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| Star anise poached, cocktail sauce |
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| Deep-fried, sweet chili soy dressing |
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| Yam fries with Chinese blue cheese aioli |
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| Tossed with parmesan cheese & truffle oil |
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| Sake mignonette, seaweed salad |
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| Pulled pork, red pepper, cilantro, bean sprouts, orange sesame vinaigrette |
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| Sweet bbq sauce |
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| Deep-fried, served with sambal aioli |
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| Chives, spinach, cherry tomatoes, spicy peanut dressing |
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| Vanilla ice cream, green tea ice cream, frosted berries, strawberry coulis |
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| Lemon whipped cream, layers of phyllo pastry, grand marnier marinated strawberries |
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| Vanilla ice cream, berry compote, chocolate sauce |
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| Suggested for sharing, Served in whole coconut |
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| Raspberry & Chocolate layered |
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| Vanilla ice cream, berry compote, chocolate sauce |
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| Served in whole coconut (Suggested for sharing) |
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| Lemon whipped cream, layers of phyllo pastry, Grand Marnier marinated strawberries |
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| Vanilla ice cream, green tea ice cream, frosted berries, strawberry coulis |
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| Raspberry & Chocolate layered |
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| Pan-fried, garlic vinegar dipping sauce |
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| Seared albacore tuna toro, onion sesame sauce |
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| Yam fries with Chinese blue cheese aioli |
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| Grilled, sweet pear & soy marinated, cucumber pickled cabbage salad |
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| Shrimp tempura with red onion, zucchini, red pepper, sambal aioli |
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| Oven-roasted, orange glazed, stir-fried lotus root and enoki mushroom |
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| Slow Braised, lemongrass, garlic & five spice glaze, parsnip puree |
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| Thai dressing, roasted peanuts |
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| Steamed, coconut milk, lemongrass & tomato |
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| Tossed with Thai basil, garlic and chilies |
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| Grilled, balsamic marinated, taro chips |
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| Grilled, sweet black vinegar reduction, sea salt |
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| Squid, shiitake mushrooms, jalapenos, garlic |
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| Togarashi crusted, ponzu dipping sauce |
|
| Sake mignonette, seaweed salad |
|
| Star anise poached, cocktail sauce |
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| Oyster mushroom, bacon, white wine butter sauce |
|
| Deep-fried, served with sambal aioli |
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| Bbq duck & mushroom stuffed, star anise reduction |
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| Sake marinated, roasted garlic & lemon mayo |
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| Cod, prawns, crab claw, squid, tuna |
|
| Grilled, Harissa style, smoked paprika & garlic marinated Or Mint marinated |
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| Deep-fried, sweet chili soy dressing |
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| Beef carpaccio with five spice rub, truffle aioli, frizzled capers, parmesan cheese |
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| Ahi tuna crusted with Togarashi & panko, soy ginger vinaigrette, greens in sesame dressing |
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| Oven-roasted in butter |
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| Tossed with parmesan cheese & truffle oil |
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| Sweet bbq sauce |
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| Deep-fried, turbo spice crusted, tonkatsu sauce, Dijon mustard |
|
| Chives, spinach, cherry tomatoes, spicy peanut dressing |
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| Sesame dressing |
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| Pulled pork, red pepper, cilantro, bean sprouts, orange sesame vinaigrette |
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| Spam & kimchi |
