Q at the Empress, located inside the historic Fairmont Empress in Victoria, has introduced new seasonal menus at both Q Restaurant and Q Bar. Led by Chef de Cuisine Tyler Paquette and Executive Chef Isabel Chung, the updated offerings reflect the ingredients and producers of Vancouver Island with a focus on summer flavours and coastal ingredients.
At Q Bar, the menu includes snacks and shareable dishes made for relaxed dining. Faro Flax Bread is served warm with honey butter and local sea salt, while Kennebec Chips & Burnt Onion Dip offer a familiar classic with added depth. The Seafood Tower brings together a variety of small-catch, regionally sourced seafood including Dungeness crab, Cortez Island oysters, albacore tuna, prawn cocktail, mussels, smoked fish, and scallop crudo.
Other items include Albacore Crudo with cantaloupe aguachile, Calamari with lemon aioli, and vegetarian-friendly dishes such as Artichoke Caponata and Korean Fried Cauliflower. Larger options include a Royal Burger with Frère Jacques cheese and Battered Cod & Chubby Chips.
The new dinner menu at Q Restaurant reflects a similar regional focus. Starters include Freshly Shucked Oysters, Foie Gras Parfait with peach purée, Tomato & Watermelon with olive crumb and sheep milk sorbet, and Pea & Ricotta Ravioli made with basil and hazelnut.
Main courses include Pacific Halibut with truffle sunchoke purée, Spring Salmon with hollandaise, and Smoked Beef Tenderloin served with bordelaise sauce and chanterelles. The 24 oz. Pork Tomahawk is paired with lemon asparagus and mustard jus. Vegetarian diners can choose from options such as Garden Risotto with herb purée and crispy capers.
Dessert is led by Executive Pastry Chef Gerald Tan, whose creations include the 10-layer Midnight Bloom Chocolate Cake made with the hotel’s signature dark chocolate and Aged Balsamic Macerated Strawberries served with peach-vanilla sorbet.
The summer menus are now available daily from 11 AM to 11 PM. Reservations are recommended.