Sooke Harbour House Restaurant

Discover contemporary West Coast dining led by Executive Chef Leroy Borrega. Rooted in Sooke Harbour House’s farm-to-table heritage, our seasonal menu celebrates Vancouver Island’s growers, fishers and local provisioners through thoughtfully sourced seafood, locally raised meats and seasonal produce. Leroy brings a globally inspired perspective to locally rooted cuisine, combining elevated seafood and comforting dishes. Craftsmanship, sustainability and a connection to place guide the dining experience.

Hours

Friday–Sunday: Brunch 8:00 AM–2:00 PM
Sunday–Thursday: Dinner 5:00–9:00 PM
Friday–Saturday: Dinner 5:00–10:00 PM

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The ocean is just steps away from the beautiful patio at the Sooke Harbour House Restaurant

Coastal Dining on Vancouver Island

The Restaurant features locally sourced grass fed beef, seafood and produce, celebrating the rich bounty of Vancouver Island’s land and sea. The Main Dining Room offers a relaxed yet refined setting where natural light, sweeping ocean views, and a heated enclosed patio create a truly immersive West Coast dining experience,

Cocktails crafted from locally distilled spirits, rotating BC craft beers, and a thoughtfully curated wine list complement a menu that changes with the seasons. Signature dishes highlight locally-sourced ingredients — each plate a reflection of the coast that surrounds you.

Meet Executive Chef Leroy Borrega

A Canadian Red Seal Chef with an international culinary background, Leroy Borrega brings a globally inspired, locally rooted approach to Sooke Harbour House.

Previously Executive Chef at The Dorian, Autograph Collection in Calgary, Leroy oversaw multiple restaurants and banquet operations. His experience also includes leading the kitchens at Shokunin and launching Calgary’s first Filipino omakase restaurant as Head Chef of Maven. At Sooke Harbour House, he builds on the property’s farm-to-table legacy with seasonal menus inspired by Vancouver Island’s coastal landscape and the growers, fishers and provisioners who bring it to the table.

Restaurant Menu

Brunch

Available Friday to Sunday 8 AM–2 PM

Light

Baby Kale Salad – 24
Baby Kale, Sooke Apples, Sesame Miso Vinaigrette

Yogurt & Muesli – 22
House Yogurt, Honey, Seasonal Fruit, Mix Berries

Guacamole Toast – 26
House-made Croissant, Baby Kale, Grana Padano

Vegan Sandwich – 26
Tempeh, Baby Kale, Pickled Shallots, Citrus Herbed Hummus, Rye Sourdough

Sweet

Sooke French Toast – 26
House Milk Bread, Seasonal Fruit Compote, Mix Berries, Szechuan Chantilly, Montreal Maple Syrup

Triple Stacked Pancakes – 28
Brown Sugar Butter, Seasonal Fruit Compote, Yuzu Whipped Cream, Montreal Maple Syrup

Savoury

The Harbour House Breakfast – 34
Really Thick Cut Bacon, Chicken Sausage, Potato Wedges, Spinach and Mushrooms, Eggs of your choice, House Sourdough Toast, House Jam

SHH Breakfast Platter – 72
Smoked Thick Cut Bacon, Chicken Sausage, Potato Wedges, Spinach and Mushrooms, 3 Eggs of your choice, House Sourdough Toast, Guacamole, Mixed Berries, House Jam

Harbour House Bennie – 36
Dungeness Crab Salad, Potato Wedges, Brown Butter Hollandaise, Poached Eggs

Chef’s Bennie – 29
Smoked Thick Cut Bacon, Garlic Spread, Smoked Gouda, Pickled Shallots, Milk Bread, Potato Wedges, Brown Butter Hollandaise, Poached Eggs

Charred Chicken Adobo Rice Bowl – 34
Chicken Thighs, Garlic Rice, Sunny Side Egg, Pickled Shallots

Fish and Chips – 36
Beer Battered Cod, Potato Wedges, House Tartar Dip, Lemon, Coleslaw

Harbour Cheeseburger – 29
5oz AAA Beef, Smoked Gouda, House Burger Sauce, Pickled Shallots, House Buns

Soup of the Day – 26
Please ask your server for availability, comes with house grilled focaccia

Coffee & Tea

Coffee – 5
Espresso/Americano – 6
Cappucino/Latte – 8
add: Shot of espresso – 3
Specialty Teas – 6
English breakfast, earl grey, chai, chamomile, peppermint
Juices – 6
Apple, orange, pineapple, tomato, clamato, cranberry, iced tea
Freshly Squeezed Orange Juice – 9.5

Dinner

Available Sunday to Thursday 5 PM–9 PM, Friday & Saturday 5 PM–10 PM

To Start

Focaccia de Matthias – 13
Sea salt, citrus herbed butter (NF / V)

Finny’s Tomato Salad – 21
Finny Farms assorted tomatoes, BC strawberries, radish, fermented soy bean dressing (DF / VG)

Burrata – 32
Sundried tomato pesto, micro basil, focaccia (NF / V)

Caesar – 24
Baby gem lettuce, anchovy dijon dressing, grana padano (NF)

