#100, 21 Perron Street,
St Albert

Menu Available: Wednesday-Thursday 4pm to 10pm; Friday-Saturday 4pm to 11pm

Course 1

tryst beef cheek croquettes





North Country Beef beef cheek croquette, rhubarb ketchup, pickled turnip

Course 2

tryst rack of lamb





Spiced Chatsworth Farm lamb rack, pommes darphin, pomegranate molasses, mint chimichurri

Course 3

tryst haskap pavlova





Haskap Pavlova – Indigo Springs haskap compote, lemon curd, baked meringue, Vital Greens cream, Reclaim Farm basil, maldon salt

Recommended Pairing: Eighty-Eight Brewing Wave Pool IPA – $9


Featured Producers:

Menu Available: Wednesday-Thursday 4pm to 10pm; Friday-Saturday 4pm to 11pm

Friday, August 11 – 4:00pm to 11:00pm
Saturday, August 12 – 10:00am to 3:00pm; 4:00pm to 11:00pm
Sunday, August 13 – 10:00am to 3:00pm
Monday, August 14 – CLOSED
Tuesday, August 15 – CLOSED
Wednesday, August 16 – 4:00pm to 10:00pm
Thursday, August 17 – 4:00pm to 10:00pm
Friday, August 18 – 4:00pm to 11:00pm
Saturday, August 19 – 10:00am to 3:00pm; 4:00pm to 11:00pm
Sunday, August 20 – 10:00am to 3:00pm

We are a small family owned and operated restaurant. We believe in supporting local from our food and drink, to our custom made dishes and menu boards right down to the paper and cleaning products we use. Our dining room and patio offer an intimate space for people to enjoy the elevated comfort food that our incredibly talented kitchen and bar staff have created. We take great pleasure in serving our community and try to ensure that every guest has a memorable experience.

zach eatonChef Zach Eaton has been in restaurants his entire working life (16 years), starting as a dishwasher and working his way up through the ranks. He attended NAIT’s culinary program in 2014, where he met Michelle (Tryst’s owner and all-around badass) and Hailey (sous chef and Bill Murray fanatic).

His cooking is heavily influenced by people he’s met and worked with over the years. It also consists almost entirely of things that he wants to eat. He never really had a huge interest in cooking as a kid – though he’s always loved eating – but the older he gets the more he realizes that a lot of the people in his family and neighbours he had growing up had a passion for food that influenced him in ways he’s still discovering.  Keep reading…