The Courtney Room Unveils New Spring Chef’s Tasting Menu
Victoria, B.C. (April 22, 2025): With spring in full swing on Vancouver Island, The Courtney Room presents a new tasting menu that reflects the season’s vibrant flavours, featuring locally sourced ingredients and thoughtfully preserved highlights from last summer’s harvest. Drawing on the rich offerings of B.C. farms, the menu balances innovation with familiarity, offering guests a dynamic and flavourful culinary experience.
“Our new Tasting Menu is an homage to the bounty of farmed and foraged ingredients from all seasons on Vancouver Island, including fresh morels, radish, maple blossoms, pineapple weed and stinging nettles and house-preserved pine cone, pine mushroom, sea buckthorn,” says Executive Chef Brian Tesolin. “We explored both traditional and contemporary techniques and infused them with our own style – highlighting texture, flavour, and the exceptional quality of our ingredients.”
Rooted in the restaurant’s dry-aging and preserving program, the menu celebrates ingredients at their peak while honouring a low-waste philosophy. With an on-site butcher, The Courtney Room continues to take a whole-animal and whole-fish approach, including sustainably sourced Hiramasa Kingfish from New Zealand, utilizing every element to create bold, refined dishes.
The Spring Chef’s Tasting Menu starts with a delicious Rye Pretzel bread course with smoked salt and honey mustard, followed by an amuse of Yarra Valley Truffle Salmon Pearls, marinated Italian burrata and Potatoes Courtney. A shared tapas course follows, featuring Foie Gras Parfait with sea buckthorn, sherry gelée and savoury granola, and Hiramasa Kingfish, puffed amaranth, pineapple weed and radish, and then Roasted Hokkaido Scallop with stinging nettle and side stripe shrimp dumpling, red cabbage, cashew and aerated tom yum. Ricotta and Pistaccio Stuffed Morel Mushrooms follow, with sunflower risotto, duck and pork sausage, salal berry and maple blossom, and then Peace Country Lamb Crépinette with spring onion, preserved pine cone, fava bean and pine mushroom jus. Salted Wild Mountain Honey Crémeux with toasted honey Kamut cake and yuzu marmalade sorbet completes the meal, with Sea Buckthorn and Pickled Spruce Pâté de Fruits mignardises.
The new seasonal menu is available now at The Courtney Room, and costs $110 per person, plus tax and gratuity. Optional wine pairings are available for $90 per guest, focusing on interesting wines and unique varietals from renowned producers, both international and local wine regions. The restaurant’s wine list was recognized in the 2025 Wine Program Excellence Awards with a Platinum Award distinction, announced at the Vancouver International Wine Festival last week, the first restaurant in Victoria to achieve the coveted title.
For more information or to make a reservation, please visit www.thecourtneyroom.com.
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About The Courtney Room
Old world meets new at The Courtney Room in Victoria, B.C., named one of Canada’s Best New Restaurant (2018 #10), included in Canada’s 100 Best Restaurants (2019 #94), Tales of the Cocktail Foundation 2023 Spirited Awards® Regional Honoree for Best International Hotel Bar for Canada (2023) and a Platinum tier wine program recognized at the Vancouver Wine Festival Wine Program Excellence Awards (2024) – the first restaurant on Vancouver Island to achieve the distinction. Born of the desire to showcase the best of the region, The Courtney Room is a modern dining space focused on genuine and thoughtful hospitality. Savour Pacific Northwest cuisine with bright flavours from both land and sea. Menus showcase local seasonal ingredients, with an emphasis on Vancouver Island sourcing and partnerships. Elevate the every day with quality ingredients, thoughtful service and impeccably prepared, seasonal fine dining. www.thecourtneyroom.com
Media Contact:
Hawksworth Communications
Marisa Cuglietta
P: 604.609.6678 / 778.987.3707