A Saturday lunch. The lunch theme appears to be similar to prior to the change of ownership: a small, imaginative menu including plates of home cured charcuterie and local cheeses. I had the baby kale frittata with gruyere and truffle, accompanied by roasted baby potatoes. The frittata was served very hot in the cast iron pan that it was cooked in. It was very good. For perfection, it could have been moister; perhaps two minutes less of cooking. The baby potatoes were excellent. I finished the meal with a superb chocolate mousse, in a pastry base composed of crushed. no doubt, home made chocolate brownie. A caramelized drizzle surrounded the mousse. The drinks menu was composed of local wines and BC craft beers. I had a white (wheat based) IPA from a Victoria brewery: excellent. The chef at lunch was trained in Montreal as a pastry chef and his dessert was excellent evidence of that. The service was attentive and not overwhelming. I look forward to trying Salted Brick for dinner. The chef told me that it is tapas stile and has a number of vegetarian dishes.
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