Vancouver is known as one the culinary capitals of the world, and now the region, especially Vancouver Island, is receiving high acclaim. Saveur magazine, named Vancouver Island the West Coast’s “new epicurean mecca,” a well-deserved title given the region’s countless working farms, herb farms, farmers markets, fresh seafood docks, wineries, cideries, and breweries.
The food prepared by the Spirit’s chef is nothing short of spectacular, featuring a mouthwatering selection of local and exotic ingredients. Each day can feature fresh seafood we catch or purchase from local venders on our journey.
Upon booking, the Spirit’s sommelier would be happy to consult you about a world-class selection of wines as well as award-winning specialties from BC’s renowned wine region.
Our chef will also send you a large selection of spectacular menus from which to choose, such as:
• Lobster salad: shaved radish, lola rosa, tarragon, dijon citrus vinaigrette
• Fried oyster caesar salad: garlic croutons, Parmigiano reggian
• Seared sea scallops: chilled corn soup, roasted lobster mushrooms, bing cherries
• Troll king salmon cake: tomato frisee salad, herb aioli, lemon, balsamic reduction
• Seafood bouillabaisse: clams, mussels shrimp, dungeness crab, green beans, grilled bread
• Oven-roasted halibut: poblano cream corn, grilled zucchini, tomatillo salsa
• Cold-smoked troll king salmon: bacon-braised walla walla sweet onion, rapini, yukon gold potatoes, caraway honey
• Crispy duck breast: hoisin eggplant relish, bok-choy, scallion pancake, citrus glaze
