The Dent Island Lodge dining room has established an outstanding reputation among the yachting community, and our guests consistently give us rave reviews. Whether you come for the scenery, the service or the sauce, you will be treated to a meal of unprecedented quality in a one-of-a-kind location.
It’s an idyllic setting everywhere you look. have a drink on the deck and enjoy the show- our restaurant overlooks Cordero Strait and Canoe Pass rapids, a narrow tidal cut where the white water changes direction 4 times each day- or linger in the lounge by the fire, but don’t miss dinner!
Our five course evening meal begins with hors d’oeuvres in the lounge before dinner. Enjoy a cocktail, share stories of the day with friends, then be seated for tempting appetizer and salad courses. Your choice of a variety of creative entrees may include wild salmon, fresh local Dungeness crab, halibut, duck, lamb and the finest cuts of beef. A delectable dessert rounds out the meal, and our bar is well-stocked with liqueurs for an after dinner sip.
Wines are our great pleasure – we’ve stocked the best of BC vineyards as well as a variety of American, German, Spanish, Italian and French wines. Have a special request? Let us know in advance- we’ll do our best!
The Rapids Grill is and outdoor dining option that is sure to have something for everyone. Best of all, you get to enjoy your dinner while taking in the spectacular vistas on the water’s edge.
Full breakfasts and lunches are prepared with the same attention to individual tastes and preferences. Home-baked pastries, breads, muffins, fresh fruit, and eggs prepared to order are among your choices while simple, hearty fare is the lunchtime favorite. Boxed lunches to take fishing are available upon request with notice.
Drew Noble comes to us with decades of experience in fine dining after working in kitchens in some of Vancouver’s most notable restaurants. He successfully ran his own restaurant before taking a hiatus from the industry. We’re thrilled that Drew is not only once again sharing his talents with diners, but that he’s doing it at the lodge. His knowledge of local ingredients shines through on each plate.