The Lodge

Located in the rugged wilderness of the Central Coast of BC, Duncanby Lodge has all the comforts and conveniences you’d expect to find at a five star resort, while surrounded by the natural beauty of Rivers Inlet. All of the cabins and buildings are land based, just steps away from the dock and fishing grounds.

Every year during the off season improvements are made to the Lodge. Some of the recent upgrades are a new office and storage area, a new helicopter float for the “Hummingbird” and electrical upgrades to the dock. The next major project will be a new restaurant and lounge redesign which is scheduled to be completed for the 2022 Season. 


Duncanby’s land based cabins are at the foot of Mount Rivers and line a cedar-planked boardwalk with breathtaking ocean views. There are a total of 12 cabins that sleep two to six guests. Eight of the cabins have one full bathroom each with a queen bed and a bunk bed; double on the bottom and single on top. Three cabins have one bathroom each with a combination of queen, double, twin and/or single beds. The largest of the cabins, the Eagles Nest, has one bathroom, a set of bunk beds in each of the two bedrooms and two single beds in the loft, up to six guests can sleep in this cabin. All of the cabins include daily housekeeping and basic toiletries.

The Lodge can accommodate up to 43 guests with custom packages available for corporate groups, teams and special occasions such as weddings, reunions and celebrations for lifes' milestones.


Dining at Dunanby

Eat what you want, when you want

You’ll definitely experience the Duncanby Difference once you’ve had a meal in our restaurant! The Culinary Team is chosen for their passion for their craft, which is reflected in their preparation and presentation of incredible meals.

The restaurant is open before dawn and doesn’t close until long after dusk. Duncanby offers a full menu for breakfast, lunch and dinner, not just a choice of two or three items. You can enjoy a meal or a snack in the restaurant, on our patios, in the lounge or out on the boat.

If want to head out on the water at dawn and take breakfast with you, no problem! Order a hot breakfast to go or pack up a variety of items such as sandwiches ,pastries, yoghurt parfaits, hard boiled eggs, fried chicken, the list is endless! We have no set meal times or set menus. Eat what you want, when you want!   


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

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 5 minutes, 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 filet
2 tbsp blackening spice tbsp olive oil
2 mango 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.

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 dillSalt 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.


Mailing address
9076 River Rd
Delta, BC V4G 1B5
Booking: 1 877 846 6548

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