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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.

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*


Saturday, February 3, 2018
Chef Jason Lynch from The Black Spruce and Le Caveau at Domaine de Grand Pre

Le Caveau is located in the Annapolis Valley, where Jason grew up on a poultry farm. Having grown up in a rural community, product and quality were always important to him. After working in Toronto and Ottawa while attending Le Cordon Blue, Jason had the opportunity to move back to Nova Scotia and train with some of Canada’s most respected restaurateurs, David Barrett, Nicholas Pierce and Chef Werner Bassen. He took the chance, and moved back to the Annapolis Valley, where he has dedicated himself to working with local farmers, meat purveyors and fish mongers to build a supply chain that would be able to supply the majority of the product he would need to run his restaurants. His food reflects his care and passion. His philosophy is Terrior, using all of the ingredients before him within a season.  Jason is a strong promoter of the culinary industry in Nova Scotia, and has worked with Nova Scotia Tourism, Taste of  Nova Scotia and many private companies.

Please check back soon to see Jason’s menu.

Saturday, March 10, 2018
Information to follow

Saturday, April 14, 2018
Information to follow

*$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