Heron Rock Bistro

Hours:

Winter Labour Day Wkend – May Long Wkend

Mon10 am – 10 pm
Tues, Wed, Thurs10 am – 10 pm
Fri10 am – 11 pm
Saturday8:30 am – 10 pm
Sunday8:30 am – 10 pm

Summer

– 11 pm
– 10 pm
– 11 pm
– 11 pm
– 10 pm

Daily Features:

Mon – Sun:
Each day offers something special
for you to enjoy, from food & wine to
music & more …

View our Daily Features >

(250) 383-1545

#4-435 Simcoe Street
Victoria BC V8V 1L4

Reservations: (250) 383-1545

About Us

The Heron Rock Bistro opened on May 4, 2005 to serve the community of James Bay and Victoria top quality food and beverages at affordable prices.

Our mission is to excel at customer service and provide excellent food at reasonable prices. We've made a commitment to support our local Island farmers, foragers, brewers, musicians and neighbouring businesses as much as possible: we believe this benefits not only the health of our local economy, but more importantly the quality and flavour of our ingredients. By using naturally raised (hormone-free and antibiotic-free, free-range) meats, eggs and organic veggies our customers can benefit not only from the most delicious products but know they've made a contribution to our regional community.

Bios: Andrew Moffatt \ Ben Peterson \ Chris Bremner

Andrew Moffatt, Proprietor

With a solid work ethic and big smile Andrew has worked his way up in the food and beverage world. At the age of 15 he was swept away with the excitement of working with other young people for a little company called McDonald's. 20 years later Andrew continues to thrive off of the energy that the Heron Rock Bistro provides for himself, the hospitable staff, and local clientele. "Fun and challenging is what we all dream of, I guess I'm kind of living the dream."

Ben Peterson, Proprietor, Chef

As a teenager, Ben began his career in the hospitality industry for the Oak Bay Marine Group as a dishwasher in their Cafe Deli, and later as a Galley Steward on the Queen Charlotte Island based M.V. Salmon Seeker. After gaining several years experience, inspiration and technical expertise while climbing the kitchen ladder at various establishments in Victoria and Calgary, Ben realized this was an environment he thrived in, and in 2001 settled at Bravo Restaurant on the Victoria harbor. "I played rugby with Andrew and then we began working together at Bravo, becoming good friends. We worked hard and loved every minute of it, and eventually we said,‘hey, maybe we can be successful for ourselves!’."

Chris Bremner, Sous-Chef

With over 15 years experience in the restaurant industry, Chris began his career in Saskatchewan and Alberta, eventually finding his way to the West Coast where he began his relationship with Ben & Andrew at Victoria's Bravo restaurant for 3 years. In 2005 Chris made a career move to Vancouver to further his education and experience. He was fortunate to have the opportunity to work under Rob Feenie at Lumière restaurant and completed a diploma in Hotel and Restaurant Business Management at the Art Institute of Vancouver. After playing a key role in the opening of 2 restaurants in the trendy Yaletown area, Chris shifted his focus to the catering business, working with the top catering company Culinary Capers. Chris was re-united with Ben and Andrew at the Heron Rock in 2008. "We have a great team and a realistic goal. Providing our guest with the best possible experience is our job. We can only get better, and it's exciting to know that we're just getting started.

Menus

Brunch 1 2
9am–4pm Mon–Fri
8:30am–4pm Sat–Sun
Dinner 1 2
4:30pm 7 days/week
Wine Beer
‘Tasty’ Libations
'Proper' Drinks
Desserts
Prime Rib & Cabernet
Sunday

