Restaurant 62’s Spring Menu

By March 29, 2015Abbotsford Dining

Restaurant 62 has been impressing local foodies and connaisseurs for years with its haute cuisine.

“One of the many perks of reporting for Abbotsford Today is every now and then I am sent on plum assignments. Thanks, boss. Recently, a friend and I dined at Restaurant 62, which offers a relaxed yet high dining experience that simply delights the palate.” – Shaheen Shivji

“Established in 2004, co-owner, Alicia Bodaly shared an engaging story about how the restaurant got its’ name. In the RCMP, code 62 stands for meal break, Restaurant 62’s previous co-owner is a police officer.

“It was also the original number of seats at the restaurant and when co-owner, Eric Ferris, met his wife, he was surfing on a 6ft 2” surfboard.”


Chef Massey

Chef Jeff Massey has been cooking and creating original recipes for as long as he can remember. His passion for food started in his early childhood at home with his mother. Chef Jeff recounts that as early as 5 years old his mother would hoist him up onto a stool in the kitchen where together they would cook their way through countless family dinners. He admired his mother’s innovation and creativity with ingredients then, and to this date, he has been influenced by her culinary creativity.

At fourteen years old, his passion for cuisine led him to his first job as a dishwasher at a golf course in Ontario. It was there, elbows deep in dish water, that he decided to pursue a career in the culinary arts.

After finishing high school he spent the next several years working at such establishments as the White Crystal Inn and The Falls Golf and Country Club before receiving formal training at Vancouver’s Dubrulles Hotel and Culinary Institute (now the Art Institute of Vancouver).

Immediately upon finishing his degree, Chef Jeff began working under Executive Chef Pino Posteraro at Cioppino’s. Two years later he left Ciopinno’s to work with Executive Chef Sean Riley at Glowbal Grill and Satay Bar, and then later he became the restaurant chef of the Glowbal Group’s second location, Coast in the spring of 2004.

In the mid-summer of 2006, he relocated to the Fraser Valley and soon became the Executive Chef and part owner of restaurant 62. Since joining forces with restaurant 62, he has worked hard to create seasonal, regionally inspired menus that showcase Fraser Valley ingredients and appeal to his restaurant’s sophisticated and loyal patrons. His culinary philosophy has always been to create and maintain a menu where the food is locally inspired, ingredient driven, and above all else – simple, clean and delicious.

Chef Jeff’s exquisite menus have earned restaurant 62 many awards and accolades, and much respect within the industry. He has appeared on numerous TV and radio programs and is a regular in local newspapers and magazines. In 2011, he was even named one of Western Canada’s “Top 40 Foodies Under 40” by Western Living Magazine.

Spring Menu 2015


Farmhouse Cheese “Lady Jane” ~ 12
Nettle puree, toasted Hatzic Island walnuts, flax crisps

Pacific Coast octopus  ~ 14
Chorizo, smoked red pepper romesco, Yukon potatoes, scallion pesto

Yarrow Meadows duck leg roulade ~ 13
Beet marinated poached quail egg, beet gel, sherry vinegar hollandaise

Albacore Tuna ~ 12
Seared, sous vide “Canned Tuna”, radish, arugula, chilies

Mushrooms and Okanagan goat cheese ~ 11
Baby lettuces, balsamic marinated shiitake, oyster mushroom chips, goat cheese fondue

Venison striploin carpaccio ~ 14
Juniper crusted, puffed beef tendon, pomegranate jelly, sous vide yolk

Pumpernickel and caraway soup ~ 12
House cured salmon, caper and gherkin relish, smoked garlic butter

Fraser Valley pork saddle steak ~ 14
Popcorn grits, kale chips molasses and chipotle gastrique


West Coast Sole filet ~27
Scallop and crab stuffed, Fraser Valley rice risotto, peas, tarragon, kale

B.C Halibut ~ 36
Dashi, soy, crisp spring roll, pea shoots,shiitake

Beef Bourguignon ~ 27
Cellared root vegetables, charred scallions, marrow jus

Butcher block refined beef ribeye steak ~ 38
Thyme and roasted garlic pave, horseradish cream

Australian rack of lamb ~ 34
Bacon and white bean vinaigrette, russet fondant, rapini

Maple Hills Farm ¼ chicken dinner ~ 25
Breast, thigh, bread pudding waffles, glace de volaille, honey

Yarrow Meadows duck breast ~ 27
Caramelized carrot puree, duck skin crumbs, puffed quinoa

White navy and adzuki bean ragout  ~ 20
Burrata, mushrooms, beets,

Popkum Rabbit ~ 29
Sausage & hemp heart stuffed saddle, rabbit leg rillettes, kale, Dijon pomme puree

Executive Chef: Jeff Massey
Chef de Cuisine: Matthew Nichols

New Cocktails

 If you needed another reason to imbibe… we are launching a whole new line up of spring cocktails today. Strawberry, rhubarb mojitos, ‘healthy’ drinks with celery and carrot juices and some twists on classics are featured.

Fraser River Clean-up

You will find us on the banks of the Fraser River this Saturday cooking lunch for the volunteers participating in the 8th annual clean-up. Bring your family and lend a hand for a few hours to help preserve our precious waterway!

Wine Maker’s Dinner

We still have a few seats available for our Fort Berens wine maker’s dinner on Sunday, May 3rd. Call 604-855-3545 to reserve your seat to dine with Lillooet’s first winery’s winemaker.

Easter Weekend Trading Hours

We will be open for our regular hours of operation on Good Friday for lunch 11:30am-2:00pm and dinner from 5:00pm as well as dinner service at 5:00pm on Saturday the 4th. We will be closed for April 5th and 6th to hunt for Easter eggs.

r62 Catering

We are looking forward to bringing our portable kitchen and team all around the Fraser Valley this summer. Visit our website to request a quote for your next family or corporate event.

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