Winemakers Dinner | August 13: Rathjen Cellars

Regular price $298.00

The Oak Bay Beach Hotel’s culinary team is thrilled to announce their fourth annual Winemakers Dinner series, beginning with their first dinner on August 13, 2020, with Rathjen Cellars.

Tickets: $149 per person, + tax.
Doors open: 6:45 PM
Dinner Begins: 7:00 PM

For the past three years, the hotel has hosted their iconic Winemakers Long Table Dinner series. As a result of new health guidelines, the hotel has had to change the way they organize their long table-style dinners, removing the shared table setting and creating a more intimate, exclusive winemaker’s dinner with individual tables in the Grand Lobby.

Guests are invited to experience the culinary delights of local BC winemakers in a socially distanced oceanside setting. Each winemaker’s dinner begins with guests personally seated by masked hotel staff to their individual table, with views overlooking the Seaside Gardens. Throughout the evening, guests will enjoy four courses prepared by Executive Chef Kreg Graham with British Columbia wines presented and poured by guest winemakers and/or winery owners.

Dinners are scheduled for August 13 and 27, September 10 and 24, and October 8 and 22, 2020, with doors opening at 6:45pm and the winemaker’s welcome beginning at 7:00pm. Tickets for each dinner are $149 Cdn per person, plus tax. 

Individual, socially distanced tables can be booked for groupings of 2 to 6 people, to ensure we maintain the provincial health guidelines and physical distancing protocols of the hotel. Seating is limited to 20 guests, and advance ticket purchases are mandatory. A minimum purchase of two tickets is required, with tickets pre-purchased online. Ticket sales will not be available at the door. No more than 6 guests per reservation.

AUGUST 13 | Rathjen Cellars
Rathjen Cellars is a farm-based winery established on the Saanich Peninsula in 2016. They are passionate about brining under-utilized farmland back to health and into production. Drawing inspirations from Old World traditions, they use minimal intervention in the cellar to create wines that truly reflect their coastal climate and pair beautifully with local cuisine.


little gem lettuce, Dungeness crab, avocado and garden chive cream
{2019 Saison Vineyard Pinot Noir Rosé}


sautéed Saskatchewan chanterelles, crisp brioche and roast kale
{2018 Auxerrois}


roast breast of Fraser Valley duck breast
foie gras tortelloni, braised daikon, Okanagan cherry and yuzu jus
{2017 Saison Vineyard Pinot Noir}


chocolate mousse, blackberry confit and blackberry caviar
{Crème de Cassis}