Restaurant 20 Victoria

This humble bread is a standout, praised for its soft, springy texture and ability to soak up sauces, making it a surprisingly memorable part of the meal.

"Soft, springy, and cloud-light, it was a joy in its own right - the kind of bread you tear into for every meal of the day. The browned crust carried a nutty aroma and faint salt shimmer, while the interior's web of gluten threads held butter like silk, catching dew."

Bredgy L.

A consistently praised seafood dish, often highlighted for its light preparation and delicious flavor profile.

"the halibut was our favourite, the salad even though I’m not a salad guy was delicious, the mussels wrapped like a cold cut was out of this world."

Leo M

Nova Scotia scallops are served with a unique sesame and flaxseed crust, complemented by almond ajo blanco and turnip top pesto.

"Nova Scotia scallops, sweet as cream, came sheathed in a crust of toasted sesame and flaxseed - nutty, fragrant, and whispering of nuttiness and smoke. Beneath, a pairing of almond ajo blanco and peppery turnip top pesto deepened the sweetness with spiced umami."

Bredgy L.

This main course features perfectly roasted Cornish hen with incredibly moist meat, served alongside a thoughtfully executed ratatouille.

"The hen, roasted to golden perfection, defied expectation: its crackling skin hid a whisper of rendered fat, giving way to meat so moist and tender that the breast could easily pass for dark meat. Each slice sang with concentrated, pure, primal chicken flavour that made me question every other poultry I’ve ever consumed."

Bredgy L.

A surprising highlight, this vegetable dish is elevated by a rich brown butter sabayonne, offering a unique and memorable flavor combination.

"An incredible meal start to finish, the highlight of which was probably the leeks and pistachios with brown butter sabayonne (unfortunately a blurry pic)."

Logan Gooding