On the dark drive out Veteran’s Memorial Parkway, I thought…this better be worth the journey…
The $25 menu was exciting – our server superb. Now, it is a golf club with chairs that were probably hip in the 90’s, but the view is beautiful and the atmosphere relaxed. Instead of sitting in the restaurant which felt more like a banquet room, we chose to sit in the lounge near the fire and were cozy and content as Joshua, our server, impressed. He knew the answer to every inquiry and, through our questions, we learned that the Olympic View Golf Club is part of the Audubon Society with environmentally safe practices including recycling the water it uses to wash its golf carts. These caring practices follow into the kitchen where Chef Melbourne O’Brien uses quality, local products to create creative and delicious cuisine.
We both began with duck confit. The rich, warm duck was topped with apple, hazelnuts, and greens. It was delicious with the light flavour of cardamom, cinnamon, and five spice and went nicely with the Sandhill Cabernet Merlot. My dinner companion thought her first glass might be a little off. When we asked Joshua to humour us with a sniff, he discussed the cab merlot characteristics and mentioned that the bottle had not been opened that day. My dining companion gave me a knowing look as this is exactly what she had said. Joshua was happy to take the glass away and pour another from a new bottle which he opened at the table.
The only bad thing about the main course is that is was tortuous to decide what to choose. Pan seared Sooke trout, Cowichan Bay Chicken, or short ribs “encrepinete”. I decided on the chicken as I know poultry from Cowichan Bay Farm is superb. Indeed it was the most tender and juicy chicken breast I have ever had. It was topped with sweet, roast garlic and served with beautiful vegetables and yam fries. While ‘fries’ may not sound as elegant as it might, trust me when I say it was a lovely accompaniment and not a sliver was left on my plate.
My dining companion picked the perfect dish for her cab merlot: the slow cooked short ribs au jus with crispy potato gnocchi. The jus was more of a demi-glace complete with caramelized vegetables. The tender meat fell off the bone and was topped with thinly sliced, roast lemons that added a gorgeous citrus touch. I cleaned my plate then helped my dining companion to finish hers.
Dessert offers three choices which is a real treat when other restaurants only seem to fit one on their Dine Around menus. I suggest the white chocolate blackberry cheesecake with wild blackberries that grow on the property. I stopped at licking the plate!
Forester’s Bistro and Bar is well worth the drive! Call ahead and ask to be in Joshua’s section in the lounge. You’ll have a relaxed and enjoyable evening that is sure to tantalize your taste buds.
- The Secret Diner
T:(250) 474-3673, extension 227, 643 Latoria Road
