The Union Jack Dockside

The Union Jack is a one-of-a-kind vessel and being on board sparks an unparalleled feeling of inspiration and wonder in travellers, young and old.

The Union Jack is a stunning classic wooden tug that allows our guests to travel back through time. Originally built with cedar lumber in Deep Cove, B.C. in 1941,

It is with great honour to work with Remote West Coast Adventures, the proud owners of The Union Jack. The engine of the project Mark McColman and Neil Wurst have spent close to a decade of hard work transforming her into the world-class vessel she is today.

She’s taken a long journey to get here and once you’re onboard, you’ll agree, there’s nothing quite like it!

Brunoise & Company presents private, dockside, dining experience on the Union Jack.

We are currently offering family style and multi-course tasting menus. Guests are able to pre-purchase dinner tickets for reservations. Menus' are at market price.

The Chef welcomes one-on-one dinner consultations, curating a personalized menu and experience for yourself and your guests.

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The following are curated examples of proposed menu selections.

Menu I

Amuse Bouche

Chef’s creation

Kabocha Squash Veloute

creame fraîche, salmon roe, pink peppercorns

Spiced Burgundy Brie and summer green salad

radicchio, endive, champagne vinaigrette

B.C. Side Stripe shrimp and scallop Risotto

creame fraîche, charred scallions


Wild B.C. Mushroom Risotto

chanterelles, porcini, oyster mushrooms


Coq au Vin

Maple Hill Farm Chicken, wild B.C. mushrooms, wild local black rice

Pink lady apple Cream Brûlée

Fleur de sel, caramel

Menu II

Amuse Bouche

Chef’s Creation

Applewood Smoked Chinook Salmon Gravlax

tarragon aioli, cucumber, pumpernickel crisp

Spiced Bourgogne Brie and Winter green salad

radicchio, endive, Champagne vinaigrette

Coq au Vin

Maple Hill Farm Chicken, wild B.C. mushrooms, local wild black rice


(?) Braised Short Rib

whipped horseradish potatoes, pearl onions, charred greens, Calvados port reduction


Roasted Ling Cod

Saffron fingerling potatoes, pancetta and fennel sofrito, crispy fennel

Yuzu and Grapefruit Mousse

White rum sponge, grapefruit coulis

Menu III

Amuse Bouche

Chef’s Creation

Snake River Farms Wagyu Beef Carpaccio

Charred Meyer lemon aioli, bbq chestnuts, pickled mustard, arugula


B.C. Diver scallops on the half shell

Burt lemon and Pink peppercorn burnoisette

Spiced Bourgogne Brie and Winter green salad

radicchio, endive, champagne vineagrette

Maple hill Farm Duck Margret

shiitaki mushrooms, Cannellini beans, Szechuan pepper, Calvados, watercress

Wild B.C. Halibut

West coast Cherry Stone clams, Meyer lemon Yukon potatoes, roasted cauliflower, za’atrar spiced grilled oyster mushrooms


Prime NY steak

Golden sun potatoes, maple glazed parsnips, heirloom carrots, baby herb salad

Chestnut Praline tart

almond dough, dark chocolate, smoked Maldon salt, pecans

! (Option)

Farm fresh cheese cake

Souke Farms Fresh goat cheese, Okanagan Cherries, Rye Maple Crumble crust

8 Course Tasting Menu

Fanny bay Royal Miyagi oysters, cucumber, shisho

Smoked crispy Cherry Stone Clams, umami aioli

Smoked duck, pear mostarda, arugula, pumpernickel, pickled sweet onions

Sunchoke risotto, cream friache, summer Perigord truffle

Algue Shiso granata

Roasted Ling Cod, Island foraged Chantrelle mushrooms, savoury polenta

Elk, amaranth, spruce, salt crusted potatoes, B.C. Golden Currents

Chestnut Praline tart, almond brittle crust, dark chocolate, smoked Maldon salt

Family Style

Appetizers to Share

Focaccia bread, pesto, oven roasted cherry tomatoes

Baby greens, chicory, friseé salad, Manchego cheese caraway dressing, rye croutons

Smoked Chorizo fresh corn tortilla chimmichurri, maize

The choice of

Maple Hill Farm grilled Chicken confit garlic, lemon, thyme


AAA Prime Contre-Filet confit onions, mustard port au jus


Pan Seared Salmon, smoked tomatoes and caper berry vinaigrette

Casarecce Puttanesca smoked cherry tomatoes, castelvantrano olives, basil


Saffron Jasmine Rice fresh herbs, lemon


Roasted baby potatoes rosemary


Roasted market vegetables charred lemon herb vinaigrette