Here at Fire + Water we are very fortunate to be settled in one of the best four diamond hotels in the Pacific North West. We find inspiration in local, sustainable, fresh ingredients that are abundant along the Pacific Coast, where the climate provides many a delicacy in our wild and not so wild spaces.Our talented culinary team is a mix of different cultures, and those cultures brought ingredients, ideas and approach to cooking that we at Fire + Water describe as West Coast Cuisine.The palette-tempting menu combined with the casual modern setting and atmosphere of our restaurant and Lounge are a great for family celebrations, a casual drink after work or a special occasion.For reservations please call 250 480 3828.
Inspired West Coast Food & Legendary LocationOur menu creations reflect the ever increasing abundance of freshness that British Columbia’s West Coast has to offer. The freshest local ingredients, paired with craft beer from some of Victoria’s finest micro-breweries, and a wine list featuring BC and globally inspired wines. Steamship Grill & Bar aims to satisfy every palate.We were inspired by the historical significance of our surroundings. Built in 1924, the Heritage Steamship Terminal building is an important landmark in the history of Victoria, BC. Designed by Francis Rattenbury in the Beaux-Arts style, it was the building that welcomed steamship passengers from all over the world. Now open to the public with a gift shop commemorating the history, the Heritage Steamship Terminal is a great place to enjoy a delicious seafood meal.
Set in a beautiful restored heritage building in Victoria's old town, Perro Negro (Black Dog) is an extension of the popular Ferris' Upstairs Seafood & Oyster Bar. Born of a love of Spanish food and culture, Perro Negro features an extensive list of tapas, sherry, and wine from Spain, BC, and beyond, served in an atmosphere that is lively, casual and fun! Entered through Ferris' Upstairs Seafood & Oyster Bar, Perro Negro is a true hidden gem.Chef & owner Dave Craggs' early memories of growing up on Vancouver Island center around food; digging for clams, roasting oysters on beach fires, picking shrimp from the docks at Peddar Bay and eating fresh fish from the waters of East Sooke. Dave's culinary influences point heavily to the countries of the Mediterranean, in particular Spain, where he travels often. Dave is happiest when eating simply prepared, freshly caught seafood, preferably on a beach with his toes in the sand.
