Victoria’s The Courtney Room launches new spring tasting menu

The Courtney Room unveils a new seven-course spring-inspired tasting menu 

Image via The Courtney Room's Instagram page

Victoria’s The Courtney Room announced the launch of a new seasonal tasting menu today that aims to celebrate springtime ingredients and the Vancouver Island farmers who produce them. 

Designed by chef Brian Tesolin and sourced from local producers like Square Root Organic Farm, Saanich Organics, and Littlest Acres Organics, The Courtney Room’s new seven-course tasting menu will feature a rotating assortment of ingredient-forward dishes that will evolve throughout the summer as new ingredients begin to ripen. 

“Our team is so excited that spring has sprung and by the abundance of produce that’s starting to become available from Vancouver Island farms,” says Renee Lauzon, restaurant manager at The Courtney Room. “Chef Brian Tesolin and his team’s collaborative relationship with farms in the area ensure the highest quality ingredients are allowed to shine as guests journey through our multi-course tasting menu experience.”

Some of the current tasting menu highlights include dishes like salmon crudo with Ile Sauvage whipped beer and truffle pearl; charcoal sablefish collar with blossom dashi, sorrel leaves and hazelnut crumble; and Yarrow Meadows dry-aged duck breast with quice, pickled shiitake, wild and blueberry. 

The Courtney Room is open daily from 7 a.m. to 10 p.m. Reservations along with the current available menus can be found online.