Cafe breakfast – 7am-11am
Happy hour Monday-Friday: 4pm-6pm
Happy hour Saturday-Sunday: 2pm-6pm
Dinner nightly from 5pm-10pm
Brian Tesolin, Executive Chef
Renée Lauzon, Restaurant Manager
Colin Davidson, Wine Director
WELCOME TO THE COURTNEY ROOM
An extension of The Magnolia Hotel & Spa’s award-winning boutique hotel experience, The Courtney Room is a modern dining space where locals and visitors alike can enjoy genuine hospitality and a menu that honours both land and sea, showcasing Vancouver Island ingredients with classic cooking techniques. Gather at the bar for fresh-shucked oysters, unwind with friends over sharing plates in the lower brasserie, or savour an elevated experience in the upstairs dining room with impeccably prepared local seafood, steak and fine wines from the Pacific Northwest.
IN THE KITCHEN
With experience spanning the country from highly respected culinary meccas (Hawksworth Restaurant, Vancouver, BC and Langdon Hall Country House Hotel & Spa, Cambridge, ON), Chef Brian Tesolin joined The Courtney Room team in 2019 and was recently promoted to the Executive Chef position.
Bringing a deeply drilled passion for local and seasonal ingredients, inspired by both his grandfather (award-winning urban farmer) and father (avid and talented gardener), Chef Tesolin started his cooking career at the celebrated Relais & Chateaux property, Langdon Hall Country House Hotel & Spa in his home province of Ontario. Under the leadership of Chef Frank Dodd, the team embraced local ingredients daily, picking wild ramps, managing the kitchen garden and working with the onsite gardening team to learn how best to harvest specific crops. It was also under Chef Dodd, as well as Chef Matteo Paonessa at Blacktree Restaurant that Tesolin started to gain knowledge and respect for the importance and seriousness of technique, something that made him shine when he made the move to Vancouver.
Tesolin was welcomed onto the team at Hawksworth Restaurant in 2012, widely applauded as one of the best restaurants in Canada. “There’s a palpable family mentality at Hawksworth,” said Tesolin. “Every chef was a vital cog in the team that strived for excellence at every moment – there was no second best.” At Hawksworth, Brian became passionate about working with bright flavours and elements that bring a wow-factor to the simplest dishes.
After four years, Tesolin moved to Victoria, driven by an interest in the emerging, hyper-local food scene there, and joined the team at OLO Restaurant, under the guidance of Chef Brad Holmes. Here Tesolin continued to refine his knowledge of techniques, always striving to make the ingredients shine.
On his move to the team at The Courtney Room, Tesolin saw the potential in elevating both Vancouver Island and wider Pacific Northwest cuisine in a more formal dining setting, blending his knowledge and experience garnered at both Hawksworth and OLO. Local and seasonal remains paramount, anchored to the chef team’s relationship with foragers and farmers, and passion for house-made and cured charcuterie and dry-age meat program, using high quality, ethically raised Pacific Northwest produce.
Old world meets new at The Courtney Room in Victoria, B.C., voted #10 in the 2018 Canada’s Best New Restaurant Awards, included in Canada’s 100 Best Restaurants 2019 and a finalist for Vancouver Magazine’s Restaurant Awards 2020.