Join us for the last evening of 2010, Eat, Drink, Dance and be happy
We hope you join us for the last evening of 2010. Our chefs have a flavourful menu in mind, our sommelier has the wine ready and our great band will make you kick your heels until the early hours of 2011, the best way to welcome a New Year with friends, food and...
Read MoreA successful proposal at Sooke Harbour House,
Marlowe and I wanted to thank Sharon, Vincent and the Pastry Chef Matthias for their extra efforts on Friday night. Marlowe was overwhelmed by dinner and the artistry of the desert course; which included an engagement ring. You made us both extremely happy and we can't thank you enough. The Harbour House and its people really are something very special. Tim P.S. Thankfully she said YES! Our pastry chef created this little treasure box when Tim ask if we could hide the ring with the dessert! Everyone at Sooke...
Read MoreVancouver and Vancouver Island one of the best places to live, visit us at Sooke Harbour House for a taste of Westcoast paradise!
VANCOUVER AGAIN VOTED BEST CANADIAN DESTINATION BY US TRAVEL AGENTS Travel Weekly’s readers honour Vancouver for eighth consecutive year Vancouver, BC: For the eighth consecutive year, readers of the influential US travel trade publication, Travel Weekly, have named Vancouver the best destination in Canada. At their annual Readers’ Choice Awards held in New York City this week, Travel Weekly awarded Vancouver the top spot in the “Best in Destination: Canada” category. Visit us and spend the last days of 2010 with...
Read MoreA new winter vegetable at Sooke Harbour House: Tuberous oxalis
This beautiful tuber comes from the Andes and comes in several colours, all tasting very much alike. It is the tuber of Oxalis tuberosa and is eaten all over the northern part of the Andes. It is first dried to reduce the oxalis acid content, the same chemical found in spinach and lambs-quarters, and to make it sweeter. We normally roast or pickle them and then use them. We also harvest the leaves all summer for salad; they have a similar flavour to sorrel. This is first year we have had enough for the chefs...
Read MoreAward Winning florist Karen Stones of A Sea of Bloom, first place for bridal bouquets in the BC Weddings Awards
Karen Stones has done numerous bridal bouquets for our brides at the Sooke Harbour House, celebration wreaths, has created large floral and edible bouquets for our dining room. She is an avid gardener and loves to grow her own flowers for her store located in the center of our town Sooke.as seen in :...
Read MoreThree of the Ten Chefs recognized in the ten best New restaurants in En Route Magazine were three of our past chefs!
enRoute | Canada’s Best New Restaurants 2010 It always feels very good to see the recognition received by some of our past chefs. This time in the Ten New Best Restaurants in Canada in En Route Magazine, we are happy to see the names of Michael Stadtlander for Haisai in Singhampton, Ontario, for me Michael represent the true Artist Chef, then Brock Windsor for his restaurant Stone Soup Inn in the Cowichan Valley, in my heart I have a soft spot for Brock, and Edward Tuson at the Edge in Sooke. In the last...
Read MoreBed & Breakfast
2 Night All Inclusive Fishing Package
Romantic Retreat
