Looking for Exceptional…Sixty Forty Delivers

It’s been about a month since the soft opening of Sixty Forty. Chef Paul Moran’s dream has finally come to fruition. An outstanding new venture that is bound to become the most desirable culinary experience that attracts a varied and diverse clientele.

Reknown for his unique and innovative cuisine Moran has transformed the hospitality scene with his philosophy on local and organic.

This isn’t just dining it is truly an experience. The setting is unmatched in both it’s simplicity and luxury. Located in North Saanich, nestled on an organic farm, sits the oasis of tranquility. Matched only by the delights that come from the chef’s kitchen.

Rustic comfort meets nouveau styling in two comfortable dining areas giving the venue versatility for hosting from two guests to around fifty + for a sit-down dining experience.  Each event is curated to meet the needs of the guest. Natural outdoors spaces, a forest grove and sunny, covered decks surround the dining areas.

The venue lends itself to your own expression of hospitality. It is in the simplicity of the surroundings that makes it such a pleasure to relax and allow yourself to be whisked away on this special journey.

The soft opening evening began with guests mingling about the dining rooms and the outdoor decks with views of the sloping vineyard.

To start: A choice of welcome beverages, an amuse bouche, followed by a seven course, seated dinner, finishing with a house made treat:

Rhubarb Margarita

Rhubarb Syrup
Simple Syrup
Citrus juice

OR

Sour Cherry Sparkling Lemonade 

Sour Cherry puree
Simple Syrup
Citrus juice

Preserved Farm & Wild Forest Treasures 

Pickled Chanterelles 
Olive
Pickled Carrot
Grilled Spring Garlic

Aspargus Bavaroise, Green Apple 

Asparagus & Herb Puree
Asparagus Tips (blanched)
Green Apple Battons
Chive tops 
Bavaroise 
Tarragon

Side Stripe Shrimp & Caviar

Peeled Raw Shrimp (day of)
Cream & Lemon
Chive oil
Caviar
Red Wood sorrel

Square Root farms Spring Brassicas, Gomae Noir, Wild Rice

Broccoli 
Brassicas
Puffed Rice
Gomae Noir
Chives
Sesame seeds
Chickweed

Cowichan Valley Chicken & Morels

Chicken Mousse 
Rehydrate Morels 

Breading station
Pine mushroom Dashi (table side)

Winter Potato Agnolotti & Leeks, Butter

Julienned washed and blanched leeks 
Potato puree 
Pasta Dough 
Ravs 
Buerre Blanc Reduction
Buerre Blanc 

Prohibition Lamb, Wild Ramps

Braised Lamb
Miners Lettuce
Ramps

Rhubarb, Lemon Balm, Vanilla Gelato, Citrus curd
Curd
Crumble 
Gelato
Rhubarb 
Lemon Balm

 

Brown Butter & Wild Flower Honey Madeleines 

The dinner was unmatched in its quality that never ceased to amaze with its creativity, freshness, innovation and inspiration. Exclamations of ‘spectacular’ and ‘outstanding’ were voiced among the guests.

Sixty Forty is simply a special place offering a one of a kind dining experience under the skilled guidance of Chef Paul Moran.

Ideally suited for any occasion but brings to mind; milestone birthdays and anniversaries, congratulatory and significant life accomplishments, weddings, receptions but at the same time would also be ideal for team building, retreats and family reunions. I think the possibilities are endless.

A quick drive from either Victoria or Swartz Bay to the turnoff for Mount Newton Cross Road leading to your journey’s end at Sixty Forty. This unique destination awaits just minutes away, at the same time so far from the ordinary.

The 40 acre organic farm, the equestrian stables, the vineyard and the exquisite venue includes two dining spaces and a large outdoor deck with views of the farm and vineyard.

 

 

A Stunning Venue for Every Occasion!

Located in Central Saanich, a 40-acre oasis filled with unique and magical venues perfect for any gathering. From an intimate dinner to a grand event, creating an unforgettable experience like no other.

Enjoy the tranquility of the Central Saanich farm, where extraordinary dining experiences — both local and global —are crafted by Top Chef Canada Winner, Chef Paul Moran. Sixty Forty is a philosophy, a carefully curated approach to savouring the finest, meticulously sourced ingredients they proudly share with their cherished guests.

At least 60% of the ingredients used in every meal come directly from the farm, ensuring the freshest flavours and a true farm-to-table dining experience.

THE FARM FEATURES

AN ELEGANT AND INTIMATE DINING ROOM seating up to 50 indoors

A CHARMING PATIO OVERLOOKING THE VINEYARD seating up to 40 guests

A BREATHTAKING OLD-GROWTH FIR GROVE perfect for wedding ceremonies

SIX ACRES OF BEAUTIFULLY GROOMED VEGETABLE GARDENS

MEADOW SPACES BY A FISH-BEARING STREAM surrounded by wild berries and a mix of coniferous and deciduous trees

A CULINARY PHILOSOPHY ROOTED IN NATURE

Chef Paul Moran

Chef Paul Moran, winner of Top Chef Canada Season 7, brings unparalleled culinary artistry to British Columbia’s private dining scene through his bespoke catering company, Sixty Forty. A fifth-generation forager with a profound connection to the region’s natural bounty, Chef Moran crafts extraordinary dining experiences that harmonize refined technique with the Pacific Northwest’s most exquisite ingredients. His illustrious career spans three continents, including prestigious Michelin-starred kitchens in Paris and Nice, as well as Vancouver’s renowned West Restaurant.