View PDF of Menus >

Croque Madame grilled ham & cheese sandwich on sourdough, topped with a sunny fried free run egg & mornay sauce 13
Croque Monsieur grilled ham & cheese sandwich on sourdough 10
Hollandaise From Heaven Hashes topped with Poached Free-run Eggs, Hollandaise Sauce & Toast
Portabella & Roasted Garlic Hash	roasted portabella & button mushrooms, red onion, roasted garlic, red peppers, gruyère cheese, fried potato & fresh thyme		13
Chorizo Sausage Hash	caramelized onion, tomato, portabella & button mushrooms, sharp cheddar cheese, fried potato & fresh rosemary		13
Benedicts with Pan-fries • Substitute Organic Salad or Fresh Fruit 2
Classic Benedict	all natural ham (½ 9)		13
Smoked Salmon Benedict	smoked sockeye salmon, lemon horseradish cream cheese with crispy capers (½ 10)		14
Stilton & Bacon Benedict	stilton cheese, local bacon & sautéed button mushroom (½ 10)		14
Pulled Pork Benedict	coleslaw garnish & homemade BBQ sauce (½ 10)		14
Tomato & Avocado Benedict	grilled tomato & guacamole (½ 10)		13
Dungeness Benedict	crab & local baby shrimp with shallot, cilantro & roasted red pepper (½ 10)		14
Portabella & Smoked Cheddar Benedict	roasted portabella & button mushrooms, red peppers & green onions with smoked cheddar (½ 10)		14
Omelettes Served with Heron Rock Pan-fries • Add Sourdough or Multigrain 2 Additional Fillings 2
House Omelette	sauteed button mushrooms, garlic & goat cheese	2 egg 3 egg	10 12
Carpenter's Omelette	1 cheese + 1 filling included choose from: grilled tomato, mixed mushrooms, roasted red peppers, green onion, bacon, chorizo, ham, parmigiano, sharp cheddar, smoked cheddar, gruyére or stilton	2 egg 3 egg	10 12
Classics
Blue Collar	three free run eggs, bacon & sausage, pan-fries & toast		12
Grilled Tomato	free run egg, grilled tomato, pan-fries & toast		6
Quick Start	free run egg, 2 bacon or 1 sausage, pan-fries & toast		7
Classic	two free run eggs, bacon or sausage pan-fries & toast		10
Homemade French Toast	Canadian maple syrup & fresh fruit (add bacon or sausage 4)		11
Quiche	ask your server for today's feature flavour		10
Granola & Yoghurt	Homemade granola with fresh-cut fruit (cup 3.50)		5

Fish & Chips

Poutine

slow-cooked duck confit, green onions & house gravy (small 12)

the unadorned Quebec classic (small 7)

slow-braised pork topped with homemade bbq sauce (small 9)

bacon, green onion, poached free-run egg
& maple-buttermilk dressing (small 10)

Salads & Soups Add Kalamari, Crab Cake or Cowichan Bay Chicken 6
House Salad	Saanich organic greens, apple, grapes, seeds, lardons & dijon-shallot vinaigrette	8
Caesar Salad	fried capers, lardons, house croutons & fresh shaved parmesan cheese tossed with classic caesar vinaigrette (½ 6.50)	10
Soup, Salad & Fresh Baked Bread	small house salad & soup with our homemade bread & butter	11
Chicken Avocado Salad	Cowichan Bay chicken breast, avocado, free-run egg, tomato, crumbled stilton cheese and stilton vinaigrette	15
Dungeness Crab Cakes	locally caught Dungeness crab & shrimp mixed with roasted red peppers, garlic, shallots & cilantro; served with a small house salad	14
Kalamari	crispy cumin-battered squid with organic greens mixed with orange-coriander vinaigrette	11
Creamy Chowder	New England-style clam & scallop chowder (½ 5)	7
French Onion Soup	caramelized onion & rich beef broth with melted gruyére cheese	9

