“Farm to table” takes on a whole new meaning when the restaurant actually owns the farm. And yes, at least some of the ingredients do, indeed, come from the restaurant’s own farm out on the Saanich Peninsula, where they raise pigs and chickens, and grow fruit and vegetables. You can expect savory dishes like halibut poached in olive oil or pork tenderloin with spaetzle. Don’t even try to resist the gooey roasted cauliflower and gruyere dip, or the many wines on a wide-ranging international list. The bright, cheerful dining room has a homey rustic vibe, with its long shared table of reclaimed wood surrounded by metal swivel stools and its chalkboard menu, but you’ll probably want to head straight to the garden patio, which is among the best in the city.