West Coast Dining at its Best!
Fresh and LocalDinner at Soule Creek Lodge is a Set Prix Fixe Menu* (served to all guests at 6:30 pm) consisting of three courses: an appetizer/salad, main course, and dessert with coffee or tea (kids meals are also available). We source our ingredients locally when possible: seafood from the waters off of Port Renfrew, poultry and eggs from Cowichan Valley, and produce from small Vancouver Island farms. We believe in the simple preparation of quality food.

Guests enjoy dining in a casual atmosphere giving them an opportunity to meet one another. Soule Creek is not licensed to sell alcohol, but our guests are welcome to supply their own and no corkage fee is charged. We recommend buying before arriving, as Port Renfrew's general store has a very limited selection of wine. Each evening meal is prepared from scratch daily, requiring that reservations be made before 10:00 am on the day you plan to dine with us. However, we suggest making reservations earlier, as we are limited to 18 seats.

dessert 3

The Menu is created daily
and served to all at 6:30 pm.

*please note we have had to increase our price by 5% for dinner due to the huge rise in food costs and want to continue to provide the best quality.

The cost of a three course meal with coffee or tea is $47 per person
(kids meals available & priced accordingly, please indicate the age of child and if they eat fish/salad etc. )
Not including tax and gratuity, prices subject to change

  • Guests are welcome to bring their own wine,  beer etc. to dinner. We are not licensed to sell alcohol.
  • Meals at Soule Creek are only available to our overnight guests.
  • To keep our food as fresh as possible, our menu is set (there are no choices).
  • We try to be as accommodating as possible. If you have dietary restrictions, allergies, etc... Please inform us ahead of time. (i.e. I don't eat fish, I'm vegetarian but eat eggs and dairy, I'm lactose intolerant etc.)
  • Allergy aware - please inform us of any allergy concerns when booking dinner.

Your Chefs

Tim and Jon Cash have over 35 years of experience between them in the hospitality industry. Tim graduated from the most prestigious cooking school in North America (Culinary Institute of America) in 1989. In Toronto, he completed his externship in one of Toronto's finest Hotels, The King Edward, and then worked in some of the city’s cutting edge restaurants. After moving to Vancouver Island, he gained extensive experience in fine catering as sous chef at Truffles. Jon attended George Brown College's Chef Program and continued to develop his craft in some of Toronto’s elite restaurants including Bistro 990, Mercer St. Grill, Spirals & Ellipsis. He expanded his culinary styles in New Orleans at Arnaud's on Bourbon St. In Victoria, Jon worked at Cassis, Camille's, Suze Lounge, and Truffles Catering.

Tim & Jon did a stint as Salmon Cooks and Bear Guards in an Alaskan fly-in glacier lodge in the Taku River Valley. Invited to the 2002 Olympic Winter Games in Salt Lake City, they cooked for athletes and dignitaries alike.

Since opening Soule Creek Lodge in 2001, the brothers continue to expand their services and now welcome more than 2000 guests each year from around the world to enjoy the Island’s beautiful remote west coast.

Sample Menus

Heirloom Beet and Goat Cheese Salad   West Coast Cuisine   Chocolate

Sample Menu #1


Local organic greens dressed with quince vinaigrette, house pickled candy cane beets with goat cheese and toasted hazelnuts.


West Coast Bouillabaise served with organic mahogany rices cooked in saffron broth and local organic veggies.


Homemade white chocolate ice-cream, Chocolate Mascarpone tort with local strawberries and a red currant coulis.

Sample Menu #2


Smoked sockeye salmon tartlet, dressed mustard greens with julienne snow peas and grape tomatoes.


Cowichan Valley free range chicken breast with Lizard Lake foraged wild mushroom and brandy demi glaze, our cream and chive mashed new potatoes, roasted Thumbelina carrots.


Wild black and blueberry crumble and homemade vanilla bean ice cream.

Sample Menu #3


Warmed local chanterelle and goat cheese in phylo with fresh sweet pea cream sauce finished with truffle oil.


Grilled wild ivory salmon glazed with maple syrup and citrus, thyme and lemon roast potatoes, white and green asparagus.


Homemade vanilla bean cheese cake with black currants from the garden, served with a berry compote also from the garden.

**These menus are not meant to be ordered from but are simply examples of the style of food that we serve. By having a set menu prepared daily, we ensure that our guests have the freshest food possible as well as being able to cater to those with dietary restrictions.