Breathtaking views of Finlayson Arm and the Gulf Islands are the backdrop for some of Vancouver Island's finest meals at this resort restaurant, perched on a hillside north of Victoria. The chef relies almost exclusively on local, organic ingredients and heritage produce varieties for his frequently changing lunch, dinner, and multicourse tasting menus. Starters, for example, might be a quail confit or salmon ceviche, followed by such mains as Arctic char with lobster, grilled Pacific sablefish, or Salt Spring Island lamb with house-made lamb chorizo. The 600 labels in the cellar include many sought-after B.C. vintages.
Visit the Travel Talk forums for help on planning your trip >>
