The Grand Tavern & Restaurant
Where centuries-old recipes meet modern culinary craft
Look, we're not gonna pretend we've got some thousand-year-old cookbook hidden in the cellar, but what we do have is respect for the old ways while knowing how to cook for today's palate. Our chef, Marcus, spent years working in Michelin-starred kitchens before deciding he'd rather work with flame-roasted meats and heritage grains than foam and tweezers.
The dining hall's got that proper medieval grandeur - vaulted ceilings, iron chandeliers, stone walls that've seen their share of celebrations. But you'll also find comfortable seating, perfect acoustics, and a wine list that'd make any sommelier weep with joy.
Whether you're coming for our signature slow-roasted venison or just want to grab a hearty bowl of stew at the tavern bar, we've got you covered. No frills, no pretense - just damn good food in a space that feels like stepping back in time.
Chef Marcus talks about his approach to historic culinary traditions
Marcus doesn't mess around in the kitchen. After fifteen years bouncing between Paris, Copenhagen, and Toronto, he landed here in Victoria with a simple goal - cook food that actually means something.
"I got tired of plating things with tweezers," he'll tell you straight up. "There's something honest about medieval cooking techniques. Open flame, cast iron, patience. You can't fake it, and you can't rush it."
These days, he sources from local farms and fisheries, works with a heritage grain supplier out in the valley, and yeah, he's even got a small garden out back where he grows his own herbs. The menu changes with what's actually in season, which means you might not get the same dish twice - but that's kind of the point.
Chef Marcus Renfield
Executive Chef & Culinary Director
Seasonally inspired, locally sourced, historically influenced
Served with charred sourdough, pickled shallots, and sea salt. Yeah, it's rich - that's the point.
House-smoked BC trout with creme fraiche and fresh dill. Comes with rye crisps.
Three types of house-baked bread with cultured butter and local honey. Simple but perfect.
Foraged mushrooms, caramelized leeks, aged cheddar in butter pastry. Vegetarians, this one's yours.
With fig compote and toasted brioche. Not for the faint of heart, but totally worth it.
Beef, root vegetables, barley in a rich broth. Been on the menu since day one for good reason.
Butternut squash, apple, sage cream. Seasonal favorite when autumn hits.
Mixed greens, roasted beets, goat cheese, candied walnuts. Honey-herb vinaigrette.
West coast smoked salmon, butter lettuce, radish, cucumber. Lemon-dill dressing.
Classic preparation with gruyere and a proper bread crust. Takes three hours to make the broth right.
Our signature dish. Six-hour roast with juniper berry glaze, root vegetables, red wine reduction. This is what Marcus is known for.
BC lamb with rosemary-mustard crust, garlic mashed potatoes, seasonal vegetables. Cooked to your liking.
Cherry port reduction, wild rice pilaf, roasted Brussels sprouts. Skin's nice and crispy, meat's tender.
14oz Alberta beef, herb butter, twice-baked potato, grilled asparagus. Yeah, it's a big one.
Red wine braised for eight hours until it falls off the bone. Creamy polenta, roasted carrots.
Pacific halibut with lemon-caper butter, fingerling potatoes, sauteed spinach. Fresh catch from the docks.
BC scallops, pea puree, crispy prosciutto, brown butter. These beauties are huge and perfectly caramelized.
Mussels, clams, prawns, halibut in saffron-tomato broth. Comes with crusty bread for soaking up every drop.
Seasonal vegetables, mushroom duxelles, puff pastry. Not just an afterthought - this dish holds its own.
Foraged mushrooms, arborio rice, parmesan, truffle oil. Marcus stirs this one himself when he's in the mood.
Local honey, dried lavender, burnt sugar top. That satisfying crack when you tap it with your spoon.
Rich, dense, flourless. Raspberry coulis and fresh cream. For serious chocolate lovers only.
Butter pastry, cinnamon spiced fruit, vanilla ice cream. Grandma would approve.
Brioche, raisins, whiskey caramel sauce. Comfort food at its finest.
Three BC cheeses, house preserves, nuts, crackers. Ask your server what's on rotation this week.
House Red or White (glass) - $12
Premium Selection (glass) - $16-28
We've got over 200 bottles in the cellar. Just ask - our sommelier knows her stuff.
Local Brewery Pints - $8-10
Imported & Specialty - $10-14
Rotating taps featuring BC breweries and a few European favorites.
Classic Cocktails - $14
Signature Tavern Creations - $16
Old fashioned? Negroni? Or try our mead-based house specials.
House-Made Sodas & Lemonades - $5
Fresh Juices & Mocktails - $6-8
Coffee, tea, sparkling water also available.
Menu items and prices subject to seasonal availability
We get it - everyone's got different needs these days. Gluten-free, dairy-free, vegetarian, vegan, allergies, whatever it is, just let us know. Marcus and the team can work with pretty much anything. We'd rather know ahead of time than scramble last minute, so give us a heads up when you book.
Gluten-Free
Vegetarian