One of the best things about living on Vancouver Island is the huge selection of high-quality and creative local suppliers available to us. At LURE Restaurant & Bar, they are proud to partner with such local suppliers in the creation of both their food and drink offerings.
Chef Bain keeps his “ear to the ground” by visiting local markets and farms looking for new and interesting products to use on the menu. The Tuna Poke is a great example utilizing bull kelp from Dakini Tidal Wilds out of Sooke who “wild-craft seaweed from the Pacific Northwest.” The kelp on the Tuna Poke is used in two ways—as part of the marinade and as the “salt” on the wontons. Other local suppliers Chef Bain loves to work with are Whole Beast Artisan Salumeria out of Oak Bay, Natural Pastures Cheese Company in Courtenay, and Little Qualicum Cheeseworks.
Restaurant General Manager, Josh Escobar, and his team also found inspiration for their beverage menu from the many local breweries, cideries, and distilleries in Victoria. In fact, all beers and cider on tap are locally sourced! The team recently visited Phillips Brewery where they learned that Blue Buck was initially called Blue Truck. Phillips brews are featured throughout the menu as are their delicious sodas and Sparkmouth sparkling waters.
What speaks to summer more than gin on an outdoor patio? At LURE you have a choice between their No Seeds Please cocktail featuring Sheringham Seaside Gin, basil, and watermelon with sparkling wine or the Once More Over the Bridge with Driftwood Spirit’s Contact Gin, lemon, mint, and topped with Phillips Cucumber Mint tonic. Both are super refreshing and wonderful to enjoy while taking in the views from LURE’s spectacular patio or outdoor balconies!