Bishop's

Reserve

Bishop's Review

Before "local" and "seasonal" were all the rage, this highly regarded room was serving West Coast cuisine with an emphasis on organic regional produce. The menu changes regularly, but highlights have included such starters as marinated Pacific sardines paired with Barlotti beans, bacon, and tomatoes, and mains like Qualicum Bay scallops with potato confit, slow-roasted pork with rosemary gravy, and locally raised beef tenderloin. All are expertly presented and impeccably served with suggestions from Bishop's extensive local wine list. The split-level room displays elaborate flower arrangements and selections from owner John Bishop's art collection.