蘇克海港別墅

My experience with Sooke Harbour House was amazing! We booked the sunroom and patio space for our daughter’s twin baby shower and it was nothing short of fabulous! The event coordinator noted every detail and request to make the vision for our theme happen. The food was as delicious as it looked with a beautiful presentation. The views made for a stellar backdrop and we even had a pod of orca make a surprise appearance during gift opening. Such a magical moment for our guests, who were overwhelmingly impressed with everything.

Our few days at Sooke Harbour House were just what we wanted.....a relaxed getaway with delicious meals, ocean views, and lovely morning walks along the Spit. The staff, without exception, were courteous and friendly: knowledgeable about the property and environs. Be careful (if you are a senior or disabled) to specify the room type you require. We were a little flummoxed by a steep ladder to the library feature in our suite and a couple of stairs between the bed and bathroom.

Before its long closure, I was a regular guest over many years at Sooke Harbour House, and enjoyed it very much: the amazing views across the Straight of Juan de Fuca and the Olympics, excellent restaurant (now with negative reviews), friendly staff, and even an included breakfast, delivered to your room. I expected there would be a price rise when it re-opened, but am shocked at how much more, about double! Sadly, it is now a place for the rich only. I will not be returning, but am grateful that I have so many memories of wonderful times there.

Do yourself (and someone you love) a favour. Go! Fantastic venue, scale, concept and execution. We just got back from a two-night visit—their Epicurean Package—which includes two night’s accommodations, breakfast both mornings and a five-course Chef’s menu dinner. Everything was over-the-top excellent. We last visited 20 years ago then watched through the difficulties the old favourite faces, cheering again when new ownership determined to bring it back. And it’s back! Fantastic staff dedicated to great hospitality. Restaurant meals to die for. And the tranquil surroundings enhancing the relaxed atmosphere of the resort. It couldn’t have been better. All good wishes to the new administration. We can’t wait to go back.

The Sooke Harbour House Restaurant is back! After our dinner last night, my friend who has a long history with this storied restaurant, pronounced our evening to be “sublime”. This culinary legend has been revived - and re-envisioned - with both food and decor designed with style and verve to suit the times. The seafood dishes we ordered - scallops and salmon tartare - were exquisitely prepared and presented like wee works of art. The extensive drink list included my favourite BC wine and a variety of fun mocktails. The restaurant knew the two of us were celebrating our birthdays and turned our poached pear confection into a plated birthday card complete with chocolate drawn chef. We lacked for nothing - especially time. We were shocked to realize that we’d been at our table for two and a half hours and never felt pressured to wrap it up. Our thanks to the skilful and hospitable team who treated us so well - Barb the gracious hostess, our knowledgeable server Eriko, and Maggie the talented artist/pastry chef. You should see the adorable firefighter cookies Maggie created for their Sooke Firefighter fundraiser. Think dalmatian, fire hydrant and firefighter hat - all too beautiful to eat - yet we will. Kudos to Joanne, the committed manager who is setting the tone and weaving the magic. This experience is not to be missed.

The setting for the restaurant is quite lovely, as is the restaurant itself. Staff is friendly and cordial. However, something has to be done about what is called ‘Manhattan Clam Chowder’. The menu stated it was a tomato consommé, baby potatoes, charred corn and celery leaves. In actuality, it was a pile of the tiniest clams, 3 small pieces of baby potatoes, 2 celery leaves, 3 small tomatoes and about a teaspoon of the corn on a bed of about a half inch of very thin broth, possibly the water the clams were boiled in. The piece de resistance was the 3 stones (that weren’t supposed to be there) in the chowder. Aside from that surprise, this dish cannot and should not be called ’chowder’. It was simply a clam dish, very poorly prepared. The Frisée Caesar salad should simply be called a Frisée salad, as a classic Caesar is traditionally made with Romaine lettuce. But that’s just my opinion. Save your money, go to Deep Cove Chalet instead.