Dine Around
Dine Around - February 2026Every year, restaurants, pubs and bars across the province showcase an array of products and creativity at an attractive price during Dine Around Nova Scotia.
1 - 28 February 2025, Dine Around menus will be available priced at $10, $20, $30, $40, $50 and $60.
Lunch menus are an option! More options mean more ways to participate and more choices for diners. Please book directly with participating restaurants.
Dine Around is free for restaurants to participate in and a fantastic way for foodies to get out and try a new or favourite spot!
Thank You to Our Partners
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- Harbourstone Pour House
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Business Details
Enjoy our newly renovated experience featuring exquisite food and drink with tales to tell. Our Chef crafted menu tells a story about Halifax and its relationship with the world and the local purveyors who support it. Our curated cocktail menu has been invigorated by our Master Mixologist, letting you experience spirits like no other bar in downtown Halifax. Join us today, and let the story begin.
Dine Around Menu
Harbourstone Dine Around
$60
Dinner
Starters
Scallop Crudo (GF, DF): Compressed Apple, Caviar, Black Apple Consommé, Celery Relish
or
Beetroot Tartare (GF, DF, V): Macadamia Nut Aioli, Golden Beet Fluid Gel, Beet Jus, Green Oil, Capers, Mustard Caviar
or
Beef Short Rib: Parsnip Choux, Jus Glaze, Chives
Main Course
Surf & Turf Doppio Ravioli: NS Lamb Shank Ragu, Lobster Salmon Mousse, Hazelnut Cream Sauce, Chopped Hazelnuts, Caviar
or
Duck Breast: Rainbow Swiss Chard, Black Honey Gastrique, Cherry Port Jus, Glazed Carrots, Duck Confit Sarladaise
Potato
or
Lion’s Mane Mushroom (VEG): Gnocchi, Carrot, Pistachio-Arugula Pesto, Chopped Pistachio, Charred Cipollini
Desserts
Spiced Wine Pear: Buckwheat Crumb, Red Wine Reduction, Black Honey Ice Cream
or
White Chocolate Panna Cotta: Cardamon, Raspberry Gel, Pistachio Shortbread, Crushed Pistachio, Fresh Raspberry
$60
Dinner
Starters
Scallop Crudo (GF, DF): Compressed Apple, Caviar, Black Apple Consommé, Celery Relish
or
Beetroot Tartare (GF, DF, V): Macadamia Nut Aioli, Golden Beet Fluid Gel, Beet Jus, Green Oil, Capers, Mustard Caviar
or
Beef Short Rib: Parsnip Choux, Jus Glaze, Chives
Main Course
Surf & Turf Doppio Ravioli: NS Lamb Shank Ragu, Lobster Salmon Mousse, Hazelnut Cream Sauce, Chopped Hazelnuts, Caviar
or
Duck Breast: Rainbow Swiss Chard, Black Honey Gastrique, Cherry Port Jus, Glazed Carrots, Duck Confit Sarladaise
Potato
or
Lion’s Mane Mushroom (VEG): Gnocchi, Carrot, Pistachio-Arugula Pesto, Chopped Pistachio, Charred Cipollini
Desserts
Spiced Wine Pear: Buckwheat Crumb, Red Wine Reduction, Black Honey Ice Cream
or
White Chocolate Panna Cotta: Cardamon, Raspberry Gel, Pistachio Shortbread, Crushed Pistachio, Fresh Raspberry
