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The Lodge Restaurant

The Lodge Restaurant opens on Friday July 4th, 2008.

The idea has been brewing for some time. Jill grew up in the European tradition and enjoyed dining in France, where restaurants serve amazing food that people take the time to appreciate. So it was quite a shock when her first restaurant meal in North America took 45 minutes from beginning to end, and she had to leave most of the food on her plate because there was so much of it!

We have always been interested in fresh, local food. On our organic goat farm we grew many of our own fruit and vegetables, had our own milk, yogurt, eggs and cheese, and raised our own meat. We sold our dairy products and cheese at the local farmers markets and stores in the Lower Mainland, where we were surrounded by amazing fresh food. And here on Vancouver Island there is also so much incredible produce – local seafood, organically grown vegetables and fruit, dairy products, meats and wine. We want to celebrate Vancouver Island’s bounty by serving great food, attractively presented, in a warm, casual restaurant where you can take your time to enjoy the food.

To prepare for opening and learn more about restaurant management, Jill has been taking chef training in the Culinary Arts Program at North Island College in Campbell River.

The menu at the Lodge will change every week, depending on what is in season. There will be a fixed price menu, with guests being able to choose from three appetizers, three entrees and three desserts. Salad and freshly baked bread will be included in the price of the meal.

The restaurant trend is moving towards smaller plates and more courses so that people can enjoy the whole meal without feeling guilty. That’s the kind of meal we really prefer and want to offer our guests. People with smaller appetites can order individual items without having to order a whole meal.

The wine list will emphasise our excellent Vancouver Island and BC wines.

This first season, until the end of September, the Lodge Restaurant will be open for Friday, Saturday and Sunday evenings from 5.00 p.m.

Reservations are preferred but not essential.