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OUR LOUNGE AND VERANDA ARE NOW OPEN DAILY

Our Lounge and Veranda are open daily at 4:30pm. No reservation is required. Our Lounge menu will be served in both locations.

Our main dining room is temporarily closed following a minor kitchen fire. A re-opening date will be provided soon. 

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

STARTERS

WOOD FIRED HOUSE MADE SOURDOUGH

Cacio e pepe butter

14

SMOKED CASTELVETRANO OLIVES

Espelette, charcoal oil, garlic

8

SALAD

KILDARA FARM GREENS

Organic gourmet greens from the Saanich Peninsula, herbs, crisp guanciale, fermented mustard vinaigrette

24

LA CAPANNINA CAPRESE

DOP Italian buffalo mozzarella, heirloom tomatoes, tangy compressed watermelon, basil, chervil, D-Oliva extra virgin olive oil

26

JANEVCA SLING

A layered composition of 24 ingredients - edible flowers, Asian and garden vegetables, island herbs, roasted peanuts, ume, yuzu, and Fernwood honey

45

SMALL PLATES

JANEVCA DUNGENESS CRAB CAKES

Panko-crusted local pure crab, sesame crisp, warm cilantro cream, fire-roasted corn salsa , topped with Bozner sauce

30

PACIFIC SPOT PRAWNS

BC fresh jumbo Pacific spot prawns, strawberry cucumber aquachile, marinated tomatoes, watermelon radish

36

JAPANESE AHI TUNA

Gochugaru, miso aioli, stone-fruit vinaigrette, pickled squash, micro greens

34

CRISPY SAKURA PORK BELLY

Twice-cooked crispy pork belly seasoned with 5 spices, reduced Hongshao lacquer, cucumber, pickled vegetables, house made tofu, Nagaimo sauce

34

PASTA & RISOTTO

JANEVCA ACQUERELLO RISOTTO

Aged Carnaroli rice, Spanish saffron, porcini, Parmigiano Reggiano, Matsutake essence, pearl XO reduction

36

JANEVCA 10-HOUR BOLOGNESE

Piedmont style house-made 40-yolk tajarin pasta, slow-braised ragù

34

AGNOLOTTI DEL PLIN

Piedmont style hand-formed agnolotti filled with veal, beef, pork and escarole, pearl XO jus, Parmigiano Reggiano

38

EMBERS & FLAME

JANEVCA HALF CHICKEN

Rossdown Farms chicken, wood-fired, Siu Haau lacquer, Janevca crisp, cilantro

42

PACIFIC SABLEFISH

Miso marinated 48 hours, sake and mirin glaze, egg tofu cubes

46

JANEVCA BEEF TENDERLOIN

8oz Canadian Prime AAA Angus beef, Cantonese XO infused with French Bordelaise sauce, topped with taleggio

70

BONELESS RIBEYE

18oz Canadian Prime AA Angus beef, house made Cantonese black pepper sauce fused with French demi-glace

130

VEGETABLES

PEPPERS BAGNA CAUDA

Wood-fired sweet peppers, anchovy-garlic butter, Parmigiano Reggiano

22

WOOD-FIRED DELTA ASPARAGUS

Bozner sauce

24

ROASTED NUGGET POTATOES

Sumac and saffron aioli

22