HARBOUR HOUSE RESTAURANT
Building success on a classic menu and fine service
S ituated on picturesque Quadra Park just steps away from the Inner Harbour, the Harbour House Restaurant has been a favourite for Victoria diners for almost 34 years.
Owner-manager Christos Rounis credits this lasting success to several factors.
“We’re a bit old school,“he said. “We have an experienced, knowledgeable staff. They know the menu and are good at what they do. The waiters are dressed properly in tuxedos. They’re serious about their jobs.”
In fact, professional waiters working there have been on staff for an average of more than 20 years.
As well, the location, close to several hotels and a block from the B.C. Parliament Buildings, is ideal.
But most importantly, the Harbour House Restaurant’s popularity derives from its menu. Said Rounis, “We try to design a menu that will appeal to the general public. Not everyone enjoys exotic dishes. Many people want a good steak and good seafood.”
Three highly qualified chefs bring their own expertise to the kitchen, continuing to maintain the reputation built on traditional dishes such as chateaubriand — filet mignon for two carved tableside. However the Harbour House Restaurant specialty is a steak
“We’re a bit old school. We have an experienced, knowledgeable staff. They know the menu and are good at what they do. ~ Christos Rounis Owner-manager, Harbour House Restaurant
and lobster combo, selling more than 6,0000 servings annually. “It’s a big draw,” he said. Other dishes include Classic Caesar Salad, Lobster Bisque, French Onion Soup, Veal Osso Buco, Rainbow Trout Almondine, and Oysters Rockefeller baked with Pernod, spinach and hollandaise. Also popular are seafood en croute, salmon, halibut, pasta and vegetarian options. Rounis said 95 per cent of the dishes are made to order, enabling the kitchen to accommodate individual requests.
All desserts are prepared on site, including the fillings and crusts. The top four desserts are chocolate mousse, cheesecake, lemon chiffon pie and crème brûlée, which is the top-seller. Other featured choices are Peach melba and liqueur parfaits.
Rounis has owned the Harbour House Restaurant for six years. He had been operating restaurants up-Island, including Nanaimo and Courtenay, since 1975. He was dining with the previous owner who suggested selling to him. Rounis took him up on his offer, sold his Nanaimo restaurant and the next day he was in Victoria, managing the Harbour House Restaurant.
In addition to serving dinner seven evenings a week, the Harbour House Restaurant encompasses a comfortable private dining room suitable for any occasion including weddings, cocktail parties or conferences. Overlooking the Inner Harbour and separated from the main dining room, the intimate dinning space accommodates up to 30 people. It is also equipped with a HD flat screen TV for digital cable or video presentations. The menu can be tailored to suit individual needs.