The Lakehouse at Shawnigan — Restaurant in Area B (Shawnigan Lake)

Went a couple of nights ago for dinner and it was a mixed experience which is unfortunate based on reviews and high expectations.

Cocktails were spot on, great start to the evening.

The appetizers were also very good - good flavours and large portions. A few different appetizers were ordered, all were enjoyed.

The main course was where it went downhill.

Was not quite ready for another drink as mains brought out but never got a chance to order another - missed opportunity and took a bit away from the experience and by the time could order one, it was on to desserts.

Steak knives are helpful when eating a steak. Again, would have been nice to have had a chance to obtain one.

The burger that was ordered was overcooked. Severely. It was dry to the point of crumbling and it was burnt on the outside. Am not talking about grill marks but rather the taste of burnt. The cheese was also unmelted. It was present, whole, and heated sufficiently so that it was "sweating" but not melted - may have helped with dryness of burger if it had melted properly. All in all it felt like the burger was forgotten and overcooked and then cheese thrown on sent out with the hope it would melt and not be noticed.

When the server asked if a box would be needed for the 3/4 of a burger remaining, they were informed of the issues. An offer for "something else" was made, but everyone else was moving on to desserts so a bit late to address this.

I would note that a discount for quality issues was applied to the bill: $4.40 or 20% of the burger, but the person felt at that point they should have opted for the "something else".

Touching the table a few times more may have addressed these issues.

Desserts were very good, no problem there - cheese cake was one of the better ones I have had and kudos on the apple flavour.

Again, the main course was middling, bookended by a strong start and finish. Just hope they can get the time, staff, or whatever is needed to smooth over the rough parts in the middle. Great view, great potential. Just unfortunate this experience fell short of what most others...

Our first visit to this out of the way lakeside location was a result of nearly every fine dining establishment in Duncan and Mill Bay being closed Monday evening due to staffing issues, but we were determined! The far side of Shawnigan Lake on the west arm is not somewhere you pass by unless you live there so it was a shock and pleasant surprise to discover it online and read the outstanding reviews, while fueling up in Mill Bay, 15 minutes away. It takes an outstanding culinary team to really impress me, especially in an out of the way location in a still unfolding pandemic. Not only a perfect sized small menu featuring fresh & local, gluten free and wonderful vegetarian options, but an extraordinary cocktail and drink selection featuring local products, essences, nitro coffee and smoke! The flavour, presentation, creativity, and customer service must all be 100% and it was. Server Jayce was super friendly, professional and knowledgeable about each dish. Our starter was a warm cheesy rock crab dip w homemade tortilla chips and with one bite I had an idea we were in for a treat. His recommendation of the colourful winter heritage beets in a vanilla parsnip purée w tiny elderberries and crispy ‘hay’ stack was delicious and paired well with our rich Beef Bourguignon and rustic garlic sourdough. Everything is made in house. Exec chef Ryan Bissell was formerly at the nearby Villa Aerie and local resident/owner Jill Tulloch also owns Clarke & Co, a unique craft cocktail venue in downtown Victoria. Sadly we were too full for the four specialty desserts but will return soon for Happy Hour 3-5pm and perhaps the live music on Tuesday nights,although last night we actually enjoyed the soft background playlist. It added to the ambience. If you find yourself hungry at 8pm and you’d like a first-class big city cocktail in a gorgeous log chalet on a lake, with patios, fire pits, fireplace and a dock, then count your blessings, and find...

This place is great to look at. It keeps a comfortable wood-finished cabin vibe while also providing a providing room to spread your wings.

The view of the water, cottages and forest is nice too. It's at a narrow part of the lake which adds a community feel.

The food is better than average, cocktails too. The beers on tap can appeal to your bearded 100 mile menu beer nerd, your dad, or even your Spanish friend looking for a taste of home.

The menu is super limited and changes often which says that the kitchen cares a lot about what they put out.

We had scallops on miso risotto, artichoke dip, brined fried chicken sandwiches, and osso buco.

Hits:

The scallops were perfectly cooked, and perfectly seared. The risotto was great, but a little heavy on wasabi powder or paste but that's probably a personal taste. The seaweed garnish was great and varied.

The chicken sandwich on challah was a big hit. Perfectly cooked, tender, and crispy. Fresh bread. The fries are the shoestring style which isn't my bag, but we're good none the less.

Smoked old fashioned. Balanced old fashioned with smoked ice. Campfire in a glass.

Sour. Classic sour with a bit of a twist without going overboard.

Misses:

The artichoke dip was pretty plain. Just a cheese dip really. The tortillas came out of a bag, or at least tasted as such.

The osso buco was fine, but not great. It was served with beets and potatoes, both of which were also just okay.

The staff is friendly and attentive. Never once asked "how's everything" with a mouthful of food. Overly apologetic for taking just slightly too long to get cocktails to the table.

How about the price? Probably a little underpriced for what...