Experience the Duncanby difference as you enjoy world­class cuisine with stunning ocean views, while pods of whales and dancing salmon provide acrobatic entertainment.

Our chefs use only the finest ingredients flown in from around the globe. Their culinary passion is reflected in carefully prepared and beautifully presented meals. Your dining experience in Rivers Inlet will stimulate your senses. We have a full menu available throughout the day for our all- inclusive guests with no group meal times or set menu. Eat what you want, when you want.

Enjoy the views from Jessie’s Place Restaurant and our outside dining area, Raven’s Roost. If you prefer, you can dine in our lounge while watching satellite TV.

Before you head out fishing for salmon and halibut, start your morning bright and early with coffee and fresh baked pastries, or an omelet and homemade hash browns. If you want to get out on the water and start fishing right away, you can pack up breakfast and take it with you. If you don’t want to come in for lunch, and keep fishing, there are a variety of items you can pack in a cooler and take with you; fried chicken, sausage rolls and sandwiches, just to name a few.


For many years, two of my greatest passions have been fishing and cooking. There is nothing better than spending the day out on the water, landing a big one, and then coming home to cook it for friends and family. My years of experience in the kitchen have led to a variety of creations that I am pleased to share with you. Recipes will be changed periodically, check back for new ones. Enjoy!



1 cup soy sauce 1 cup maple syrup 1 Halibut fillet (about 2lbs)

Boil soy sauce and maple syrup. Reduce until about 11⁄2 cups. Arrange Halibut skin side down oon broiler pan. Brush halibut with glaze and bake in 400F oven, brushing with glaze after 5minutes, After 5 more minutes turn oven to broiler and brush fish with the rest of the glaze and broil for 2 to 3 minutes


4 salmon fillets 1/3 cup crown 4 tbsp soy sauce 2 tbsp brown sugar 2 tbsp white wine vinegar 1 tbsp garlic minced 1⁄2 tsp pepper

Place salmon fillets in marinate for at least 2 hours. Turn fillets in marinate occasionally. Grill salmon on hot grill for 5 minutes a side or until cooked through.


1⁄4 tsp active dry yeast 3⁄4 tsp salt 11⁄2 cups of all­purpose flour 1 3/4 cups of pale ale (or your favorite beer) 2 tbsp warm water

Sprinkle yeast over warm water in small bowl, let sit for 5 minutes. In large bowl combine flour and salt; add the yeast and beer whisk to create a smooth batter. Cover ­ works best if you let it proof for a least 1 hour.


2 cups mayonnaise 1/3 cup capers chopped 1/3 cup cornichons chopped 1 shallot chopped 3tbsp chopped dill 2tbsp chopped green onion 2tbsp white vinegar Salt and pepper

Combine all ingredients and season with salt and pepper.



1⁄2 cup olive oil 1⁄4 cup honey 1⁄4 cup Dijon mustard 4 cloves minced garlic 1⁄2 tsp black pepper 1⁄2 tsp salt 1 tbsp dill 6 7oz salmon fillets

Whisk all ingredients together , reserve 1⁄2 cup glaze, add salmon, turn to coat, marinate for 2 hours. Put salmon on baking sheet skin side down. Bake for 8 minutes then brush with reserved glaze. Continue to bake until opaque in center about 5 more minutes.



4 7oz halibut filets 2 tbsp blackening spice tbsp olive oil 2 mangos diced 2 green onions sliced thinly 2 tbsp red onion chopped fine 2 tbsp cilantro chopped 2 tbsp red pepper chopped fine 2 limes juiced Salt and pepper

Coat halibut with blackening spice, heat pan with oil until very hot (cast iron pan works best). Fry until it nice and brown, thicker fish maybe finished in the oven. Mix all salsa ingredients together season with salt and pepper. To serve top halibut with salsa and garnish with lemon and lime wedges.



2 cups mayonnaise 1/3 cup capers chopped 1/3 cup cornichons chopped 1 shallot chopped 3tbsp chopped dill 2tbsp chopped green onion 2tbsp white vinegar Salt and pepper

Combine all ingredients and season with salt and pepper.


STOCK 6 cups of water 2 bay leaves 1 1⁄2 lbs of halibut 2 lbs of diced potatoes 1 tsp of thyme 1 1⁄2 lbs of scallops 1 tsp of tabasco sauce 1 tsp of worcestershire sauce 1 tsp of dill Salt and pepper to taste 2 cups of cream


1⁄2 cup butter 1⁄2 cup of flour 5 slices of bacon 1 medium onion diced 2 diced carrots 4 stalks of celery diced 1 can of chopped clams 1 1⁄2 lbs of shrimp meat

In a large stock pot bring stock ingredients to a simmer until potatoes are cooked. Meanwhile, in a large sauce pan melt butter. Add bacon, onion, carrots and celery. Cook until tender and bacon is cooked through. Turn to low, add flour, stir and cook for two minutes. Then add stock, stir on low until roux has been incorporated. Add chopped clams and shrimp meat. Season and bring to a simmer. Finish with cream.