SABLE & SAGEFine Dining & Craft Cocktails
SABLE & SAGEFine Dining & Craft Cocktails
The Beginning
Two Decades of Cooking With Intention
What started as a neighbourhood bistro on the corner of Elm & Third has grown into one of the city's most celebrated dining rooms — without ever losing the warmth that made people fall in love with it in the first place.
EST. 2004
From a Corner Bistro to a City Institution
Founders Elena Marchetti and Daniel Osei opened Sable & Sage on a Friday night in November 2004, serving 22 covers. Elena had spent six years cooking in Lyon; Daniel had managed two of London's Michelin-starred bars. They wanted to build something that felt neither formal nor casual — just deeply, unhurriedly good.
Twenty years on, the corner table where Elena and Daniel sketched the first menu on a napkin is still there — still booked three weeks out, still serving the dish that started it all: the aged duck with sour cherry glaze and roasted grain.
20+
Years in Service
48
Seasonal Menu Items
12
Industry Awards
4.9★
Average Guest Rating
What We Believe
Three Commitments That Guide Everything We Do
Not principles on a wall — practices in a kitchen. Standards that shape every plate, every pour, every conversation.
Seasonal & Local
Every dish is built around what grows near us, right now. We redesign the menu four times a year — not as a marketing move, but because the best ingredient on the table in June is never the best ingredient in November.
Craft Over Convention
Our bar programme is as thoughtfully edited as the kitchen. Every cocktail earns its place on the list through months of iteration — balancing technique with restraint, and always asking whether the glass is more interesting than the bottle.
Hospitality Without Ceremony
Fine dining does not require stiffness. We think the warmest welcome is also the most sophisticated one. Our team is trained to read the room — knowing when to explain and when to simply deliver the plate and step back.
Behind the Pass
A Kitchen That Runs on Curiosity
Head Chef Marcus Webb joined us in 2011 after training under three Michelin-starred kitchens across Europe. He brought with him an obsessive attention to texture and temperature — and an insistence on building every dish backward from the ingredient, not the technique.
Today the kitchen team is 14 strong, with a shared Friday-morning ritual: a blind tasting of whatever is ripest at the market that week, followed by a 30-minute brainstorm that has produced some of our most enduring menu items.
The People Behind the Plate
Meet the Team
Three people whose combined expertise defines what a night at Sable & Sage feels like.
What Guests Say
Twenty Years of Unforgettable Evenings
The kind of meal you re-live for days. The aged duck is unlike anything I've encountered anywhere else — the sour cherry balance is extraordinary. The room is warm without being fussy.
Harriet Caldwell
Rafael's cocktail pairing alongside the tasting menu is worth the trip alone. He walked us through every decision without a trace of pretension. We left understanding wine we'd never understood before.
James Okonkwo
I've celebrated three birthdays here. Every time the kitchen sends something extra from Priya — last November it was a miniature madeleine dusted with house-made smoked salt. It's those moments of genuine generosity that bring you back.
Saoirse Brennan
As Seen In
Your Table Is Waiting
We're open Tuesday through Sunday from 5:30 PM. Reservations are recommended, especially Thursday–Saturday. Walk-ins welcome at the bar.