Written By Guest Writer First Look / Places Mar 21, 2013 First Look: The Breakwater SHARE VIA: Facebook Twitter PinterestComox ValleyBreakwater – just think about the word for a moment. For me it conjures up thoughts of rough seas buffered by a calm sanctuary offering much needed relief from a storm. For the serene Kingfisher Resort & Spa their newly identified restaurant The Breakwater also speaks of the logging history of Royston. The warm, inviting dining room overlooks the sea via tall windows offering a protected glimpse of what the old time loggers and seamen had to contend with many years ago. Around the room are lovely commanding black and white stills of the wrecks which formed the breakwater evoking a feeling of security and highlighting the room with drama. Top Phot: Bottom Left: Hollie Wood Oysters done two ways. Top Left: Denman Oyster. Right: Locals Crab & Shrimp StackWith this new identity comes an important appointment as well. After four years as sous chef, Philippe Gagne (formerly of Vancouver’s’ CinCin, Salt Spring Island’s Hasting House, and The Rosemeade of Victoria) now heads up The Breakwater as their new Executive Chef. Philippe hails from a small farming community in Quebec, bringing with him a love of rustic and locally inspired cuisine. He had no trouble convincing me of that as I sat down to enjoy his well thought out four course meal. As the muted conversation of other diners wafted in the background, his eye-catching amuse bouche landed in front of me and my eyes feasted with abandon on two plump Hollie Wood oysters fresh from the local waters of Denman Island. The deep cup of this particular brand of oyster displayed creamy pearl oyster flesh topped with a dainty fresh honeydew, watermelon radish and cucumber brunoise – all of which left me wanting more! Next came an artfully plated trio; crunchy manila clam and hand peeled baby shrimp fritter, quinoa salad with caramelized grapefruit, and a Dungeness Crab roll with tempura pickled beets and spicy ponzu. If dinner had ended here, I’d still be a happy diner. Chef Philippe likes to do everything he can in-house so he presented a juicy pink Tannadice Farm double smoked pork chop atop a sweet corn polenta ball filled with smoked fromage frais for his main course complimented by a dried fruit and white balsamic gastrique. I appreciated him veering away from the overused dark chocolate dessert and instead presented a to-die-for milk chocolate pave riddled with crunchy salted praline and caramel to finish. The next day I was lucky enough to participate in an amazing culinary tour by Island Gourmet Trails and owner/chef Gaetane Palardy, along with Karma Brophy of Feast Concierge & Media. The wide range of talented purveyors we visited is all the inspiration needed to keep the menu fresh and exciting at the restaurant. It was a perfect end to The Breakwaters’ story and chef Philippe’s telling of it. Check out the May/June issue of EAT Magazine under The Buzz, Nanaimo & North for a more detailed description of the tour. www.kingfisherspa.com 250-897-1178www.islandgourmettrails.ca 250-650-1956www.feastconcierge.ca 250-668-3663 —By Kirsten Tyler chopComoxdenmanFirstlookkingfisheroysterpork SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Beer / Beer & Cider / Drink / First Look / Places / Press Release / Wineries & Breweries July 25, 2019 There’s a New Buoy in Town Whistle Buoy Brewing Company, a locally owned craft brewery and taproom, is now open in Historic Market Square, Victoria. Whistle Buoy Brewing ... Read More First Look / Regions / Restaurants March 1, 2019 The Buzz, Cowichan and Up-Island Eating together and enjoying the good life with good people is the epitome of ‘Hygge’, the Danish word pronounced ‘Huega’. ... Read More First Look / Restaurants / Victoria January 3, 2018 Pierogi Power at Sült Pierogi Bar “Sült” has etymological roots across Europe. In Gaelic, it refers to pork fat or a dish made of it. In Hungarian, it translates to “fried” ... Read More First Look December 8, 2017 Stoked Wood Fired Pizzeria Stoked Wood Fired Pizzeria, 2908 Tieulie Place, Shirley, BC, 778-528-3473, stokedwoodfiredpizzeria.com For surfers, still chilled to the ... Read More First Look / Food People October 31, 2017 Adapt to Survive – The team behind Foo finds opportunity at Victoria’s hospitality crossroads. It’s not breaking news: Victoria’s restaurant scene is in the midst of varying states of crisis, depending on which Industry Insider you speak ... Read More First Look / Victoria October 16, 2017 Kuma Noodle Japan When many people think of Japanese food, they think of sushi. However, to the Japanese, the raw fish delicacy is often considered a rare treat, ... Read More Comments are closed.