5 Star Organic Cuisine Inn
Every effort is made at the Villa Marco Polo Inn to serve food that is delicious, healthy, pleasing to the eye, and bountiful. We start with our sources, making sure that the ingredients that go into our creations are of the finest quality, locally grown here on the island, and organic whenever possible.
We get our eggs from an organic farm in Metchosin. Several farms on the Saanich Peninsula supply our fruits and vegetables, depending upon what we are needing, and whose crops are most promising.
We get our cheeses from Charelli’s Deli on Foul Bay Road in Victoria; the two women who own Charelli’s bring in specialty and artisan cheeses from all over the world, and encourage tasting so that we know what we are getting! Page and Luke, of Choux Choux Charcuterie make our sausages, using various herbs and spices with pork, lamb, turkey, or chicken. Page and Luke spent two years in France learning to make sausages and pates the traditional way, and today excel in offering these wonderful products to Victoria.
Although we bake all our breakfast breads and desserts here in the Villa kitchen, when we need a wedding cake, we use one of several fine local bakeries. We employ Victoria’s finest caterers for our weddings and other functions, and see to it that the food served meets our premium standards.
Breakfast starts with juice or a smoothie, and a plate of parfait glass of fresh fruit. Freshly baked muffins, such as ten-grain, pumpkin-pecan, or lemon lavender, are served with butter and preserves made from island fruits. A savory entrée follows, such as baked eggs Florentine, omelets soufflés, or eggs Benedict, either traditional or West Coast style, with avocados and smoked salmon. The sweet entrée that ends the meal might be ginger pear pancakes, pineapple upside down mini-cakes, ricotta-stuffed crepes with wild berry coulis, or hot lemon soufflés.