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New Year’s Eve 2015 Package



Join us on December 31st for a New Year’s Eve 2015 celebration to remember.  Formal attire is preferred for this Gala Event. Includes one night’s accommodation for two, with breakfast. We will begin at 7:00pm as we gather in the Garden Room for a Sooke Harbour House celebration cocktail, canapes and live music. Our bar will be open for additional beverage purchases of your choice.  The party will continue in the Main Dining Room where the multi-course dinner extravaganza will commence!  Chef Brock Windsor is creating a 12-course tasting menu that will be sure to say good-bye to 2015 in style.

Welcome in 2016 with a sparkling wine toast at midnight and then dance your way into the New Year!

Prices start $650 plus tax for 1 night package for 2 people.

Christmas Package Special


Come and enjoy a real West Coast Christmas! Sooke Harbour House’s Christmas package includes two nights’ accommodation for two, breakfast each morning, a 4 course dining credit for two for December 24th and a 5 course Christmas dining credit for two on Christmas Day.   This package is available for the day of December 24th and 25th, 2015 only.

Prices start $1280 plus tax per 2 night package for 2 people.

Please give us a call to book your holiday Christmas vacation!




Enjoy a 3 night stay throughout October, November and up to 19th December 2015 and receive your least expensive room night free!

Cannot be combined with other discounts and packages. Certain restrictions may apply.




Wedding Now! Elopement Package

Wedding Now! Elopement Package

Overwhelmed with planning your 2015/2016 wedding and all the details that go along with it? Stop fretting, grab your special someone and bring them to the Sooke Harbour House for our Wedding NOW Elopement package! We’ve got all the details set and ready to go for your wedding of 10 – 20 guests. The only hitch is you must book and hold your wedding any day from November 1 through December 19th, 2015. Price is $4550.00 plus taxes. Here’s what you get: An ocean view room for the night; marriage commissioner fees and assistance; ceremony site, bouquet and boutonniere; light passed canapes reception; passed sparkling wine toast, 3 course dinner in a private reception room; 6 bottles of BC table wine; wedding cake; and bartender for cash bar services. Contact our amazing Wedding Co-ordinator Gemma for more information, or act now and reserve online. No time like the present!

Book your Wedding Now!



Whale Watching Eco-Tour Adventure


Introducing our new Whale Watching Eco-Adventure!

We have put together 2 exciting packages for you to choose from:

Our Couples or 2 person package is for two nights in an Ocean Deluxe King or Signature King room. Included is a 3 hour Whale Watching/Eco-Tour on the Juan de Fuca Strait, exploring Vancouver Island’s South Western shores, and a 4 course dinner for 2 with wine pairing in our stunning ocean front restaurant. Room upgrades option for $75.00 per night. Not available Tuesday and Wednesday due to restaurant closure. Certain restrictions may apply. Wildlife sightings cannot be guaranteed and availability will be influenced by weather conditions.

Reserve 2 Person Whale Watching Eco-Tour Adventure

Our  Family of 4 package is for two nights. Children stay free! Experience an exhilarating 3 hour Whale Watching/Eco Tour on the Juan de Fuca Strait, exploring Vancouver Island’s South Western shores. Certain restrictions may apply. Children must be 6 – 13 years old. Wildlife sightings cannot be guaranteed and availability will be influenced by weather conditions.

Reserve Family of 4 Whale Watching Eco-Tour Adventure


Sooke Harbour House Awarded Green Tourism Canada’s Gold Level Standard

Sooke Harbour House Resort Hotel Awarded Green Tourism Canada’s Gold Level Standard

Certainly a “deep green” approach to sustainability had been taken at the Sooke Harbour house. To management the words local, organic and low impact are given the importance and significance they deserve.

For more details visit: www.greentourismcanada.ca


May Newsletter


Keeping Inn Touch

May 2015

Wow! Our relaunch of Keeping Inn Touch was an amazing success; our telephone has been ringing off the hook with past guests wondering what we’re up to and getting the scoop on all the new developments we have planned for this year. Nostalgia was rife, with many people asking to book one of their favourite rooms.

We have just launched our new website, so check it out and let us know what you think. We took all the comments we received from past, current and even future guests and tried to make the site quicker to load, easier to navigate and easier to choose and book accommodation. There are dozens of great photographs of our 28 unique rooms and we’ll soon have our journal up and running so you’ll be able to follow what’s happening at the hotel, get great recipes, see spectacular photographs, view the current art in our gallery and more. The new website can be reached by clicking www.sookeharbourhouse.com.

Last month we had an Orca with her baby swim right past the hotel – an awesome treat for our oceanfront room guests. We also hosted a film crew making a Hallmark movie called The Last Resort starring Teri Polo (Pam Focker, Meet the Fockers) and Paul Johansson (Dan Scott, One Tree Hill).

May is a wonderful month at Sooke Harbour House Resort, the gardens are looking wonderful, the ocean is blue, and the snow on the Olympic Mountain range is striking against the blue sky.

Check out our Fall In Love With May last minute deals for past guests and friends of Sooke Harbour House at the bottom of this newsletter.

Please let us know what you think of our newsletter and what else you’d like to see us cover in upcoming issues.


