Cover story
Three pasta shapes to make at home
Orecchiette, pici and tagliatelle need only flour, water or eggs, and a little patience. Our sous chef shows you how.
By Mia Silva · May 3, 2026
Mains
Vegan dishes worth crossing town for
News
What is new on our winter menu
More stories
Guides
Omar BrennanAug 16, 2026
Planning the perfect birthday dinner
How to choose the date, the menu and the cake, and the details our team takes care of for you.
Omar BrennanAug 16, 2026
Behind the scenesAmara KowalskiJul 30, 2026
How we make our sourdough every morning
A 36-hour process, a starter we have kept alive for nine years and the 5 am shift that bakes every loaf.
Amara KowalskiJul 30, 2026
Behind the scenes
Felix HaddadMay 13, 2026
The story of our wood-fired oven
Built by hand in our first year, it now bakes around four hundred pizzas on a busy Saturday night.
Felix HaddadMay 13, 2026
Drinks
Jonah KimMay 1, 2026
Five wines to pair with a summer dinner
Our sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.
Jonah KimMay 1, 2026
99%satisfaction
Why Koraara Deck
Why guests keep coming back
Honest ingredients, warm service and a menu that changes with the seasons.
Fast delivery
Hot, carefully packed food at your door in under forty minutes.
Online reservations
Book a table in seconds and get a text reminder on the day.
Local ingredients
Vegetables, meat and cheese from 12 farms less than an hour away.
Vegan options
Plant-based dishes on every menu, cooked with the same care as the rest.
Chef's specials
New dishes every week, inspired by what the morning market has to offer.
Kid friendly
High chairs, crayons and a children's menu with smaller portions.
Guest reviews
Kind words from our tables
Guests share the dishes and evenings they still talk about.
Great vegan options that are not an afterthought. Everything was delicious.
Arjun IbrahimFood bloggerThey made my daughter's birthday dinner truly special.
Tariq LindqvistWeekend brunch regularWarm welcome, wonderful wine pairings and a dessert we still talk about.
Kai AlvarezBusiness dinner hostThe cooking class was such fun, and I finally make proper fresh pasta at home.
Leo TanakaCooking class studentThe truffle pasta is the best I have had outside of Italy. We come back every month.
Chloe HughesBirthday dinner guestOur go-to place for business dinners. The private room is perfect.
Lea NguyenWeekend brunch regularSupport
Before you visit
Bookings, allergies, groups and delivery, answered by our front of house team.
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
Always. We have high chairs and a children's menu.
Yes, gift cards are available online and at the restaurant.
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
Groups of up to forty can book our private dining room. Call us to plan the menu.
On the menu
Full menu Chef's favourites
Dining with us
Ways to enjoy our food
Dine in, collect, order delivery or bring our kitchen to your next event.
Hungry? We are ready for you
Book a table, or order for pickup in fifteen minutes.