Breakwater Tasting Room

We get our items locally whenever possible and let the seasons dictate our menu. Thank you to all our farmers, craft-people, ranchers and foragers.

For reservations / events

250 386 8080

@breakwatertastingroom

photos by @photosbycary and @mpepperdine

Hours

Happy Hour 9pm – 11pm

Wed 4pm – 11pm

Thurs 4pm – 11pm

Fri 4pm – 11pm

Sat 4pm – 11pm

Sun 4pm – 11pm

Menu changes often / this is a sample

Authentic Nixtamal tacos and botanas. Influenced by the PNW. Farms & Herds currently on menu: Michell’s, Saanich Organics, Masienda heirloom corn, Two Rivers Meats Menu available after 4pm

Nixtamalization is an ancient Mesoamerican process of steeping corn in an alkaline solution to create a more flavourful, nutritional, complex and digestible product. The cooked corn is called ‘Hominy’ which is then ground into a dough, or ‘Masa’ before being formed into small golf sized balls (bolitas.) Each bolita is then hand pressed. This is the process each and every tortilla you eat here undergoes. We source corn through Masienda. All corn is organic, heirloom and completely GMO free (a near impossible task these days) All our corn is grown single origin in Oaxaca, Mexico. While the corn and some ingredients are sourced from Mexico we try to include local ingredients when possible, marrying these two regions under one roof.

TACOS / Comes with fillings, four nixtamal tortillas, limes, ferments, and three house-made salsas: Taquero salsa verde with nettle, lava rock roasted tomato & chili peppers, and a fried chili pepper salsa.

BISON SHORT RIB / dried pasilla, ancho, & morita braised bison, cambray onion, lime, cilantro.

22

DUCK CONFIT CARNITA / Yarrow Meadows duck leg confit with ancho and orange, cilantro, lime, cambray onion, coastal mugwort.

21

SNAPPER AL PASTOR / pineapple cucumber pico, cilantro, lime.

17

WINTER SQUASH / refried pinto, winterbor kale, red cabbage, lime, cilantro.

16

PNW MUSHROOMS / local and foraged mushrooms (ask us!), crema, epazote, lime, cilantro, Little Qualicum sunshine feta.

15

TOSTADAS / Nixtamal tostadas.

ALBACORE / chipotle mayonnaise, avocado, pickled bull kelp.

6

MEZCAL GRAVLAX / Sockeye salmon, mezcal, citrus, dressed microgreens.

8

PINTO / refried pinto beans, avocado, Little Qualicum sunshine feta.

5

BOTANAS / Bar snacks.

PNW ESCABECHE / 3
Local and foraged vegetable pickles

HOUSE FERMENT / 1.

HOMINY ESQUITES / 6
sweet corn, lime, chilies, crumbled cheese

ROASTED CASHEW & PUMPKIN SEEDS / 4