West Coast Dining at its Best!


Fresh and LocalDinner at Soule Creek Lodge is a Set Prix Fixe Menu* (served to all guests at 6:30pm) consisting of three courses, an appetizer/salad, main course and dessert with coffee or tea (kids meals are also available). We source our ingredients locally when possible. Seafood from the waters off of Port Renfrew. Poultry and eggs from Cowichan Valley and produce from small Vancouver Island farms. We believe in the simple preparation of quality food.

Guests enjoy dining in a casual atmosphere giving them an opportunity to meet one another. Soule Creek is not licensed to sell alcohol but our guests are welcome to supply their own and no corkage fee is charged. We recommend buying before arriving as Port Renfrew's general store has a very limited selection of wine. Each evening meal is prepared from scratch daily, requiring that reservations be made before 10:00 a.m. on the day you plan to dine with us. However, we suggest making reservations earlier as we are limited to 16 seats.

Delicious Three Course Dinner at Soule Creek Lodge
The Menu is created daily and served to all at 6:30pm.
*please note we have had to increase our price for dinner due to the huge rise in food costs.
The cost of a three course meal w/ coffee or tea is $45 per person (kids meals available please indicate the age of child and if they eat fish/salad etc.  & are priced accordingly)
  • Guests are welcome to bring their own wine,  beer etc. to dinner with no corage fees.
    We are not licenced to sell alcohol.
(not including tax and gratuity, prices subject to change)

Meals at Soule Creek are only available to our overnight guests.

*To keep our food as fresh as possible our menu is set (there are no choices).

We try to be as accommodating as possible. If you have dietary restrictions, allergies etc. Please inform us ahead of time. i.e. I don't eat fish, I'm vegetarian but eat eggs and dairy, I'm lactose intolerant etc.
**Allergy aware - please inform us of any allergy concerns.

Your Chefs

Tim and Jon Cash have over 35 years of experience between them in the hospitality industry. Tim graduated from the most prestigious cooking school in North America (Culinary Institute of America) in 1989. In Toronto he completed his externship in one of Toronto's finest Hotels, The King Edward, then worked in some of the city’s cutting edge restaurants. After moving to Vancouver Island, he gained extensive experience in fine catering as sous chef at Truffles. Jon attended George Brown College's Chef Program and continued to develop his craft in some of Toronto’s elite restaurants including Bistro 990, Mercer St. Grill, Spirals, Ellipsis and Bar Italia. He expanded his culinary styles in New Orleans at Arnauds on Bourbon St. In Victoria Jon worked at Cassis, Camille's, Suze Lounge, and Truffles Catering.

Tim & Jon did a stint as Salmon Cooks and Bear Guards in an Alaskan fly-in glacier lodge in the Taku River Valley. Invited to the 2002 Olympic Winter Games in Salt Lake City, they cooked for athletes and dignitaries alike.

Since opening Soule Creek Lodge in 2001, the brothers continue to expand their services and now welcome more than 2000 guests each year from around the world to enjoy the Island’s beautiful remote west coast..