A key ingredient to the Copper Rock Grill experience is the drive up through the woods to the centre of the magnificent Bear Mountain destination golf resort. We arrived in the dark for our 7pm reservation. The outside trim lighting on the Westin Hotel and the Bear Mountain Golf Clubhouse immediately raised our spirits and put us in a festive mood.
The Copper Rock Grill is located in the rustic stone clubhouse building. Its a relatively small room, with about a dozen tables. The centre of attention, though, is the towering two-story stone fireplace enhancing the resort lodge ambience. Cozy.
On arrival, we were informed that the Dine Around Menu had been changed, although, the offerings of appetizer, entrée and dessert were from the regular evening menu and designed to introduce us to the kitchens creativity.
For an appetizer, we had a choice of Seafood Chowder or Classic Caesar Salad. Our party of three ordered them both. The salads romaine lettuce was crisp and cold, something that is often missing when caesar salads are served with room temperature and sometimes wilting lettuce. Lots of shredded parmesan cheese, too, with a squeeze of lemon on the side. The Seafood Chowder was just the way I like it – creamy and chock full of crab, shrimp and fish. It had a wonderful texture and is definitely chowder I could get addicted to.
We had two choices for our main course entrees: Pretzel Crusted Chicken or Seafood Ravioli in an herb cream sauce. Served with a dark pilsner sauce, the Pretzel Crusted Chicken was delicious. Definitely a unique take on chicken. This was also a well-proportioned entrée with a mound of mixed vegetables, including, thin-sliced potato, carrot, broccoli, cauliflower, red pepper and zucchini. One of our group took some of the chicken home in the Copper Rocks special take-out carton. There was just too much.
The Seafood Ravioli were large hand-made triangles stuffed with shrimp and crab and lots of herbs. Layered in a shallow flat bowl and a creamy herb-infused cream sauce they were as eye pleasing as they were tasty. This is a dish for someone in the mood for pasta but on the lighter side.
In the wine department, we usually stick to BC wines and did so this night with glasses of Sumac Ridge Sauvignon Blanc and Mission Hills Cabernet Merlot blend.
Dessert was listed on the menu as the Chefs Sweet Surprise so we took our chances and were rewarded with Crème Brûlée Cheese cake and a drizzle of raspberry syrup.
— Bon appetit , The Secret Diner
2020 Country Club Way, Victoria, 250-391-7170
