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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.

Cheers to exceptional food, incredible drinks and even better company.

Food

Drink

Dessert

Lounge

Starters

Charcuterie

An assorted selection of quality cheeses and cured meats, house made pickles, wood fired flat bread, smoked paprika aioli

28

Smoked Castelvetrano Olives

Espelette, charcoal oil, garlic

9

Wood Fired House Made Sourdough

Cacio e pepe butter

12

Salads

Kildara Farms Greens

Seven types of local organic greens, Dijon vinaigrette, fresh herbs, Yakitori smoked bacon

19

Tuscan Burrata & Panzanella

Italian Murgella Burrata, local heirloom tomatoes, cucumber, red onion, aged Italian balsamic vinegar, basil emulsion, home made sour dough crouton

20

From the Sea

Wood Fire Crab Cakes

Panko crusted Dungeness crab, cilantro cream sauce, Wood grilled local asparagus with Bozner sauce

28

Hokkaido Scallop Crudo Ceviche

Calamansi, Leche de Tigre, Aji Amarillo, extra virgin olive oil

26

Wood Fired Pizza

Janevca Margherita

San Marzano tomato, fior di latte, farm fresh basil and extra virgin olive oil

26

Funghi

Reduced garlic cream, Fior di latte, steamed local organic baby kale, Porcini mushrooms, aged Parmigiano

26

Prosciutto

San Marzano tomato, fior di latte, aged Parmigiano, farm fresh arugula

28

Prawn Pesto

San Marzano tomato, fior di latte, spot prawns, roasted grape tomatoes, pesto emulsion

28

Pasta & Risotto

Fresh House made Rigatoni Pasta

Pork ragu, Chiu Chow chili oil, white wine, fresh herbs, aged Parmigiano, extra virgin olive oil

32

Acquerello Risotto

Aged Carnaroli rice, Spanish saffron, Porcini mushroom, aged Parmigiano, Matsutake Mushroom Essence

30

Wood Fired Meat Skewers

Spicy Kalbi Marinated Pork

Iceberg lettuce, plums, buttermilk dressing, poppy seeds

26

Sesame Soy Ginger Chicken

Compressed cucumber, pickled vegetables

26

Dry aged Beef Striploin

Kildara greens, Bordelaise sauce

32