Known throughout Canada for its “Farm to Table” philosophy and innovative use of Prince Edward Island products, the Inn at Bay Fortune is both a boutique hotel and top notch restaurant. The property was home to the wildly successful TV cooking show “The Inn Chef,” which introduced celebrity Chef Michael Smith to Canadian audiences in the late 1990s. Walking up to the property one is greeted by lush gardens and a picturesque inn which features two sky-high towers where sumptuous suites offer weary travellers an enviable space to rest and relax.
The inn’s restaurant has a verandah which wraps around two sides of the Main House overlooking the mouth of the Fortune River with great water views from every table. Looking to book one romantic dinner during your road trip through PEI? Look no further!
I was seated at 6pm, happy to see the summer sun offering warmth to the Inn’s lush garden. While whisking my way through the menu I sipped on the bartenders signature Bay Fortune Lemonade, a beverage which I had spiked with gin from Strait Shine craft distillery located just up the road. As the evening progressed I quenched my thirst on two wines, my first experience exploring PEI’s vine ripened terroir. The L’Acadie Blanc from Rossignol Estate and Gamay Noir from Matos Winery are both obviously young, evidence that the Island is a fresh edition to Canada’s viticulture scene.
The kitchen did an excellent job at showcasing local seasonal flavours, many of which were sourced from the inn’s very own garden located at the back of the property. Fortune Farm Salad is a simple starter celebrating the simplicity of fresh-off-the-farm and features pickled carrot, sunflower seeds and sweet beets. Fans of antipasto enjoy a board teaming with house made relish, pickles, cured meats and local fromage. Be sure to indulge in a few slices of Avondale Cloth Bound Cheddar, an awarding winning cheese produced by Cow’s Creamery.
My winning plate that evening was a juicy slice of beef topped with a whisper of tart green olive, perched on crispy gnocchi, baby carrots and beans. A plate of Scallops and Pork Belly offers an ideal option for those seeking to celebrate surf meets turf while Slow Roasted Duck Leg soaking in sweet currant jus was my go to for fancy fowl.
Bay Fortune Lemonade
tart lemon, myriad view distillery artisan distillery strait gin
L’Acadie Blanc 2011
rossignol estate vineyard, little sand pei
Gamay Noir 2011
matos winery, st catherines pei
Lavosh, Parmesan Herb Biscuit, Ciabatta
cucumber + green apple soup
Fortune Farm Salad
pickled carrot, sunflower seeds, beets, vanilla dijon vinaigrette
Fortune Antipasto Board
pickles, relish, culetello, kupaty, cora caise (sheeps milk cape breton), avondale cloth bound cheddar (cows milk pei)
gnocchi, basil, baby carrots, beans, green olive vinaigrette
Scallops and Pork Belly
kohlrabi and preserved lemon puree, braised cabbage, peas
Slow Roasted Duck Leg
gingered potato pave, radish, beans, zucchini, currant jus
Ginger Carrot Cake
coconut white chocolate icing, peppermint, red currants
Blueberry Pot De Creme
amaretto custard, vanilla, sponge toffee, mint
Shortbread + Truffle