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Condé Nast Traveler reported that "Both of Victoria's best restaurants are at the Ocean Pointe Resort: the Boardwalk...and the Victorian." My eating experiences with these restaurants certainly bore this out.

Enjoying good food at any time is a treat. Throw in a world class view and it's memorable—both the Boardwalk and the Victorian restaurants boast spectacular views across Victoria's busy harbour. While dining at the Boardwalk you can watch seaplanes land, ferries and small boats dock, and walkers stroll the waterfront paths. The Victorian Restaurant, with its floor to ceiling windows, presents an especially stunning view at night when the Parliament Buildings across the harbour are outlined with 3,330 lights. It's quite a dining experience to have first class food, service and views all rolled into one.

Menus change seasonally and are based on availability of fresh ingredients. Both restaurants present freshly prepared food with daily specials. The Boardwalk, a casual dining experience, is open for breakfast, lunch and dinner. The Victorian is formal and is open for dinner only. I particularly enjoy the Boardwalk's buffet meals. For a set price you can help yourself to a large selection of treats as often as you wish. Lunch and dinner buffets consist of a variety of salads, a cheese plate, breads and a bowl of soup for a bit extra. In addition to the buffet and daily specials there is a fixed menu.

I started with the daily special soup, a roasted butternut squash and carrot soup scented with clove and cinnamon. A delicious treat for a wet and windy day. A perfect accompaniment was a sandwich stuffed with turkey, lettuce, tomato, avocado and Brie on peasant date bread with jalapeno cream cheese.

In the Victorian Restaurant, Executive Chef Craig Stoneman, with his attention to taste, texture and presentation is the star of the show. Fresh seasonal produce, flavorfully prepared is the key to his success and a wonderful dining experience. Meals focus on the Pacific Northwest, highlighting the available seafood.

A delicious starter was the curried roast leek caramelized onion and sweet pepper bisque topped with sundried tomato cream. Sautéed jumbo tiger prawns with oriental style vegetables in a sweet potato pancake garnished with citrus and black bean sauce was another choice to contemplate. For a main course pan-seared, pineapple marinated sea bass and lobster accompanied by coconut milk and ginger risotto and a plum and grapefruit salsa was an exquisite taste sensation. I topped it all off with warm kiwi and banana pavlova decorated with cranberry and red currant coulis. What a meal.

Wine buffs won't be shortchanged for choices at the Victorian. In 1999 Wine Spectator Magazine presented the restaurant with an Award of Excellence for their quality wines and their high standards of fine dining. More than 5000 bottles stock the cellar including Chateaux Lafite Rothchild starting from 1888.

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