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| Braised pork belly, hoisin sauce, pickled cucumber in steamed Chinese bun |
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 |
|
| Bubble |
6 oz. Glass |
Bottle |
| Cristalino Cava, Brut, Spain |
15 |
50 |
| Cristalino Cava, Rosado (Rosé) Brut, Italy |
|
65 |
| Veuve Cliquot, France |
|
140 |
| Moet& Chandon, Dom Perignon, France |
|
310 |
| *Armand De Brignac Brut, Champagne, France |
|
988 |
| Rosé |
| Cypress, White Zinfandel, California |
9 |
35 |
| Wild Goose, Merlot/Pinot Noir, B.C. |
|
55 |
| White |
| Mission Hill, 5 Vineyard, Chardonnay '10, B.C. |
10 |
35 |
| Oyster Bay, Sauvignon Blanc ’11, Australia |
13 |
45 |
| Rustico, Dry Gewürztraminer ’08, B.C. |
15 |
50 |
| Franz Hass Kris, Pinot Gris ’10, Italy |
|
50 |
| Le Vieux Pin, Viognier/Roussanne ’09, B.C. |
|
65 |
| Lake Breeze, Pinot Blanc ’10, B.C. |
|
70 |
| Thornhaven, Sauvignon/Chardonnay ’09, B.C |
|
70 |
| P.J. Valkenberg, Riesling ’07, Germany |
|
70 |
| Jorge Ordonez, Botani, Moscatel ’10, Spain |
|
70 |
| Cakebread Cellars, Napa Sauvignon Blanc ’08, California |
|
100 |
| *Rochioli, Sauvignon Blanc ’10, California |
|
175 |
| *Simonnet Febvre, Chablis Grand Cru Les Clos ’07, France |
|
250 |
| Red |
| Wine Men of Gotham, Shiraz/Grenache ’08, Australia |
10 |
35 |
| Pillar Box Red, Shiraz/Cab/Merlot ’08, Australia |
13 |
45 |
| Hester Creek, Cabernet Franc Reserve ’09, B.C. |
15 |
55 |
| Faiveley Paulee, Bourgogne Pinot Noir ’09, France |
|
55 |
| Chateau D’Argadens, Bordeaux Superieur ’08, France |
|
60 |
| Sandhill, Small Lot, Petit Verdot ’09, B.C. |
|
70 |
| Sandhill, Small Lot, Sangiovese ’09, B.C. |
|
70 |
| Sandhill, Small Lot, One ’09, B.C. |
|
90 |
| Belle Glos, Pinot Noir ‘10, California |
|
95 |
| Cliff Lede Stags Leap, Napa Cabernet Sauvignon ’08, California |
|
160 |
| *Mission Hill, Oculus ’08, B.C. |
|
220 |
| *Rodney Strong, Alexander’s Crown, Cabernet Sauvignon ’08, California |
|
300 |
| *Château Le Bon Pasteur, Pomerol, Michel Rolland, Bordeaux ’01, France |
|
400 |
| Icewine/Late Harvest |
| Hester Creek, Pinot Blanc Late Harvest ’10, B.C. |
15 |
50 |
| Whistler, Sauvignon Blanc Icewine ’10, B.C. |
|
70 |
| Mission Hill, Vidal Icewine Reserve ’09, B.C. |
|
100 |
| Port |
| *Graham, Six Grapes, Reserve Port, Portugal |
10 |
65 |
| *Dow’s, 10 years, Old Tawny Port, Portugal |
20 |
88 |
| |
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| Try a mojito with your choice of kiwi, mango or cucumber. |
| Mix of dragon fruit and strawberry. |
| A vodka based martini with a blend of cassis and lychee. |
| Light, sweet and pink. A lychee rose martini |
| A Japanese inspired kiwi based cocktail |
| An interesting twist on a classic cocktail |
| Takura plum wine together with Torched Cherry rum. Smooth, delicate and sweet |
| An espresso laced martini. Great way to get the night started |
| Put the heat of a thai chili together with the cooling aspect of mint |
| Sounds great; tastes awesome |
| Blue curacao pear and gin. Hopefully your blind date looks this good. |
| Southern Comfort with a splash of peach schnapps and Malibu rum. |
| Someone spiked the punch |
| A mix of kraken rum and root beer schnapps, once it wraps round your leg… |
| Frangelico, baileys and kahlua in a milk based martini |
| Calpico with watermelon and lychee. We all want it, now we got it. |
| Rye together with triple sec and aperol |
|
| Canadian | 6.95 | Corona | 7.95 |
| Coors Lite | 6.95 | Heineken | 7.95 |
| Budweiser | 6.95 | Strongbow | 7.95 |
| Tsingtao | 6.95 | Stella Artois | 7.95 |
| Pear Cider | 6.95 | Smirnoff Ice | 7.95 |
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| Honey, Pineapple, Banana |
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| Peach, Sprite, Grenadine |
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| Pineapple, Orange, Coconut |
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| Peach, Orange, Cranberry |
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| Kiwi, Coconut, Aloe |
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| Mint, Lime /Mango, Mint, Lime |
At 0755 Restaurant & Lounge, we value individuals who are confident, friendly, and enthusiastic. We aim to provide employees with a fun and stable work environment, where hard work is paramount and rewarded accordingly.
0755’s ultimate purpose is the stylish delivery of excellent food and beverages without compromise. As an employee of 0755, you will be the key to our success and our most valuable asset. We are currently seeking to fill our recruitment pool with applicants for the positions listed below.
Server / Host / Hostess / Kitchen Staff / Bartender / Drink Specialist
We are an equal opportunity employer and encourage you to submit your resume to careers@0755Lounge.com.
The design and construction of the 0755 Lounge, including all of its furniture and high end technological innovations, were put together by the 0755 professional design team.
If you are interested in learning more about materials, furtniture, or technology used in the lounge, or would like to work with the 0755 team to design a custom space, contact us at info@0755Lounge.com
Copyright © 2012 0755 Restaurant & Lounge Incorporated. All rights reserved.
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