RVYC - Dining

To reserve please email dining@rvyc.bc.ca or call the office.

Dining facilities and events open to Members and their guests only.

NEW! Sunday Brunch!

Every Sunday from 1100 to 1400

Belgian Waffles
Two freshly made waffles with butter and Maple Syrup
Or Fresh Berry Sauce and whipped cream
Ham, bacon or sausage
$12

Eggs Benedict
A golden buttered English Muffin capped with lean back bacon or Smoked
Salmon, fresh Poached Egg, and Hollandaise sauce
$10

Steak and Eggs
8oz NY striploin, two eggs any style
Served with toast and homefries
$14

Quiche Lorraine
Bacon, tomato and swiss cooked in a light egg batter on a flaky crust
With a salad of baby lettuces.
$12

Cinnamon French Toast
Served with Butter and Maple Syrup
Ham, Bacon, or Sausage
$12

All items served with fresh baked croissants and jam

Members and guests only

Reservations recommended

Click for standard Menu

Specials change daily
in the Dining Room.

Call for details.

Food Service Hours

General food service is available for Members and their guests from

1130 to 2000 Wednesday through Sunday

in The Chartroom and The Dining Room

Bar Hours

Monday and Tuesday from 1700

Wednesday to Sunday from 1130 onwards.

Prix Fixe Menu

5:00pm – 6:00pm only
Wednesday through Sunday

Price: $23.95 per person

Choice between two starters,
two entrees; includes dessert.

Menu options change every day.

Reservations recommended
as space fills up fast!

The normal dining menu is also
available at regular prices.

Afternoon Tea

Indulge in a truly royal tradition at your royal yacht club.

Afternoon tea includes dainty finger sandwiches
and a collection of house-made pastries and scones,
all served with fresh preserves, whipped Devon cream and,

of course, a selection of fresh-steeped teas.

Enjoy our beautiful views and relax the afternoon away with good friends.

in the Dining Room

Wednesday to Sunday afternoons between 1400 and 1600

$15 per person with a minimum of two people required

Reservations are appreciated.

Members and their guests only

Afternoon Tea Menu

About the Chefs

Matthew and Wendy Jamieson arrived in Victoria from southern Ontario after running their very successful restaurant, The Woodside, for 10 years.

Matthew grew up in New Canaan, Connecticut, helping at his grandfather's hotel. He trained in Paris at La Varenne Culinary Institute and went on to own three successful restaurants in the Toronto area, as well as being chef trainer at Ryerson University.

Wendy graduated from the University of Guelph with a Bachelor of Commerce in Hotel and Food Administration with Honours and recently attended Le Cordon Bleu Culinary Arts Institute in Ottawa, studying Pastry and Cuisine.

Together they bring their years of great experience, highly trained skills and love of good food to share with the West Coast. Matthew specializes in seafood and has a love for boating and jazz music. Wendy specializes in pastry and loves gardening and collecting cookbooks.

Matthew and Wendy welcomed the arrival of their new son, Gavin Kennedy Jamieson, on December 20, 2008.