Back to the farm for the revamped Regina Inn

REGINA—Wild Sage Kitchen and Bar opened Nov. 5 in the new SilverBirch DoubleTree by Hilton Hotel and Conference Centre, as part of a $35-million renovation of the Regina Inn.

REGINA—Wild Sage Kitchen and Bar opened Nov. 5 in the new SilverBirch DoubleTree by Hilton Hotel and Conference Centre, as part of a $35-million renovation of the Regina Inn. 

Courtesy of DoubleTree Regina.

Courtesy of DoubleTree Regina.

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“Wild Sage’s concept is a farm-to-table concept. We have a lot of partnerships with local suppliers and we built our menu baseda on their products,” director of food and beverage Nasser Nammari told PRN.

The 235-room hotel offers full-service dinner and buffet-style breakfast and lunch.

Executive chef Geoffrey Caswell-Murphy is looking forward to the next farming season and hoping to preserve and pickle root vegetables.

Born and raised in Nova Scotia, Caswell-Murphy was with SilverBirch at the Citadel Halifax Hotel for eight years. 

When the Citadel closed to make way for a new Homewood Suites by Hilton and Hampton Hotel, he took a position as executive chef/dining room manger at Cicero’s on the Water in Porters Lake, NS.

Caswell-Murphy said supporting local agriculture with the farm-to-table philosophy is very important to him. 

He said the menu is designed to highlight the ingredients. “But we’re not handcuffed to doing it just that way,” said Caswell-Murphy, who added guests are encouraged to modify items or ask for entrées to be prepared with dietary restrictions in mind. 

The menu features a selection of shareable items, pizzas, steaks and sandwiches. Mains include 72-hour braised short ribs (cooked sous-vide style) served with a wild berry reduction, a Pine View organic chicken breast with truffled potato lasagna and a citrus basil vinaigrette-poached Lake Diefenbaker trout fillet served with a warm potato and vegetable salad. 

Caswell-Murphy brings his East Coast influences to the table with the Dory Lake white fish flan served with burnt lemon and feta sauce. 

“It’s designed and based off of a traditional fish cake. In Nova Scotia, we use salt cod, but here, I wanted to use a local fish so we used the Dory white fish with potatoes and turned it into more of a western prairie deal,” he said. 

Nammari estimated average check at the 4,000-square-foot eatery as $14 for breakfast, $20 for lunch and $25 for dinner. 

Designed by B+H Chil Design, the restaurant has 120 seats including a communal table with a capacity for 16. Nammari called the atmosphere of the open-concept dining area “trendy and upscale” with lot of wood and bamboo. 

“Everything was created from scratch; the whole hotel was gutted to the bare bones,” he said. The 45-year-old Regina Inn closed 11 months ago for the renovations. 

Nammari said the lounge-style restaurant concept puts a heavy focus on the beverage list, which features classic cocktails and about 50 wine labels. 

The SilverBirch Conference Centre also includes an all-day coffee and snack area called Connections Café. 

1975 South Broad Street, Regina. (305) 525-7570, doubletree3.hilton.com, facebook.com/WildSageKitchen.