Dining here at one of Victoria's finest seafood restaurants is an experience of pleasantly satisfying surprises. Our menu changes daily to allow us to serve only the freshest local ingredients, as they become available. All salad greens and herbs are grown in our own kitchen gardens. You will savour the wholesome and beautiful creations of our award-winning chefs.

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.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.

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.

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.