Sonora Resort is in what many believe is to be the most beautiful setting in coastal British Columbia, perhaps on the planet. Sonora Island is at the mouth of Bute Inlet, a fiord where the majestic, glacier-crowned coastal mountains rise out of the ocean.
The rivers that melt from them spill into Bute, turning the waters an other-worldly emerald green. The Pacific is narrow here so tides are powerful and the water is oxygenated – it teems with life. It has some of the best salmon fishing anywhere on the coast. Seals, sea lions and salmon; herring spawn on the kelp beds and feeding eagles soar. In the back country, grizzly bears feast on salmon-rich rivers.
It was named as one of Canada’s most luxurious B.C resorts and voted #1 Luxury Hotel in Canada by Trip Advisor’s Travellers Choice 2011 Awards.
Chef Terry Pichor, a native of Manitoba, came to Sonora as a Sous Chef under the tutelage of long time Chef Matthew Stowe. Now as Executive Chef, Terry has begun to put his own stamp on the thoughtfully constructed menus using a tremendous amount of freshly caught fish and game. In 2011, he released The Sonora Resort Cookbook , a magnificent volume by any standards.
Many of his dishes honour the surrounding region…at once rustic and elegant. Spring Creek Ranch beef tartare with foie gras powder and topped with a tiny quail’s egg. Or perhaps perfect fresh English pea soup (at left) or Dungeness crab cannelloni with some artichoke-stuffed squash blossoms and French sorrel sauce. You’ll taste rare Salt Spring Island lamb, Louis Lake Trout, Vancouver Island octopus, Carmen Creek bison Fraser Valley Blue Foot chicken and Sunshine Coast aquaculture Sturgeon, the first of its kind in western Canada.
Sonora Resort is a grand, secluded place with the 5 ‘C’s of its Relais et Chateaux standards of “Courtesy, Charm, Character, Calm and Cuisine,”.
CHEF’S TASTING MENU
PEACE COUNTRY LAMB CARPACCIO
ras el hanout rubbed loin, tomato, eggplant, raisin, lemon yogurt, wild flower honey
SMOKED STURGEON TERRINE WITH DIVINE CAVIAR
cucumber bavarian cream, quail egg yolk, chive blossom, sourdough crisps
SLOPING HILLS PORK BELLY WITH CRACKLING
scarlet beans, chickpeas, fava beans, peas, pork hock broth (shown below)
QUALICUM BEACH SCALLOP
served in the shell with tagiollini, scallop nectar and
BLACK GARLIC CRUSTED LING COD
herb polenta, saute chard, cippolini onions,
guanciale stuffed squid, olive vinaigrette
SUMMER BERRY CONSOMME
olive oil crème, honey gelee, goat cheese sorbet
Sonora Resort is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
Sonora Resort est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Sonora Resort directement, au numéro ci-dessous, afin de faire votre réservation.
458 Crowley Crescent,
Richmond, B.C. V7B 1B8
T: 888 576 6672