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Dining Room

Come for the food, enjoy the view, savour the experience.

Just read the reviews on Trip Advisor and you’ll see what we mean when we say our students are trained to the highest of standards. Guests praise the restaurant—from the service, to the fine dining, to the view—with five-star reviews. Back in the kitchens, our students are getting hands-on experience in what it takes to deliver an extraordinary culinary experience.

Want to get a taste of what we’re teaching at the Institute? Join us for lunch or dinner.

View our lunch menu here.

View our dinner menu here.

Join us on Valentine’s Day. View the menu here.

Reservations are recommended. Call 902-894-6868 or email cic@hollandcollege.com.

 


Contact Us

Make a reservation by email or by calling (902) 894-6868. Gift certificates available.

For banquets and special events, please contact our Banquet Coordinator at (902) 566-9652.

Winter Hours:
(November 17 to April 26)

  • Lunch – 11:30 a.m. to 1 p.m.
    Tuesday to Friday
  • Dinner – 6 p.m. to 8 p.m.
    Tuesday to Saturday
  • Please note:
    In addition to all Sundays, the dining room will be closed on the following dates:
    Christmas break
    Last day of service Thursday, December 14, 2017 reopening for service Thursday, January 11, 2018
    March Break and Easter
    Last day of service Thursday, March 22, 2018 reopening for service Friday, April 6, 2018

Join us for one of our Guest Chef Eight Course Small Plate Dinners*

 

Chef Hayden Johnston, Richmond Station, Toronto
Saturday, March 10, 2018

Born and raised in Thunder Bay, Ontario, Hayden’s appreciation for food and drink came naturally. Growing up hunting, fishing, foraging and feasting gave the 28-year-old Culinary Institute of Canada graduate an appreciation for great food and personable hospitality.

At the age of 15, Hayden’s first foray into professional cooking came in the form of a dishwashing job (a position he thinks every good cook should master). After graduating high school and while studying at the CIC, Hayden seized an opportunity to work at Petraia Agritourismo, in Tuscany, Italy, under chef and author Susan Mckenna Grant, and at Machelleria Cecchinni, also in Tuscany, under famed Italian butcher Dario Cecchinni.  After graduating from the CIC, Hayden made it his goal to travel while cooking, and began by working aboard the Antarctic expedition ship Akademik Ioffe. After his stint at the bottom of the world, Hayden spent time working at Treadwell Cuisine in the Niagara Region, Bistro Vue in Melbourne, Australia, Blue Hill in New York City, Husk Restaurant in Charleston, South Carolina, and Parts and Labour  in Toronto. Hayden has been working with Carl and Ryan since 2010, when the team was at Marben Restaurant.

Hayden has found competitive cooking quite rewarding as well. He won an episode of Chopped Canada in 2013, was runner up twice at the San Pellegrino Young Chef competition, and a finalist for the Hawksworth Scholarship.

Hayden’s technique-driven and ingredient-focused style of cooking has been influenced by the teachings of some of the most profiled farm to table chefs and authors.  He believes that success in cuisine is the combination of great relationships and great ingredients.

Please check back soon for Chef Hayden’s menu!

Saturday, April 14, 2018
Information to follow

*$60 per person not including tax, gratuities or beverages.

Or join us for one of our student chef Eight Course Tasting Menu event

The Eight Course Tasting Menu is developed and prepared entirely by our students under the guidance of chef instructor Stephen Hunter. The event marks the conclusion of the students’ à la carte rotation in the Dining Room at the CIC. Join us to celebrate the student chefs and enjoy a spectacular meal.

February 17, 2018

March 22, 2018

April 26, 2018

For reservations email CIC@hollandcollege.com or call (902) 894-6868

*$60 per person not including tax, gratuities or beverages.

Our Location – 4 Sydney Street

140 Weymouth Street  •  Charlottetown, PE  •  Canada  •  C1A 4Z1  •  info@hollandcollege.com  •  1-800-446-5265