Vin Mon Lapin Menu: Montreal’s Seasonal Culinary Treasure
Montreal is home to some of Canada’s most celebrated food spots. One of the brightest stars in this culinary scene is Vin Mon Lapin, a cozy wine bar with a big reputation. While many restaurants focus on predictability, this one embraces change. The Vin Mon Lapin menu is designed daily, shaped by the seasons and the imagination of its chefs.
Just like exploring a new place through the tandoori tadka and sweet’s menu, a visit to Vin Mon Lapin offers an adventurous experience. You won’t find a standard menu or typical offerings. Instead, you’re welcomed into a place where every bite tells a story and every sip of wine feels carefully chosen for the moment.
Meet the Team Behind the Magic
Vin Mon Lapin was born from the minds of former Joe Beef alumni. In 2020, chef Marc-Olivier Frappier and sommelier Vanya Filipovic took full ownership. They brought a simple mission: create world-class food using local ingredients, and pair them with beautiful natural wines.
The restaurant is small by design, located at 150 Rue Saint-Zotique Est, Montreal, Quebec. There are no other locations in Canada. This one space allows them to keep everything personal, fresh, and focused.
Glowing Reviews from Happy Guests
People love Vin Mon Lapin—and they say so loudly online. On Google Reviews, the restaurant holds a strong 4.8-star rating. Guests rave about the creativity of the dishes, the warm service, and the attention to detail.
From TripAdvisor to Yelp, feedback is consistent. Reviewers say the Vin Mon Lapin menu feels like “an art exhibit on a plate.” Others love how the menu changes often, making each visit a new surprise. Some even compare the dining experience to enjoying a symphony of flavors.
| Platform | Rating (Out of 5) | Guest Highlights |
|---|---|---|
| 4.8 | Inventive food, expert wine, cozy setting | |
| TripAdvisor | 5.0 | Memorable seasonal meals, friendly staff |
| Yelp | 4.7 | Unique flavors and natural wine pairings |
Opening Hours and Booking Info
Vin Mon Lapin is open only in the evenings, from Tuesday to Saturday, 5:00 PM to 10:30 PM. The restaurant stays closed on Sundays and Mondays. Walk-ins are rare, so reservations are strongly recommended. The team limits service to ensure that every guest receives full attention.
| Day | Opening Time | Closing Time |
|---|---|---|
| Tuesday | 5:00 PM | 10:30 PM |
| Wednesday | 5:00 PM | 10:30 PM |
| Thursday | 5:00 PM | 10:30 PM |
| Friday | 5:00 PM | 10:30 PM |
| Saturday | 5:00 PM | 10:30 PM |
| Sunday | Closed | Closed |
| Monday | Closed | Closed |
Currently, Vin Mon Lapin does not offer delivery or takeout. The food is designed to be enjoyed fresh, with the wines served at perfect temperature. On rare occasions, such as holidays or pop-ups, takeaway kits might be offered.
Understanding the Vin Mon Lapin Menu
What sets the Vin Mon Lapin menu apart is its complete dedication to seasonal and local ingredients. There’s no permanent menu. Each day, the chefs decide what to serve based on what’s fresh. Diners trust the kitchen and are rewarded with bold, unexpected combinations.
This model is similar to the creativity found in menus like the jing tan grill house menu, where the offerings reflect freshness, culture, and innovation. At Vin Mon Lapin, meals are made to share. Diners often start with small plates, move to hearty mains, and finish with handmade desserts or a Quebec cheese board.
Small Plates – The Starters
These dishes introduce the meal and set the tone. Light, flavorful, and always beautiful.
| Dish Name | Description |
|---|---|
| Croque-pétoncle | Toasted sandwich filled with scallop mousse |
| Radishes with Chicken Mousse | Fresh radishes paired with creamy liver spread |
| Crudo | Raw fish with citrus or rhubarb dressing |
| Asparagus with Rhubarb | Seasonal vegetable with sweet and sour glaze |
| Cheese Tart | Savory tart filled with herbs and local cheese |
Pasta and Grains
Fresh pastas and grains are filled with herbs, vegetables, or seafood.
| Dish Name | Description |
|---|---|
| Lobster Tagliolini | Pasta with tender lobster in a butter sauce |
| Nettle Agnolotti | Filled pasta pockets in corn jus and sea lettuce |
| Cannelloni | Stuffed with spinach and mushrooms, oven-baked |
| Buckwheat Grain Bowl | Hearty base topped with seasonal vegetables |
Main Courses – Bold and Balanced
These dishes are for sharing and usually come after the small plates.
