|Cereal Milk Shaft (V,DF)|
Corn Pop infused Almond Milk, Espresso, Kahlua.
Grapefruit or Orange.
|Original Prairie Caesar|
Vodka, Gin or Tequila. Island Jerky, spicy pickle. Always muddy.
|Yogurt Parfait (V,GF)|
House made granola, cinnamon, yogurt, nuts, raisins, fresh fruit, island berry compote.
|Breakfast Hash (G,DF)|
Carne del giorno, peppers, onion, Bomba bbq sauce, two Lockwood Farms poached eggs eggs, fried potatoes.
|Ricotta & Lemon Pancake (V)|
Wild blueberry preserve, whipped mascarpone, Canadian maple.
Candied bacon, fried Lockwood Farms egg, smoked cheddar, leaf lettuce, honey brioche bun. Fried potatoes.
House cured Gravlax, everything bagel, dill cream cheese, fried capers, pickled red onion. House seasoned fries.
|Chicken & Waffle|
Fried chicken breast, housemade 'nduja hot sauce, smoked cheddar & scallion waffle, Canadian maple syrup.
|Hot Chicken Sandwich|
House ‘Nduja hot sauce, leaf lettuce, smoked gorgonzola crema, honey brioche bun.
Two Lockwood Farms eggs, Working Culture toast, bacon, fried potatoes.
|Bread & Olive Oil |
bread, extra virgin olive oil.
Local kale & cabbage, chickpeas, roasted grapes, carrot, scallions, sunflower seed dressing.
City’s Edge Farm mixed greens, spring vegetables, balsamic, olive oil, oregano.
|Cheese & Charcuterie|
Chef’s curated selection of meats and cheeses with seasonal accompaniments.
Vancouver Island pink swimming scallops, tomato, garlic, chili, fennel, spicy bomba calabrese, Working Culture bread.
House Made Pasta
Roasted zucchini & provolone piccante stuffed pasta, peperonata, corn, dill, dried tomato, asiago mezzano.
|Farfalle “alla Norma”|
Pasta butterflies, tomato passata, garlic, basil, crispy eggplant, Parmigiano Reggiano.
“Priest strangler” pasta, Sooke River oyster mushrooms, shallots, parsley, garlic, marsala.
Grilled lamb skewer, charred eggplant & chickpea hummus, agrodolce, pomegranate, marinated fennel & cucumber salad.
|Accidental Catch of the Day|
Pan roasted skate wing, butter bean tomato ragu, pickled sea asparagus.
Slow roasted sausage stuffed pork belly, guanciale & grape sugo, fried polenta, local greens.
|Dolce Del Giorno|
Genepì, gin, vermouth, lemon, rosemary, lovage.
|New York Sour|
Bourbon, lemon, egg whites, red wine float.
|Honeymoon Bay Mojito|
Rum, spruce syrup, mint, lime, soda.
| Barrel Aged Old Fashioned|
Bourbon, demerara, orange + Angostura bitters.
Friday & Saturday 3-5 PM
|Narrative Sparkling Rose||9|
|Whistle Buoy Draught||6.5|
|Windfall Rose Cider||6.5|
All Happy Hour Snacks $6
Chef’s choice of daily sliced cured meat.
Chef’s choice of daily cheese.
|House Pickled Vegetables|
House marinated olives.
|Kale & Chickpea Salad|
House marinated vegetables.
|Bread & Oil|
Working Culture bread, extra virgin olive oil.
|Potato Chips & Dip|
House-made sea salt, vinegar and seasonal spice mix, salsa di cetrioli.
Nutritional yeast, kelp, chili flakes.
Housemade hummus, Rustic Bakery sourdough crackers.
|Fried Eggplant Polpette|
Roasted eggplant balls, agrodolce sweet & sour dipping sauce.
What Our Guests Are Saying
Spent a couple of nights at the Oswego Hotel and sought out their sunny patio for a relaxing meal. We eat out a lot and this was one of the best meals we've had in Victoria. They have a tidy menu of things that they do very well. The fish was outstanding, the chicken sandwich was unlike any other. If you like good food made with fresh local ingredients, you will love what they can produce. The service was Top notch too. Our waiter was passionate about what they put on the menu each day and how they go about sourcing their ingredients. I'm reluctant to review this as I fear we might not get a table when I visit next, but we will be back as often as we can to Bar 500.
Went for the Thursday night jazz yesterday (5-7 pm) and they had a guest vocal artist who was really amazing! Great dinner and cocktail too and beautiful room. I'll be back now that I know about it!
Very enjoyable meal. Three-course meal beautifully presented and every course delicious. Really appreciate the seasonal local grilled cabbage salad. The ravioli may be the best we've had. Nice work Chef and attentive servers.