Seagrille Restaurant Review – Brentwood Bay Resort & Spa

We stayed one night at the beautiful Brentwood Bay Resort & Spa on Vancouver Island (review to come on 9to5Travel.com) and also dined at the hotel’s renowned fine dining restaurant.

Specializing in seafood and sushi, Seagrille is Victoria’s most spectacular oceanfront restaurant. It’s nestled in picturesque Brentwood Bay and has spectacular views of the peaceful Saanich Inlet.

The restaurant’s decor exudes attractive West Coast contemporary design with floor-to-ceiling windows, fir timbers and even a wood burning fireplace to cozy up to during those crisp Vancouver Island winter evenings.

Skillfully trained Japanese sushi chefs from Tokyo prepare amazing creations right before guests’ eyes at Seagrille’s Sushi & Sake Bar. Heated outdoor patios and indoor seating both offer gorgeous views of the bay any time of year and are the best places to watch the sunset.

Seasonally inspired ingredients harvested from the sea and grown fresh on Vancouver Island is what Seagrille is all about. From local fish, spot prawns, and the finest sashimi to British Columbia grown bison and lamb – Seagrille’s coastal cuisine is simply as nature intended.

Whipped butter and warm, freshly baked multigrain bread was served to us to commence our dinner. This bread was outstanding. It had a lovely golden crust with poppy and sesame seeds and a soft interior.

Heirloom Gazpacho ($12) – This refreshingly cool soup contained cucumber, red pepper and luscious heirloom tomatoes, and was lightly drizzled with extra virgin olive oil and topped with croutons and basil chiffonade. Silky smooth texture and bright, fresh flavours made this a perfect gazpacho.

Tuna & Salmon ($13) – Well-sized pieces of vivid wild sockeye salmon and albacore tuna sashimi carefully prepared by the former head sushi chef at the Four Seasons Hotel in Tokyo.

Grilled Wild Pacific Salmon ($28) – Grilled salmon topped with a creamy chive crème fraiche sauce, resting on a bed of ginger infused quinoa and charred corn, with a medley of green beans, crisp asparagus, delicate spring carrots, and tender yellow sunburst squash.

Marinated Ling Cod ($24) – This generous portion of fish had an excellent textural contrast of moist and flaky flesh next to a crunchy skin. It was accompanied by a medley of fresh local vegetables, including baby potatoes, zucchini, carrot, squash, and asparagus. Nicely seasoned, this light dish was cooked perfectly throughout and was very juicy and moist.

Seagrille’s culinary team expertly prepared a couple of dishes for us to photograph. The above salad was their Local Spot Prawn Salad ($16) that contains pickled watermelon, greens, and a miso-yuzu dressing.

While the second dish they showcased was the Seafood Risotto ($28) consisting of jumbo prawn, langostino, crab, mussels & clams, and grana padano cheese crisp.

Gary and I were rather full from our dinner, so we decided to share one dessert between the two of us. Three scoops of house made sorbet – one raspberry, lemon, and mango. The lemon was my favourite, with it’s crisp, bright flavour and clean finish.

Overall, we really enjoyed our dining experience at Brentwood Bay Resort & Spa’s Seagrille. You can never go wrong with fresh, local ingredients and a beautiful view! For further information regarding Seagrille restaurant, click here.

Seagrille on Urbanspoon

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About Taya & Gary

Gary and Taya Ng are the Founders of Eating In Vancouver & the World. This husband and wife team search for the best dining experiences - including restaurant launches, new menu tastings and culinary events. Learn more about the couple here and connect with them on Twitter and Facebook.

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