Shearwater Resort
This rustic lodge was once a floating barge. Now, it sits on the protected shore of Denny Island. Inside, guests can experience the fine dining menu of the Oceanfront Lodge Restaurant from esteemed Chef Nathan Isberg.
Chef Isbergs menu is comprised of a forage-to-table style with inclusion of local ingredients and knowledge of our beautiful Nations food and culinary history. Here, in this shared space, you will experience an array of culinary delights, sights, and sounds of the Great Bear Rainforest.
Renowned restaurateur and chef, Nathan Isberg is at the helm of the Oceanfront Lodge Restaurant. His philosophical perspective on consumption and the culinary sphere infused into every aspect of the menu. The forage to table spirit is alive and well in his kitchen, where he incorporates foraged, home grown, harvested, and caught ingredients wherever possible.
Chef Isberg joins us most recently from Gabriola Island, but has extensive time on his resume in various restaurants and kitchens across Canada, including a considerable time in the cutting edge culinary world of downtown Toronto.
Hours of operation:
*The Oceanfront Lodge Restaurant is closed for the season as of September 1 2024, stay tuned for our reopening date for the 2025 season!*
Please note our dinner menu is subject to change due to availability of ingredients, and will be noted nightly on menu in restaurant
cultured butter with sourdough bread
clams, prawns, smoked salmon and seasonal seafood in white-wine tarragon and cream broth
wooked with tequila and finished with garlic and sumac butter
of roasted cauliflour, diced apples, pecans, cambazola
seared rare albacore tuna tossed with capers, shallots, sumac and topped with kelp furikake
whipped duck confit with wild blueberry and juniper compote and crackers
cooked over alder, cedar infused broth, roasted mushrooms, beluga lentils
lightly smoked with spot prawn wakame risotto, prawn bisque
with black garlic and wild garlic sauce, pine nuts, tempura shimeji mushrooms
juniper bordelaise sauce, fondant potatoes, roasted beets
roasted chicken breast with a ragout of peppers, new potatoes, chorizo, tomatoes, and tarragon
Photographer credit: Tévan Wilson, Dúqvḷá Media tevanwilson.com