Dunlop House is located at the Lansdowne campus of Camosun College. The restaurant is run by the Hospitality Management students (and who will probably be gracing the Fairmonts and Four Seasons of the world soon) – and each of them rotates through the various jobs – so last week’s sous chef, may be this week’s hostess and next week’s dishwasher. We were greeted in the parking lot upon arrival by a very cheerful girl (and reminded that we have to pay for parking). Held in Dunlop House, a Samuel Maclure designed house at the corner of Lansdowne and Henderson, you’re seated in either the main dining room, decorated in soft greys or the smaller, dark-paneled, side dining room. We were lucky enough to sit in the more cozy, paneled room, right at the bay window.
The style of menu is rotating as well. This was the first week of a five-course meal, with choice of main. Last week diners made a three course selection from 3-4 choices in each category. The instructor also explained to us that in upcoming weeks, one menu will be hundred-mile focused – with most food and wine selections coming from the peninsula and Salt Spring Island.
And onto the food – no shots of the homemade bread we were offered (French, potato and a roll), but the butter was beautiful – sun-dried tomato and herbed butter – artfully displayed. The bread was no slouch either – all made in-house and devoured rapidly by our table.
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Sun-dried tomato & herb butter |
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Bread. Check. First course next:
