778-406-0888 | 2656 Quadra St, Victoria (Map)
Visit our Instagram @partandparcelvictoria for today’s specials and other fun things!!
Drinks
Beer
FOUR WINDS
355ml La Maison Wild Saison 4.5%
LIGHTHOUSE
355ml Race Rocks 5.2%
HOYNE
355ml Pilsner 5.3%
STEEL & OAK
473ml Dark Lager 5%
YELLOWDOG
473ml High Five Hazy IPA 7%
DAGERAAD
650ml Burnabarian 4.5%
Wine
AMBER – RIGOUR & WHIMSY
Hyperdrive Amber 10.5%
SPARKLING – BELLA
Westbank Gamay Rosé 11.4%
WHITE – NICHOL
Pinot Gris 11%
RED – UNSWORTH
Gamay, Pinot Noir, 12.5%
Soda and Zero-proof
Housemade Organic Lemonade
Spiced Hibiscus Punch
Carbonated Mineral Water San Pellegrino 250ml / 750ml
Phillips 355ml ~ Craft Cola, Root Beer, Ginger Ale
Fentimans 275ml ~ Elderflower, Rose Lemonade
Partake Blonde Non-Alcoholic Beer 355ml
Clausthaler Non-Alcoholic Beer 331ml
Our Location
Part and Parcel Victoria is located at 2656 Quadra St (Enlarge Map)
Our Hours
About Part & Parcel
Grant and Anna, along with Sterling, were the original dreamers who created Part and Parcel.
The husband & wife team made magic happen in the Quadra Village community; anyone who has enjoyed a meal there over the years can attest to the love, care, passion and commitment they put into everything they do.
Their impact on Part and Parcel and the community created within it will be long-lasting, and there are not words enough to ever thank them for creating such a special place.
Chef Sergio Hernandez
Born in Mexico City and raised in northern Mexico, Sergio came to Victoria in 2004 to pursue a degree in Finance and Economics. As life would have it, the smells and flavours of the kitchen, as well as the enjoyment of hosting a good dinner party drew him to an unexpected career change.
His enthusiasm for local, seasonal produce and constant drive landed him positions at some of Victoria’s most loved restaurants, including Brasserie l’Ecole, Nourish Kitchen & Cafe, and Sherwood Cafe & Bar.
As head chef of Part and Parcel, Sergio looks forward to continue adding to the local food culture by building community through connections with guests, farmers, foragers, and other suppliers.