What People Have To Say About Us
Went to Hilltop for the first time last night, all I need is one word to describe the food, service and atmosphere: Amazing.
— Tyler F, TripadvisorHilltop Bistro stands as the best food and dining experience I have had in BC. The set menu offering had good choice for us all and wine by the glass was excellent. The prices are reasonable for Nanaimo – less than what it would cost in Vancouver. The food was perfect and delicious…
— Dee L., YelpSince The Hilltop Bistro opened, it has been a cut above. By far Nanaimo’s best culinary experience Hilltop doesn’t disappoint in any regard. The food is always fresh and local. The team at Hilltop have got it going on. Bravo!
— Tony Harris, google reviewsWe have heard so many good things about the Hilltop Bistro and finally had the chance to dine here over this past weekend. AMAZING, the food was spectacular and the wine, perfect! The staff are very friendly and knowledgeable about the menu and did not hesitate to make suggestions on some of their favourites on
— Sam Horlick, FacebookHours of Operation
Dinner: 5pm – 9:00pm | Thursday through Sunday
Brunch Saturday 11am – 2pm
WE WILL BE CLOSED FROM JANUARY 1ST TO THE 17TH FOR OUR ANNUAL WINTER BREAK. HELP US START 2018 WITH A BANG THURSDAY JANUARY 18TH AT 5PM. HAPPY NEW YEAR!!
#102 – 5281 Rutherford Road, Nanaimo | Google Map
Please Click on the Reservation Tab to Book a Table or call 250.585.5337
General Inquiries: [email protected]
Our Story
Hilltop Bistro’s story starts around 30 years ago.
It starts with a warm kitchen in an old house with an old lady making fritule. The smell of the freshly fried dough being dusted with sugar mixed with the sound of family talking and laughing, clinking glasses and pouring wine. While the abundance of food that would be our feast was being stirred and fried, stewed and roasted, Nana would make the fritule and say we weren’t allowed to have any until after dinner. That never lasted.
It was these memories of comfort and family that made food and wine a natural progression for Chef Ryan Zuvich. Memories that would see him travel around the world experiencing and learning all that he could from some of the best and most recognized chefs and restaurateurs. Hand made, home-grown, nose to tail eating. Words that are now used the world over to convey the latest trends, were just how it always was for Ryan’s family and how we think it should always be.
So when Hilltop Bistro opened its doors in the summer of 2012, we took these lessons and set out to create a truly unforgettable experience. One we hope will leave you wanting to come back time and time again to create your own culinary memories
From the team at Hilltop Bistro,
Thank you for your support
Menu
Pre Course
Warm Bread & Butter 5
Truffled Frites 9
Roast Garlic Aioli
Warm Marinated Olives 8
Salt & Pepper Chicharone 5
Starters
Apple & Endive Salad 12
Cress, Roquefort, Candied Walnut, Walnut Vinaigrette
Pate du Jour MP
Pickles, Mustard, Sourdough Crostini
Bibb Lettuce 12
Fennel, Orange, Almond, Feta, Tarragon Vinaigrette
Marinated Beet Salad 12
Goats Cheese, Hazelnut, Arugula, Lemon&Olive Oil
Buttermilk Fried Oysters 14
Cornmeal Crust, Celeriac Remoulade, Sriracha Aioli
Mushroom Vol-au-Vent 16
Seasonal Mushroom & Bacon, Brady Cream, House Made Pastry, Cress
Mains
Mushroom Risotto 21
Seasonal Roast Mushrooms, Kale Pesto, Crispy Onion, Walnuts, Parmigiano Reggiano
Add Fresh Truffle 10
Smoke Roast Pork 28
White Bean Puree, White Balsamic Roast Cipolini, Braised Collards, Buttered Turnips
Ling Cod & Clams 29
Roasted Sweet Peppers, Roast Garlic Aranccini, Fried Caper, Lemon & Parsley
Roast Halibut 38
Roast Flowering Broccoli, Duck Fat Potatoes, Brussels Sprout Leaves, Almond Butter Sauce
Steak Frites House Cut Frites, Organic Greens, Garlic & Parsley Buttter
8oz. AAA Butchers Steak 29
Add Garlic Prawns 9
