Halibut Season – It’s What’s Fresh at the Wedgewood Hotel’s Bacchus Room

There’s a new chef in town at the Wedgewood, Executive Chef Simon Bolsover and he’s sourced some Haida Gwaii Halibut, featured daily on the menu.

We stopped in for a leisurely Friday lunch, but as my pal Melissa is not only gluten free, but also dairy, poor thing, we had to switch it up from the fish and chips that day.

Melissa’s BC Steelhead Salmon with spiced quinoa, root vegetable, caper raisin & orange vinaigrette was perfectly seared and full of flavour.

I made my own creation, modifying the Alaskan Weathervane Scallops with kabocha squash risotto, beet greens, so I could enjoy a bit of halibut as well.

This is truly an often forgotten gem. The room is old school cool, we sat in the regal lounge and the service is always top notch. Their afternoon tea is one of the best in the city and we’ll be back to chronicle that soon. Best of all this is a family-owned and operated boutique hotel an one of the only Relais and Chateau properties in British Columbia.

Halibut Specials

Monday Haida Gwaii New Season Halibut olive crushed potato, shrimp caper, parsley butter sauce

Tuesday Haida Gwaii New Season Halibut corn chowder, pod peas, chorizo sausage braised gem lettuce, clam

Wednesday Haida Gwaii New Season Halibut with Puy lentils, chanterelle mushrooms scorched cauliflower, iberico pork lardo

Thursday Haida Gwaii New Season Halibut cauliflower cheese risotto, curried cauliflower fritters vine tomato, pine nut dressing

Friday Granville Island Beer Battered Halibut hand cut fries, crushed peas, tartar sauce