The Beach Club Resort - Where luxury meets the beach
For those who truly want the Island experience, why not choose a place to stay that reflects the Island mindset? The Beach Club Resort has, in many ways, mastered the Oceanside experience. Currently, the Beach Club is participating in the “Parksville Uncorked” wine festival. They will be hosting the “Bubbles on the Beach” event. Guests can enjoy champagne, shellfish, ‘BC bubbly,’ shrimp, lobster, and oysters, right on the flawless Oceanside beach.
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Vacationing in Oceanside is about living well. People from all around come here to enjoy the ocean air, the winding trails, and the sweeping beaches. But, what about accommodations? Travelers will be spending at least a third of their time sleeping, resting for more vacation fun. For those who truly want the Island experience, why not choose a place to stay that reflects the Island mindset? The Beach Club Resort has, in many ways, mastered the Oceanside experience.
As a hotel, this Canada Select 4½ star location provides everything a traveler would require: concierge, spa, gym, pool, and a private and secure office to mention a few amenities. But the draw of the Beach Club is not only what they can do, but the style of how they do it all. Vancouver Island and the Beach Club Resort have their own unique, relaxed character. Throughout the site is warm wood and natural stone. Even the hallways feel relaxed. To put this in perspective, the main lobby has a cozy sitting area that features unique coffee tables. They seem sleek and modern at first glance, with a glass top. But, a closer look reveals that the table itself is a collection of what looks like natural driftwood. Here, and throughout, the Beach Club Resort is modern, yet comfy on the inside. Move a little further inwards and you’ll come to the Oceanic Ballroom. The open-concept room lends itself to any colour scheme to fit any event. A corporate retreat here would be just as fitting as a wedding reception. And both business professionals and wedding guests alike will appreciate the direct access to the beach itself: it’s not called the Beach Club Resort without reason. Of course, the real purpose to come is to stay. And, for the comfort-seeker, the one-bedroom suites lack nothing. Feel like taking in a casual movie? No problem. A flat-screen television is tastefully hidden away in a polished wooden cupboard, along with a DVD player, in the room’s homelike and welcoming living room. Or, simply stay comfy in your room and curl up in front of the fireplace. Just adjacent is a full kitchen, complete with all the conveniences if you’d rather stay in and cook a meal yourself. Stainless steel appliances and an integrated bar area, for eating or drinking, go with the granite countertops. It’s easy to relax, as if you were still at home. The bathrooms truly exceed expectations. Guests are lavished with more granite, a double-soaker bathtub, a spacious glass shower stall, and soft natural colours to really set the mood of any restful evening or romantic encounter. |
The room even has facilities more long-term stayers, or families, might need. A small office area is provided as well as a washer and a dryer and a guest powder room. For larger groups who want a bit more versatility in their room, each one-bedroom suite is paired with a studio suite. The rooms can be opened up into each other to make a combined total of two bedrooms, two-and-a-half bathrooms.
Yet, misguided is the traveller who stays exclusively in his or her room. Room service is wonderful, but a much more lavish experience lies in Pacific Prime Steak and Chop: the Beach Club’s restaurant. Here, meals can range from a quick, efficient lunch to a much more elegant 3-course dinner, paired with a choice wine.
Consider sitting down to prawn and scallop macaroni and cheese, paired with a Cowichan Valley Blackberry port. Or, if seafood falls short on your palette, imagine a braised lamb shank with gnocchi and a sauce using dark lager, paired with a specialty Jackson-Triggs Cabernet Sauvignon Esprit: released in honour of the Vancouver Winter Olympics.
Food, here, is a matter of creativity as well. The dinner menu offers a braised pork tourtière, but with a twist. The head chef at Pacific Prime Steak and Chop creatively transforms this traditional french-canadian dish with his own culinary flair. Instead of being a pie, as it usually is, the pie crust is used more as a garnish. Pulled pork is used for improved flavour and texture.
The cheesecake is adapted with creative license as well. Affectionately referred to as a ‘pile of white fluff’ by some, this dessert is a presentation piece as well. The texture remains light and palatable. The crust, instead of being on the bottom, is sprinkled overtop for decorative elegance. Overall, the food at the Beach Club Resort possesses just as much character and personality as the decor of the establishment, and the natural environment.
Currently, the Beach Club is participating in the “Parksville Uncorked” wine festival. They will be hosting the “Bubbles on the Beach” event. Guests can enjoy champagne, shellfish, ‘BC bubbly,’ shrimp, lobster, and oysters, right on the flawless Oceanside beach. No other location would be better for such an event; through food and through feel, the Beach Club Resort captures all the sensations of a true Vancouver Island experience. Writen by Chris Robinson of Island Times Magazine |
