From Our Editors
To craft the contemporary cuisine Saveur is known for, Chef Robert Cassels takes full advantage of Victoria's environs. Collaborating with local farmers, he uses fresh produce to make dishes rooted in the current season, such as soup featuring apple-rutabaga chutney in early spring. He works with fisheries to bring in local catch, as well as with foragers for chanterelles and other wild mushrooms.
Chef Cassels presents this cuisine in two tasting menus and brunch, as well as an à la carte selection that's perfect for pairing with cocktails or a fine wine at the bar.