Awaken your senses at the Cedar Post Restaurant and Gallery. Blind Channel’s 62-seat restaurant overlooking the marina is truly a hidden gem in the wilderness.

The late Annemarie Richter was the driving force behind the Cedar Post, serving as the chef for the first 12 years. Many of her signature German recipes are still being used today. She’s also responsible all of the magnificent artwork displayed throughout the dining room. The mosaics, wall hangings, and paintings are almost as breathtaking as the view.

At the Cedar Post Inn, guests are inspired by the use of fresh ingredients and commitment to quality food which reflects the land and sea that surround us.  As we are located in such a naturally abundant area, we strive to use local and seasonal ingredients whenever possible. Fresh herbs, edible flowers, and produce are harvested daily from our gardens, and we serve wild seafood from BC waters.

The Cedar Post is open for dinner service from late May until mid-September and is available for groups and private functions on and off-season. Additionally, we serve lunch on the patio during our peak season, from late June to the end of August. Please let us know if you have any specific dietary requirements and our chefs will do their best to accommodate your needs.

Each summer we host four evenings of dinner with live music. See our Events page for details.

The Cedar Post Hours 2022:

Lunch: 12:00 pm – 1:30 pm

Dinner: 6:00 pm – 7:30 pm

The dining room will be open for dinner service starting on May 20th, 2022 and for lunch service on July 1, 2022.


CURRENT DINNER MENU (As of May 23, 2022)




Spiced Carrot and Ginger coconut lime cream | 16


Caesar Salad | 19

house dressing, brioche crouton, seared

lemon, Vancouver Island Parmesan

Cedar Post Greens | 19

beets, toasted pumpkin seeds, cherry tomato

curly carrot, goat cheese snow,

house ranch or sun dried tomato vinaigrette

Saltspring Island Mussels 1/2lb | 23

fig, cherry tomato, cilantro, white wine and garlic


Blind Channel Schnitzel | 34

Lemon butter sauce, cranberry chutney, spaetzle and braised red cabbage

Jaegerschnitzel | 38

Hunter sauce, wild mushroom red wine Demi glacé

Bavarian Goulash | 36

Tender spicy stewed beef and pork, spaetzle, braised red cabbage

Lingcod Vera Cruz | 39

Caper, tomato, red onion olive, Boursin mashed potato, butter, green bean


Apple Strudel | 14

Served with fresh berries


Creme Brûlée | 14

essence of orange and vanilla with tuille cookie