The Kingfisher Oceanside Resort & Spa restaurant officially launched its new name — The Breakwater — and a new West Coast-inspired menu last week.
Executive chef Troy Fogarty noted the resort reached out to the community to help choose the new name.
“We had three different names that were out there. We put it on Facebook and allowed people to vote and Breakwater was unanimous, which was my favourite as well, too, and just tying in the history of the breakwater to the history of the Kingfisher,” he said. “And just bringing attention to a pretty cool thing that’s in our backyard that not a lot of people knew about.”
The new name highlights the restaurant’s proximity to the ocean and the heritage of the Comox Valley; the original breakwater was formed to calm Comox Harbour so loggers could form logs into booms for transport. Just up the shoreline from the restaurant, more than a dozen ships were scuttled to create a breakwater and they serve as an iconic reminder of the perils that faced coastal pioneers.
The grand opening featured a selection of traditional songs and dance from the Kumugwe Dancers; a carving presentation by Comox/Sechelt First Nations carver Randy Frank; a presentation on the Royston Wrecks by the Vancouver Sun’s Larry Pynn with photographs by Jess Cavanagh (which now hang on the restaurant walls); samples from the new menu, including fresh oysters from Pentlatch Seafoods; wine from Beaufort Vineyard and Estate Winery; and samples from Vancouver Island Brewery.
The culinary team at The Breakwater has focused on using the bounty of Vancouver Island — the surrounding waters are famous for salmon, halibut, sablefish, shrimp, crab, mussels, oysters, clams and more — and the new menu features plenty of seafood items.
Other locally produced food, such as meats, cheeses, fruits and vegetables are also featured on the new menu.
For more information or to make a reservation, visit www.kingfisherspa.com/dining or call 250-338-1323.
