Sooke Harbour House

Name: Sooke Harbour House
Address: 1528 Whiffen Spit Rd., V9Z 0T4, BC, V9Z 0T4
Telephone: 250-642-3421

1528 Whiffen Spit Rd., Sooke, BC V9Z 0T4, CA

• Monday: 5:30PM-9:30PM •Tuesday: 5:30PM-9:30PM •Wednesday: 5:30PM-9:30PM •Thursday: 5:30PM-9:30PM •Friday: 5:30PM-9:30PM •Saturday: 5:30PM-9:30PM •Sunday: 5:30PM-9:30PM •

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Details

Cuisine: Pacific Northwest (Canadian)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE FOUR COURSE MENU

Sample Menu

Shrimp Broth

Smoked Salmon, snap peas, daikon, carrots and lemon verbena oil | Or

Sooke Harbour House Salad

Wild and cultivated organic greens and edible blossoms from our gardens, tossed in blackberry sage | And

Seared Scallops

Ox heart plum fruit sage reduction, tarragon oil, sweet and sour broccoli wild rice sauté, parsnip puree and crispy potato | Or

Pickled Vegetable Arugula Tuna Roll

Sweet chilli mint and cilantro horseradish emulsion, tamari marinated greens and pea shoot fritter | And

Seared Port Renfrew Lingcod

Nasturtium and pickled garlic emulsions, scallion miso radish griddle cake, cauliflower and grilled leek | Or

Oven Roasted Cowichan Bay Farm Chicken Breast

Rhubarb glaze, port meat stock reduction, mint gnocchi, ruby beet and wilted greens

Desserts

Raspberry Sweet Cicely Mousse

Rhubarb compote honey walnut sponge cake, crème anglaise, lemon verbena sour cherry ice cream sandwich with hazelnut financier

Chocolate hazelnut meringue

Raspberry sauce and blackberry lemon thyme sorbet

Garden Inspired Sorbets

(All served together) | Green Apple Fennel | Pear Sweet Cicely | Carrot Bay leaf

A selection of goat and cow’s milk Artisan Cheeses all served together

(This option available as an alternate dessert course for a surcharge of Price: $5.00)

Hilary’s cheese from the Cowichan Valley

| Belle Anne Capri Tomme washed in Cherry Point blackberry port (Goat) | Waxed Cheddar (Goat) | Tomme d’or (Cow)

David Wood’s goat’s and ewe’s milk cheese from Salt Spring Island

| Bleu Clair (Goat) | Juliette (Goat)

SAMPLE GASTRONOMIC ADVENTURE MENU

Sample menu

Shrimp Miso Broth

With lemon eucalyptus oil geoduck, carrots, snap peas, pasta squares cronos

Scallion marinated Squid and Clams

With dill emulsion and spiced sour cream, roasted squash pumpkin seed couscous salad

Grilled Sole

Crispy garlic oil and plum rose geranium reduction, mint carrot purée, herb roasted parsnip goat cheese steamed dumpling and chickpea shoots

Roasted Trap Caught Sablefish

Pear ginger and mild chili cilantro emulsion, quinoa vegetable cabbage roll, broccoli and wilted greens

Preserved tomato braised Rabbit Leg and Loin

Nodding onion, hazelnut White Grace cheese pesto, split pea bacon crepe wedge, confit of celery root and yellow turnip

A selection of goat, ewe and cow’s milk Artisan Cheeses:

David Wood’s ewe and goat’s milk cheese from Salt Spring Island:

| Blue Juliette, (Goat’s milk)

Hilary’s cow and goat’s milk cheese from the Cowichan Valley:

| Yoo Boo Blue (Cow’s milk) | Waxed cheddar (Goat’ milk) | Big Island Tomme with Merridale cider (Cow’s milk) | Belle Ann Capri Tomme washed with Cherry Point blackberry port. (goat’s milk)

Fromage frais, woolly mint, loganberry jelly, financier terrine

Blueberry, lemon thyme ice cream