Fetch Restaurant Dinner Menu

Available from 5:00 pm – 9:00 pm daily

We are proud to offer you the freshest and best ingredients from across Vancouver Island and British Columbia, with an emphasis on the abundant local fish and seafood. Our aim is to present them to you in a manner that respects their integrity and quality, and honours those suppliers who work so hard to bring them to our door.

To Share

Freshly Shucked Outlandish Oysters     Half Dozen Fresh Oysters, Served with Traditional Mignonette, Lemon and Horseradish GF 16

Steamed Vancouver Island Mussels     White Wine, Cream, Confit Garlic and Pancetta Served with Grilled House made Focaccia Bread GF 15

Assorted Tempura Vegetables     Fresh, Crisp Assorted Vegetables, Traditional Japanese Tempura Batter, Warm Soy Dipping Sauce 11

To Start

Seafood Acqua Pazza     Outlandish Manila Clams, Halibut and Salmon, Spiced Tomato Broth, and Heirloom Vegetables GF 12

Sweet Corn Veloute     Seasoned with Cumin and Cayenne, Served with Toasted Corn Bread Croutons Can Be Prepared GF 9

Spicy Tuna Chirashi     Spicy Albacore Tuna, Seasoned Sushi Rice, Wakame Daikon Radish & Pickled Shiitake Mushrooms GF 14

Seasonal Artisanal Greens     Assorted Baby Lettuces, Seasonal Raw Vegetables, Marinated Goats Cheese, Candied Organic Vancouver Island Hazelnuts, Maple Sherry Vinaigrette GF 11

Crispy Duck Salad     Thiessen Farms Duck Leg Confit, Jicama, Green Papaya, Carrot and Bean Sprouts, Chili Lime Thai Dressing GF 12

From The Ocean

Olive Oil Poached Wild Sockeye Salmon     Steamed Manilla Clams, Two Rivers Red Devil Chorizo and Chick Peas, in a Hearty Bouillabaisse GF 28

Roasted Halibut Tagine     Served Over Smoked New Potatoes and Peas with Olives Preserved Lemon and Anchovies in an Aromatic Fish Fumet GF 30

“Zhug” Albacore Tuna     Marinated in a House Made Chili Rub, Seared and Served Rare, with a Grilled Corn, Bacon and Potato Hash GF 29 Fried Evening Cove Oysters With Hand Cut Kennebec Fries and a Classic Tartar Sauce and Coleslaw 15

From The Land

Curried Cauliflower Cous Cous      Vegan and Gluten Free – Wilted Greens, Dried Apricots, Sultanas, and Toasted Almonds, Cashew Sour Cream GF 19

Bucatini All’Amatricana     House Made Guanciale in a Spicy Tomato Sauce, Bucatini Pasta, Pecorino Romano and Spanish First Harvest Olive Oil 22

Two Rivers Daily Butcher Block Selection     Prepared Medium Rare & Finished On the Grill, Crisp Polenta, Confit Garlic & Sautéed Spinach, Olive Oil Poached Tomatoes, Chimmichuri Sauce 33

Johnston’s Farm Pork Loin      Summer Bean Cassoulet, Sundried Tomato and Arugula Compound Butter, Baby Zucchini and Confit Heirloom Tomatoes GF 29

Dry Aged Heritage Angus Ribeye For Two     16oz Boneless Ribeye Marinated with Garlic and Rosemary, Grilled and Served with Pomme Frites and a Classic Sauce Béarnaise (Best When Served Medium Rare) GF 90


GF = Gluten Free

18% Service Charge Will Be Added to Groups of 8 or More

Our Valued Suppliers: Two Rivers Specialty Meats – Outlandish Shellfish Guild – Rick Burns and the Pacific Provider – Ian Bryce of Natural Gift Seafoods and the Nerka I – The Tofino Ucluelet Culinary Guild – West Pacific Seafoods – Nanoose Edibles – Ponderosa Mushrooms – OK Fruit – Sysco Victoria