fine sea salt until smooth and slightly thickened. Set the bowl in a larger bowl of ice water to keep cool while you prepare the sauce — the mixture must remain chilled so it emulsifies into the hot noodles without scrambling.

Prepare egg mixture

In a large heavy skillet over medium heat, add the diced bacon. Cook, stirring occasionally, until the fat renders and the bacon is crisp and golden, about 6–8 minutes. Remove and transfer most of the bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of rendered fat in the pan.

Crisp the bacon

Lower heat to medium-low. Add 1 tbsp unsalted butter to the reserved bacon fat. Once melted, add the minced shallot and garlic and cook gently, stirring, until softened and fragrant about 1–2 minutes. Do not brown — you want translucency and sweetness.

Sweat aromatics

To the skillet with softened aromatics, add 1 cup dashi stock and bring to a gentle simmer over medium heat. Stir in 3 tbsp heavy cream, 1 tbsp butter, 1/2 tsp white miso (if using), 1/2 tsp truffle oil, and 1/2 tsp light soy sauce. Simmer gently for 2–3 minutes until slightly reduced and aromatic. Taste and season sparingly — the dashi and soy add salt/umami; adjust only if needed.

Make dashi-truffle cream

Add the drained udon directly to the skillet and toss briefly to coat in the warm dashi-truffle cream. Remove the skillet from the heat and let it cool for 20–30 seconds (so eggs won't scramble when added).

Combine noodles and sauce off-heat

Working quickly but off the heat, add about half of the chilled egg-Parmesan mixture to the udon, tossing vigorously with tongs or two forks to create a glossy, silky sauce. If the sauce is too thick, add the reserved noodle cooking water, 1–2 tbsp at a time, until the texture is smooth and creamy. Add the remaining egg mixture if needed and continue to toss until fully incorporated. The residual heat will cook the eggs just enough to thicken without scrambling, forming the carbonara-style emulsion.

Emulsify with egg mixture

Fold the crisped bacon back into the udon and toss to distribute. Taste and adjust seasoning with black pepper (about 1 tsp freshly ground) and an extra pinch of salt only if necessary. If using shaved truffle, fold in gently or reserve for garnish.

Add bacon & finish

fresh udon noodles

salt (for boiling water)

freshly grated Parmesan (or Pecorino Romano)

extra virgin olive oil (to finish)

fresh chives, thinly sliced (garnish)

fresh black truffle or shaved preserved truffle (optional)

large egg yolks

whole egg (optional, for silkiness)

fine sea salt

thick-cut bacon (or pancetta), small dice

unsalted butter

dashi stock (concentrated or homemade)

heavy cream

white miso (optional, adds umami)

soy sauce (light)

Toss the diced chicken with 1 tablespoon light soy, 1 teaspoon Shaoxing wine and 1/2 teaspoon cornstarch. Let sit 10–15 minutes while you prep other ingredients. This gives the chicken a slightly silkier texture when cooked.

Marinate (optional)

In a bowl combine 3 tablespoons low-sodium soy, 1 teaspoon dark soy, 1 tablespoon hoisin, 1 tablespoon mirin, 1 tablespoon light brown sugar, 1 teaspoon rice vinegar, 1/2 teaspoon red chili flakes and the 1 teaspoon cornstarch. Whisk until smooth and set aside.

Prepare sauce mix

Heat 1.5 tablespoons neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the crushed toasted Szechuan peppercorns and toast 15–20 seconds to release aroma. Add grated ginger and minced garlic and stir-fry 20–30 seconds until fragrant but not browned.

Cook aromatics

Add the diced (and optionally marinated) chicken thighs to the pan in a single layer. Let sear undisturbed 1 minute, then stir frequently for 4–5 minutes until chicken is cooked through and starting to brown.

Cook chicken

Push the chicken to the side, add the diced carrot and water chestnuts and stir-fry 1–2 minutes just to warm and soften slightly. Stir everything together and cook 30 seconds more.

Add vegetables

Give the reserved sauce another quick whisk (the cornstarch may have settled) and pour into the pan. Stir constantly as the sauce comes to a simmer. Cook 1–2 minutes until the sauce thickens and coats the chicken. Taste and adjust heat/salt — add a pinch more chili flakes for heat or 1 teaspoon honey if you want sweeter glaze.

Finish with sauce

Stir in most of the sliced scallions (reserve some for garnish) and remove from heat. Let the mixture rest 1–2 minutes so flavors meld and it cools slightly for assembly.

Add scallions

While the chicken cooks (or immediately after), whisk together 2 tablespoons soy sauce, 1.5 tablespoons sweet soy glaze or kecap manis, 1 teaspoon grated ginger, 1 minced garlic clove, 1 teaspoon honey and 1/2 teaspoon sesame oil in a small saucepan. Bring to a gentle simmer over low heat and cook 1–2 minutes until slightly glossy. Remove from heat and drizzle 1–2 teaspoons over the cooked chicken in the pan, tossing to coat — this creates the sweet soy-ginger finish described in the menu.

Whisk together 1/2 cup mayonnaise, 1 teaspoon Sriracha, 1/2 teaspoon chili oil (optional), 1 teaspoon lime juice, 1/2 teaspoon grated garlic and 1/4 teaspoon salt until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for serving.

Warm the lettuce leaves briefly: place on a kitchen towel and cover with a damp paper towel for a minute, or steam 15–20 seconds — this makes them pliable.

