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 2021:
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 June 10th, 2021 and for lunch service on July 1, 2021.
SAMPLE DINNER MENU
Soup Du Jour | 14
Saltspring Island Mussels | 22
Steamed mussels, wine broth, tomato, garlic, onion, figs, cilantro.
Caesar Salad | 16
Romaine lettuce, seared lemon, croutons, shaved parmesan.
Chef’s house dressing.
Cedar Post Greens | 18
Organic artisan lettuce, crispy red beets, curly carrot ribbons, cherry tomatoes, toasted pumpkin seeds & radish. Maple, dijon, black pepper vinaigrette.
Blind Channel Schnitzel | 32
Classic breaded pork loin cutlet, spaetzle, braised red
cabbage, lemon butter & jus.
Jaeger Schnitzel | 37
Spaetzle, red cabbage & wild mushroom sauce.
Bavarian Goulash | 34
Slow-cooked spiced beef & pork, spaetzle, braised red cabbage.
Halibut Nicoise | 42
Pan-seared BC halibut, baby nugget potato, green beans,
sea asparagus, olives, capers & butternut squash purée.
Chicken Leg & Thigh Confit | 31
Yukon gold potatoes, garden fresh snap peas, mushroom cream sauce.