We were in Sooke, staying at Sooke Harbour House for a few days. On our last morning, after checking out and before driving towards the ferry; we took advantage of our timing and partook in the first day launch of the in resort restaurant’s new brunch menu.
The entirety of the resort is under new management and one of these new faces is their Executive Chef Leroy Borrega. He is internationally acclaimed chef who brings his globally inspired, locally rooted vision to one of British Columbia’s most celebrated dining destinations.
On our first night we were gobsmacked by the amazing seven course meal that became our formal introduction of his talent and skill. And the night after that, we got a more causal taste via room service and a quality meat, cheese, pickles, and honey platter delivered right to our suite.
So we were now in full anticipation of this brunch menu. Available to the public Friday to Sunday from 8-2pm, within the same restaurant space.
We were told that the Shh Breakfast Platter was a must and is a redone version of a similar platter Chef Leroy once created for the last property he worked at.
The Sooke Harbour House Platter was a collection of smoked thick cut bacon, chicken sausage, potato wedges, spinach and mushrooms, 3 eggs of your choice, house sourdough toast, guacamole, mixed berries, and their house jam that you share between 2-3 people. This was served over two boards as they have yet to sourced a large one that can fit all this food.
This was an impressive assembly of all things breakfast. You pick and choose your bites with sweet and salty bits. All of it clean and classic for a lighter start to the day.
I was especially excited to see the Charred Chicken Adobo Rice Bowl on the menu. I am a fan of large savoury meals for breakfast so this was right up my alley with chicken thighs, garlic rice, sunny side egg, and pickled shallot. Although it didn’t immediately read adobo. I know everyone has their own adobo recipe, but at minimum I didn’t get much soy sauce. More fragrant garlic, made breakfast ready with the golden yellow yolk. Still tasty and still something I would order again.
We got a teaser taste of this two nights before as an amuse bouche. The Sooke French Toast with their house baked milk bread, seasonal fruit compote, mix berries, and szechuan chantilly with Montreal maple. The last two found its way over a runny egg cup that we were in awe over then and enjoyed trying in its intended form now. This looked like desserts with ripple clouds of cream, dotted with mixed berries. A little too much creamy mouthfeel for my tastes, but the slightly sweetened and thick bread base carried the heavy spiced and savoury cream well. I especially enjoyed the juxtaposition of the micro-greens atop as garnish, as they spoke to the true savoury intentions of this dish.
This was such creative take and most of all unexpected, making this and them a destination worth travelling to.
In short this was yet another delicious meal from Chef Leroy and his team, and they are currently 3-0. Highly recommend.
Sooke Harbour House
1528 Whiffin Spit Rd, Sooke, BC V9Z 0T4
+1 (778) 425-9000
sookeharbourhouse.com
