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

Contact Us >



New Year's Eve 2012  'Ring it in' with a 5-Course Dinner & Live Music @ H-Rock…

Seatings between 5-6:30 or 8-10 pm   $60   Live Music: 9 pm 'till late   Non-dinner tickets available   View NYE Menu >
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 neighboring businesses as much as possible: we believe this benefits not only the health of our local economy, but more importantly the quality and flavor of our ingredients. By using naturally raised (hormone 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

View PDF of Menus >

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

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

January 7:00pm Mon. & Fri.

  • Monday 2 Oliver Swain Solo
  • Friday 6 John MacArthur Duo — Blues & Jazz
  • Monday 9 Janalee & Toni Blodgett — Jazz
  • Friday 13 Colin Campbell Duo — Blues & Jazz
  • Monday 16 Steve Grebanier Duo — Jazz
  • Friday 20 Reuben Wier & Stuart Munro — Blues & Jazz
  • Monday 23 John MacArthur Duo — Blues & Jazz
  • Friday 27 Clark Brendon & Al Pease — Blues & Jazz
  • Monday 30 Devon McCagherty & Ken Hall — Gypsy Jazz

February 7:00pm Mon. & Fri.

  • Friday 3 John MacArthur Duo — Blues & Jazz
  • Monday 6 Paul Laverick Duo — Jazz
  • Friday 10 Dallas Budd — Blues & Jazz
  • Monday 13 John MacArthur Duo — Blues & Jazz
  • Friday 17 Colin Campbell Duo — Blues & Jazz
  • Monday 20 Janalee & Toni Blodgett — Jazz
  • Friday 24 Clark Brendon & Al Pease — Blues & Jazz
  • Monday 27 Devon McCagherty & Ken Hall — Gypsy 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.

View Larger Map to Heron Rock Bistro

 

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

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


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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!

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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
  • Chokeslam Hotsauce
  • 500ml: $10
  • 250ml: $6.50
  • 125ml: $4.00

  • Fresh Baked Bread
  • $1.50/ea
  • $6/half doz.

Get Info >