Burgers & Sandwiches
Roasted Vegetable Sandwich	roasted portabella & button mushroom, red onion & red pepper, with smoked cheddar, tomato & whole grain mustard on house bread	12
Steak Sandwich	pan-seared certified angus beef with caramelized onion & mushroom on house bread, topped with balsamic butter	17
Smoked Salmon Clubhouse	smoked sockeye salmon with lemon-horseradish cream cheese, bacon, lettuce, tomato, aïoli & banana peppers (½ 9)	12
Pulled Pork Sandwich	with our signature Kansas City-style bbq sauce and coleslaw	13
Fat Buoy Burger	naturally raised B.C. ranchlands beef burger with chipotle onion relish	12
SSI Lamb Burger	naturally raised local lamb, stilton cheese & chipotle onion relish	14
Cowichan Bay Chicken Burger	with portabella & button mushrooms & gruyère cheese	15
Burger Bar 1.50 • Choose Three 3.50 sautéed mushrooms • gruyère • hertel’s bacon • smoked cheddar • guacamole • stilton pickles • goat cheese • fried egg • sharp white cheddar • pulled pork
Additional Options Shown on Evening Feature Boards

with portabella & button mushrooms and gruyère cheese

•

naturally raised B.C. ranchlands beef burger with chipotle onion relish

•

naturally raised local lamb with stilton cheese & chipotle onion relish

•

sautéed mushrooms • gruyère • hertel’s bacon • smoked cheddar • guacamole
stilton • pickles • goat cheese • sharp white cheddar • fried egg • pulled pork

•

slow-braised pork shoulder with our signature Kansas City-style bbq sauce and coleslaw

•

grilled ham & cheese sandwich on sourdough, topped with a sunny fried free run egg & mornay sauce

certified angus beef N.Y. striploin , cut to order

with caramelized shallot & balsamic butter, fries & garlic aïoli

6 oz 21 | 8 oz 25 | 10 oz 28 | 12 oz 31 | add local vegetables 4

•

potato, bacon & organic shiitake mushroom hash
with rosemary apple cider sauce

•

parmigiano mashed potatoes, house-pickled beet, grilled asparagus & crispy yam chips

with maple-buttermilk sauce

•

local Gulf Island mussels & hand-cut French fries

leeks, bacon, tomato, cream & thyme • white wine, garlic & parsley • coconut curry & cilantro

•

ask your server about today’s featured vegetarian creation

•

ask your server about today’s featured pasta creation

•

stuffed with roasted red peppers & local bacon
on mashed yams, grilled asparagus, marinated cherry tomatoes and cranberry vinaigrette

Local Oysters	fresh-shucked local oysters served on ice (½ dozen) with Louisiana hotsauce, lemon & shaved horseradish or house mignonette sauce (ea 2.50, dozen 22)	12
Crab & Shrimp Cakes	pan-fried cakes of locally caught Dungeness crab & shrimp, with Saanich organic greens & caper remoulade	14
French Onion Soup	caramelized onions & rich beef broth with melted gruyére	9
Kalamari	homemade tartar sauce & crispy cumin batter	11
Clam Chowder	New England-style clam & scallop chowder (cup 5)	7
Bistro Platter	smoked sockeye salmon, prosciutto, St. Andre cheese, red grapes, gala apple and crackers	15

Salads Add Kalamari, Crab Cake or Cowichan Bay Chicken 6
House Salad	organic lettuces, Gala apple, toasted seeds & lardons	8
Caesar Salad	fried capers, lardons, house croutons & fresh shaved parmesan cheese tossed with classic caesar vinaigrette (½ 6.50)	10
Chicken Avocado Salad	Cowichan Bay chicken breast, avocado, free-run egg, tomato, crumbled stilton cheese and stilton vinaigrette	15
Duck Confit	arugula & mixed lettuces, sun-dried cranberries, gala apple, pecans, potato croutons and fig-balsamic vinaigrette	15

Fries & Poutine
House Fries	hand-cut kennebec potatoes & garlic aïoli	5
Duck Poutine	slow-cooked duck confit, green onions & house gravy (small 12)	16
Classic Poutine	the unadorned Quebec classic (small 7)	9
Brisket Poutine	certified angus beef brisket, mushroom & onion gravy (small 10)	14
Pulled Pork Poutine	slow-braised pork topped with homemade bbq sauce (small 9)	13
Bacon & Egg Poutine	bacon, green onion, poached free-run egg & maple-buttermilk dressing (small 10)	14

