A highlight of your journey on board the Pacific Yellowfin.
"Fantastic Trip! The best 5 days of eating in my life!" - E. Field - Great ear Rain Forest
The rich ocean bounty you glide over every day on your voyage provides the freshest ingredients that our professional chefs transform into the amazing West Coast meals we are famous for, as documented in page after page of our guest book.
Melding time-honored cooking techniques and modern, Pacific Northwest-inspired influences, along with their own inspirations, our chefs will ensure that meals are among the highlights of your trip with us.
Our chefs rely on your help with harvesting the ingredients for your meals from our local waters. Whether we stop at our private beach to gather an oyster or clam bounty, collect the crabs from our traps set the night before, fish for wild BC salmon off the tender or buy delicacies from the local farmers and producers we enjoy friendly relationships with along our routes, our chefs utilize all ingredients as they lovingly prepare your meals in our open galley with equal parts exquisite palette, inspiration, and entertainment.
Raise your glass to your sea and farm to table cuisine with our impeccably paired, crisp and flavorful local BC wines and beers.
Meals can be tailored to accommodate dietary restrictions with advance notice.
Pacific works together with the Vancouver Aquarium to assure that all the seafood we serve on board the Pacific Yellowfin is Ocean Wise approved, thus sustainable and ocean-friendly.
Overfishing is the biggest threat our oceans face today. The Ocean Wise symbol on our menu is the Vancouver Aquarium’s assurance of an ocean-friendly seafood choice.
Sustainable seafood can be defined as species that are caught or farmed in a way that ensures the long-term health and stability of that species, as well as the greater marine ecosystem.
Most seafood is caught out in the open ocean and you don’t always know where it’s coming from, how it’s caught or what species it is. The Ocean Wise logo on our menu makes it easier for our guests to rest assured that we are serving only seafood that is not harming the ocean environment.
A Typical Day on the PYF
-Poached Courtenay free range chicken eggs with Hardy Buoys smoked salmon and Avocado Hollandaise
-fresh baked daily island berry muffins or pastry and whole grain breads to toast
-indigenous fruit and berry spreads and Quadra Island honey
-BC Albacore Tuna Loin Salad Nicoise
-Pulled Organic chicken enchiladas w. House made fresh Salsa verde
-Fresh salad of tender spring greens from Foxglove Farm, with hazelnut crusted warmed Saltspring goat cheese niblets and toasted sunflower seeds, with a warm quince jelly dressing
-White Chocolate Hazelnut Brownies
-Meyer Lemon Squares
-assorted delicious housemade fresh cookies and bars
-Fresh caught Dungeness Crab Cakes with Burnt Honey and Fennel Sauce
-Local Desolation Sound oysters – raw and on the half shell or Baked Motoyaki style, with smoked lox and garlic aioli
-Miso glazed BC Sablefish, served with Barley and Morel mushroom Risotto with a spicy Asian drizzle and Fraser Valley sugar snap peas and pimento frizzle
-BC grass-fed, organic Beef Tenderloin mignons, grilled to your specifications, and served on a bed of caramelized WallaWalla sweet onion and Chantarelles, with crispy, grilled polenta and sundried tomato wedges
-Two Hills Matcha Green Tea Panna Cotta
-Keremeos Nectarine and Frangipane Galette with housemade Vanilla Bean Ice Cream