Foreword

Puffed Humboldt Squid – 23
Crispy fried, miso spicy ranch (NF)

BC Clams & Mussels – 28
Chili garlic butter jus, chives (NF / GF)

Hokkaido Scallops Crudo – 28
Infused Vietnamese cilantro dressing, garden herb salsa, radish (NF / DF / GF )

Yellow Fin Tuna Carpaccio – 28
Smoked soy, calamansi gel, onion medleys, white rice cracker (NF / DF / GF)

MAINS

BC Char Kissed King Salmon – 51
Charred bok choy, heirloom carrots, garlic rice, peach beurre blanc (NF / GF)

Inishoge Half Chicken – 54
Chicken gravy, crispy gnocchi, yuzu crème fraiche (NF)

Sooke Harbour’s Burger Dip – 36
8oz AAA Beef, house buns, smoked gouda, truffle bacon jam, teriyaki dip (NF)

BC Wild Mushroom Tagliatelle – 42
Truffle besciamella, wild mixed mushrooms, chives, parmigiano reggiano (NF / V)

BC Brassica Gnocchi Curry – 42
Coconut green curry, charred broccolini, puff chickpeas,
preserved sea asparagus (NF / DF / VG)

6oz AAA Beef Tenderloin – 72
Pomme mousseline, chicharron tendon, tonnato, agrodolce, oyster mushrooms (NF / GF)

BC 63 Acres Flank Steak & Frites – 55
Pomme frites, bistek peppercorn jus (NF / DF)
Upgrade for 63 acres 12oz Ribeye – 29

A5 Wagyu Striploin Miyazaki – Market Price
Smoked in-house (NF / DF)
Sold by the ounce, 4 oz minimum. Ask your server for availability.

Accoutrements

Sliced Truffles – 22
Northern Divine Royal Caviar 5g – 25
Hokkaido Scallop – 12
Wild Mixed Mushrooms – 16
Charred Bok Choy – 14
Pomme Frites – 12
Truffle Frites – 16
Broccolini – 14

NF – Nut-free | DF – Dairy-free | GF – Gluten-free | V – Vegetarian | VG – Vegan

Drinks

Cocktails

The Whiffin Spritz – 18
Aperol, Prosecco, Limoncello syrup, dehydrated orange wheel

Fog & Fire Margarita – 19
Cazadores Tequila, Mezcal, Cointreau, fresh lime juice, pineapple juice, smoked chili syrup

The Optimist – 19
Gin, orange juice, lemon juice, orgeat, egg white, orange blossom water

Espresso Martini – 19
Vodka, Kahlúa, espresso

Rainforest Negroni – 18
Tofino old growth cedar gin, Ampersand Per Se Bitter Aperitivo, Esquimalt Rosso Vermouth

Garden Coast Fizz – 16
Sheringham lemon gin, Estate pineapple sage, Bilsten Creek honey

Draft Beer

Rotating Local Beers – 16 oz 10 | 20 oz 12
White Bark Witbier – 10
Driftwood Pale Ale – 10
Broken Island Hazy – 12
Stella Artois – 12
Corona – 12
Guinness – 12
Brickers Early Grey Dry Cider – 15
Brickers Frambo Dry Cider – 15

Non Alc

Good Jam – 14
Rotating house jam, lemon, sparkling soda

Harbour Bloom – 14
Blood orange, fresh basil, lemon, soda

Heineken 0.0 – 8

Guinness Zero – 9

Wine

Sparkling (6oz | btl)

Charm De L’ile NV, Cowichan Valley, Vancouver Island – 16 | 70
Villa Sandi Prosecco Il Fresco Brut D.O.C. Italy – 17 | 75
Deligeroy Cremant De Loire Brut, France – 18 | 85

White (6oz | 9oz | btl)

Michel Lynch Sauvignon Blanc, Bordeaux, France – 16 | 23 | 70
Quail’s Gate Chenin Blanc, Okanagan Valley, BC, VQA – 17 | 25 | 80
Blue Grouse Chardonnay Cowichan Valley, Vancouver Island – 18 | 27 | 85
Babich Sauvignon Blanc, Marlborough, New Zealand – 16 | 23 | 75
Albert Bichot 2024 Petit Chablis AOC, France – 21 | 31 | 125
Alain Gueneau Sancerre la Guiberte, France – 21 | 31 | 125

Red (6oz | 9oz | btl)

Michel Lynch Merlot/Cabernet Sauvignon, Bordeaux, France – 16 | 23 | 70
Blue Grouse Pinot Noir Cowichan Valley, Vancouver Island – 18 | 28 | 85
Cobble Hill Merlot, Cowichan Valley, Vancouver Island – 18 | 27 | 85
Rocca delle Macie “Sasyr” Sangiovese/Syrah, Toscana, Italy – 17 | 25 | 80
Belcolle Nebbiolo, Langhe, Italy – 18 | 27 | 95
Barone Ricasoli Brolio Chianti Classico, Italy – 19 | 28 | 100

The Perfect Finish (2oz)

Taylor Fladgate 10 Yrs Tawny Port – 14
Taylor Fladgate 20 Yrs Tawny Port – 20