Handmade, Locally Sourced, Fresh, Beautiful Food

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, Tripadvisor

Hilltop 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., Yelp

Since 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 reviews

We 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, Facebook

Hours of Operation

Dinner: 5pm – 9:00pm | Thursday through Sunday

CLOSED SUNDAY MAY 21st

#102 – 5281 Rutherford Road, Nanaimo | Google Map

Please Call Us for Dinner Reservations 250.585.5337

General Inquiries: info@hilltopbistro.ca

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 2013, 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
Crispy Parmesan Crumble, Not Raisins, Honey Almond Vinaigrette

Marinated Beet Salad 12
Orange Confit, Frisee, Manchego, Roast Hazelnut, Champagne Tarragon Vin

Albacore Tuna Crudo 16
Fennel, Watermelon, Pinenuts, Lemon & Olive Oil Emulsion

Smoked Halibut Croquettes 14
Oven Dried Tomatoes, Mint Mango Chutney

Mains

Vegetarian Risotto 19
Sweat Peas, Shaved Carrots, Crispy & Pickled Onion, Mint, Parmigiano Reggiano
Add Confit Pork Belly or Garlic Prawns 9

Rosemary Pork Roast 28
Braised Cipollini & Crispy Polenta Tots, Roast Broccolini, Goats Cheese, Lemon Almond Butter Sauce

Smoked Arctic Char 27
Fingerling Potato, Braised Leek, Roast Tomato, Dill & Horseradish Creme Fraiche

Roast Halibut 38
Zucchini & Asparagus Salad, Crispy Rice Balls, Red Pepper Thai Curry, Cashew & Green Onion

Steak Frites House Cut Frites, Organic Greens, Garlic & Parsley Buttter
8oz. AAA Butchers Steak 29
9oz. AAA Sirloin 37
6oz. AAA Tenderloin 44
Add Garlic Prawns 9

PLEASE NOTE THIS IS A SAMPLE MENU ONLY AND MAY NOT BE CURRENT

updated April 21st 2017

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

One cannot think well, love well, sleep well, if one has not dined well.

Virginia Woolf, writer

Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity.

Louise Fresco, Scientist

Team

Ryan Zuvich

Executive Chef, Owner

Ryan Zuvich has been cooking for some time now. He’s cooked in some pretty amazing places with some pretty amazing people and counts himself quite lucky for the experience.  6 years ago he and his wife moved to Nanaimo and continued to meet some pretty amazing people and have created a couple of pretty amazing places to share with their new friends. The goal, if I understand correctly, is for Ryan to continue to meet some pretty amazing people and build pretty amazing places for the years to come.

FAQ

1.Do you have gluten free options?

While we change our menu quite often, we typically have a wide array of Gluten Free Items available

2.What's this I hear about you not changing or modifying your food?

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.

3.Can I make a reservation online?

No, and the reason is this; In the not to distant past we had reservations coming in from every form of media currently known. Having everything in one spot guarantees we don’t miss your request!
As such please call us at 250.585.5337 to book your reservation.

4.Do you accept large groups?

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

5.Staff Parties, Holiday Celebration and Special Events

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

6.What is your 3 Course Prix Fixe?

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!

Contact

How Can We Help You?

Please note that we do not accept reservations online. Please phone us at 250.585.5337 and we will be happy to book you a table.
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