Our party of six loved Wild Saffron Bistro. We had a relatively early reservation at 6:30, when it was about half full. An hour later there wasnt a table to be had. The one multi-level room is casually elegant with hardwood floors, rustic brick wall and fireplace, and earthy tones on the half-walls, furniture and trim. Lighting a high ceiling room properly is difficult but the designers of Wild Saffron were definitely up to the challenge. A mix of recessed pots, shrouded hanging lamps and even flicking candles on the walls bring it all together beautifully. No trouble reading the menu here or enjoying the eclectic array of paintings that is Swans Hotels stock and trade.
We chose to order from the mid-range $25.00 menu. The three-course menu had two choices of appetizer, entree and desert.
Tastes being what they are, our group mixed it up quite well. Appetizer choices were Mixed Winter Green Salad with smoked tomato vinaigrette or Prawn and Lobster Bisque with roast shallot crostini. Both were well received at our table. The salad was crunchy and fresh. The Bisque (my choice) was wonderful. Rich, thick and colourful, it had a distinct peppery taste. A sure sign both were well enjoyed? Clean plates. And speaking of plates, Wild Saffrons serving dishes are stark white and large, creating a dramatic contrast to the deep colours of the offerings. The bisque looked fantastic – good enough for a magazine cover, anytime.
Our entree choices were: Lamb Osso Buco or Lentil Crusted Salmon Filet. Two of us ordered the lamb shank dish; the others went for the salmon. The lamb was falling off the bone. It was so flavourful atop a generous mound of mashed Yukon potatoes and winter veggies all drizzled in a pond of succulent braising juices. I would order this lamb shank dish again. The salmon, with its crisp lentil and herb coating, was perfect. It was accompanied by one large seared chipotle scallop atop a mango quinoa salad and citrus oil. There was a mystery green vegetable with both entrees, which led to some guessing and speculating. Watercress? Baby Bok Choy? Nope. We were informed it was pea greens – a sprout-like shoot that was so nutty and flavourful. Hats off to the chefs on that one.
And the chefs were impressive, in full view for all to see in the open, well-appointed kitchen that could easily hold its own on the Food Channel. One couldnt help but be impressed at the professional demeanor of the chefs and the servers who handled a demanding but chatty packed house with efficiency and aplomb.
Wild Saffron Bistro has a full selection of wines. We took the wine pairing suggestions from the menu and ordered the Sumac Ridge Sauvignon Blanc and the Sumac Ridge Cabernet Merlot. Excellent suggestions from one of the Okanagans best vineyards.
Two desert choices made it easy to order, especially if youre a chocolate fan. The Dark Chocolate Espresso Torte with grilled orange marmalade was decadent. The Pernod Panettone was a slightly lighter choice and featured a medley of panettone slice, cocoa shortbread and spiced apple ice cream. A perfect ending to an outstanding dining experience.
— Bon appetit , The Secret Diner
506 Pandora Street, Victoria, 250-361-3310
