Churchill's Restaurant & Lounge

Spent the weekend in the hotel so we did dine here a couple of times. The breakfast buffet was decent but the service was just ok. Same with dinner. Food was good but service was just ok. I specifically told them when I made the dinner reservation that we were celebrating a birthday and it didn't even get a mention. That was disappointing. The bartenders upstairs on the other hand were great!

Staff was amazing. Had the most delicious digby scallops. Food and presentation was wonderful. Highly recommend, will return. I mentioned and allergy and they tailored the meal I wanted to be my allergen free. Can't say enough

Had three meals here, the food was excellent and the service was good. We had both scallop dishes and they were cooked to perfection.

Spent the weekend in the hotel so we did dine here one time. Food was good ( scallop/ pasta with fish) but service was just ok. I specifically told them when I made the dinner reservation that we have our own wine and asking the cork fee, but she didn't know the fee. When we arrived at the restaurant, I was with my wine but she said the cork fee is going to be $35 !!! That was disappointing which the price was approximately the same price with Bottle of wine and it's not fair!! They said sorry many times because of the fee but I was sorry more than them!

Very bad experience from beginning to end.Booked a table for 11 people. When we arrived they had us separated into two tables away from each other. We asked to be seated together but the dining room manager stated that it would “ruin the flow” of the dining room and would absolutely not let us eat together.The Sunday buffet was little to be excited about for a “Resort” dining room. Basic items that seemed to be ordered in bulk. Nothing special you couldn’t get at any other run of the mill restaurant. The beef was so fatty and tough that you couldn’t cut through it let alone try to digest it. The desserts were the highlight but again nothing special. Basic, frozen pre order desserts.The staff seemed confused as to when to come to the table, when to get drinks and when to take used plates away.When the wait staff came to figure out the billing, again she was very confused about the process and tried to get everything on one bill. When my father said that he is paying for himself and my mother (who had to sit at the other table) she said he couldn’t pay for her because she was at a different table….WHAT? Another wait staff that happened to walk by told her to combine the two bills.The price for what you get does not line up…too much for too little. The management could care less about you as he obviously feels you are a tourist and would not be back. He hid by the desk for the night and did not talk to one customer.We will not be back. I would give it zero stars but I feel this is dining room manager and chef’s fault and not the wait staff as they are obviously untrained.

Lovely dining experience. Service was good and wasn't rushed or too long either. Food was both beautifully presented and also tasted amazing. Dessert was fab too and just closed the meal off nicely. It was also a lovely space to have dinner in with the views over the basin. Only downside is that it is closed from end of October to May...argh...where will I go until then...

We stayed at the resort in packaged accommodation/dining attached to Churchill's Restaurant fron Feb 11th - Feb 15thIn that time we had 1 brunch, 3 breakfasts & 3 dinners in the restaurant.Of the meals we ate, only one dinner (on Feb 13th) was noteworthy for being delicious.The other meals were very disappointing and we felt very dupped by the misleading advertisements vs actual food and service we received.On Feb 11th the dinner was to beSelection of Artisan Breads with Herb Butter with oil & vinegar cruetSpinach and Ricotta Crepe with Wild Mushroom Ragout, Shaved Reggiano and Truffle OilDuo of Eel Lake Oysters Rockefeller & Lobster Stuffed Mushroom Caps with Citrus Hollandaise SauceGrilled Medallions of Beef Tenderloin with Creamy Dauphinoise Potatoes, Grilled Asparagus, Oven Roasted Beets & caramelized onion relish and red wine herb sauceOrOlive Oil Poached Atlantic Halibut with Duchess Sweet Potato l Roasted Portobello Mushrooms, Pesto Tomatoes and a Pink Grapefruit ButterClafoutis of Fresh Berries with Crème Anglaise and Raspberry CoulisChocolate Grand Marnier TrufflesCoffee and TeaInstead we were servedSelection of Artisan Breads with Herb ButterAsparagus | Dried Strawberries I Fresh Cheese | Sauce MaltaiseWarm Spinach and Ricotta CrepeClassie Salad Lyonnaise with Frisee Lettuce Poached EggSparkling Wine Braised Pears | Crispy Bacon | Herb VinaigretteToast CrispsCreamy Duchess Potatoes, Blue Cheese Broccoli and CauliflowerCaramelized Onion Relish and Brandy Peppercorn Cream SauceSteak An PoivreSole Meuniere Stuffed with CrabBoiled New PotatoesGrilled Portobello MushroomsPesto Tomatoes | Brown Butter Lemon Caper SauceStore bought Lemon Meringue Pie tartThere was a huge discrepancy in the quality & cost of ingredients.Substitution of:Braise pear in place of Oyster & lobsterStrip Loin vs Tenderloin...even the difference in the Potatoes was mashed vs scalloped (removing French names)...to point out a few concerns.Our dinner on the 14th was a very similar experience that even went so far as a substitution of Meringue cookie vs shortbread (assuming a cost saving measure on Butter & Flour)While I can understand that costs are rising: Substitution such as this to a menu are not acceptable (in my opinion) for a restaurant that claims 4 star status and a 2015 Diamond Rating.When we voiced our concern regarding the menu on the 11th a bottle of wine was sent to our roomas our food was part of a package and couldn't be adjusted"(menu price $40/actual wholesale retail $+/-$10)The service staff needed grooming and assistance as well.During the buffet breakfast my husband requested Chocolate milk x 3 before the waitress returned as requested clearly having forgot.On our breakfast (the 14th) after waiting 10 min for our waitress to appear I gave up and served myself and the table next to us coffee and water.While taking my plate away

Great staff ! Food was edible, but that's it. Fish resembled captain Highliners frozen fish and fries were cold and greasy. Burger was comprised of unknown ingredients, but I doubt beef was one of them. Scallops were tough and rubbery.

I'm surprised there are not many reviews for this restaurant, honestly it's so under rated. If this restaurant is in Vancouver or downtown Toronto, the cost of each dish could be easily 25% more. Every dish is carefully crafted with fresh ingredients, balanced flavour, and beautiful plating. You can tell the chef is very knowledgeable about different types of cusines and has extensive culinary experience. We loved every dishes from appetizer to dessert. And the service here is awesome too, very attentive but not too much. If I'm a local, I'd definitely come here over and over again. Thanks chef Dale for such a wonderful dining experience!