Antipasto
Crudo di halibut
Pacific halibut, Amalfi lemon, olive oil, sea salt.
Our story
From the Amalfi coast
From the Amalfi coast
to Coal Harbour
Matteo Rinaldi grew up above his family's kitchen in Praiano, where the menu was whatever the boats brought in before dawn and the last plates went out when the moon was high over the water. They called that hour la luna azzurra.
He came to Vancouver for a season and stayed for the coastline. Luna Azzurra is that kitchen, moved nine thousand kilometres west: forty seats, a short menu, pasta rolled each afternoon, and what this coast gives us.
Matteo RinaldiChef & proprietor