From the

Sole Wrapped Lingcod with Chive Crust

6 Sole filets, 6 inches long (minimum)
6 x 3oz lingcod pieces (preferably from the head end)
3 Leek greens, 8″ to 10″ long (blanched)
1/4 cup chives (coarsely chopped)
1/4 cup unsalted butter
1/4 cup breadcrumbs
1 garlic clove (minced)
1/2 tsp salt
1/2 tsp finely ground black pepper
  1. Preheat oven to 400-degrees fahrenheit.
  2. Cut leek greens in half lengthwise for tying.
  3. Season sole filets with salt and pepper, wrap around lingcod and tie bundle with leek strips. Place fish in the fridge.
  4. Blend chives, butter, breadcrumbs, garlic, salt and pepper in a food processor for four to five minutes, or until smooth. Remove and place in a small bowl.
  5. Remove sole-lingcod roll from fridge and place one and a half tablespoons of the chive crust on top of each fish roll. Place rolls on a well-oiled baking sheet and bake for 10-12 minutes or until the crust starts to brown.

Chef’s Notes

Our chef says you can use Lemon, Dover, Petrel or Rock Sole for this dish. He also suggests these scrumptious rolls can be served with tomato, or pesto, sauce. A buckwheat noodle salad, or roasted sweet peppers would accompany this dish perfectly.


Fall in Love With May!

Visit us in May and we’ll help you fall in love with Sooke harbour House all over again!

Quote this newsletter and get 10% off our current room rate and a $50 resort credit that can be spent on anything at the resort.

To make your stay even more memorable we’ll also have a bottle of sparkling wine waiting for you in your room along with a box of homemade truffles.

This offer includes both the Victoria Day weekend AND the Memorial Day weekend.

Subject to availability. For room rates check www.sookeharbourhouse.com.

Check our website for a very special Swiftsure International Yacht Race Adventure (May 23-25 only). Get up close and personal with the yachts as they race through Juan de Fuca strait in front of the hotel and then visit some of our local marine wildlife on this thrilling marine adventure/eco tour.

Book Now


April Newsletter


Keeping Inn Touch

April 2015

Welcome to the launch of the new Keeping Inn Touch newsletter, we hope you enjoy our new look, our recipe of the month, and all the other interesting tidbits we plan to offer you in future issues.

It’s April at Sooke Harbour House and there is a sense of renewal in the air. The skies are blue, the ocean bluer and blossoms are everywhere. 

The Sooke Harbour House you remember, with 28 unique oceanfront rooms and a world-renowned fine-dining restaurant is still here, but next month we are opening a new brasserie – a place to sit and relax with a glass of craft beer, or a cocktail. For our more adventurous guests we now offer day sails, whale watching, marine eco-tours, kayaking and a whole lot more.

We value our past guests, many are like family returning year after year, so we’d love to welcome you back with a very special past guests’ offer. Check it out at the bottom of this newsletter – we have some special treats ready just for you!

Please let us know what you think of our newsletter and what else you’d like to see us cover in upcoming issues.


From the

Seared Scallop Salad with Pickled Daikon Radish

1/4 cup Daikon radish, julienned
1/4 cup seaweed (Laminaria)
Greens from one leek, blanched
2 tbsp pumpkin seed oil
Sea salt
1 tbsp minced shallots
1/2 tsp minced garlic 
12 Swimming scallops
2 tbsp toasted pumpkin seeds
Arugula and Mustard flowers 
Pickle Solution
1/4 cup pear cider vinegar
1/4 cup white sugar
1tsp sea salt
1tsp minced ginger
1/2 cup water
  1. Combine vinegar, sugar, salt, ginger and water in a saucepan. Bring to the boil, take off heat and allow to cool.
  2. Julienne the Daikon radish (approximately two inch long strips). Pour the cooled pickle solution over the radish and let sit for at least one hour.
  3. Rinse the seaweed thoroughly and slice into thin strips.
  4. In a bowl mix pumpkin seed oil, salt, shallots, garlic, drained radish and seaweed into a salad mixture.
  5. Cut the leek greens in half lengthwise for tying.
  6. Tie the scallops in bunches of three with the blanched leeks, so the flat surface of the scallop is exposed.
  7. Sear scallops in a hot pan for approximately two minutes per side.
  8. Toss pumpkin seeds and flowers into salad mixture.
  9. Assemble salad mixture and seared scallops on plates.This is a Text Block. Use this to provide text…

Chef’s Notes

These scallops are a wonderful addition to a marinated salad and be served either warm or cooled. Swimming scallops are also attractive and delicious baked in the half shell and served as an hors d’oeuvre.


Welcome back!

Enjoy a 2 night package with complimentary breakfast and a $160 resort credit in your oceanfront room. And to welcome you back, we’ll have a chilled bottle of sparkling wine and a small bouquet flowers waiting in your room. Special rate: $558.00 + taxes. Upgrade to one of our fabulous feature rooms for $100.00 per night.

Book Now



Our mailing address is: 1528 Whiffen Spit Road, Sooke BC Canada V9Z 0T4
Call Now Toll Free: 1-800-889-9688

Email: info@sookeharbourhouse.com 
Email: reservations@sookeharbourhouse.com

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