Bernadette’s is dedicated to our grandmothers, specifically Kokom Bernadette. Chef driven Indigenous sharing plates - seasonal, traditional, and political dishes that evoke memories and comfort. Curated wine list highlighting small natural wine producers. Creative & personal cocktails / zero proof menu. The intimate and elegant space is adorned by a striking hand-painted mural by bb.iskwew.
Our menus change often, based on local and wild produce seasonality, Chefs’ inspirations and stories.
Example of Happy Hour Menu
Takwakin Salad
Raw Elk
Fried Ocheshishak
Rotating Ice Cream
Bannock Wedge & Butter
Unlike deep-fried versions, this bannock is typically baked or charred, resulting in a texture often described by diners as a cross between a scone and a roll. It is served as a warm wedge accompanied by butter. Some diners have noted it served with oil for added moisture or an optional honey drizzle.
Saskatoon Berry Tart
a celebrated dessert featuring local, seasonal, and wild produce within a contemporary Indigenous cuisine menu. Known for its delicious, rustic, and tender crust, this dessert highlights the unique, sweet-tart flavor of prairie saskatoon berries.
The brisket is prepared as a “sweet and saucy” halal beef dish. It is cooked with Saskatoon berries and caramelized onions, resulting in a pull-apart tender texture with a savoury-sweet finish. It is served on fresh, warm bannock.
Our menus change often, based on local and wild produce seasonality, Chefs’ inspirations and stories.
Example of Dinner Menu
Bison Steak With farmer’s market delights
The “Bison Steak” is listed on the menu with the description “With farmer’s market delights”, indicating the accompaniments change based on the seasonal availability of local produce. This aligns with the restaurant’s philosophy of highlighting local and wild ingredients.
Rotating Dumplings
At Bernadette’s in downtown Edmonton, the “Rotating Dumplings” are a staple of their seasonal, Indigenous-inspired menu. Rather than referring to a physical revolving mechanism, the “rotating” nature describes how the specific variety of dumpling changes frequently based on local ingredients and the chef’s inspiration.
Bison Cheek Braised in red wine, sun chokes, fried parsley
The bison cheek is slow-braised in red wine until it reaches a melt-in-your-mouth, fork-tender texture. It is served with sunchokes and garnished with fried parsley.
At Bernadette’s in Edmonton, Ocheshishak is a rotational dish that reimagines the “instant rice” historically rationed to Indigenous communities as a modern, storytelling culinary experience.
Grilled Rapini Lemon, chili, strawberries
Grilled Rapini with lemon, chili, and strawberries is a modern, vibrant side dish that pairs the naturally bitter, nutty, and peppery taste of grilled broccoli rabe (rapini) with bright acid (lemon), heat (chili), and subtle sweetness (strawberries) to balance the flavors.
Jingle Dress Salad Seasonal greens, berries and rotating vinaigrette
features a combination of seasonal greens, fresh berries, and a rotating vinaigrette. It is designed as part of a menu that highlights local and wild produce, often drawing inspiration from Indigenous cuisine and seasonal availability.
Raw Elk Fried capers, shallots & blueberries
It is noted for a “perfect marriage of flavours”. Reviewers highlight the delicious combination of the sweet berries with the salty capers and the rich, velvety meat. A squeeze of lemon is often advised to enhance the flavour profile.
Bernadette’s in Edmonton serves a signature Spicy, Sweet & Sour Squash as part of their, intimate, sharing-focused, and seasonal Indigenous menu. The dish is characterized by its vibrant flavor profile and is often featured alongside other small, creative plates.
Oysters With seasonal mignonettes
Seasonal mignonettes elevate fresh oysters by pairing their briny profile with the best produce of each season. While a classic mignonette uses red wine vinegar, shallots, and cracked black pepper, these seasonal variations introduce fruits, herbs, and unique acids to the half-shell.