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Andrea Alridge

Executive Chef

Chef Andrea Alridge is passionate about all aspects of food. When pressed, she’ll tell you that the best part of her job is connecting with people: she loves building relationships with local suppliers, mentoring young chefs and teaching them to cook on a wood fire, and seeing diners’ reactions when they try a dish for the first time. She sees a restaurant as an opportunity to share a different outlook on dining and a place to encourage people to have a deeper relationship with food.

Born and raised in Vancouver, she began her career in culinary arts at Vancouver Community College. She has worked in some of the city’s most vaunted kitchens, including tenures as sous chef at Raincity Grill, chef de cuisine at CinCin Ristorante + Bar and head chef at Osteria Savio Volpe. Andrea competed on Food Network’s Top Chef Canada where she flourished and earned her spot in the finale. Appearing on the show allowed her to showcase her Filipino and Jamaican heritage, which is what inspired her to become a chef. 

At Janevca Kitchen & Lounge, she fosters an atmosphere that not only nurtures the team but the guests as well. She’s curating an experience that transports guests away from the hustle and bustle of daily life and helps them cultivate a deeper connection with the ingredients on their plates.

Brian Bradley

Pastry Chef

They say cooking is an art and baking is a science, but for Brian Bradley, the story behind the dish is also crucial. As an award-winning pastry chef, he balances creativity and precision to create desserts, breads, baked goods and stories you won’t find anywhere else. He earned his Red Seal in both baking and cooking and has more than 30 years of experience working in Victoria’s leading establishments, including Tombo Eats, Fol Epi Organic Bakery, Marina Restaurant and Murchies Tea and Coffee. For Brian, inspiration comes from past experiences, as well as his vast library of pastry books collected over the years. Relentlessly curious, his approach to making desserts is original and playful, and he often spends his downtime taking online courses and learning from fellow colleagues in Victoria. At Janevca, his creations reflect the whimsy of this unique heritage setting with an ever-changing and dynamic seasonal approach. Trust us, you’ll want to leave Janevca on a sweet note.

Jacques Lacoste

Sommelier

Blackberries. Citrus blossom. Petrol. Jacques Lacoste knows wine notes inside and out. He knows that pairing the right beverage with the right food transforms the dining experience, and he makes it his business to introduce guests to unforgettable combinations. He has been refining his craft for more than 30 years, offering his expertise at The Ritz Carlton in Montréal, Hôtel Westminster in Paris, Val d’Isère Restaurant in Whistler and Il Terrazzo Restorante in Victoria, just to name a few. He sees wine as not just a drink but as geography, history and agriculture. At Janevca, he brings his passion and thirst for knowledge to the sommelier role, creating an experience for guests that leaves a lasting impression. He knows he’s done his job when diners discover something new—and leave with a new favourite wine. Now, what can we pour you?

Rob Scales

Food and Beverage Director

If you ask Rob what makes a dining experience exceptional, he’ll tell you it’s how the little things come together. After starting in the service industry at the age of 13, he has worked every conceivable position a restaurant has to offer—from dishwasher to sommelier to general manager. He has honed his craft in fine dining restaurants including Val d’Isere in Whistler, and the Victorian Dining Room and Il Terrazzo in Victoria. As the food and beverage director at Janevca, he oversees the entire operation, orchestrating the most seamless experience for guests and staff alike. His work is largely behind the scenes, but you’ll know he’s done his job when you’re enjoying an exquisite entree, sipping a curious cocktail or savoring a delectable dessert—even if you never see him in action. Equal parts adaptable and organized, he ensures all the puzzle pieces click. He relies on his diverse experience to keep all the moving bits moving, helping his team go above and beyond to leave diners with a satisfied smile. Right this way, your table is waiting.

Where the best local ingredients make life’s moments even more flavourful.

Food

Drink

Dessert

Lounge

Oysters

Assorted British Columbia oysters on the half shell, Lemon & house made hot sauce

Half dozen 24

Salad

Grilled Gem Lettuce

pickled red onions, smoked anchovy buttermilk dressing, pangrattato

19

Radicchio

Pickled persimmons, almond vinaigrette, crisped prosciutto

20

Beet Salad

Espresso vinaigrette, candied hazelnuts, whipped ricotta

19

Small Plates

Wood-fired House Made Sourdough

cacio e pepe butter

12

Chicken Liver Mousse

Grilled sourdough, schmaltz, pickled fennel

24

Smoked Castelvetrano Olives

Espelette, charcoal oil, garlic

8

Smoked Fish Croquette

Roasted fennel aioli, chili oil

8 each

Hokkaido Scallop Crudo

Calamansi, Pyanggang sauce, fermented chilis

30

Pork Cheeks

Parsnip puree, house made seasonal vegetable powder

32

Spaghetti alla Puttanesca

Smoked pomodoro, anchovies, capers, garlic, olives, red wine

28

Gemelli

Bianco pork ragu, white wine, pickled fennel, mizuna

30

Acquerello Risotto

Carrot & brown butter puree, miso confit garlic, braised swiss chard

34

Vegetables

Coal Roasted Cauliflower

Anchovy, coriander, cumin

14

Grilled Squash

Date puree, whey pickled chilis, spiced pepitas, herbs

18

Roasted Nugget Potatoes

Beef tallow, sumac & saffron aioli

14

Roasted Zucchini

Salsa Verde, confit garlic

14

From The Wood Fired Grill

Rossdown Farms

Wood Grilled Half Chicken
siu haau sauce, Janevca crisp, cilantro

40

Seasonal Fish

Pilpil sauce, sofrito, salmon caviar, radish

52

Primrose Pork Chop

Pickapeppa sauce, braised butter beans, local greens

50

Culotte Steak

6oz – Carrara Wagyu

90

True North, Striploin Steak

AAA Dry aged, 12oz

65

PEI Bluedot, Boneless Ribeye

Dry aged - 18oz

125

Our steaks are accompanied by with chimichurri and daily seasonal garnish