Sooke Harbour House

This is the second time I've had to type out this post. I had it all typed out on a terminal at the Vancouver airport and saved it as a draft so I could insert pictures into it later. I went to do that now and my post had disappeared. So here it goes again...

Last Sunday I ate at the Sooke Harbour House with Scott, Sandra and Andy. We left Thetis at 1:10 and drove down to Vic. and met up with Robbie, Sam and Lindsay to hang out for a little bit. After that we drove out to Sooke and picked up Sandra and made our way to the Hotel.

We were seated in the dining room. There are only about 18 tables there along with some couches and a big fireplace. We were seated in a little side room with 8 tables in it. Our server offered us the "gastronomic experience," their tasting menu. Normally this is a 7 course dinner priced at $100. Because Sandra works there and she's friends with Jenny the sous-chef there the meal was free and we got an extra course. The food all comes from southern Vancouver Island. It has to be fresh and organic. I have to say it was phenomenal. Many people have asked for pictures so here is goes.

Course 1: Kale Soup served with a Baked Apple with Goat's Cheese and Hazelnuts and Thyme, Sour Cream Drizzle.

Course 2: Smoked, Seared Tuna served on Pickled Peppers and Haricot Vert with Sunflower Sprouts, Nasturium Bud Butter Sauce and Raspberry, Lavender Balsamic Reduction


Course 3: Seared Tuna, White Bean Croquette and Beet Cube served with Scallion Puree and Mint Apple Quince Puree.


Course 4: Chicken with a Sweet Chili Marinade on a Rutabaga Pavee with Pea Shoots, Mustard Sauce and Leek Sauce.


Course 5: Poached Sablefish in a Seafood Broth with Pine Mushrooms and Pea Pods.


Course 6: Seared Duck Breast on a Black Trumpet Mushroom Stuffed Pickled Rutabaga Slice, served with Sweet Pumpkin, Broccoli, Demiglace and Berry, Eucalyptus Sauce.
(This was our extra course. Jenny had been saving the duck for us.)


Course 7: Cheese Course: selection of locally made cheeses. Two Cow's Milk and Three Goats Milk Cheeses served with Apple, Dried Fig and Crackers.


Course 8: Strawberry Parfait with Red Wine Reduction, Poppy Seed Angel Food Cake, Poached Pear, Rhubarb, Strawberry Sauce and Creme Anglaise.


After dinner was done (4 hours later) we spent a while touring the guest rooms in the hotel and the wine cellars. All in all it was a great night. We got to Sandra's house around 2 in the morning and then headed up island around 5:30 so we could make it to work on time. It was a short night, but totally worth it.