People sit around a table with a large plate of nachos topped with jalapeños and cheese, bottles of beer, and a glass of red wine, in the dimly lit dining area of The Joyce.

Pub Food

BUT MAKE IT REALLY GOOD

OUR MENU

Yes, we’re known for beer—but our food deserves just as much hype. Think elevated pub classics, craveable plates, and flavours designed to stand up to bold brews.

  • A cheeseburger with lettuce, tomato, pickles, and onions served with French fries on a white plate, with a cocktail in the background on a table at The Joyce Pub.
  • Plate with fried fish, French fries, and a lemon wedge; another plate with a burger, fries, and a side of coleslaw; a plate of salad with chopped vegetables and grilled chicken; a drink with a lemon garnish served at The Joyce Pub.
  • A plate of fried fish with French fries, a lemon wedge, and tartar sauce, next to a rolled up black napkin on a wooden table. In the background, a plate of salad and cocktail glasses are visible at The Joyce Pub.
  • A hand with red-painted nails and a ring is dipping a tortilla chip into a small cup of salsa on a tray of nachos topped with cheese, jalapeños, onions, and sour cream served at The Joyce Pub.
  • A plate of Umami fries topped with green onions, served on a white dish at The Joyce Pub. A glass of dark craft beer with foam is visible in the background.
  • A bowl of Indian food with naan bread, creamy chicken curry, pickled onions, and yogurt garnished with herbs, accompanied by a pint of dark craft beer served at The Joyce Pub.
  • A plate of naan bread with a baked dip topped with cheese in a small white bowl, garnished with green herbs, and a cocktail with lemon in the background, served at The Joyce Pub.
  • Person eating a plate of food, featuring a stack of fried eggplant with greens on top, served on a white plate with sauce underneath at The Joyce Pub.
  • A bowl of nachos topped with salsa, cheese, guacamole, and cilantro, with a glass of dark craft beer in the background at The Joyce Pub.
  • A plate of pulled pork sandwich with coleslaw, served with a dark craft beer, on the wooden bar top of The Joyce Pub with a blurred background of bottles and warm lighting.
  • Plate of umami fries topped with chopped green onions, with two glasses of red wine in the background, served at The Joyce Pub.
  • A plate of chicken wrapped scallops and a sprig of parsley, with cocktail on a wooden table in the dimly lit Joyce Pub.
  • Person reaching for French fries and fried fish on a white plate, with lemon and condiment in small cups, on a rustic wooden table, with other plates and cocktails in the background at The Joyce Pub.
  • A plate of fried cauliflower pieces garnished with cilantro, served with a side of sauce, and a glass of amber-coloured craft beer on a bar counter with blurred background at The Joyce Pub.
  • Two women sitting at a wooden table with salads and cocktails, one holding a knife, at The Joyce Pub.

The Joyce Menu

Meet Our Chefs

  • Executive chef Matt Mackenzie with glasses and a beard, wearing a white chefs jacket, working in the busy Joyce Pub kitchen.

    Matt Mackenzie

    EXECUTIVE CHEF

    Chef Matt MacKenzie’s love of the kitchen started early—back when a trip to a salmon lodge meant hanging out with chefs, fishermen, and guests who actually applauded good food. Watching the chef run the kitchen (and soak up the cheers) planted the seed: yeah… this might be the life.

    A Nova Scotia native, Matt trained at the Keltic Lodge under Chef Dale Nichols, working his way through every station and learning the value of keeping things simple and treating ingredients with respect. His cooking is rooted in Atlantic Canada, drawing inspiration from the foods he grew up eating—scallops, chanterelles, blueberries, oysters, and whatever else is in season (or foraged).

    At The Joyce, Matt brings thoughtful, approachable food to the pub table—dishes that pair perfectly with great beer and feel familiar, just done really well. When he’s not in the kitchen, you’ll likely find him outdoors, foraging and turning his finds into something delicious.

    For Matt, success is good food, a strong team, and a kitchen where everyone gets better—one plate at a time.

  • Chef Ryan Briggs stands against a wall with a black cap and a chefs jacket with the Crowne Plaza logo on the left side.

    Ryan Briggs

    SOUS CHEF

    Ryan Briggs’ love of the kitchen started early, sparked by afternoons spent watching Chef at Home with Michael Smith and shaped by time in his grandmother’s kitchen—where homemade breads, pickles, and jams were always on the go. Food, for Ryan, was never just about eating; it was about making something from scratch and sharing it with others.

    That curiosity turned into certainty during his first kitchen job at a small café in Woodstock, New Brunswick, while he was still in high school. From the fast pace to the teamwork, Ryan loved every minute of it—and knew he had found his path. He went on to study Culinary Arts at NBCC in 2015, building a strong technical foundation to support his growing creativity.

    Ryan’s journey has been fast-paced and full of challenges, with formative experience working in Fort McMurray under Chef Christina Bard of Hartland, New Brunswick. Her mentorship played a major role in shaping both his approach to food and the cook he is today.

    At The Joyce, Ryan brings a refined but familiar style to the table—rooted in classic French technique with an unmistakable East Coast influence. He thrives on experimenting with flavour and colour, always aiming to strike the balance between creativity and comfort. His goal is simple: food that feels satisfying, approachable, and just elevated enough to keep guests coming back for more.

HOURS

SUNDAY & MONDAY

11:00 AM - 10:00 PM

Tuesday - Thursday

11:00 AM - 11:00 PM

FRIDAY & SATURDAY

11:00 AM - 12:00 AM

For larger tables (12+) please contact:
foodatthecrowne@cpfredericton.com
(506) 450-9820