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This weekend we’re bringing together two incredible ingredients for a brunch special that’s packed with flavour. Our Pork Belly & Morel Mushroom Hash features crispy, slow-cooked pork belly, wild morel mushrooms, caramelized onions, and peppers, all served over crispy potatoes and topped with two eggs, our house-made hollandaise, green onions, and a drizzle of BBQ sauce. Rich, smoky, earthy, and deeply satisfying, this is the kind of dish that showcases everything we love about a proper Squamish brunch. And yes, those morels are the real deal. Available this weekend only.

Chris

June 20, 2026•Food and Drink

Squamish brunch just got serious. This weekend we’re putting two heavyweights in the ring. On one side: cured, baked, and slow-braised pork belly finished with bright lemon and thyme. On the other: beef belly, baked and braised even longer, infused with orange and rosemary. Both land on the same plate, served with crispy sweet potato waffle fries, two eggs any style, and toast. Rich. Citrus-kissed. Deeply savoury. This is proper weekend brunch in Squamish — built for people who don’t mess around. Only available this weekend.

Chris

February 20, 2026•Food and Drink

Smoky, spicy, and full of crunch — this weekend’s feature is our Cajun Pork Belly Hash, and it hits hard. We’re layering Cajun-spiced pork belly over a bed of crispy yam waffle fries, with sautéed onions, peppers, and corn, topped with two eggs any style, rich hollandaise, and a crown of crispy onions for extra crunch. Served with Sourdough.

Chris

February 8, 2026•Food and Drink

This weekend at The Crabapple Café, we’re featuring The Sticky Belly Benny — a playful twist on the classic eggs Benedict. Made with tender pork belly glazed in sweet-savory hoisin sauce, tangy pickled onions, two poached eggs, and rich hollandaise, this dish is served with a side of crispy hashbrowns. It’s a bold and flavourful brunch option, perfect for anyone looking for a unique Squamish brunch experience.

Chris

September 20, 2025•Food and Drink

This weekend at The Crabapple Café in Squamish, we’re serving up a bold and flavour-packed brunch feature: our lemon pepper–braised pork belly hash. Made with sautéed bell peppers, red onion, and spinach, this hearty dish is layered over hash browns, topped with two eggs and house-made hollandaise, and finished with a juicy, thick-cut piece of braised pork belly and a drizzle of its rich braising jus. Served with toast. A must-try for brunch lovers visiting Squamish or locals looking for a weekend treat.

Chris

July 25, 2025•Food and Drink

Celebrate Father’s Day in Squamish with a brunch built for legends. The Crabapple Supreme is our most indulgent breakfast yet — featuring stacks of fluffy buttermilk pancakes alongside crispy pork belly, chorizo, maple sausage, bacon. Topped with a sunny-side egg and drizzled with real Canadian maple syrup, it’s everything a brunch should be: bold, satisfying, and unforgettable. Available this weekend only at The Crabapple Café, your go-to Squamish brunch spot for breakfast, lunch, and locally inspired specials. Whether you’re treating Dad or taking on the challenge yourself, this feature is not to be missed.

Chris

June 13, 2025•Food and Drink

This weekend’s special is next-level delicious — a rich, savoury plate made for serious brunch lovers. We’re serving up Cajun-rubbed pork belly, slow-braised in hoisin and BBQ sauce, paired with a wild mushroom hash featuring our signature blend plus fresh-foraged morel mushrooms (picked by @the_mushroom_forager). It’s all brought together with a deep, earthy Demi-glace made from duck stock that takes it to a whole other level. Smoky, sticky, buttery, umami — this dish hits every note. Trust us, it’s one of the best specials we’ve put out in a while. Only this weekend, only here — the ultimate Squamish brunch experience.

Chris

May 31, 2025•Food and Drink

Three strips of house braised pork belly on a bed of criss-cross fries, gravy and cheese curds

Alexa Pennel

December 2, 2023•Events