Sooke Harbour House

The Sooke Harbour House Restaurant is back! After our dinner last night, my friend who has a long history with this storied restaurant, pronounced our evening to be “sublime”. This culinary legend has been revived - and re-envisioned - with both food and decor designed with style and verve to suit the times. The seafood dishes we ordered - scallops and salmon tartare - were exquisitely prepared and presented like wee works of art. The extensive drink list included my favourite BC wine and a variety of fun mocktails. The restaurant knew the two of us were celebrating our birthdays and turned our poached pear confection into a plated birthday card complete with chocolate drawn chef. We lacked for nothing - especially time. We were shocked to realize that we’d been at our table for two and a half hours and never felt pressured to wrap it up. Our thanks to the skilful and hospitable team who treated us so well - Barb the gracious hostess, our knowledgeable server Eriko, and Maggie the talented artist/pastry chef. You should see the adorable firefighter cookies Maggie created for their Sooke Firefighter fundraiser. Think dalmatian, fire hydrant and firefighter hat - all too beautiful to eat - yet we will. Kudos to Joanne, the committed manager who is setting the tone and weaving the magic. This experience is not to be missed.

The setting for the restaurant is quite lovely, as is the restaurant itself. Staff is friendly and cordial. However, something has to be done about what is called ‘Manhattan Clam Chowder’. The menu stated it was a tomato consommé, baby potatoes, charred corn and celery leaves. In actuality, it was a pile of the tiniest clams, 3 small pieces of baby potatoes, 2 celery leaves, 3 small tomatoes and about a teaspoon of the corn on a bed of about a half inch of very thin broth, possibly the water the clams were boiled in. The piece de resistance was the 3 stones (that weren’t supposed to be there) in the chowder. Aside from that surprise, this dish cannot and should not be called ’chowder’. It was simply a clam dish, very poorly prepared. The Frisée Caesar salad should simply be called a Frisée salad, as a classic Caesar is traditionally made with Romaine lettuce. But that’s just my opinion. Save your money, go to Deep Cove Chalet instead.

We had a wonderful time at the newly reopened Sooke Harbour House over Christmas this year! The rooms are lovely. The beds are comfortable. The location and the views are remarkable. The food was excellent. All the staff were welcoming and helpful. We will go again for sure.

After being closed for so many years we were excited to go sit on the patio and enjoy an afternoon cocktail and appetizers. Well done!! The Harbour House is stunning and we will continue to come and support this local gem. The staff were all attentive and very professional.