• marker2 N48 27.2' W123 17.7'

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

Reservations for the Dining Room are recommended.
To reserve, please email or call the Club office.

 

Menus:

Main Menu - UPDATED

Matey's Menu (Children's Menu)

Gluten Free Substitutions

 

Chartroom & Drink Service Hours

Monday & Tuesday  - 17:00 to late (drinks only)

Wednesday & Thursday - 12:00pm to late

Fridays - 11:30pm to late

Saturday & Sunday - 12:00pm to late

 

Dining Room & Food Service Hours

Monday & Tuesday - Closed

Wednesday* & Thursday - 12:00 to 14:00 and 17:00 to 20:00

Fridays - 11:30am to 21:00

Saturday & Sunday - 12:00 to 20:00

 

Click here for frequent new menu specials posted on Facebook. You do not need to be a Facebook member to view the RVYC Facebook page.

*During the summer months, Wednesday evening is Race Night. Race Night BBQ is the only food service available and parking can be tight.

 

About the Chef - Executive Chef Andrew Dickinson

Andrew Dickinson was born in Victoria, BC. He started cooking at a young age, and completed his apprenticeship here on the island. Following that he toured in Bermuda & London, England, and traveled across Canada before returning to Victoria.

Andrew is a two-time consecutive winner of the Vancouver Island Chef of the Year competition. As a result of these accomplishments he was given the opportunity to become a member of Culinary Team B.C. The team competed in Germany at the 2008 World Culinary Olympics, where they brought home a Gold medal and finished with the ranking of Third in the world.

Andrew appreciates the importance of the traditional aspect of dishes yet nevertheless strives to keep them interesting and contemporary by introducing his own individual style and new techniques. He believes that using fresh products and local suppliers reflect the authenticity of the area, and enables you to create innovative ideas.

Andrew fosters a team environment in the kitchen, obtaining feedback and ideas from his entire team regarding menu offerings and preparation. He believes this openness provides a superior product for the guest, and thus encourages positive comments from his diners. Andrew believes, “good food is not just based on the Chef; it's about a good team that trusts his judgement.