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Chef Brooke Winters stocks the larders year round with an abundance of organic produceÑtree fruits, berries, herbs and vegetables, as well as honey and Big Leaf Maple syrupÑfrom the property’s three-acre farm situated mere steps from the restaurant’s back door. Guests are invited to get in the mood by touring the farm before tucking into a meal overlooking picturesque Ganges Harbour. Chef Catto’s hearty dishes celebrate seasonal and local ingredients: Cowichan Valley chicken supreme is stuffed with wild mushrooms and Salt Spring Island goat cheese, while freshly harvested mussels and clams are steamed with Salt Spring Golden Ale and bacon.

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