To assemble each wrap, spoon about 2–3 tablespoons of the glazed Szechuan chicken into a lettuce leaf. Drizzle a little spicy aioli (about 1/2 teaspoon) over the chicken, sprinkle with chopped peanuts (about 1 teaspoon), a few crispy wonton pieces, a pinch of toasted sesame seeds and some chopped cilantro. Repeat until you have used the chicken and leaves.

Arrange wraps on a platter and garnish with remaining sliced scallions and lime wedges. Serve immediately so wontons stay crispy. Provide extra sweet soy-ginger glaze and spicy aioli on the side for dipping.

boneless skinless chicken thighs, finely diced

neutral oil (vegetable or canola)

fresh ginger, grated

Szechuan peppercorns, toasted and crushed

scallions (green parts + whites), thinly sliced

carrot, very finely diced or julienne

water chestnuts, finely diced

low-sodium soy sauce

dark soy sauce (for color) or additional soy

hoisin sauce

mirin or dry sherry

light brown sugar

rice vinegar

cornstarch

cold water (for slurry)

red chili flakes (adjust to taste)

soy sauce

sweetened soy glaze or kecap manis (or additional brown sugar)

fresh ginger, finely grated

honey or maple syrup

sesame oil

mayonnaise

Sriracha (or other chili sauce)

Chinese hot chili oil (optional)

lime juice

garlic, finely grated

butter lettuce leaves or iceberg hearts, separated and rinsed

roasted salted peanuts, roughly chopped

crispy wonton strips or fried wonton wrappers, broken

cilantro leaves, roughly chopped

sesame seeds, toasted

lime wedges (for serving)

light soy sauce

Shaoxing wine or dry sherry

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment for easier removal.

In a medium bowl combine graham/digestive crumbs, desiccated coconut, toasted shredded coconut (if using), sugar and salt. Stir to combine.

Pour melted butter over the dry mix and stir until evenly moistened and mixture holds together when pressed.

Press mixture firmly and evenly into the bottom (and slightly up the sides, about 1/4 inch) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 10 minutes until set and aromatic. Remove from oven and cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Place the room-temperature cream cheese in a large mixing bowl. Beat on medium speed with a handheld mixer or stand mixer fitted with the paddle attachment until smooth and free of lumps, about 2–3 minutes.

Add 1 cup granulated sugar, salt, vanilla bean paste, and cornstarch (if using). Beat on low to combine, scraping down the bowl as needed, until fully incorporated.

Add whole eggs one at a time, mixing on low speed after each addition just until combined. Then add the two additional yolks and mix until smooth. Do not overbeat—minimize incorporated air to avoid cracking.

Warm the heavy cream and additional 1/2 cup cream together until just lukewarm (do not boil). Fold or mix in on low speed until the batter is smooth and silky. Stir in lemon zest.

Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Set up a water bath: place the springform pan inside a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan, being careful not to splash water into the filling.

Bake at 325°F (160°C) for 45–60 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Time will vary by oven and pan.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 30 minutes to reduce temperature shock and prevent cracking.

Remove cheesecake from the water bath, run a thin knife around the edge to loosen, and cool completely on a wire rack to room temperature. Refrigerate for at least 6 hours, preferably overnight, to fully set.

While the cheesecake chills (or on the same day), make the compote. In a medium saucepan combine diced mango, diced pineapple, 3 tbsp sugar, grated ginger (if using) and lime juice.

Cook over medium heat, stirring occasionally, until fruit breaks down and mixture thickens slightly, about 8–12 minutes. Use a wooden spoon to mash a little for a chunky compote, or gently purée with an immersion blender for a smoother texture.

Stir in 1/2 tsp vanilla extract, taste and adjust sugar or lime as needed. Remove from heat and cool to room temperature; refrigerate until needed. Compote can be made 2–3 days ahead.

In a small saucepan, combine passionfruit pulp, mango purée, 2 tbsp caster sugar and 1/2 tbsp lime juice. Warm gently over low heat until sugar dissolves, stirring frequently, about 2–3 minutes.

If the sauce is too thick, add up to 1 tbsp water to reach desired consistency. Taste and adjust acidity or sweetness as needed. Remove from heat and let cool. Strain if you prefer a seed-free sauce (reserve seeds for garnish if desired). Refrigerate until serving.

Chill a mixing bowl and beaters in the freezer for 10 minutes. Scoop the solid portion of chilled coconut cream into the bowl, leaving behind liquid coconut water for another use.

Add powdered sugar and vanilla extract. Whip on medium-high speed until fluffy peaks form, about 2–3 minutes. Fold in lime zest if using. Keep chilled until plating.

When ready to serve, remove chilled cheesecake from the refrigerator and carefully release it from the springform pan. Pat any condensation dry with a paper towel.

Evenly spread a thin, uniform layer (about 1/8–1/4 inch) of granulated or superfine sugar across the top of the cheesecake. Use a kitchen torch to melt and caramelize the sugar to a deep amber, moving the torch continuously to avoid burning. If you don't have a torch, place under a very hot broiler for 2–4 minutes, watching closely until caramelized (this method may warm the cake slightly).

Spoon chilled pineapple-mango compote onto individual slices or spread a thin ribbon across the top before adding caramel if you prefer pockets of fruit under the brûlée layer. Alternatively, plate slices with a dollop of compote alongside.

Drizzle passionfruit-mango sauce around the plate or across each slice for bright acidity and color.

Pipe or spoon coconut whipped cream decoratively onto each slice and sprinkle toasted coconut flakes over the cream and crumble around the plate for extra texture.

Garnish with a drizzle of reserved passionfruit seeds (optional) and a mint leaf. Serve slightly chilled—allow 5–10 minutes at room temperature for best texture when serving.