PLEASE NOTE THIS IS A SAMPLE MENU ONLY AND MAY NOT BE CURRENT
updated Nov 10th 2017
Eggs Benedict english muffin, hollandaise, green onion potato, dressed greens
house made bacon 17
house made smoked salmon & mascarpone 18
oven dreid tomato, basil & goats cheese 16
Frittata 16 house made chorizo, roast tomato & fingerling potato, goats cheese, fresh arugula
Traditional 19 two eggs, house made sausage & bacon, roast tomato, green onion potato, dressed greens
Belgian Waffles 16 fruit of the season, bourbon maple syrup, whipped creme fraiche
Add Bacon 3
Le Hash 17 house smoked chicken, grilled corn, fingerling potato, two poached eggs, tomato agri-doux, fresh arugula
(not really) Poutine 16 fresh cheese curds, fingerling potato, truffled chanterelles, oven dried tomato, cress, two poached eggs, hollandaise
Salad Nicoise 17 seared albacore tuna, molet egg, flowering broccoli, fingerling potato, roast tomato agri-doux, niçoise olive vinaigrette
Steak & Egg 27 8oz flat iron steak, fried egg, house made frites, dressed greens, chimmichurri
Le Hamburger 16 house ground hand pressed 6oz. patty, house made sesame bun, lettuce, tomato, quick pickle, special sauce. served with house made frites
Put an Egg on it 2
Add Smoked Cheddar 2
Add House Made Bacon 2
Beer
Kronenbourg 1664
341ml 5% 6.75
Stella Artois
330ml 5.2% 6.75
Houblon Chouffe
330ml 9% 9
Gulden Draak
330ml 10.5% 8.75
Chimay Red
330ml 7% 9
Chimay Blue
330ml 9% 8.75
Duvel
300ml 8.5% 8.75
König Ludwig
500ml 5.5% 11
Hacker-Pschorr Weisse
500ml 5,5% 11
*ask about our beers on tap*
Bubbles
Villa Teresa Organic Prosecco
44
Sommariva Congegliano Valdobbiadene Prosecco
57
White Wine
House White
7.50/gl 18.50/.5L 36/L
Arrowleaf Cellars Pinot Gris, Okanagan Valley
10/40
Mooncurser Viognier Blend,Osoyoos
11.50/46
Fort Berens Chardonnay, Lillooet
10.5/42
Chateu Wolff Estate Winery, White Blend, Nanaimo
11/44
Pouilly Fuisse Chartron & Trebuchet, France
88
Blasted Church Hatfields Fuse, Okangan
10/40
Red Wine
Hourse Red
7.75/gl 20/.5L 38/L
Concha Y Toro Carmenere, Chile
9.5/38
Perrin Reserve Cotes Du Rhone
10.50/42
Peter Lehman Clancy’s Australia
12/48
Chateau Ste. Michelle Cabernet Sauvignon, Washington
13.5/54
Louis Jadot Beaujolais Villages, France
50
Lake Breeze Pinot Noir, Okanagan
12.50/50
Covert Farms Amacitia Oliver
13.50/54
1884 Bodega Escorihuela Malbec, Agentina
46
Chateauneuf Du Pape La Fiole, France
90
FAQ
While we change our menu quite often, we typically have a wide array of Gluten Free Items available
Glad you asked. We believe that each restaurant should be unique. That the reason you’ve chosen that particular place is because of what they offer.
We offer a small selection of expertly crafted dishes that work as a whole. We also believe that when someone says that they don’t like a particular thing, it’s more often than not because it hasn’t been made well. We hope that you’ll trust our kitchen to make you a believer!
We will however change what we can to accommodate allergies.
Yes! Just click on the Reservation Tab and follow the prompts!
For groups of 5 or more please call the bistro directly at 250.585.5337
For sure we do! We welcome large parties up to 10 people.
For even larger parties, we offer the option to buy out the restaurant for the evening. Please see this page for more information.
For any questions call us at 250.585.5337
Book your staff parties, holiday functions or other large celebrations with us by buying out the restaurant for the evening!
All the details you need are right here.
For any questions call us at 250.585.5337
We offer our 3 course prix fixe every day! It’s a great way to see lots of different dishes and we think its the best way to dine!
For $46 you can choose any Starter, any Main Course, and any Dessert. There are some exceptions so please ask your server for more info!
As always, feel free to order however you like!