Build Your Own Heron Rock Platter Served with Homemade Crackers
St. Andre	6	Roasted Garlic	1.50
Stilton	6	Olive Tapenade	2.50
Manchego	6	Whole Grain Mustard	1.50
Blue Juliette	6	Cornichons	2.50
Cendrillon	6	Red Grapes	2.50
Smoked Sockeye Salmon	5	Gala Apple	1.50
Prosciutto	4.50	Hard-Boiled Egg	2
Duck Confit	7.50

White Wines	glass	½ litre	bottle
Heron Rock House White (BC)	6	17	32 (1L)
Dr. Loosen Riesling (Mosel, Germany)	8	25	38
Red Rooster Pinot Blanc (Okanagan, BC)	7.5	23.5	36
Rocky Creek Pinot Gris (Cowichan Valley, BC)	8	25	38
Pfaffenheim Pinot Gris (Alsace, France)	8	25	38
Oyster Bay Sauvignon Blanc (New Zealand)	8	25	38
Mt. Boucherie Unoaked Chardonnay (Okanagan, BC)	7.5	23.5	36
Red Rooster Chardonnay (Okanagan, BC)	7.5	23.5	36
Red Wines
Heron Rock House Red (BC)	6	17	32 (1L)
Rocky Creek Pinot Noir (Cowichan Valley, BC)	8.5	27	40
Les Combelles Grenache Syrah (Côtes du Rhône, France)	6.5	21.5	30
Errazuriz Max Reserva Shiraz (Chile)	8.5	27	40
Hogue 'Genesis' Merlot (Columbia Valley, Washington)	9	29	44
Sandhill Cabernet Merlot (Okanagan, BC)	8.5	27	40
EL Jamon Tempranillo (Aragon, Spain)	8	25	38
Don David Cabernet Sauvignon (Argentina)	7.5	23.5	36
Whites by the Bottle
Lucien Albrecht Gewurztraminer (Alsace, France)			45
Sandhill Small Lots Viognier (Okanagan, BC)			50
Henri Bourgeois Sancerre ‘Les Baronnes’ (Loire Valley, France)			55
Heggies Chardonnay (Eden Valley, Australia)			55
Rodney Strong Chalk Hill Chardonnay (Sonoma County, Calif.)			50
Reds by the Bottle
Meiomi Pinot Noir (California Coast)			55
7 Deadly Zins Zinfandel (California)			55
Ogier ‘Les Brunelles’ Syrah (Crozes-Hermitage, France)			50
Quails’ Gate Old Vines Foch (Okanagan, BC)			45
Bonterra Cabernet Sauvignon (Paso Robles, California)			45
Truchard Cabernet Sauvignon (Napa Valley, California)			55
Osoyoos Larose ‘Le Grand Vin’ (Okanagan, BC)			70
Sandhill Small Lots Malbec (Okanagan, BC)			55
Blush
Sandhill Rosé (Okanagan, BC)	7.5	23.5	36
Bubbly
Pergola Prosecco (Veneto, Italy)	7.5		36
Oyster Bay Sparkling Rosé (Marlborough, New Zealand)			50
‘See Ya Later’ Brut (Okanagan, BC)			50
Perrier Jouet Grand Brut (Champagne, France)			100

