Sidney North Saanich Yacht Club’s trained instructors demonstrate the basics of buoyancy in a one-hour classroom lesson followed by two hours of on-board sailing practice. Seafarers-to-be absorb techniques for sailing, tacking, and gybing. Students study sailboat anatomy, from the differences between the boom and the mast to the best locations in which to host a visiting gentlemarlin. Next, motorized safety boats carry one instructor each along with a group of new tars to the scenic protective waters of Tsehum Harbour and allow students to put their skills to aquatic use. After lessons, students are welcome to grab a burger at the clubhouse (price not included with this Groupon) or sip some complimentary coffee while attempting to tame windswept bouffants.
Family friendly restaurant offering great food at moderate prices. Our legendary Chef "Glen Dela Cruz" has been creating great menu to your licking. Space is available for private parties and special events. Please review our club site for nightly activities. See you at the Bistro where customer is # 1
The Loft Cafe and Social Lounge marries the rustic beauty of lodge-like architecture with a modern menu of Pacific Northwest and Mediterranean flavors that change periodically. Their executive chef has crafted a catalog of small and large plates that pair regional seafood, such as pan-seared Alaskan halibut and bay scallops, with basil-pesto sauce and roasted red peppers in garlic cream. Large parties can even request a custom menu for their festivities, instead of piling their entrees into the shape of a birthday cake.
The chef dispatches all meals to two floors, where shadows cast by hanging lights and chandeliers play across wooden ceiling grids. He also sends meals out to the courtyard, where towering heat lamps warm hands grasping coconut mojitos—one of the eatery’s many handcrafted cocktails. During happy hour, from 3 p.m. to 6 p.m. and 9 p.m. to 11 p.m. every day, guests take advantage of the lower cocktail prices and snack on spicy pancetta prawns and dungeness-crab croquettes.
This chic lounge and restaurant serves an impressive array of craft cocktails every night until 2 a.m., including rotating barrel-aged drinks. Housed in a two-story 1920s building, the bar complements its vintage surroundings with local and artisan spirits, including more than 50 varieties of bourbon, a handful of mescals, and more than 45 aperitifs and digestifs. Gourmet beverages are paired with inventive meat and seafood dishes, crafted with ingredients sourced from local farmers and abandoned pirate ships.
BalMar showcases many of the building's original features, including exposed brick walls and antique light fixtures. The upstairs has been converted into a party room with a dance floor, where DJs spin every Friday and Saturday night. Huge picture windows overlook the downtown area, and when the weather is warmer, visitors can head to the outdoor patio and enjoy the view.
Much like Thailand itself, Thaiku's menu comes loaded with traditional and authentic Thai delicacies; unlike Thailand, it contains few elephants. Kick-start your tummy's tuk-tuk with an appetizer such as giow tawt ($6.50)—crab and cream cheese wrapped in won ton and served with plum sauce—or the por sia sod ($6.50), a fresh salad and Chinese sausage roll wrapped in rice paper and topped with house hoisin sauce. Along with classic noodle dishes like pahd see iew ($8.50), adventurous diners can feel like they're eating from a genuine Bangkok street stall minus the backpack-shaped sweat stain on their back with an order of North Thailand's staple kao soy (fresh egg noodles in yellow curry and coconut broth, $8.95), guay tiow bed (a soup of rice noodles, sliced duck, rich anise, cinnamon, and sweet soy broth, $7.95), or the gai yaang ($12.95), a marinated chicken paired with sticky rice and a sweet green papaya salad.
Depending on whom you ask, the bar at Hattie's Hat was either hand carved in France, shipped around Cape Horn, or crafted by Chicago's Brunswick Company. Regardless of its origin, the imposing wood structure has been supporting elbows and pints for more than a century. Modern visitors make frequent pilgrimages to the eatery for country-style brunch fare and strong, spicy bloody marys. Diners also descend on billowy buttermilk biscuits swimming in gravy, hearty breakfast scrambles, and grownup grilled cheeses made with tomatoes, grilled onions, and Tillamook cheddar.
Above the booths near the door, a Fred Oldfield mural from the 1950s depicts a serene Scandinavian landscape, conjuring thoughts of majestic fjords and Vikings playing hopscotch with Care Bears. Bustling barkeeps help patrons wake up with Tony's organic coffee and signature bloody marys infused with rosemary vodka, Vida mezcal, or aquavit.