An inspired
and unique gastronomic experience.
Meet the Team
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Chef Dany Duguay
Owner, Head Chef
She/HerDany’s passion for cooking started at a young age in her Grandmother’s kitchen where she learned the beauty of spreading love to her friends and family through food. Since graduating at the top of her class at George Brown College in 2005, she has gained extensive experience in the hospitality industry with a primary focus on the catering and private event sector. With a wide range of expertise and a drive to create unforgettable culinary experiences, Duguay has made a name for herself in the Halifax market, becoming a go-to professional for curated, small event experiences. Chef Duguay launched the successful, Harvest restaurant with a team of young, local professionals in 2020, which now boasts 9 locations. She was nominated for the prestigious Best Chef category in the Halifax Coast Best of awards in 2022, 2023, and 2024. Dany has built an extensive following on social media (@chefdanyduguay on Instagram), where she engages with local, national and international companies to promote their chef-inspired products and Nova Scotian travel and culinary destinations.
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Stéphane Duval
Head Bartender
He/HimA member of the Anemone Team long before we even opened our doors, Stéphane has been integral to the Anemone Dining experience at every level. Born and raised in Timmins, Ontario - he began his professional bartending career in Ottawa, and brings years of experience working at and creating the menus for some of the leading cocktail bars in Nova Scotia, including Highwayman, Field Guide, and Dear Friend. Stéphane is an incredibly skilled and creative bartender who thrives on new and inventive modern approaches to classic cocktail techniques and recipes. Leading the bar program and front of house at Anemone, he brings his wealth of knowledge and innovative energy to each and every guest and event, offering specially curated cocktail menus, and signature drinks, with an emphasis on local products, refined techniques and fresh ingredients. Stéphane was nominated for Best Bartender in the Halifax Coast Best Of Awards in 2022, 2023, and 2024.
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Stefan Nielsen
Sommelier, Head Server
He/HimStefan joined Anemone in year one and has been a valuable team member ever since. A friendly face in both our dining room and off site, he runs our wine program while also being our go-to server for events. Stefan is not only CAPS certified, a valued long time member of the Bishops Cellar Team, a certified Wine Specialist with the North America Wine Association and The Society of Wine Educators; he also has his WSET level 3, and a diploma in Cool climate Wine Making and Viticulture. Stefan is an all around wonderful human with exceptional taste and an incredible service style that we are lucky to get to share with you, our guests. Make sure to take advantage and work with Stefan for wine pairings on your menu!
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Jesse Gallant
Admin Assistant
He/HimWhat would we do without Jesse? A valuable member of our team for the past two years, Jesse is our Admin Assistant and keeps us organized behind the scenes. If you’ve booked an event with us, you know Jesse on a first hand basis! A Halifax/Dartmouth native and graduate of both Graphic Design and Baking and Pastry Arts from NSCC, Jesse brings a wealth of valuable experience and knowledge to Anemone and draws from 15 years of working in the Halifax service and hospitality industry when organizing our events. Hailing from incredible spots like Dilly Dally Cafe, Cafe Goodluck and Dairy Bar, as well as running his own business - King and North, where he has been nominated for best Chocolatier in Halifax twice in the Coast’s Best Of - Jesse knows what’s good, the importance of all the details and has a keen eye for exactly that!
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Alex Bayne
Baker
He/HimAlex has worked on the Anemone team as our baker for the past 3 years and is also an integral team member in the bakery at our sister cafe- Terra. An incredibly talented baker and cake baker extraordinaire (just see our reviews!), Alex is indispensable to the Anemone experience. A graduate of Baking and Pastry Arts at NSCC, Alex has baked for some noteworthy spots across the city like Hermitage and LF Bakery and has built a reputation for himself in the industry as being a fiercely loyal, funny, charismatic and all around amazing colleague to share the kitchen with. We are so very lucky to have him prepare our incredible desserts and cakes for you and share his love of all things sweet!
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Daryl Robinson
Head Cook
He/HimDaryl has been with Anemone since 2024 and brings to the kitchen an unmatched wealth of experience and skills developed over 12 years in the industry, that we don’t know how we ever lived without. Daryl is truly a rarity in our industry - he steps up to the plate always, reliably and without ego, complaint or unwillingness to step outside of his comfort zone. He has built a reputation that precedes him in the industry, as a very high in demand and skilled cook with a desire to work hard to get it right. He currently splits his time between Anemone and Drift but has also held tenure at some of the city's finest restaurants in various positions, starting from a dishwasher, working his way up to Sous Chef and Head Cook positions. Daryl is an avid biker, basketball and tennis player and truly just a really good guy that we are humbled to call a member of the Anemone Team.
The Space
An inspired gastronomic experience.
Frequently Asked Questions
On-site catering and events
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We have three different options for our space with three different capacities:
1. Standing cocktail functions for up to 45 guests
2. Seated dinners at one long table for up to 14 guests
3. Three separate tables including our banquette seating for up to 23 guests
Please inquire about larger group sizes where a courtyard booking, or use of Alexander Keith’s Brewery space may be applicable. Please note this is based on availability and additional charges will apply.
