Camille’s Fine West Coast Dining is a restaurant located in Bastion Square in the heart of Old Town Victoria. It’s an intimate dining experience in a historic building of Victoria built in 1898. You’ll experience not only a cozy atmosphere, but fine dining in a casual environment.
Their menu remains diverse and keeps up with the seasons. They use fresh and local produce in their menu. Enjoy a candlelit restaurant playing soft jazz with a friendly staff offering you some of their fine wine. Here is a look at Camille’s Fine West Coast Dining.
Recognition in the Community
Camille’s has been recognized as “Best Restaurant Cooking Local” in Victoria for 2012 and 2013. They’ve also been called “Best Farm to Table” in 2012 and given a Lifetime Achievement Award for owner David Mincey.
Menu
The restaurant makes a point to service items that are in season and the freshest options. They do offer regular features like Qualicum Bay scallops, local spot prawns, Dungeness crab, rainbow trout, wolf eel and game options like pheasant and quail. There is usually chicken and fine pork on the menu along with bacon.
Start with an appetizer like the Mushroom Pappardelle, then Lemon & Ginger Seafood Bisque or the Local Beet Salad. For your entrée, enjoy options including the Henry & Jones Beef Striploin, the Best End of Parry Bay Lamb, the Early Fall Vegetables & Smoked Tofu or the Brome Lake Duck Breast. You can even try the five course tasting menu and they’ll donate a meal to someone in need.
Wine
The wine list offers almost 100 options chosen by their personal wine collectors. They choose wines with great flavour and character at a great price. They even offer wine classes and can answer questions about their wine.
Camille’s Restaurant is located at 45 Bastion Square in Victoria. They are walking distance to hotels and the Inner Harbour, and directly across from the Maritime Museum walkway. Stop by for dinner or one of the many events like holiday wine tastings or “B.C. Wines – Hidden Gems for the holidays” on December 2nd.
Posted by Serena Kolida on
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