Our Food Philosophy
We serve Local, Organic, Seasonal, and Wild food!
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; and seafoods such as Pacific salmon, rockfish, and halibut, and shellfish, including oysters, crab, and scallops. You may never have tasted seafoods this fresh – generally served the same day they are caught by local fishers.
Frederique, Sinclair and their team of chefs utilize the abundant natural resources of the area as a basis for fabulous cuisine in an environment where people can get away and relax.
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.
We have been voted “Best Vancouver Island Restaurant” by Vancouver magazine. Maintaining our reputation as one of the best restaurants in Canada is an experience of pleasantly satisfying surprises. Our menu changes daily to allow us to serve only the freshest local ingredients. All salad greens and herbs are grown in our own kitchen gardens. Join us and you will savour the wholesome and beautiful creations of our award-winning chefs. The restaurant at Sooke Harbour House is renowned both locally and internationally, and is remembered with pleasure by visitors from around the world. Please join us soon!