Chef-owner Edward Tuson, who cooked at the Sooke Harbour House for more than a decade, has opened his own place in a homey strip-mall space. His food here is far less formal but no less fine, with starters like crispy squid with spicy cole slaw or a salad of pickled beets and beans with house-cured beef tenderloin. Mains might include grilled pork chops with a creamy cumin corn sauce, or roasted steelhead trout with salsa verde and Israeli couscous. If you're feeling adventurous, let the chef create a cutomized five-course prix-fixe dinner (C$50). At lunchtime, you'll find a simpler selection of salads, sandwiches, and pastas.