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20th Annual Fire and Ice Festival another great success!

Posted on: May 10th, 2012 by marionann No Comments

On Saturday, May 5th, the Chateau Victoria Hotel & Suites Kitchen team headed to Qualicum Beach for the 20th annual;

Fire and Ice Festival

Executive Chef Garrett was one of the two judges tasting delicious chili from all around Parksville and Qulicum Beach, while Sous Chef Mike Dunlop carved up a storm!

 

 

Let the carving begin!

Look at that oyster with a big pearl inside

 


It’s Mothers Day on May 13th. Have you made plans yet?

Posted on: May 4th, 2012 by mark No Comments

Like most popular restaurants, we are almost sold out for one of our busiest brunch days of the year. You might not be able to confirm plans until the last minute so consider taking Mom to dinner. We still have plenty of space for dinner and you can probably show up on the evening and get a table if your group is less than 6 people. Many people have discovered that the pace of service is much more relaxed and the experience, much more enjoyable, regardless of the restaurant. Breakfast is also an option and there is no better place to watch the sun rise than Vista 18. Our house made jams, marmalade and honey along with our free run eggs help make an ordinary breakfast something special.  Whatever you do on mothers day, be sure to let your mom know you are thinking of her. We are there to help if you need us.


News is buzzing about our 60,000 new arrivals today

Posted on: May 3rd, 2012 by marionann No Comments

As part of our environmental program, we have adopted three local hives of honey bees and given them a home on our roof.  Victoria has a reputation as a city of gardens and those gardens and flower baskets will be much healthier with our bees on the job. Our guest will benefit as well with our healthy house made honey showing up on our menus. Did you know honey is considered one of the most ethical and environmentally friendly choices over cane or beet sugar? It is loaded with anti-oxidants too.  Expect to see allot more about our bees in the future from our kitchens and bars.