Contemporary Coastal

It is true that one cannot play well, sleep well or be well without dining well.  In the Cookhouse kitchen, well is defined by local, sustainable, seasonal, clean and beautiful - prepared with love and passion by Executive Chef Michael Pataran and an extraordinary team of Relais & Chateaux class artisan chefs.

Cuisine is fine, luxurious, storied and comforting – rooted in sustainable, locally grown, foraged and harvested ingredients sourced almost entirely from Clayoquot Sound and Vancouver Island, and delivered daily to the resort by boat.

Contemporary coastal best describes the signature elegance of the culinary program, complemented by a traditional slow-oven and period-inspired gastro-adventures.

Fresh greens, vegetables and herbs are grown in a small vegetable garden and greenhouse on the property. The Tofino Ucluelet Culinary Guild also provides the resort with fresh, organic produce sourced from local Vancouver Island farms like Codes Corner Organic Farm in Duncan and Tatlo Road Farm in Crofton.

Local fisherman and fishmongers provide fresh, Oceanwiseⓒ Dungeness crab, scallops, salmon, halibut, and cod from the cold, clean and deep waters of the Pacific.  Local foragers, converse in the language of food traditions of the Nuu-chah-nulth First Nation source over 100 wild foods from the rainforest and foreshore.

Coffee is on at 6:30am  at the Cookhouse as chefs and cooks arrive early to prepare for continental buffet (6:30 through 10:00 am), and a la carte service (from 7:00 am). There is no in-tent food-service of course, as bears and other wildlife would enjoy that all too much.

Breakast favourites include the Clayoquot Benedict with cured salmon gravadlax, thick-cut brioche french toast with seasonal berries, or the famous Breakfast Tostada featuring layers of fried corn tortillas, eggs over-easy, maple smoked bacon, pico de gallo, avocado and all the fixings.

Fresh-pressed juices, a made-to-order smoothie bar, housemade granola and yogurt, fresh fruit, and other assorted cereals comprise the continental buffet.  House-baked daily breads, scones, muffins and an impressive assortment of gluten-free, vegan and dairy-free items are available throughout the day in the vintage pastry case.

Lunch is as glamorous or rustic as you please.  Choose a window table in the Cookhouse and partake in a fabulously elegant Dungeness Crab Cake or Kale Ceasar Salad with cornbread croutons, crisp pancetta, caperberries, shaved parmigiano-reggiano and a creamy chickpea dressing.  Chef’s famous Phad Thai will leave you yearning to order it every day of your stay but you’d be remiss not to give in to the classic Fish & Chips or the Organic Burger with all your favourite toppings.

Dinner is an event at the Outpost. Seatings begin at 6:00pm and guests are encouraged to experience dining in the Cookhouse, the dining tents, and at the open-kitchen bar over the duration of their stay.  The dinner menus are extraordinary and include vegetarian and gluten-free options.  Chef work within all dietary preferences and restrictions to ensure that all guests receive Relais and Chateaux class cuisine, regardless of limitations.

Each night you will be offered an artful a la carte menu featuring local ingredients and signature Canadian specialties.  Favourite starters include the “hokkaido” U-10 Queen Charlotte Scallops, Soba Salad, and Octopus Trio. Delectable main courses include Cape Scott Black Cod, Cache Creek Striploin, local hazelnut crusted Peace County rack of lamb and the Tandoori Salmon with crab-kale kofta, sweet pea paratha and basmati rice pulao.

There’s always room for a little indulgence after dinner. Our dessert menu will tempt you each night with an artfully sinful selection of sweet (or savory) dishes created by our talented pastry chef, Guillaume Boutelant. Chocolate lovers rave about the Chocolate Trifecta, featuring chocolate creme brulee, a dark chocolate amarena ice cream sandwich and pure ganache with a nutty streusal. The Tropical Inspiration offers a lighter option - roasted pineapple on crunchy coconut dacquoise, with coconut ice cream, crystalized pineapple mint, mini orange-rum babas and spices. And of course there’s always cheese and charcuterie, and a wonderful selection of coffee drinks, ports and liqueurs.