FOOD & DRINK
THE PRIVATE ROOM
By Brianne Hogan Photos Millicent McKay, Jacqui Chaisson
Residents of Summerside can now enjoy the luxury of fine dining right in their own backyard. This summer, The Private Room opened its doors to offer a fine dining experience like no other. Nestled within the picturesque Silver Fox Yacht Club, overlooking the marina, The Private Room brings elegance, exceptional service, and gourmet cuisine to the city without the need to travel to Charlottetown.
As part of the Silver Fox Entertainment Complex — which features a fully equipped marina, banquet and meeting facilities, a lounge and entertainment centre, among other amenities — The Private Room offers something that was missing for Summerside residents. “The location at the marina is beautiful and we felt that residents of Summerside would benefit from a fine dining style restaurant,” The Silver Fox’s General Manager, Danny Gosse, says. “Instead of driving to Charlottetown for an evening out, guests can enjoy a wonderful evening of exceptional food and service at our establishment.”
crafted menu. Spearheaded by Chef Jordon, their current fall menu, which is available through December, showcases his culinary creativity and passion for fine dining, and, according to Gosse, has already become a favourite among regulars. “Chef Jordon’s fall menu creations are second to none. Featuring the best of seasonal ingredients, the menu reflects Chef Jordon's dedication to innovation and quality,” Gosse shares. “As we transition into winter, guests can look forward to new creations that will continue to surprise and delight. In the spring, a fresh menu will be introduced, ensuring that there’s always something new to experience at The Private Room.”
▲ (L-R) Chef Jordon Burnett, G.M. Danny Gosse
“Chef Jordon’s fall menu creations are second to none. Featuring the best of seasonal ingredients, the menu reflects Chef Jordon's dedication to innovation and quality.”
Another highlight is The Private Room’s carefully
- Danny Gosse
PEI LIVING MAGAZINE / 24 / VOL 8 . ISSUE 2
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