Having tremendously enjoyed ourselves at their sister restaurant, Sunflower Cafe, we came into Sunflower Lodge, in Mission with high hopes.
Located in a park, they have repurposed this former members lodge into a restaurant worth travelling out for. This is the more casual of the two properties, which makes sense for the setting.
We caught the tail end of their dinner service, and grabbed a seat on their patio overlooking their Fraser River, with the Hope Slide in the distance. Although in time, we unfortunately missed the sunset was in the opposite direction, and we weren’t able to catch it. However, I can imagine how sun-soaked the patio would be during the day.
In hindsight we should have taken a seat inside their handsome lodge. All wood with whole tree trunk supports and a chandelier made out of repurposed antlers. This is especially the case ans after the sun set the night turned dark and the mosquitoes came out.
Like their sister restaurant Sunflower Lodge prides themselves on farm to table service, with all their produce sourced from the same farm and/or locally in and around Mission.
We started with a couple of cocktails while the view was still available. This was a more classic menu compared to that of the Cafe.
The Mimosarita was Tequila, Orange Liqueur, Lime Juice, Orange Juice, and Sparkling. This was lip puckering sour with a tartness that claws at the throat. It got easier to sip on once the ice melted.
The Empress Elderflower Smash was a familiar tale with Empress Gin, Elderflower Liqueur, Fresh Mint, Lemon Juice, and Bitters. It was mint forward with a lingering floral essence.
Sunflower Lodge also has a tasting menu described as the best way get better acquainted with their offerings. $85 for 5 courses with the possibility to add on wine pairings for $55 more.
We started with an amuse bouche that was described as their take on a smoke meat sandwich, but elevated. Open faced on a crostini with a bold horse radish heat, this was the ideal ratio of meat to bread and sauce.
This came alongside a couple of their house baked milk buns and in-house churned cultured butter.
Our first wine pairing was the Bella Reserve Brut, a natural sparkling wine. Prosecco style with dried apricot notes.
Normally, the first course is a roasted carrot salad, but proof of how fluid and adaptive their menu is, is the substitution for braska today. Here, I learned that “braska” is the name for flowering vegetables like cauliflower and broccoli. Both are roasted and charred in this nutty salad with cashew cream, pesto, and dukkah spice. I liked its sour contrast that kept me coming back for additional bites.
Our second course was Poached Halibut with a spring vegetable succotash, gooseberry, and sauce Veronique. It smelled and tasted amazing, but the texture was overcooked, dense, and dry. Whereas I wanted light and buttery to better pair with the crisp vegetables. I thought the cream would be better suited for a pasta.
For our fishcourse we had the Poppyshake, a Pinot Gris dominant white. It helped to cut into the heavier cream, but in an abrasive way. I found it too contradictory.
My favourite dish was the Fraser Valley Roasted Duck Breast with beets, berries, and red wine jus. Perfectly prepared and succulent duck breast with great depth of flavour from the sweet stewed fruit.
The fruit also matched the wine, La Calmette Serpent À Plumes from France with cherry on the nose and red fruits like raspberry and strawberry in the bouquet.
For our last course and dessert we had the Goat Milk Tres Leches with strawberry Chantilly and caramel. It was a gritty textured cake with overflowing clouds of cream. A sweet end with strawberries for freshness.
Our last two wine pairings were both sweeter dessert wines. A 2016 fortified pinot gris from Sage Hill’s organic vineyard and winery. This sipped slightly thicker on the lips than in the mouth.
Clos du Soleil Saturn is a familiar dessert wine option. Sweet candied grape without being cloyingly sweet. I enjoyed this one alone.
Not part of the tasting menu, is their Housemade Pasta. I don’t turn down an in-house made pasta, so had to try it. This one was long starchy strands with braised boar shoulder, pickled wild garlic, and pink oyster mushroom in a white wine cream sauce. They were generous with the shredded pork and I was delighted by the surprise of the lesser seen pink oyster mushroom in the mix. I just wanted a thicker sauce instead of this watery and milky mix, to better adhere and mesh with the meat and noodle.
In closing this is a terrific spot to dine at in Mission. A unique setting and view with a great farm to table offering. Can and will recommend.
Sunflower Lodge
7494 Mary St, Mission, BC V2V 4H6
(604) 826-0210
sunflowerlodge.ca
