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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.

Group Bookings

The More,
The Merrier.

The Granite Room + -

The Granite Room

An intimate private dining space located in our wine cellar, accommodating up to 12 guests. It offers flexible dining options, including a family-style menu or a 5-course food and wine pairing experience.

  • Capacity: 8 to 12 guests
  • Location: Wine Cellar
  • Room Rental: $300

Reservations:

  • Accepted up to 60 days in advance  (Dates Nov 15-Dec 20 can be booked as of Aug 1st)
  • $300 deposit required to confirm booking
    • 100% refundable if cancelled more than 10 days in advance
    • Cancellations with less than 10 days’ notice forfeit deposit

Menu:

  1. Family-Style, A la Carte: Same menu as the Janevca Dining Room

Dietary Restrictions: Can be accommodated upon 5 days advance prior notice

Payment:

  • Credit, Debit, or Cash accepted
  • Gratuity: Minimum of 18% recommended (not automatically applied)
  • Billing: Host billing only to be settled at the completion of the event

Decorations:

  • The room is well-decorated, but additional decorations are subject to policies.

To Book & Confirm Availability:

  • Contact us via email at: [email protected]
  • Book up to 45 days in advance  (Dates Nov 15-Dec 20 can be booked as of Aug 1st)  – November and December 2025 are now sold out.

Note: Booking is not confirmed until the deposit is received. Site visits available by request.

Parking: Onsite parking available

 

The Savoy Room + -

The Savoy Room

  • Capacity: 16 to 48 guests
  • Room Rental:
    • Groups 13-30: $300 Sunday – Thursday | $350 Friday & Saturday
    • Groups 31-48: $500 Sunday – Thursday | $750 Friday & Saturday

Reservations:

  • Accepted up to 60 days in advance  (Dates Nov 15-Dec 20 can be booked as of Aug 1st)
  • Full room rental deposit required to confirm booking
    • 100% refundable if cancelled more than 10 days in advance (Christmas bookings are non refundable)
    • Cancellations with less than 10 days’ notice forfeit deposit

Menu Options:

  • $95 per person – 4-course family-style group menu | $130pp Elevated option
  • Dietary Restrictions: Can be accommodated with 5 days’ notice via email
  • Wine Pairings: Sommelier recommendations starting at $60 per bottle

AV Equipment Rental: Available, prices based on requirements

Room Layouts: Flexible options with good sightlines

Payment:

  • Credit, Debit, or Cash accepted
  • Gratuity: Minimum of 18% recommended                      (not automatically applied)
  • Billing: Host billing only, (no separate tabs) Bill to be settled at completion of event

Projected Attendance:

  • 10 days notice required for projected attendance
  • Billed for the greater of the projected or actual attendance

Decorations:

  • Well-decorated spaces with policies for additional decorations

To Book & Confirm Availability:

  • Contact us via email at: [email protected]
  • Book up to 60 days in advance  (After Aug 1 for Christmas parties) –November and December 2025 are now sold out.

Note: Booking is not confirmed until the deposit is received. Site visits available by request.

Parking: Onsite parking available

 

 

Receptions + -

Held In the Savoy Room 

  • Capacity: 30-80 guests
    • Room Rental: $1200
  • Menu:
    • Assorted hot and cold pass around options as well as stationary charcuterie stations $40/person.
    • A desert station can be added for $25/person

Reservations:

  • Accepted up to 60 days in advance
  • Full room rental deposit required to confirm booking

Payment:

  • Credit, Debit, or Cash accepted
  • Gratuity: Minimum of 18% recommended (not automatically applied)
  • Billing: Host billing only to be settled at completion of event.

Projected Attendance:

  • 10 days notice required for projected attendance
  • You will be charged for the greater of the projected or actual attendance

Decorations:

  • Well-decorated spaces with policies for additional decorations

Parking: Onsite parking available

To Book & Confirm Availability:

  • Contact us via email at: [email protected]
  • Book up to 60 days in advance – November and December 2025 are now sold out.

Note: Booking is not confirmed until the deposit is received. Site visits available by request.

    • 100% refundable if cancelled more than 10 days in advance
    • Cancellations with less than 10 days’ notice forfeit deposit
Additional fees apply for special set up or rentals such as high-top cocktail tables.

 

Please note that booking requests for weddings and wedding receptions must be submitted through the hotel, Rosemead House

Submit Your Booking Request - November and December are Sold out