Lighthouse Brewery on Tap

Bottles

Vodka, White Crème de Cacao, splash of Chambord, cream & fresh shaved nutmeg

Vodka, Bailey’s, Khalúa & freshly brewed espresso

Vodka, Kahlúa & freshly brewed espresso

Vodka, Cointreau, Fresh Lime & Orange with a splash of Cranberry

Finlandia, Jamaican Ginger Beer, fresh lime & pineapple

Lamb’s Navy, Jamaican Ginger Beer, Fresh Lime & Pineapple

Lamb’s White Rum, raw sugar, soda, fresh lime & mint

Sauza Tequila, Triple Sec, fresh lime, lemon & orange on the rocks

Bottle 36

Victoria Gin & fresh grapefruit

Finlandia Vodka & Galliano with fresh orange

Rocky Creek Blackberry Wine, Riesling Ice Wine & fresh lemon

Grand Marnier & Chambord with fresh orange

Beefeater 8 | Bombay 10 | Victoria Gin 14

Finlandia 8 | Iceberg 10 | Grey Goose 14

Add Stilton stuffed olives for 2

Canadian Club 8 | Crown Royal 10 | Woodford Reserve 14

Sweet Vermouth & Bitters

Teacher’s Highland Cream & Drambuie on the rocks

Gin, Grand Marnier, Tequila, fresh lime, lemon & orange

Vodka, Clamato, celery, jumbo olive

Vodka, Clamato, pickle juice & a dill pickle

Gin, Clamato, stilton cheese, hertel’s bacon, stilton stuffed olive

Sauza Gold, Clamato, Chokeslam hot sauce, Gulf Island oyster, celery

Vodka, Tomato Juice, Fresh Lemon, Celery, Jumbo Olive

Canadian Club, Clamato, fresh lime & celery

roasted pecans & rocky creek blackberry wine reduction

homemade vanilla bean ice cream & caramel sauce

with cranberry coulis

Homemade Vanilla Bean Ice Cream & Dad’s Root Beer

freshly brewed dark roast espresso in a vanilla bean milkshake

add Sambucca, Khalua or Bailey’s 4

•

Liquid Desserts

Bailey’s & Frangelico into steamed milk with freshly brewed espresso — Double 8.5

Brandy & Kahlúa into steamed half & half cream with fresh shaved nutmeg — Double 8.5

Kahlúa & Grand Marnier into dark roast coffee with fresh whip cream — Double 9

Kahlúa & Brandy into dark roast coffee with fresh whip cream — Double 8.5

•

Dessert Wine

2 oz

(Cowichan Valley, BC)

(Portugal)

(Okanagan, BC)

9oz Certified Angus Beef Prime Rib,
Yorkshire pudding, roasted potatoes,
fresh vegetables & red wine pan gravy 26

•

Aromas of black fruit & paprika on the nose with ripe tannins on the palate
make Don David an excellent valued Cab

Black currant, vanilla & pepper on the nose, Merlot & Petit Verdot blended in
to make a full bodied Cab with soft velvety tannins

From the central coast of California, this Cab has beautiful aromas
of cassis, chocolate & dark berries. Good acidity and firm tannins

This is 100% organically grown. Raspberry, cherry and currant on the nose & palate
supported by good acidity & polished tannins

Big & beautiful with great colour, good balance, and a nice finish.
Cab Franc blended in for structure

‘Le Grand Vin’ uses the classic Bordeaux grapes:
Merlot, Cabernet Sauvignon, Malbec, Petit Verdot & Cab Franc.
Big & bold with firm tannins with a long, elegant finish

Live Music — Blues & Jazz

May 7:00pm Mon. & Fri.

Friday 4 Dallas Budd Trio — Blues & Jazz
Monday 7 Janalee & Toni Blodgett — Blues & Jazz
Friday 11 John MacArthur & Edie Da Ponte — Blues & Jazz
Monday 14 Oliver Swain — Blues & Jazz
Friday 18 Bryn Badel & The Lust for Life Trio — Blues & Jazz
Monday 21 Devon McCagherty & Ken Hall — Gypsy Jazz
Friday 25 Colin Campbell Duo — Blues & Jazz
Monday 28 John MacArthur & Mike Broadley — Blues & Jazz

June 7:30pm Mon. & Fri.

Monday 4 John MacArthur & Maureen Washington — Blues & Jazz
Friday 8 Clark Brendon — Blues & Jazz
Monday 11 Janalee & Toni Blodgett — Blues & Jazz
Friday 15 John MacArthur & Edie Da Ponte — Blues & Jazz
Monday 18 John MacArthur & Mike Broadley — Blues & Jazz
Friday 23 Bryn Badel & The Lust for Life Trio — Blues & Jazz
Monday 25 Devon McCagherty & Ken Hall — Gypsy Jazz
Friday 30 Clark & Al Pease — Blues & Jazz

Groups & Catering

Group Functions at HRB

The Heron Rock Bistro can accommodate large parties of up to 96 people.

