The Lower Deck Pub and Red Stag Tavern serve classic and reinterpreted pub grub amid a festive maritime atmosphere befitting their oceanfront settings. The Lower Deck Pub's menu rolls out appetizers including one-and-a-quarter pounds of mussels, steamed with fresh cilantro, oranges, bell peppers, garlic butter, and Alexander Keith's ale ($9.99). Fans of gourmet burgers can snag the Montreal Monster, layering smoked ground beef with an onion ring, a soft-fried egg, and house-made pickles ($12.99), or the house-made Harvest burger, comprised of chickpeas, lentils, black beans, and various protein-packed plants ($11.99. The deck specialties fling forth entrees such as the seafood grill, stacking charbroiled salmon, jumbo shrimp, Digby scallops, and pan-fried haddock ($23.99). Diners enjoy ocean views from the outdoor seating, as well as live entertainment seven nights a week, including a DJ every weekend and a puffin improv troupe every Monday.
Among Halifax's largest tour boat and restaurant operators, Murphy's shoves off into the northern Atlantic on deep-sea fishing ventures for catches of cod, haddock, mackerel, and Boston bluefish. The family pass grants passage to two adults (a $109.98 total value), two children younger than 16 (a $79.98 total value, additional children $5–$9.99 each), and one waterproof governess aboard the Summer Bay, which embarks on daily fishing tours between 10 a.m. to 2 p.m. (3 p.m. to 7 p.m. in July and August). The two-level Cape Island–style boat spans an enclosed and heated deck area, an open-air upper deck, and fully equipped washrooms. Boatswains outfit up to 100 anglers with all necessary equipment and will clean catches for fishermen to take home or snap photos of to use to decoupage the tackle box.
At Brightwood Golf & Country Club, golfers drive and chip balls across 18 holes populated with lush fairways, challenging water hazards, and ball-trapping bunkers. The "Get Golfing" golf pass treats athletes to two free rounds of golf, two rounds of golf with the rental of a power cart, and additional discounts on greens fees and power-cart rentals. Amid looming trees and views of Halifax's harbour and skyline, players swing clubs or robotic arm attachments, whacking balls across the par 68 course, intricately co-designed in 1921 by prolific golf architect Donald Ross. Golfers are challenged to avoid wandering in the sand traps on Hole 3, falling from the tenth hole's two-tiered green, or plunging shots into the murky depths of the eighth hole's water hazard. At the close of 18 holes, golfers can sate appetites at the clubhouse restaurant.
Upon glancing at the par of 31 and the yardage from the back tees—1,880—players might assume that a round of golf at The Links at Montague isn’t too serious. They’d be wrong. The course packs refinement and challenge into every corner of its diminutive space, from the stately stone entranceway and the clubhouse’s robust white pillars to the academy staffed by a CPGA Class A pro and the layout designed by architect Graham Cooke. He used every yard at his disposal to develop a nine-hole course reminiscent of larger championship loops. Players trek across carpet-like bentgrass fairways and greens, Kentucky bluegrass rough, and large, shimmering white bunkers raked regularly to erase the scrawled pleas for mercy. Running parallel to the eastern edge of Loon Lake, play also pulls players along a path that weaves through native hardwood trees and century-old softwoods, culminating in dramatic waterfront greens on the fourth and ninth holes.
Course at a Glance: