Clive’s Classic Lounge Chef Josh Chilton
Come for the craft cocktails. Stay for the fuss-free, locally sourced cuisine.
Clive’s Classic Lounge has the essence of a sultry speakeasy — a windowless bar, moody lighting, and plush seating where one might linger a little closer to their partner.
Getting to Victoria, BC
Getting to Victoria from Seattle is as simple as catching a 45-minute scenic flight from Lake Washington or Lake Union to Victoria’s Inner Harbour. From the Victoria Harbour Airport, you can get Chateau Victoria’s a complimentary shuttle to give you a lift to the hotel where Clive’s Classic Lounge is located.
Clive’s Classic Lounge’s Internationally Acclaimed Bar Program
The cocktails here undoubtedly take center stage, thanks to the impressive bar program developed by cocktail master and Lounger Manager Shawn Soole. Soole’s commitment to team education, high-quality ingredients, and smartly developed cocktails has helped his team earn both national and international acclaim.
But nearly three years ago, Chef Josh Chilton began giving patrons a reason to turn the night into a full-service event. Tossing out the previous pub-grub fare of chicken wings and flatbreads at Clive’s Classic Lounge, Chef Josh leans heavily on local farmers and his background in classic French cuisine. He delivers a menu that’s approachable, pairable, and flavor-forward.
“My big thing is, everything is understandable on the plate. There’s no trickery. Nothing is fancy. We deliver clean, elegant flavors,” Chef Josh said.
Seasonally Focused Menu Designed for Cocktail Pairings
Unlike the cocktail menu that changes every six months, Chef Josh makes more frequent adjustments. “I change less on the menu more often. Availability of product is a huge issue. So I have to be flexible with using what’s in season.”
Cooking wasn’t always the plan. At 18, Chef Josh was looking for adventure when he headed to Montreal. He began working under Frederic Morin, the chef who eventually went on to open Joe Beef — a Montreal institution. Discovering that he loved the kitchen, Chef Josh returned home to study at Camosun College and work a stint at Brasserie L’Ecole. He eventually went on a 10 year globe-trotting adventure with Club Med Resorts, cooking all over the world.
He leans heavily into his world-wide escapades during Clive’s Supper Club events. These specialty one-off dinners showcase top bartenders from other bars — like Laowai in Vancouver. A Chinese baijiu bar, Chef Josh was able to pull from experience cooking in China to create a thoughtfully paired five-course meal.
“Creatively, the dinners are as good of an outlet as you can get for a chef. Once the bartender gives me their drink menu, I create a food menu to match. And then we sit down and evaluate if it pairs well? Is it on theme? And then we make tweaks from there. It’s incredible,” Chef Josh explained.
How do the cocktails and his food pair? Exceptionally well. The steak can easily be matched with a whiskey to suit your liking. (Clive’s whiskey program is second to none.) As for the chef’s favorite? That’s undoubtedly the pork chop. Featuring Berryman Brothers pork, he recommends it with “any sort of smokey cocktail” on the menu. The Beeswax Old Fashioned, in particular, is a sure-fire pairing thanks to the sweet touch Peychaud’s Bitters infused and aged in beeswax.
Make it a Weekend to Remember
Don’t worry about traipsing around the city after your exquisite meal. Book a room at the Chateau Victoria Hotel & Suites — a locally-owned and operated hotel that offers a prime location in downtown Victoria, without the pomp and circumstance you’ll find at some of the other popular lodging establishments.
