Gabriola Restaurant Sizzles all Year Round

Chef Jonah Hicks in the Silva Bay kitchen, 

preparing the Turf part of the Mexico-style 

Surf and Turf special. Derek Kilbourn photo

Do you like your seafood sustainable? Your sauces made from scratch? A menu that reflects the seasons? Then it’s time to head down to Silva Bay Pub & Restaurant and indulge in a dish prepared by the personable, and talented, young chef Jonah Hicks. The night we went was dark and stormy but when we walked through the doors we were enveloped by the cozy ambience – fireplace roaring, muted music playing and the chatter of conversation. Even though the million dollar view wasn’t visible, I realized Gabriolans Tanya and Tim Gambrill, who own and operate the restaurant at Silva Bay, had created a place where it’s easy to relax and unwind – no matter what’s happening outside. The menu has traditional pub fare (fish and chips, burgers, chicken wings) and the Gambrill’s have also put their creative talents to work partnering with their chef to create one-of-a-kind dishes like the Cashew Lentil Burger, Ravioli Puttanesca, and Miso-Planked Salmon. There are also nightly specials so even frequent visitors always have something new to try.Which is why I found myself indulging in a Mexican style Surf & Turf with scallops, steaks, frites and refried beans. It was supposed to come drizzled in mole (mo-lay) sauce but our server Joelle kindly brought the sauce to me on the side as I wasn’t sure I could handle the heat. Turns out I could because this mole sauce was homemade with the heat tempered by just the right amount of chocolate and cinnamon. My dinner companion went à la carte and his Island Stir Fry was chock-a-bloc with veggies, chicken and noodles, although we substituted them for rice to create a gluten-free version. Even though we were both stuffed, Joelle managed to convince us to try the Crème Brûlée topped with candied orange slices and filled with custard infused with lavender and Grand Marnier (Yes, we finished it all.).The best part? I learned that even though I love Silva Bay in the summer, cozying up in the winter with a great meal and a pint has its own unique charm.

Did you know…
…all the seafood on the menu has been approved by the Vancouver Aquarium’s Ocean Wise Sustainable Seafood Program?
…they serve breakfast on Sundays in the summer?
…the menus shift to reflect the seasons?