SolVale Deposit

We’re opening our Holiday Open House weekend (December 12–14) with an unforgettable culinary experience: an intimate five-course long table dinner crafted in collaboration with Chef Joel Peck, one of the most exciting emerging voices in Vancouver Island cuisine. Paired alongside Stacy Hornemann's selection of Blue Grouse Wines. 

Tickets are non refundable, but they are transferrable

These dishes are carefully crafted with specific ingredients to ensure the best flavor profile. We appreciate your understanding that we do not offer substitutions at this time".

A First Look at the Evening’s Menu

(shared exclusively with Club Members)

Winter Vegetables
Roasted beets, hakurei turnip, caramelized rutabaga, hazelnut
Rosé

Sablefish
Coastal beurre blanc, kale, honey mussels, crispy sunchoke
Bacchus

Beef Cheeks
Campfire jus, parsnip purée, crispy garlic & shallot, oyster mushroom
Pinot Noir

Cheese Polenta
Pickled apple, caramelized onion, crispy buckwheat, tarragon oil
Ortega

Carrot Cake
Cardamom cheesecake mousse, orange gel, walnut tuile
Siegerrebe