Fawn Restaurant

The classics are classic for a reason. Two absolute units on feature tonight with seriously limited qty available!
family.farm Tuscan Melon – prosciutto, olive oil &

Grilled Peach Panzanella Salad – tomatoes & edible flowers, house-made chili focaccia croutons, herb oil, Ciro’s burrata, balsamic glaze

🍈🐷💙🍑🍅🌸

Which dish are you?

The End of an Era: last Thursday was Chef Sarah’s final shift at Fawn.

As always, the only constant is change and change is bittersweet. Saying goodbye to a team member who believed in our vision, jumped in with both feet, and helped bring Fawn to life is tough, but we’re thrilled for Sarah! It’s an honour to see people grow and take on new challenges.

Sarah, thank you for everything: your care and compassion, your creative energy, and your trust.

💙

We have two open roles in the Back of House:

Hot-side Line Cook
https://ca.indeed.com/job/line-cook-594e994c06282dc0

Prep Cook/Dishwasher Hybrid Role
https://ca.indeed.com/job/prep-cookdishwasher-3bc8893447a2f9d7

Fawn is open seven days a week for Dinner and Lunch/Weekend Lunch on six of those days. Chef Natalie’s menu is full of modern American dishes that incorporate lots of local and high quality ingredients. The menu has “forever” items, but we change supplementary dishes with the seasons and as dining trends shift, so do we. In short: we make it easy for you to be proud of the dishes you’re cooking and prepping for!

BOH shares in the points + hours tip system that honours the total effort it takes to pull off service every day. Back-of-house’s contribution through a high level of focus and care is critical to the success of the restaurant. We hold each other accountable for the energy we bring into the space and expect attention to detail, not perfection.

We provide training and leadership via Chef Natalie and Sous Chef Devin who are eager to share their knowledge, help you hone your skills, and grow as part of a team and as an individual.

We’re hiring a Line Cook!

One of our amazing teammates is taking on the role of Sous Chef at Fawn, leaving the position of Hot-Side Line Cook open!

We’re looking for an experienced Line Cook (2+ years working with proteins and expediting) for 30-40 hours/week. Weekend availability required.

Keep reading for more about our work environment and our ideal teammate:

Fawn is open seven days a week for Dinner and Lunch/Weekend Lunch on six of those days. Chef Natalie’s menu is full of modern American dishes that incorporate lots of local and high quality ingredients. The menu has “forever” items, but we change supplementary dishes with the seasons and as dining trends shift, so do we. In short: we make it easy for you to be proud of the dishes you’re cooking!

Our ideal Line Cook has a strong interest (if not a passion) for hospitality and food that manifests in a calm demeanour and efficient movements during service. Your relevant experience has left you confident handling high-quality proteins, armed you with great plating skills, and enforced a collaborative nature that allows you to work well within a small team.

Speaking of team, we tip share in a points + hours system that honours the total effort it takes to pull off service every day. Back-of-house’s contribution through a high level of focus and care is critical to the success of the restaurant. We hold each other accountable for the energy we bring into the space and expect attention to detail, not perfection.

We provide training and leadership via Chef Natalie and Sous Chef Devin who are eager to share their knowledge, help you hone your skills, and grow as part of a team and as an individual.

To apply: email your resumé and cover letter to [email protected] by Monday, August 19.

We’re hiring a Server!

The end of Summer is approaching (sorry to bring it up) which means there’s some movement happening within our Front of House team, making room for a fresh face.

We’re looking for an experienced Server for 4-5 shifts/week; somewhere between 20-30 hours. Weekend availability is a must!

If your curiosity is piqued, here’s a bit more about the work environment and our ideal teammate:

Fawn is open seven days a week for Dinner and Lunch/Weekend Lunch on six of those days. Chef Natalie’s menu is full of modern American dishes that incorporate lots of local and high quality ingredients. We do cocktails really well and our wine list is carefully considered and fun. In short: we make it easy for you to stand by the products you’re serving!

Our ideal Server has a strong interest (if not a passion) for hospitality that manifests in a warm and efficient style of service. Your relevant experience makes you confident with table side wine service, provides basic cocktail knowledge, and a collaborative nature that allows you to work well within a small team.

The entire Fawn team tip shares in a points + hours system that honours the combined effort it takes to pull off service every day. You have a section, but we’re not possessive over tables and asking for help is heavily encouraged. We hold each other accountable for the energy we bring into the space and expect attention to detail - not perfection.

We provide training and leadership via three service managers (Katie, Bronwyn, and Ceilidh) who are all really excited to share their knowledge, help you hone your skills, and grow as part of our team and as an individual.

To apply: email your resumé and cover letter to [email protected] by Tuesday August 13 📥

Burrata – roasted grapes, pistachios, grilled baguette

One of a few new dishes launched today as part of our Spring menu update! 🌱🍇🥖

🌼 Fawn x Lovie & Sons Flower Co. Mother’s Day Afternoon Tea reservations are online now! 🌼

We’ve partnered with to offer beautifully designed vase arrangements. Pre-order one when you make your reservation and it’ll be ready at your table upon arrival! We’ve made it super easy-peasy for you to celebrate the Mom in your life on Sunday May 12!

Link in bio and stories to book!

