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Valentine’s Weekend Dinner for Two

Allow us to set the stage for a truly romantic evening with our Valentine’s Weekend Dinner for Two. Begin the night with a welcome cocktail and indulge your senses in the culinary creations of Executive Chef Kreg Graham with a four-course dinner and perfectly paired bottle of wine, enjoyed from the safe comforts of our intimate Dining Room.

To reserve, please fill out the form below, e-mail privatedining@oakbaybeachhotel.com, or call 250-940-0316. Reservations required, limited seating available.

Dates:

  • Friday, February 12 | 5:30 pm – Sold out.
  • Friday, February 12 | 8:00 pm
  • Saturday, February 13 | 5:30 pm – Sold out.
  • Saturday, February 13 | 8:00 pm – Sold out.
  • Sunday, February 14 | 5:30 pm – Sold out.
  • Sunday, February 14 | 8:00 pm – Sold out.

*Please note, your reservation is for 1 hour and 45 minutes of dining.

Tickets:
$250* per couple (2 guests)
*Does not include tax or gratuity. Menu is subject to an 18% service charge.

Take the elevator home…

… and indulge in the ultimate romantic staycation with our Locals Rate. All of our luxury accommodations include complimentary self-parking, complimentary San Pellegrino, apples and customized K’Pure hand sanitizer in the room upon arrival, large spa-inspired bathrooms and every detail thought through to make your stay safe and special.

To learn more about our COVID-19 protocols and procedures, please click here.
Please ensure you and your guest are in compliant with the current Public Health Orders,  found here.

Menu

Welcome Cocktail

1 bottle of wine, choice of red, white, rosé or sparkling.

Canapes

parmesan gougères
crab cakes with saffron aioli
figs and chèvre in puff pastry
wild BC salmon tartare and taro root crisps

Appetizer
pan seared Hokkaido scallops, squid ink risotto and sunchokes
or
chèvre brûlée, caramelized goat cheese, roast beets, young greens, toasted walnut and date vinegar

Main Course
wild mushroom tagliatelle, parmesan truffle cream and broccolini
or
roast breast of Woodgate Farm free range chicken, wild chanterelle mushroom and chardonnay sauce, pomme puree

Dessert
raspberry and lychee mousse
dark chocolate truffles