Somewhere Between

SOMEWHERE BETWEEN

A Canadian & Haitian Five-Course Collaboration

Somewhere Between is a collaborative Canadian and Haitian five-course dining experience by Chef Phil Cameron and Chef Octave Leconte, bringing together two chefs, two culinary perspectives, and one shared table.

Chef Phil Cameron is an internationally recognized, award-winning chef whose career has taken him around the world. His skills and creativity have earned him recognition across South America, Japan, and the UAE. His cooking is shaped by years of international experience, blending global influences with refined technique and a strong attention to detail. Known for creating thoughtful and memorable dining experiences, Phil brings a worldly perspective and his own distinctive approach to every plate. He is currently the owner of Chef Phil, a catering and private fine-dining experience.

Chef Octave Leconte is an award-winning chef and maverick restaurateur known for bringing together his Haitian roots and Canadian upbringing. He is currently the Executive Chef and owner of Exit Lounge, his fourth project. Octave has built a reputation for bold, creative cuisine and memorable dining experiences. From television and celebrities to restaurants, pop-ups, and intimate dining experiences, his work continues to push his creativity while telling stories through food.

Phil and Octave have been friends for over five years, but Somewhere Between marks their first culinary collaboration.

For one evening, the two chefs come together to create a menu that lives somewhere between their backgrounds, experiences, techniques, and individual approaches to food.

The event will take place at Exit Lounge, 1101 Baxter Rd., Ottawa, Ontario.

First Seating: 6:30 PM – 8:30 PM
Second Seating: 9:00 PM – 11:00 PM

Please arrive 5–10 minutes before your scheduled seating. As this is a coursed dining experience, each course will be served at a set time, and we kindly ask that guests arrive promptly to avoid delays in service. Bar will be available for drinks purchase at guests discretion.

THE MENU

Course I
Tuna crudo, plantain, avocado purée, passion fruit vinaigrette.

Course II
Crispy salt fish cake, citrus aioli, microgreen salad, herb oil.

Course III
Coconut-lime granita, Ti’ Punch.

Course IV
Chicken roulade, pikliz croquette, sweet potato Parisienne, morel mushroom jus.

Course V
Maple-rum cake, apple terrine, jalapeño apple butter, vanilla ice cream.