Envelopment – Bombay Sapphire Gin, Amaro Nonino, Lime, Blood Orange, Maple Syrup, Lambrusco

We’re featuring this cocktail until the end of the month with $2 from each drink donated in support of ; a project by and .

Humming Bird is a mental health training initiative for individuals, institutions, and communities within the hospitality industry that works to educate, advocate for, and activate mental health resources on behalf of folks who work in bars, restaurants, hotels, etc.

Their inaugural Mental Health First Aid class is on April 1 in Halifax, but Humming Bird has global aspirations with the goal of supporting hospitality workers far and wide. To this end they have a GoFundMe (link in stories!) and are looking for material support in order to further their work.

Drink designed by ❤️‍🩹

See it, like it, want it! Limited feature by .v.allen!

Herb Fazzoletti – capers, lemon, focaccia pangrattato, white anchovy, yolk

We’re Hiring!

Join , .v.allen, and the rest of the team in this full-time role.

Experience, training, and/or education in the field is an asset, but we’re primarily looking for someone who is passionate, willing to learn, communicative, and available on weekends.

Email your cover letter and résumé to [email protected]

Winter Hours ~ Starting Today

Monday 4-10
Tuesday - Friday 12-11
Saturday 11-11
Sunday 11-10

🐰🐣☀️ Only 37 days ‘til the Spring Equinox!

We often have people ask “are there any specials tonight”? This scallop crudo by Sous Chef .v.allen is for them. And you. While supplies last!

Scallop Crudo – chili, cilantro, lime, ginger

⚠️ This is not a drill ⚠️

All-beef patty, 72-hour red wine jus, Swiss cheese, caramelized onion, brioche bun

The season may be changing, but our hours aren’t!

Monday 4-11
Tuesday-Friday 12-11
Saturday & Sunday 11-11

Link in bio to book 🌼 Walk-ins welcomed as space allows

✨ New Cocktails ✨ have arrived! Eight new drinks that suit the season. Classics; done The Fawn Way.

Penicillin – Whisky, Scotch, Lemon, Honey, Ginger 💊

Truth be told we’re casting a wide net because we love to hire based on best fit and look for people with an appetite for growth. Our FOH team is made up of wonderful people; some of whom hold hybrid roles so we’re open to that as well. 👥 If you like to bartend sometimes and serve other times, that would be great! Or if you’re a barista who has always wanted to dip your toes into the restaurant world, we would love to find a host who likes making coffees, too!

Fawn was ranked No. 7 on Canada’s 100 Best new restaurants of 2033 and we’re on En Route’s long list this year, too. We’re really proud of our successes so far and they’re due in large part to the people who make this place go; day in and day out! 💙 It’s an exciting time for us as we continue to refine all aspects of service and put ourselves on the map locally and beyond.

Send us an email: [email protected] or stop by with a resumé on or before October 20!

We’ve got spots available for this weekend’s High Tea! Call us before 3pm today to book for tomorrow or Sunday!

Also has been training her butt off and is running the half at the on Sunday. Drop a 🚀 in the comments to send her some good vibes for the race!

We made the longlist! On November 1 we could be named one of Canada’s top 10 Best New Restaurants of the year by & . Cheers to that! ☺️

Visit the link in our stories to check out the rest of the list; we’re in amazing company!

Confit garlic & red onion focaccia w/ olive oil, balsamic glaze, and oregano

We’re closed tonight! See you tomorrow at noon 🌞

🆕🍝 Spaghetti & Meatballs – San Marzano tomato sauce, brioche pangrattato, parm, parsley

Don’t worry! We didn’t do anything with our Spaghetti Verde! 🌿 We’re now a two-spaghetti family (at dinner anyway 🥹).

This is a housekeeping post so if you don’t like those, please admire the cute summer-y view of our exterior before scrolling on by…

☀️☕️🍝🍷🌳

Our patio is open! Come sip rosé, people watch, look out at the , and wave at the Harbour Hopper as it bumbles by!

Our hours have changed. The café is no longer an early morning offering, but you can still grab a coffee to stay or to go when we’re open:

Monday 4-11pm
Tuesday-Friday 12-11pm
Saturday & Sunday 11am-11pm

Reservations encouraged, walk-ins welcomed, patio is walk-in only/first come first served!

Our website - link in our bio - will provide a link to make reservations, see our menus, and more.

If you’ve come this far, thanks for reading! We can’t wait to see you soon 💙🦢

Get the tuna!

Tuna Crudo - green sauce, chili oil, micro greens (gf)

immaculate vibes
design by 💙

we love a leisurely Sunday lunch, and a cheeky pint 🙃 Open - 11PM.

Hunker down for the long weekend with us 😇

Bring a friend, family, invite your neighbour! The gang's all here.

We're open Saturday, July 1 for High Tea, Lunch, Dinner and Drinks!

Nitro Pimm's Cup — Pimm's No. 1, Strawberry, Cucumber, Lemon, Propeller Ginger Beer, Mint 🍓🌿

We're hosting a private event tonight and will be closed for dinner service. Email us [email protected] to inquire about hosting your own event! 🤩

We love our staff, and hate goodbyes. Sam is off on a West coast adventure! Wish him well by dropping a ✈️✈️✈️ in the comments 🤍