Daily bite: The Courtney Room is a bold new presence in Victoria's dining scene

The Magnolia Hotel & Spa is host to the city's newest culinary experience  

Chef Sam Harris. Photo by Leila Kwok.
Chef Sam Harris. Photo by Leila Kwok.

The Courtney Room, Victoria's newest dining destination, opened with high anticipation last week in the lobby of the Magnolia Hotel & Spa. Boasting a modern, classic dining room, and the culinary expertise of executive chef Sam Harris, The Courtney Room promises a dining experience unlike any other. Chef Harris' menu brings together local and seasonal products with a classic French twist, providing guests with an unparalleled combination of taste and quality.

The anticipation for the opening of The Courtney Room is high across the provincial capital. "We are very excited to see our vision for The Courtney Room come to life this summer," says Bill Lewis, general manager at Magnolia Hotel & Spa. "We look forward to giving guests a taste of our Island's best ingredients in our elegant new dining room and restaurant."

Photo by Leila Kwok.

The Courtney Room's ingredient-driven menu showcases local produce sourced from Umi Nami Farms, Madrona Organic Farm and Wildcraft Foraging. An Arrendoinox Maturmeat fridge allows the team to both dry age and cure locally-sourced meat, producing a variety of dishes such as smoked garlic sausage with mustard spaetzli, cured steelhead with celeriac and pickled shimeji mushrooms and an extensive dry aged protein menu like Cheam View Ranch pork chop and local lamb rack. Guests can also enjoy seafood towers, striped shrimp cocktail and rockfish meuniere, with a selection of vegetable dishes and sides. 

The front of house team includes seasoned hospitality professionals, many with Relais & Châteaux experience. Adrian Gatt leads the team as food and beverage manager, bringing an accomplished resume that includes The Pointe Restaurant at The Wickanninish Inn in Tofino and Claridges in London. Wine Program Director Anna Romeyn, a member of the International Sommelier Guild, brings boutique hotel dining experience from both the Sidney Pier Hotel and the Hotel Grand Pacific.

A tasting menu designed by Chef Harris offers five courses of seasonally inspired dishes, with the option to include wine pairings and caviar service. The Courtney Room offers a wine list with international and local selections. The new restaurant also offers 23 wines served by the glass, including Unsworth Vineyards, Checkmate Artisanal Winery and local favourite Sea Star Vineyards.