Dunlop House Restaurant
Camosun is proud to have Dunlop House as part of its Lansdowne Campus.
Designed by famed Victoria architect Samuel Maclure, this home was built in 1928 for the Dunlop family. Businessman James Lyle Dunlop, his wife Annie and son George had moved to Victoria from Winnipeg in 1920.
The original floor plan remains largely unchanged. As you enter the house, the room on your left was the drawing room with the adjoining sun room. The room to the right of the entry hall was the dining room and evidently has known many dinner parties through the years. The carved wooden mantle over the fireplace was a gift of the architect. Samuel Maclure thought that Dunlop House might be the last home he would design and wanted the fireplace to be a remembrance. North of the dining room were the original kitchen and pantry and they are still being used for that purpose (albeit the Dunlop family had neither a dishwasher nor a microwave oven.) The main floor also included a den and a maid’s room.
Dunlop House has two floors and a basement. Originally the second floor comprised five bedrooms. They have since been converted to office space for seven faculty members and support staff. The basement formerly had a playroom, laundry facilities and a garage but it is now used mainly for storage.
The ten acres of land on which Dunlop House stands had at one time been owned by the Hudson’s Bay Company. By 1957 the house and the property had been sold to the government for use by the Victoria Normal School.
Dunlop House is the best kept secret on campus. 
Did you know that apart from the student Pub, the 2nd year Hotel and Restaurant Management students run the Dunlop House Restaurant?
Open every Tuesdays and Wednesdays for lunch (except Reading Break) from October through March between 11:00am and 1:30pm the restaurant features licensed bistro style dining utilizing award winning locally sourced, organic, and sustainable offerings, many in a variety of sizes, at affordable prices. Limited take-out items are available. Discounts are offered to those bringing their thermos, cutlery, or plates for takeout.
Reservations are recommended BUT a limited number of tables are kept reservation free for students on the go.
For reservations or information please call: 250 370-3144
Lunch Menu for Winter 2010
Our offerings change frequently and reflect the availability of fresh, in season food products. We also offer a wine list featuring a variety of excellent BC and international wines.
Appetizers
- Soup du Jour
Our Student Chefs selection of the Day - Local Greens
Artichoke Hearts, Crispy Okanagan Apples, Sweet Baby Tomatoes, White Balsamic and Mustard Vinaigrette
- Seafood Cakes
Red Onion Compote, Lemon Aioli - Benedictine Blue Cheese and Sweet Onion Tart
Balsamic Reduction, Green Apple and Grapes
Mains
- Cowichan Bay Farms Chicken Confit
Veloute of Leek, Onion and Truffle Goats Cheese Potatoes
- Smoked Pork Tenderloin
House Smoked Filet of Pork, Seasonal Veggies, Red Currant Demi
- Halibut Nicoise
Filet of Halibut, Grilled Fennel Nicoise, Baby Roasted Potatoes, Asparagus Cream Sauce - Chef's Special Creation
Our student "Chef of the Week" presents their personal selection in every changing variety. Please allow for a greater amount of time for a quality preparation.
Desserts
- Vanilla Bean Brulee
Pure Vanilla Decadence, One Spoonful at a Time
- Lemon & Lime
Tartlet with Hazelnut Biscotto
- Chocolate, Chocolate, Chocolate
In Ever Changing Variations. Please Consult your Server for Today's Selection.
We will gladly cater to special diets upon prior notification. Limited numbers of regular menu item recipes are available upon request.