Clive's Classic Lounge

While it is Whisk(e)y Wednesday, it is Victoria Whisky Fest so we are doing 1/4 off singles and doubles ALL WEEK LONG! Come and taste those whiskies that you never thought you would want to try!

Finishing the week off with a @MichtersWhiskey Masterclass Brunch chateauvictoria.com/product/supper…

House of @suntory will be going til late on Saturday! chateauvictoria.com/product/house-…

House of @suntory will be doing two nights of Japanese LIstening Lounge chateauvictoria.com/product/house-…

A dinner with @CompassBox chateauvictoria.com/product/bon-vi…

Whisky Fest is shaping up! Dave Mitton from @JPWisersCA is doing a happy hour! chateauvictoria.com/product/wisers…

Have you had the chance to join us for our Whiskey Wednesday event? This is when our entire assortment of whiskeys is offered at a 25% discount on all single and double pours.

This weather calls for Chef's Grilled Pork Chop, also available in the Chef's Prix Fixe menu.

It's Negroni Week and to celebrate, we will be serving $12 Negronis all week long, come and enjoy the biggest selling cocktail in the world!

Our punches are for sharing, grab some friends and drop by for Happy Hour from 5-6pm.

Tuesday calls for Cremant, and it's on Happy Hour from 5-6pm.

A simple bowl of citrus can create so many delicious cocktails. Happy Hour from 5-6pm.

It's Friday, what's the plan?

Have you spoiled yourself lately, chef's hand made gnocchi is the perfect accompaniment to the Crispy Skin Steelhead Trout. Dinner from 5pm.

Allow our skilled team to select and create a customized cocktail just for your imbibing enjoyment

Did you know we have a feature Gin & Tonic on for Happy Hour. Right now, it is Sipsmith and Fentiman's Grapefruit Tonic; a beautiful double pour topped with bubbly tonic.

Chef's most recent creation, a delectable Crispy Skin Roasted Chicken served with a velvety squash puree and refreshing summer salad, is now prepared for Friday night's dinner service.

Kickstart your weekend ahead of time with us

Chef has whipped up a new batch of his Spinach and Ricotta Ravioli, it gets served up with squash puree, parmesan and basil. One of our top dishes right now, must try.