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For Reservations:

Call 1-800-663-7929 or (250) 338-1323

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Dining reservations are strongly recommended for weekend dining, Special Occasion Brunches and Special Dining Events. We also encourage reservations for weekday lunches and dinner to avoid disappointment.

Exceptional Contemporary  West Coast Dining.

From the sea, from local farmers, from the forest, and from our own gardens… West Coast cuisine at its finest!

View This Weeks Menu

 

Ryan Culford is the Chef de Cuisine at the Breakwater Restaurant, Kingfisher Oceanside Resort and Spa in Courtenay, Comox, Vancouver IslandRyan Culford

Chef de Cuisine

Biography and Philosophy
“I feel that food does not need over manipulation.  Beautiful  products in their natural state speak for themselves, and the final product should still retain its original beauty.”

Growing up in the small city of Wetaskiwin AB, just south of Edmonton I was brought up with a passion for the outdoors.  Whether it was gardening in the backyard, or camping with my parents, fishing, hunting and foraging, food was always a large part of life.  READ MORE

 

The Breakwater Restaurant at the Kingfisher Oceanside Resort and Spa, Courtenay, Vancouver Island BC 

Welcome to The Breakwater

The Breakwater restaurant name speaks to the heritage of our setting; the original breakwater was formed to calm Comox Harbour so loggers could form logs into booms for transport. Just up the shoreline from our restaurant, more than a dozen ships were scuttled to create a breakwater; today they serve as an iconic reminder of the perils that faced coastal pioneers. Naming the Kingfisher Oceanside Resort & Spa’s restaurant, “The Breakwater” speaks of the restaurant’s proximity to the ocean, as well as the rich history of the Comox Valley.

The culinary team and staff invite you to enjoy the warm atmosphere, friendly service, and fresh, contemporary West Coast cuisine in the Breakwater restaurant or on the summer patio; all with one of the best views in the Pacific Northwest.

We’re committed to bringing you the bounty of Vancouver Island from the surrounding waters, which are famed for salmon, halibut, sablefish, shrimp, crab, mussels, oysters, clams and more.

In our mild climate we can grow a vast range of vegetables, fruits, and herbs… to say nothing of the wild foods that pop up without anyone’s help. We know the farmers and foragers who supply us.

The beauty of the Island attracts people who aim to produce truly wonderful food; their cheeses, breads, meats, and poultry prove that they’re doing just that.

Mussels

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