A thick-cut steak searing over glowing coals, embers rising

Modern Chophouse · Inner HarbourChophouse · Victoria

Where the fire
meets the tide.

Dry-aged beef seared over alder and oak. Oysters, crab and halibut landed along this coast, served one block from the water.

Reserve The menu

Tue — Sun from 4pm 1011 Wharf Street Tide Hour 4 — 6pm

We cook with two things this city has always had: open fire and cold, clean water. Everything else is restraint.

— Chef Nadia Ferreira

i. From the fire

Forty-five days.
Eighteen hundred degrees.

Canadian Prime and Alberta Wagyu, dry-aged in-house, then seared hard over hardwood coals.

The steaks

Three freshly shucked oysters on crushed ice on a black plate

ii. From the tide

Pulled from the Salish Sea this morning.

Baynes Sound oysters, Dungeness crab, spot prawns in May, halibut from the north coast.

The raw bar

Anatomy of a ribeye

i.
The cut
A bone-in Alberta Prime rib, broken down by hand from the whole primal the morning it arrives.
ii.
The aging room
Forty-five days on salt at 2°C. It loses a third of its weight and gains a deep, nutty, almost blue-cheese intensity.
iii.
The fire
Salt, pepper, nothing else. Seared hard over alder and Garry oak coals until the crust crackles.
iv.
The rest
Eight minutes on the board with bone marrow butter, then carved at the pass and sent while it's still singing.

Plates we're known for

A short list, cooked the same way every night. Order one of each and share across the table.

Fire

A sliced medium-rare steak on a dark wooden board

Bone-in Ribeye

16oz Alberta Prime, 45-day dry-aged, bone marrow butter.

Tide

Oysters on the half shell on crushed ice

The Harbour Tower

145

Oysters, half Dungeness crab, prawns, scallop crudo, mignonette.

Tide

Seared salmon fillet over greens on a dark plate

Cedar Sockeye

Wild sockeye, cedar-planked, charred leek, smoked roe beurre blanc.

Fire

A steak on a board engulfed in tall flames beside a dark beer

Tomahawk for Two

185

32oz, flamed tableside, three sauces, two sides of your choosing.

The full menu

A candlelit table against old brick in a dim dining room

A heritage warehouse, lit by the grill.

Exposed 1890s brick, low amber light and a long open kitchen where you can watch the fire. The bar pours until late, and every seat along the windows looks out toward the harbour.

Our story