Thursday, 21 March 2013

Dunlop House - part deux

Another chance to dine at Camosun College’s Dunlop House with the Hospitality Management students taking care of everything.  You can check out our first visit here.

Again we were greeted at the door, our coats taken and led, this time, into the main dining room. Here’s a quick snap of it as we were leaving (as it was shutting for the evening) – a really bright, beautiful room with comfortable chairs.


And then the food choices...


This evening’s prix fixe menu included two choices in each course (appetizer, main and dessert) for $28 per person. Starter selections were a seafood chowder and a watercress, arugula & duck breast salad (very democratically split at our table of four: 2 salads and 2 chowders). The chowder was amazing! It was creamy, smooth and filled with smoked salmon, a large prawn, mussel and halibut. It was beautifully plated with fennel fronds and braised leek juliennes. The salad was also great – the watercress & arugula was refreshing, the duck tender and the soy- ginger-honey dressing well balanced with the peppery greens.

Seafood chowder
Watercress, arugula & duck salad

As a warm-up to the main meal, we were all served an amuse bouche – a filo wrapped bite of wild mushroom and goat cheese.


The main course choices were sable fish and beef tenderloin. The sablefish was not just moist - it was melt-in-your-mouth-I’m-making-happy-noises-while-eating moist. Set atop a lightly vinegared jicama slaw and drizzle with a beurre blanc. The richness of the beurre blanc mixed nicely with the salad. The beef tenderloin was also incredible – so tender you really didn't need a knife. It was served with candied parsnips, creamy whipped potatoes, broccolini and a baby carrot. Let’s just say minimal conversation ensued while these plates were at our table.

Sablefish on jicama slaw
Beef tenderloin

Our sweet finish to the evening was another even split at the table – 2 orders of hazelnut crème brulee and 2 orders of local blackberry crumble with ice cream. The crème brulee was excellent – with the lower portion flavoured with vanilla bean and the upper portion mixed with finely chopped hazelnuts – served with a mini hazelnut biscotti. The crumble was also delicious - a great balance of tart fruit and sweet crumble crust.

Hazelnut creme brulee
Local blackberry crumble and ice cream

Again, an excellent meal with very professional service all around (front of house, kitchen – everyone). You can tell the students are challenged by assuming different roles weekly – and you know they’ll be better hospitality managers because of it. One thing I hate to see them experiencing though….no-shows – people please: if you make a reservation, show-up – if you can’t make it….call. (soap box dismount).


Dunlop House - Camosun College-Lansdowne Campus
Corner of Lansdowne Road & Foul Bay Road
Semester based - Winter and Spring
see website: http://camosun.ca/learn/programs/hosptour/dunlop.html
or call: 250 370-3144


Dunlop House Restaurant on Urbanspoon

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