Unicorn Sparkles — Restaurant in Victoria

Nowhere A Restaurant is nothing short of a culinary oasis that captivates the senses and elevates the dining experience to unparalleled heights. From the moment you step inside, you're enveloped in an ambiance that seamlessly fuses modern elegance with warmth.

The menu is a masterpiece, curated with an exquisite blend of locally sourced ingredients and globally inspired flavors. Each dish is a work of art, meticulously crafted by masterful chefs who pour their passion onto every plate. Whether you're a dedicated foodie or an adventurous diner, the menu caters to all palates, offering a symphony of tastes that delight and surprise.

The creativity and innovation showcased in their dishes are truly remarkable. From their signature seafood delicacies, tantalizing vegan options, to perfectly cooked meats, every bite is a revelation. The attention to detail in presentation is impeccable, reflecting a commitment to culinary excellence.

What truly sets Nowhere apart is its exceptional service. The staff's knowledge, attentiveness, and genuine passion for hospitality create an inviting atmosphere where guests feel not just welcomed, but truly cherished. The team's dedication to ensuring a flawless dining experience is commendable and contributes significantly to the restaurant's allure.

Moreover, the restaurant's ambiance is a harmonious blend of sophistication and comfort. The contemporary yet cozy decor, coupled with ambient lighting, sets the stage for memorable moments—be it a romantic dinner, a celebratory occasion, or a gathering of friends.

Adding to its charm, Nowhere A Restaurant takes sustainability seriously. Their commitment to supporting local suppliers and embracing eco-friendly practices reflects a conscientious effort to reduce their ecological footprint—a trait that resonates profoundly with conscious diners.

In essence, Nowhere A Restaurant is a gem nestled in Victoria, where culinary artistry, exceptional service, and a commitment to sustainability converge. It's a dining haven that leaves a lasting impression, beckoning you to return to explore more of its culinary wonders. For an unforgettable gastronomic journey, Nowhere A Restaurant stands...

Scallop tartare w/ apple in some chive oil to start. I found it needed tang like a hint of lime maybe? It was too sweet. But the scallops were great.

Shrimp in coconut water and passionfruit w/ granola on top. The flavours really worked, I was pleasantly surprised... but the granola added an unwelcomed texture.

Serrano pepper on green mole with fingerling potatoes. 👌👌👌 Best dish. Paired with the Riesling 🙌 very balanced.

Wagyu meatballs with pate inside on straight up tomato sauce and cheese. Also very good. 👌👌

Squash ravioli on pureed pumpkin w/ almond crumble. 👎 Not a fan. Pumpkin was salty as hell. And this girl likes the salt.

Spring salmon on cauliflower puree and roasted brussel sprouts. It was simple and delicious..the husband really enjoyed it. My salmon was a tad overdone but still very good. Also, portion was generous; especially for a 7 course tasting menu.

Lastly, an almond flour layered cake with frosting (we got one vanilla and one chocolate) that had cashews (which I'm allergic to but had some anyway - it was our fault we failed to mention it ahead of time. I'm sure if we said something when we made the reservation they would've worked something else out) and it was interesting. It was like stale meringue but delicious? Hahahaha.

Also they made accomodations for the husband's gluten sensitivity. He skipped the Wagyu meatballs and had seared Wagyu slices with mushrooms and a white sauce. He also skipped the squash ravioli and had a vegetable risotto with [we believe to be] pork slices? The husband said the risotto was like a bunch of leftovers put together in the back.

Overall a...

No trip to Victoria is complete without trying good food along the way. Multi course meal ($79) plus extras along the way at this hidden little joint. They happened to make a hot dog so we got to sample that, then started the five course (but more) with a chanterelle and corn salad, with chanterelle puree, with more fresh ones on top, poblano peppers and a grilled scallop.

Second - pasta dish of homemade ravioli made of sourdough starter stuffed with almond puree, floating in a sweet and slightly tangy melon broth, with shaved almonds on top.

Third - their rendition of a Vietnamese breakfast with pork, rice grits, carrots, and topped with egg yolk. The flavors could have been stronger for this one as we didn't really taste the fish sauce, but the next dishes made up for it.

Fourth - Italian crepe with a fancy cheese that we forgot the name of, Sugarloaf bitter greens (which aren't sugary, FYI) drizzled with Mandarin olive oil, shaved pickled pumpkin and a pumpkin seed risotto.

By now we thought the next course was a dessert as we were getting full, but no - BAM - fifth dish was a Canadian Wagyu beef from @brant_lake_wagyu with gin soaked currant, bollognaise sauce with venison puree, farro risotto in venison broth, mole sauce, and radicchio.

Dessert was a poached caramel apple with biscuit, creme fraiche and vanilla ice cream. Looks like I ate that too fast for a picture.

Then last but not least we leave the feast with a shot of fine liquid dark hot chocolate. Wow! That was a lot. Then we rolled ourselves back to the hotel because we were just so full. Hope you all enjoy it as...