What's New

Our focus is always fresh, natural, and very local. Ingredients include: meats, such as organic rabbit and veal…poultry, including organically raised chickens and local duck… seafoods such as Pacific salmon, rockfish, and halibut… shellfish, including oysters, crab, and scallops. You may never have tasted seafoods this fresh – generally served the very day they are caught by local fishers.

We have also created an edible landscape on our grounds of over 200 edible herbs, greens, edible flowers and vegetables. Our garden design focuses on producing healthy, fresh and delicious food and a garden which is both beautiful and functional.
Frederique, Sinclair and their team of chefs utilize the abundant natural resources
of the area as a basis for fabulous cuisine and an environment where people can
get away and relax.

Our menu

The menu is written on a daily basis and is available by 5 p.m. Our menu focuses on seasonal, regional, organic seafood, meat and produce and is served with imagination and flair. Every dish can be paired by our sommelier, with wines from our award
winning cellar to enrich your experience..

A Gastronomic Adventure

Join us for a suprise Multicourse tasting menu chosen daily from the best our chef's have to offer from the sea, our gardens and local farmers. Every dish can be wine-paired from our award winning cellar to enhance your adventure. Please advise our front desk that you would like to participate in this unique offering if you are an in-house guest or call us at 1-800-889-9688 or e-mail to: reservations@sookeharbourhouse.com to make a reservation. There is limited seating available between 6 p.m. and 7:30 p.m. The price is $120.00 per person excluding beverages, taxes, and gratuities. Wine pairing is approximately $80.00 per person..

Our Food Philosophy

From a cuisine standpoint, we have made a sometimes difficult, but usually rewarding, commitment to use only the best ingredients from the Southwestern Coast of
Vancouver Island.
To this end, through the years, we have developed a network of local organic growers that supply us with their wonderful meats and produce. The sea, of course, yields a rich variety of shellfish, fish and sea vegetables that underscore the seafood emphasis of our daily changing menus. Seasonal foragers reap wild greens and mushrooms from our relatively unspoiled wilderness to grace our plates. Many First Nations traditional foods, from uncommon fish to berries, local mushrooms and edible flowers are also part of our kitchen’s palette.

Peek into the kitchen!
Do you want to experience cooking in one of Canada's best kitchens?

Inquire about our Kitchen Adventures here!

2009 Restaurant Closure

Read online articles, blogs, reviews and more on this section of our website