As Dave our waiter explained the menu, my friend’s face said it all. Not only was my own mug breaking into a silent “wow” shape, but hers served up a great little smile. Followed by an almost sleeves-rolling-up wide style grin of joyful determination.

“I can see we’re gonna be here for a while,” she said, like the cat about to deal with the canary.
With my own mouth watering, I concurred.

By the time we left The Pacific Prime Steak and Chop restaurant and lounge in downtown Parksville we both had our expectations met and surpassed.

Firstly, the setting of the Beach Club project (where the famous Island Hall used to sit) is as beautiful as any view you will find on the Island. The interior colors are mostly blacks and browns, elegant and soft, low ceilings with plenty of leather and beach wood establishing tone.

It is softly lit, allowing the omnipresent beach and an amazing sunset just outside the window to set the mood naturally. A soft jazz selection descended upon the room.

The wine list is comprehensive.The best of British Columbia’s wineries are represented, especially the Island’s, but splashed throughout are the staples of France, the U.S., Australia and Chile.

The food was nothing short of incredible.

Only a few months into his posting,Chef Stephan has already reworked the menu to a selection of simple yet varied creations.

Steaks. Pork. Ribs. Lamb. Seafood of all kinds. The touches, the word choices, so descriptive and the Chef was able to back up the promise of the menu.

From the basket of Potato Scallion bread with mint and citrus butters, to the flavorful coffee before and after, our experience was splendid.

I had a caesar salad which was light, perky even. We shared a trio of Fanny Bay oysters, tiny, raw and delightful, followed by a

serving of expertly cooked, vanilla seared Baha scallops. I got to try my guest’s jumbo chili prawns, also pan seared but with szechuan sauce and green onion.

Soon we were into our entrees. Mine was simply called the Steak and Egg. The AAA Certified Angus beef is prepared in the kitchen’s Montague steak broiler, and thus this tenderloin was cooked to perfection. The “egg” part is one perfectly soft boiled egg, minus the shell! It is coated in a light bread and is a perfect companion to the meat — as was the immaculately cooked broccolini which added color and flavor to an already busy palate.

My friend’s Rack of Lamb was equally impressive, and I will try that the next time I visit.
We closed with a Strawberry Crepes for me, and a yummy Chocolate Bourbon Pecan Pie with Crème Anglais for her. There were many plate passes between us needless to say.

If you are searching for a perfect, cozy restaurant to dine by the water in style and quality, the Pacific Prime Steak and Chop restaurant and lounge will startle you.* Don’t miss the Mission Hill Wine Makers Dinner event planned for Sunday, October 18, 2009. Call the Beach Club Resort at 250-947-2109 for more information.

Congratulations to the Beach Club Resort for being named finalist for New Business of the Year Award from The Tourism Industry Association of Canada. Our continued support - Island Times Magazine

Written by by Jeff Vircoe