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Assorted fresh whole seasonal fruit in a plate will be presented in your room at your arrival, or at your preferred time.
One bottle of Blue Mountain “Gold Label” Brut N/V, BC Okanagan Valley will be presented in your room at your arrival, or at your preferred time. The Brut “Gold Label” has a fine mousse, with lemon and toasty character on the nose and across the palate, with a crisp lemon finish. The wine is made in the Method Traditionnelle style.
Our service team will turn down your room or suite and prepare it for the evening, setting the mood by drawing a warm bath, embellished with the petals of ten orchids. Lighting in the guest room will be enhanced by candlelight, along with music playing softly in the background. Six housemade truffles are included as well. Gratuity included in rate.
Three varieties of gourmet Canadian and International cheeses: one blue cheese, one hard cheese and one soft cheese served with housemade bread and crackers then garnished with fresh seasonal fruit. A beautiful mix of savoury, rich, creamy, and sweet palate temptations. Presented in your room at your arrival.
One bottle of Taittinger “Brut Réserve” N/V, France will be presented in your room at your arrival, or at your preferred time. Founded in 1734 and considered to be one of the most reputable Champagne houses in the area, Taittinger is considered to be the Champagne of connoisseurs showing elegance and finesse with a complexity and richness on the palate.
Six whole fresh west coast strawberries dipped in 70% dark couverture - a very high quality chocolate that contains extra cocoa butter (subject to seasonal availability). Presented in your room at your arrival.
An assortment of decadent handmade truffles consisting of a range of chocolates and fillings. Each delightfully bite-sized morsel is made in-house from the highest quality gourmet couverture - a very high quality chocolate that contains extra cocoa butter - available.
A very special Champagne produced entirely from Chardonnay from the finest vineyards in only the most exceptional years. Only the first press of wine is used and aged 4 months in new oak barrels, The wine ages for 10 years in chalk cellars before being released at a maximum of 250 000 bottles making it one of the rarest luxury cuvées. The final wine has an intense bouquet with aromatic richness, a voluptuous palate of ripe fruit and a long complex finish highlighted by its elegant freshness.
Three preparations of fresh caught, local, wild Pacific Salmon: candied, hot-smoked and cold-smoked served with a selection of housemade breads and crackers. Accompanied by Vancouver Island crafted goat's cheese.