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Brentwood Bay Lodge and SpaIntimate Luxury in B.C.By Danielle M. Clarneaux
We found luxury in every element of the resort, which is not surprising given their recent acceptance into the prestigious Small Luxury Hotels of the World association. Brentwood Bay is one of only three properties in Canada to meet the high standards of the international association. The 32 suites, all with west-facing views of the water and the lodge’s marina, pleased our senses with a design combining the minimalist influence of Asia with natural elements of the area’s environment. A stone fireplace creates a centerpiece in each suite, complemented by handcrafted wood furnishings, original paintings by local artists and irresistibly fine linens and down comforters on the beds (for me, an especially luxurious nest in which to curl up and read at the end of the day.) The bathing area is a mini spa in itself, with a natural stone floor, rainwater shower with bench and a jetted tub, steaming with relaxing fragrance from the Essential Elements amenities.
To sample the region’s bounty, we experienced Chef Windsor’s Menu Gastronomique – seven courses paired with local wines selected and served by Brentwood Bay’s Sommelier Brian Storen. With a setting sun in the background, we were introduced first to shrimp plucked pink and tender from the local waters and served in a timbale with wild greens and wasabi vinaigrette. Like many of the items on the menu, the timbale was colorful and simply adorned with edible flowers and herbs grown in the lodge’s garden.
During our hours-long meal, we enjoyed local Dungeness crab-stuffed petrale sole followed by a terrine of smoked pigs trotters, rabbit and morels – and I discovered the true identity of pig trotters: simply, pigs’ feet, which made perfect sense after I thought about it. The terrine is homemade on a farm just down the road. Next up was arbutus wood grilled local lamb with a creamy risotto, and after a palate refresher, we were introduced to the area’s bison in a dish of fork-tender short ribs with potato mash and baby carrots. Although at the beginning of the evening I seriously doubted I’d ever make it to dessert, I was surprised by how ready I was to indulge in the bite-sized white chocolate mousse, strawberry mint compote, strawberry thyme sorbet and strawberry consommé. I even managed to appreciate the final course – fresh local cheeses, fruits and nuts. When I expressed amazement at the variety of foods I’d consumed without feeling overly full and uncomfortable, once again our personable server explained that each item on the menu had been carefully selected and prepared so that it would complement the others not only in taste but would agree with each other in the digestive system. My compliments to the chef. The wines were equally impressive, and the list has already impressed some impressive judges. The restaurant received two awards for its wine list at the 2004 Vancouver Playhouse International Wine Festival, Canada’s premier wine festival and one of the biggest and oldest wine events in the world. One of our favorite pairings in the Menu Gastronomique was a Venturi Schultz Sole 2002, estate grown from Vancouver Island. According to Sommelier Storen, the Schultz is “petulance on the tongue perfectly balanced with the acid of fruit on the palate.” Other memorable tastes were from a Hainle Vineyard 2002 Chardonnay and Stag’s Hallow Gamay Noir 2002.
Other amenities include full spa service, outdoor pool, art gallery, complimentary calling within North America, high speed Internet and Wi-Fi, cable TV and DVD entertainment system. For more information, contact Brentwood Bay Lodge & Spa Photos courtesy Brentwood Bay Lodge & Spa |
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If
quiet, intimate luxury stirs your soul, then the new Brentwood Bay Lodge &
Spa near Victoria, B.C. will seem almost heaven-sent. Tucked in on a
pristine inlet not far from the famous Butchart Gardens, the lodge is a
tranquil destination for those seeking upscale accommodations, fine dining
and even a touch of adventure.
Each
suite has its own patio, making a relaxing setting for sipping a glass of
local wine and enjoying a typically radiant sunset before dining at one of
the lodge’s two restaurants. For a more casual meal, the Marine Pub offers a
menu ranging from brick oven pizza to lamb burgers and smoked wild salmon
with local chevre. I especially enjoyed a lunch of pâté with local cheese
and farm-style bread. However, if you indulge in the lodge’s complimentary
breakfasts, you may be skipping lunch altogether. Served in the Arbutus
Grille and Wine Bar (on the patio if you prefer), the morning meal is a
wake-up delight that includes either a sweet or protein-based entrée. The
choice is yours, though perhaps a little difficult to make as you watch the
equally enticing dishes being served to other diners. A smoked salmon egg
benedict was cooked to perfection one morning, served with irresistible
potatoes, while an indulgent French toast with berries the next day was fork
tender and sweet tooth satisfying. 
The
menus at Brentwood Bay reflect the philosophy of Chef Brock Windsor based on
regional and seasonal food preparation that includes using high quality
organic and wild ingredients. Much of the produce, meats and seafood come
from local organic farms and foragers within a ten-mile radius of the lodge.
Our
server brought a wealth of knowledge as well as food to our table, and the
meal became an educational as well as a gastronomique experience. From him
we learned about the arbutus tree, with its often-crooked shape, curling
bark and reddish hue, that can be found growing on the lodge’s grounds and
throughout the region – but only within five kilometers of the water. Not
only is arbutus wood used in the kitchen for grilling, but the tree’s
influence is also reflected throughout the lodge, from the warm color of the
exterior and interior woodwork to original paintings depicting the tree in
its local habitat.
After
a night focused on our palate, we were ready to get up and move the next
morning. Had we been divers, world-class scuba diving awaited only minutes
away. Jacques Costeau proclaimed the waters in this region the second best
for cold water diving in the world, second only to the Red Sea, because of
its superb clarity and marine life. Brentwood Bay is Canada’s only
designated PADI dive resort. Kayaking and a variety of eco-tours are also
available, and we opted for the two-hour cruise in a comfortable,
12-passenger glass-domed boat that slid past tranquil Tod Inlet into a
unique fiord that revealed equal parts marine life, geography and history.
Our guide, who had lived in the area all his life, related fascinating
stories about wolf eels, giant octopi, red sharks and other underwater
creatures swimming below us. On the surface, we enjoyed the antics of
harbor seals sunbathing on a small rock outcrop and brilliant purple
starfish clinging to the rocks at tide line. Bald eagles perched in treetops
while a turkey vulture feasted on an unfortunate baby seal. Orca whales are
also sometimes sighted. I ended the cruise with an enhanced appreciation not
only of the area’s marine and wildlife but its history, culture and lore.
One
of the popular side trips the lodge offers is a water shuttle to the
Butchart Gardens. You’ll enjoy a relaxing mini-cruise up Tod Inlet and
arrive at the “hidden gate” in Butchart Cove, avoiding crowds coming through
the front entrance. Brentwood Bay Lodge also has a 65-slip marina that
provides moorage and facilities to pleasure craft.