The Bar

“Diverse and approachable, a little something for everyone” is how sommelier Anna Romeyn Ion describes the wine program at The Courtney Room.

Anna and Food & Beverage Manager Adrian Gatt have curated a wine list that represents the best of varietals and regions. British Columbia wines will be highlighted, several from Vancouver & the Gulf Islands. French wines will also be well represented.

Look for the best in spirits, beer and cider, including a selection from Vancouver Island. The cocktail program will include the classics as well as some house originals.

The Food

Previously of Victoria’s Agrius Restaurant and Fol Epi, Chef Sam Harris helped set the bar for Victoria’s flourishing culinary scene when Agrius was listed in Air Canada enRoute Magazine’s 2016 Best New Restaurants top 10 with him at the helm.

“I let my food speak for itself,” says Chef Harris. “It’s ingredient-driven yet understated and approachable. I want my dishes to convey a real sense of place and I am excited to continue my close work with the amazing local producers on Vancouver Island.”

Driven by a love for the outdoors, Chef Harris has held positions at the much-awarded Sonora Resort – where he learned to view dinner as a complete experience at the Relais & Chateau lodge – and the Four Seasons Resort Whistler as well as Domus Café in Ottawa under Chef John Taylor. In Vancouver, Chef Harris combined fine dining with his passion for uber seasonal and local organic produce at Bishop’s, before moving to Victoria to take the lead as executive chef at Stage – winner of the coveted Vancouver Magazine gold award for Victoria – and then joining the team at Agrius.

Chef Harris honed his butchery skills at Choux Choux Charcuterie, and learned classic French cooking during his training at Algonquin College. He brings this love of classic French techniques and his extensive background in fine dining to head up the kitchen at The Courtney Room when it opens in the lobby of Magnolia Hotel & Spa this spring.

The Story

Born of the desire to continue the experience of timeless hospitality embodied by the award-winning Magnolia Hotel & Spa, The Courtney Room delights locals and visitors alike with delicious local cuisine and exemplary service.

Food is ingredient-driven, using local seasonal products wherever possible. From foragers to produce, seafood to spirits, The Courtney Room is proud to partner with many local suppliers, including:

Umi Nami Farm • Haliburton Farms • Saanich Organics • Lance Staples – wild food forager • Finest at Sea • Outlandish Shellfish Guild • Albion Fisheries • Two Rivers Meats • Parry Bay Sheep Farm • Unsworth Vineyards • Sea Star Vineyards • Sheringham Distillery • Sea Cider Farm & Cidherhouse • Hoyne Brewing Company • Tofino Brewing Co

The Room

Taking cues from the old grand dame hotels of Paris, Sharon Bortolotto of BBA Design was inspired by the classic French bistro. The Courtney Room boasts high ceilings, and is layered with elements of Art Nouveau to create a casually elegant ambience. Focal features include commissioned artwork by Blu Smith in an abstract expressionist style and a central black granite bar framed between two paneled wood columns with white marble chevron detail – a place to gather and be seen.

A classically inspired tiled entrance and chevron patterned wood floor lead to brasserie style velvet banquette seating and the main bar – clad with an elegant gray marble showcasing a custom glass oyster station and illuminated back bar shelves.

Upstairs at The Courtney Room provides an elevated dining experience in a carpeted space with white tablecloths, and a glassed-in wine room. Vintage style lighting, leather touches, brass accents, and bronze beaded curtains add layers of elegance, whilst the smoky grey/blues, taupe and elegant earthen hues continue the feel and flow of the hotel’s colour palette throughout the restaurant. Reservations are recommended.