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The short answer is, no. Our space is not suitable to young children for many reasons including seating, place settings, menu and atmosphere. In some cases of children under 10, attending a wedding, we may make exceptions for ceremony and cocktail hour but they will not be permitted or able to stay on to dinner. Children 10 or older may join and stay until 9pm in all cases.
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You can view our onsite wedding packages or our onsite event packages for more information.
All services are available a la carte as well, please inquire here for more details.
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Your arrival time will be predetermined and can be early as 5pm without occurring additional charges. Last call will depend on the duration of your package. Additional time may be purchased in some cases. You will have the space fully to yourselves for the duration of your event.
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No! We are happy to provide our food menu without the use of the bar and have a large selection of non-alcoholic beverages available. If using our bar services, you will have the option of cocktails, beer, wine, cider and mixed drinks. You can choose from any or all of the above, whatever best suits your event.
Some packages do not include cocktail service but it may be added at an additional cost. Some packages include a signature drink, those that do not may have one added at an additional cost. Note that we offer open bar, cash bar and ticket systems for payment. You may use one or a combination of two (ie tickets + cash bar). In all cases a credit card will be stored on file for any unpaid tabs.
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Yes! We charge a $30/per bottle corkage fee for wine.
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Without specific approval, we do not allow off-site food to be brought in. Of course, we do allow for wedding cakes, in which case a cake-cutting fee will apply.
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At Anemone, we operate out of small kitchens, with a small team, and we are proud to keep our food waste to a minimum! Your menu will be predetermined with our help, and guests will be expected to enjoy the same courses together. We are happy to accommodate dietary needs and offer two protein options for the main, included with our standard pricing. Additional course options are available (up to 2 per course) at a surcharge.
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Yes, a 50% deposit is due to hold your date, as well as a signed contract we will provide. A credit card will also be required to have on file for unpaid bar tabs or incidentals, if applicable.
Your deposit will be calculated at the time your menu is decided upon. At that time, it can be made via e-transfer to danielle@anemonedining.com, no password required. We also accept payment via credit card (for a small fee).
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A deposit is due to hold the date for you and your group, thus we stop taking bookings and requests for your specific date from all other clients. Because of this your deposit is non refundable, however in some cases we may change the date with you for a fee.
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Of course! The menu provided is merely a sample of what we offer! We can work together to make it work for you, or we can curate a menu specific for your event (additional fees may apply for custom menus). We are also happy to offer signature cocktails and custom bar menus for your next special event.
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Using the big red door on Lower Water Street, we are the first business on the left! We’ve also provided a map on our contact page!
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Of course! We are happy to provide a mixture of standing and sitting courses, cocktail hours and grazing. Whatever works best for your event, we will work to accommodate!
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Yes! We are happy to host micro ceremonies in the Anemone space. We proudly offer a space that can accommodate your ceremony, cocktail hour, photos, and reception, all under one roof! You can choose to use us for any or all of these services and what best suits your big day!
View our wedding packages here.
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No, we do not. We are a food and drink-focused experience and while we are more than happy to accommodate corporate meetings, we do not offer sound systems or projectors.
Off-site catering and events
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Typically we arrive 1 hour in advance of your event. Dependent on the number of courses, service can last 2-3 hours. Usually, we depart approximately 30 minutes after the final course. Please note all packages have an approximate duration listed.
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Yes! We use induction cookware, and we will bring almost all of what we need to prepare your meals, and anything we do not bring is typical to any family kitchen.
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No, place settings and cutlery are the responsibility of the client when using off-site services. This allows us to keep our travel fees and menu costs lower while allowing you flexibility within your event for dishes that suit your event and decor. Rentals can be coordinated with an outside vendor, with our help, if desired.
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Of course! All ingredients are included in the menu pricing.
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Absolutely! We do a thorough cleaning and leave your kitchen as clean or cleaner than when we arrived.
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Yes, a 50% deposit is due to hold your date, as well as a signed contract we will provide. A credit card will also be required to have on file for unpaid bar tabs or incidentals, if applicable.
Your deposit will be calculated at the time your menu is decided upon. At that time, it can be made via e-transfer to danielle@anemonedining.com, no password required. We also accept payment via credit card (for a small fee).
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A deposit is due to hold the date for you and your group, thus we stop taking bookings and requests for your specific date from all other clients. Because of this your deposit is non refundable, however in some cases we may change the date with you for a fee.
-
At Anemone, we operate out of small kitchens, with a small team, and we are proud to keep our food waste to a minimum! Your menu will be predetermined with our help, and guests will be expected to enjoy the same courses together. We are happy to accommodate dietary needs and offer two protein options for the main, included with our standard pricing. Additional course options are available (up to 2 per course) at a surcharge.
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Of course! The menu above is merely a sample of what we offer! We can work together to make it work for you or curate a menu specific to your event (additional fees may apply for custom menus).
