July 2026
We had heard nothing but excited praise for the food in this new restaurant. It’s operated by Jeff Barringer and Danise Lofstrom whose Bruinwood Distillery nearby has been turning out craft liquors since 2018. Don’t expect an experience designed and aimed for Michelin stars, but it serves in an unusual and friendly style the most delicious food we’ve found anywhere on the Sunshine Coast so far.
Chef Adam McIsaac for two years ran the kitchen at the classy Tofino landmark Wickaninnish Inn which replaced the original hotel by the same name in 1996. We were told about an interesting licensing arrangement at Foragers where certain alcohol producers are allowed to establish a tasting lounge as long as a percentage of the alcohol served comes from their facility. Physical plant-wise this place would far exceed most expectations for a tasting lounge but apparently it all works out.
Four of us arrived at 530, the first diners there, having had a message that there were no cocktails available which surprised us. It’s a beautiful West Coast building and grounds with what must be a high-class kitchen and a 30-seat dining room. The welcome was informal and although the bartender wasn’t ready to mix cocktails one of our number who is a cocktail enthusiast was allowed to approach the bar and concoct an ersatz boulevardier made with Bruinwood rye and amaro and some Campari, very tasty. This went down in an atmosphere of fun and friendliness.
I was a bit taken aback that there was only one wine available but settled down when we were told for a $45 corkage they will pour anything we bring along. Something to look forward to next time. The feature beverage is mead. Mr. Barringer being an apiarist produces a variety of this honey-based drink and of the little samples we were given one was a bit sweet but they were hardly sugar bombs, one in particular very dry and tasty.
Server lady was a bit anxious but attentive, knowledgeable, and cheerful. We two couples shared a starter and then had a main each and shared desserts. I found two of the three meads just fine with the lovely food. First to arrive were slices of opulently buttered bread ($10) from Unicorn (the best bakery in town) accompanied with a honey and yogurt spread. Wonderful. Robin and I shared a mushroom risotto with duck confit that was one of the nicest things I’ve tasted in a long time. There was a perfectly balanced lively sourness to the mix of fiddlehead greens, tiny mushrooms, a rich stock, rice and Parmesan in the background. Wow, way beyond expectation. The others had rhubarb salad with a delicious contrasting stripe of green dressing. Honestly not quite on the level of the risotto but unusual and tasty.
My main was a rich and tender sliced roast duck breast with endive and beets. Again just world-class preparation and flavour and also stylewise an enticing mix of haute cuisine and comfort food. Robin had crab mafada (a pasta with sauce) also delicious. Searching for quibbles I could have said that one wasn’t quite warm enough but still fantastic.
Our dessert was a strawberry jelly with chopped fruit. Each couple paid around $250 service included. Completely reasonable for this amazing quality. In spite (or may be partly because) of unusual features of the drinks this was a new high point of cuisine on the Coast for us. We’ll definitely be back but will come with wine. If you like wine with dinner don’t forget to BYOB.
Food 9.4, service 9.0, ambience 8.8, value 9.1, peace and quiet 8.7.
