Rosemeade Dining Room

429 Lampson St.
Victoria, BC
250-412-7673
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The Inn now combines a fusion of old world charm and traditional with the style of contemporary design. The Italian furnishings that embrace the diners are sumptuous and elicit a sense of timelessness; being both forward and classic in line and comfort. The incredible eight foot long, cantilevered polished stainless steel fireplace seems to effortlessly suspend off the warm floor to ceiling ‘ wenge’ wood wall that is banked with carved, sculptural installations that are awash of chocolate colored rivulets, reminiscent of a receding tide on a sandy beach.

The Rosemeade Dining Room at The English Inn and Resort proves to be a culinary and aesthetic feast that will engage all the senses. You are invited to relax and absorb the experience, allow our friendly, professional service staff to indulge your every need. Wrap this together with reasonable pricing and you truly do have a recipe for a memorable moment Samuel McClure himself would delight in, the most extraordinary exploration of style and commitment to excellence.

Here's a sample of their menu:

appetizers
heirloom kaboacha sqaush soup, warm spiced pork rillette
9
rare seared scallops, soy braised honeycomb tripe, miso, gai lan greens
18
beet salad, orange beet puree, arugula greens, wine syrup, hemp seed brittle, st agur cheese
13
dungeness crab perogies, buttered leeks, lobster creme fraiche, chorizo crisp
17
shelled mussels in sunchoke "chowder", pearl onions, pancetta, italian parsley
14
6 oysters 2-ways, frozen green tea ice, jasmine tea jelly
14
organic chicken liver saute, cognac, brioche, curried parsnip, concord grape syrup
13
vancouver island organic mesclun greens, bramley apple puree, creamy dijon & cider dressing, goat cheese crisp
10

mains
milk fed calves liver & venison flank, mushroom & squash saute, creamed onion puree, foie gras jus
29
peppered alberta beef tenderloin, smoked cambozola risotto, fig chutney, root vegetables
34
oven roasted quail with duck confit & cranberries, white bean "cassoulet", thyme oil
28
sake braised pork belly, ling cod, dungeness crab, baby gem lettuce, lemon & sage
29
organic cowichan bay duck breast "pot au feu", broccolini, gingered squash tortellini, bbq duck broth, sweet mustard foam
29
caper crusted albacore tuna, mussels, yukon gold potato gnocchi, warm truffled celeriac "salad", champagne emulsion
29
pan seared local sole, sweet potato pave, horseradish cabbage, brown butter
28
quartet of seasonally farmed vegetables
27