Chef-owner Sam Chalmers surfs a West Coast/global tapas menu, a welcome addition to Oak Bay. Cooking goes from simple to spectacular with a house terrine with pickles and mustard steamed mussels with caramelized onions in a maple chipotle sauce pan-fried chicken livers or Berkshire pork chop, sous vide and grilled, with creamed corn and warm potato salad. Rotating wine list with lots by the glass.