eat@galiannoinn

On Galiano Island for few nights, we ventured to the Galiano Oceanfront Inn and Spa and their award-winning restaurant eat@galianoinn. Though we arrived a little late for our dinner reservation, we were asked to wait in the adjoining lounge a few minutes while they prepared our table. After we were seated, we understood why. They gave us a great table right at the window with a beautiful view.
We had to start with their Blackberry Martini, made with blackberry-infused vodka, produced on the island from local blackberries, chambord, lemon juice and just a little cassis.

After selecting our starters and main courses, we asked our server for a wine recommendation. His choice, the 2008 Foxtrot Chardonnay, was a winner. It has a woodsy aroma with hints of floral and pear.

The Dungeness Crab worked remarkably well in appearance and taste. The beet greens were super super fresh, and we liked how the salt and touch of rosemary-infused oil worked in the dish.

The Seared Chili Prawns had just the right amount of kick. I especially liked how the kelp and glass noodles supported them.

The Oven Baked Sablefish was perfectly moist, and the sweet pea and lavender puree was garden fresh.

The Wild Pacific Salmon, also perfectly cooked, was delicious with the heat of the pink peppercorns and the chewiness of the wild rice.

We have to say that the highlight of evening was the three-cheese plate and accompanying wines selected by the restaurant manager/sommelier. It featured a nutty semi-soft cheddar from Quebec, along with a delectable blue cheese and a small wedge of amazing Époisses, both from France.

We subscribe to the school of leisurely eating, and we are known to spend two to three hours lingering over a multi-course meal. Although we ended up closing down the place, the staff did not make us feel we had overstayed. We loved our meal at eat@galianoinn.