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.
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.
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.
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