| Dish Name | Description |
|---|---|
| Roast Chicken | Juicy chicken with crispy skin and pan drippings |
| Clams and Bacon | Steamed clams in a broth with smoky pork |
| Herb-Crusted Veal | Tender meat served with baby vegetables |
| Steak Tartare | Raw beef with herbs, capers, and house-made crackers |
Desserts and Final Touches
Whether sweet or savory, desserts at Vin Mon Lapin leave a lasting impression.
| Dish Name | Description |
|---|---|
| Buckwheat Cake | Served with mascarpone or poached rhubarb |
| Dark Chocolate Ganache | Rich tart with buttery crust |
| Rhubarb Sorbet | Bright and tangy, perfect end to a meal |
| Cheese Plate | Local cheeses with crackers and pickled vegetables |
Seafood Specials
These seafood dishes highlight freshness and regional inspiration. They often rotate based on availability from local fisheries.
| Dish Name | Description |
|---|---|
| Scallop Carpaccio | Thinly sliced scallops with olive oil and sea salt |
| Lobster Toast | Buttered sourdough topped with warm lobster salad |
| Arctic Char Crudo | Raw char with citrus vinaigrette and fresh herbs |
| Mussels in Cider Broth | PEI mussels cooked with Quebec apple cider |
| Grilled Octopus | Charred octopus with fennel and smoked paprika aioli |
Vegetarian Dishes
The Vin Mon Lapin menu celebrates vegetables just as much as proteins. These dishes are ideal for plant-based diners.
| Dish Name | Description |
|---|---|
| Carrot Tarte Tatin | Caramelized carrots in puff pastry with goat cheese |
| Roasted Beets & Yogurt | Heirloom beets with herbed yogurt and walnuts |
| Cabbage Steak | Grilled cabbage with sunflower seeds and tahini |
| Mushroom Ragoût | Wild mushrooms in wine reduction with toasted brioche |
| Nettles and Ricotta Gnocchi | Handmade gnocchi with spring nettles and ricotta |
Quebec Cheese Selections
The restaurant often ends meals with a hand-picked cheese board, showcasing Quebec’s artisanal dairies.
| Cheese Name | Description |
|---|---|
| Le Bleu d’Élizabeth | Blue-veined cow’s milk cheese with earthy flavor |
| Le Migneron | Soft washed-rind cheese with creamy center |
| Pied-de-Vent | Semi-soft raw milk cheese from Îles-de-la-Madeleine |
| Riopelle de l’Isle | Triple cream cheese, rich and buttery |
| Cheese Tasting Trio | Rotating selection with house-made sourdough crackers |
Natural Wine Pairings
Vin Mon Lapin is renowned for its extensive list of natural wines, many of which are rare and organic.
| Wine Name | Region | Tasting Notes |
|---|---|---|
| Le Coste Rosato | Lazio, Italy | Wild berries, herbs, slight fizz |
| Claus Preisinger Kalkundkiesel | Austria | Minerality, citrus, fresh finish |
| Pinard et Filles Frangin | Quebec, Canada | Local red, earthy and light-bodied |
| Patrick Bouju “Mol” | Auvergne, France | Funky white with notes of ripe fruit |
| Staff’s Daily Pick | Varies | Hand-selected to match your main dish |
The Role of Wine in the Dining Experience
A big part of the Vin Mon Lapin menu is the wine. Vanya Filipovic, co-owner and sommelier, has created a wine list that is 100% natural. Most selections are from small producers in France, Italy, or Quebec. They offer by-the-glass and bottle options. Staff are always ready to guide you toward the perfect pairing.
Instead of overshadowing the food, the wine enhances it. Whether it’s sparkling pét-nat or a deep orange wine, every bottle is. Chosen with care. You won’t find mass-produced names here. What you get instead is a true wine lover’s dream—rare, raw, and unforgettable.
Why the Vin Mon Lapin Menu Stands Out
In a world filled with static restaurant offerings, the Vin Mon Lapin menu stands out by refusing to stay still. The food changes daily. The ingredients are local. The approach is thoughtful but not fussy. It feels like fine dining without the pressure, and that’s what keeps people coming back.
No two visits are alike. You might have buttery agnolotti one night and roast clams the next. Desserts shift from rich ganache to tart rhubarb sorbet. Everything is. Guided by the seasons—and the joy of making something new.
Conclusion
Vin Mon Lapin is not just another place to eat. It’s a restaurant with a soul, one that reflects the best of Montreal’s food scene. If you love surprise, freshness, and honest cooking, this is the place for you.
The next time you wonder what makes Canadian cuisine special, remember this: the Vin Mon Lapin menu doesn’t just offer food. It tells a story—one plate at a time.
