The Courtney Room



Open from 6:30am to late, seven days a week


  • The Courtney Room_Chef Sam Harris2_credit Leila Kwok
  • The Courtney Room_leek and potato vichyssoise2_credit Leila Kwok
  • The Courtney Room Brasserie Leila Kwok
  • The Courtney Room bartender_West_credit Leila Kwok
  • The Courtney Room Brasserie1_Leila Kwok
  • The Courtney Room_Chef Sam Harris_credit Leila Kwok
  • The Courtney Room cocktail_credit Leila Kwok
  • The Courtney Room_yarrow meadows duck breast_credit Leila Kwok
  • The Courtney Room Upstairs_credit Leila Kwok
  • The Courtney Room_upstairs3_credit Leila Kwok
  • The Courtney Room Upstairs_credit Leila Kwok2
  • The Courtney Room_beef tenderloin oscar_credit Leila Kwok
  • The Courtney Room_cocktail pouring_credit Leila Kwok
  • The Courtney Room_coq au vin2_credit Leila Kwok
  • The Courtney Room_cured scallop_credit Leila Kwok
  • The Courtney Room_Flat Iron Steak_credit Leila Kwok
  • The Courtney Room_hamburger and pin_credit Leila Kwok
  • The Courtney Room_hamburger_credit Leila Kwok
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  • The Courtney Room_oysters and prawns_credit Leila Kwok
  • The Courtney Room_oysters_credit Leila Kwok
  • The Courtney Room_rabbit and pork terrine_credit Leila Kwok
  • The Courtney Room_rabbit and pork terrine2_credit Leila Kwok
  • The Courtney Room_rockfish meuniere_credit Leila Kwok
  • The Courtney Room_seafood tower_credit Leila Kwok

The People

Executive Chef: Sam Harris
Food & Beverage Manager: Adrian Gatt
Wine Program Director / Assistant Food & Beverage Manager: Anna Romeyn

About The Courtney Room

Old world meets new at The Courtney Room, Victoria’s newest dining destination. 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. Formerly of Agrius Restaurant, Chef Sam Harris’ menu celebrates Canada’s local and seasonal products with a classic French twist.

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 wine.

Working closely with Sharon Bortolotto of BBA Design, alongside Vancouver-based design agency, Glasfurd & Walker, the Magnolia Hotel & Spa team have designed an elegant room where old world meets new.

Taking cues from the old grand dame hotels of Paris, The Courtney Room is inspired by the classic French bistro, layered with elements of Art Nouveau. High ceilings and bistro style lighting create a casually elegant ambience – focal features include commissioned artwork by Blu Smith in an abstract expressionist style and a central black granite bar framed between two paneled wood columns with white marble chevron detail – a place to gather and be seen.

Downstairs, a classically inspired tiled entrance and chevron patterned wood floor lead to brasserie style velvet banquette seating and the main bar – clad with an elegant gray marble showcasing a custom glass oyster station and illuminated back bar shelves. Upstairs provides an elevated dining experience in a carpeted space with white tablecloths, and a glassed-in wine room. Vintage style lighting, leather touches, brass accents, and bronze beaded curtains add layers of elegance, whilst the smoky grey/blues, taupe and elegant earthen hues continue the feel and flow of the hotel’s colour palette throughout the restaurant.

Driven by a love for the outdoors, Chef Harris has held positions at the much-awarded Sonora Resort – where he learned to view dinner as a complete experience at the Relais & Chateau lodge – and the Four Seasons Resort Whistler as well as Domus Café in Ottawa under Chef John Taylor. In Vancouver, Chef Harris combined fine dining with his passion for uber seasonal and local organic produce at Bishop’s, before moving to Victoria to take the lead as executive chef at Stage – winner of the coveted Vancouver Magazine gold award for Victoria – and then joining the team at Agrius.

Chef Harris honed his butchery skills at Choux Choux Charcuterie, and learned classic French cooking during his training at Algonquin College. He brings this love of classic French techniques and his extensive background in fine dining to head up the kitchen at The Courtney Room when it opens in the lobby of Magnolia Hotel & Spa this spring.


Previously of Victoria’s Agrius Restaurant and Fol Epi, Chef Sam Harris helped set the bar for Victoria’s flourishing culinary scene when Agrius was listed in Air Canada enRoute Magazine’s 2016 Best New Restaurants top 10 with him at the helm.