Birthday Parties
Breakfast Groups
Christmas Parties
Company Parties
Corporate Meetings
Wedding Receptions
Family Reunions
Cocktail Minglers
Business Socials & Networking Parties

Catering

We also offer catering at your location at very competitive rates.

Weddings
We can accommodate 'on site' catering for your wedding party at the venue of your choice.

Home
Whether you want to provide a gourmet multi-course adventure, an intimate dinner for two or a casual family affair, we can provide the peace of mind that your gastronomic experience will be executed with precision and confidence.

Office
Business meetings, seminars and presentations can easily be catered at your office. Buffet-style, delivered lunches, platters, snacks and refreshments are all available options.

Inquire About Catering >

Reviews

“A few months, tweaks make big difference.” (Read complete review)

—Pam Grant, Times Colonist, Thursday, March 20, 2008

“…they serve up a fine brunch in a classy atmosphere that also aims for the dinner crowd.

…their selection of slightly more upscale, creative menu items offers great deals any time of the day.
If you live in James Bay, this is a place you can confidently frequent. If not, spread those weekend wings and fly on over for brunch now…before it gets added to the long list of local places with long lineups.”

—James Russell, Monday Magazine

“…You could easily miss this one and walk right by—but don't.

…a jazzy neighbourhood bistro.

…The absolute highlight of the meal though, is dessert—Stilton cheesecake with port reduction—a Heron Rock signature dish.

…Heron Rock Bistro is the perfect example of a neighbourhood restaurant that can easily be frequented again and again.”

—Tammy Simon, Eat Magazine

Daily Features

Monday: Music & Wine Night. $10 off every bottle on the list. Live Music 7pm (7:30pm during summer)
Tuesday: Mussels & fries & a pint $20
Wednesday: 2 Piece fish & chips & a pint $20
Thursday: 20 oz pints of Lighthouse $5
Friday: Music, ½ dozen oysters & a pint $15. Live Music 7pm (7:30pm during summer)
Saturday: Glass of Prosecco & ½ dozen oysters $15
Sunday: Prime Rib & Cabernet Night. Certified Angus Beef & well priced Cabs from around the world!

Contact Us

#4-435 Simcoe Street
Victoria BC V8V 1L4

We're located at the corner of Croft & Simcoe,
just a 15 minute walk from the Inner Harbour.

Reservations

Phone: (250) 383-1545
E-mail:

Your email will be returned promptly.

Hours:

Winter Labour Day Wkend – May Long Wkend

Mon10 am – 10 pm
Tues, Wed, Thurs10 am – 10 pm
Fri10 am – 11 pm
Saturday8:30 am – 10 pm
Sunday8:30 am – 10 pm

Summer

– 11 pm
– 10 pm
– 11 pm
– 10 pm

Leave us a message or send us your comments here.

For Heron Rock Bistro Pantry inquires and orders, please call us, email us, or leave a message here. We'll do our best to respond ASAP!

Heron Rock Bistro Pantry

From our Pantry to your kitchen, Heron Rock Bistro is proud to offer some of our signature products:

Loose Leaf Tea – 1/4 lb: $13.50
Earl Grey
Green
English Breakfast
Mountain Berry
Chamomile
Spicy Peppermint

Vienna Dark Roast Coffee Beans – 1 lb: $17
Oughtred Coffee and Tea
Tea info…
Coffee info…
Stainless Steel Tea Pots: $30/$40

Chokeslam Hotsauce
500ml: $10
250ml: $6.50
125ml: $4.00
Fresh Baked Bread
$1.50/ea
$6/half doz.

Get Info >

Credits & Affiliations

Credits

Design: Leudke Creative
Photography: Darek Galon
Paintings: Adam Curry & Paul Shalansky

Affiliations

Farmhouse Poultry
Rocky Creek Vineyard
Lighthouse Brewing Company
Driftwood Brewing Company
Philips Brewing Company
Vancouver Island Brewing Company
Victoria's Finest Bed & Breakfasts
Fryer Tuck Poultry (Blake Tucker 250.743.5969)