It's all available in a spacious restaurant with scenic views of the Ottawa River — but only MPs, senators, press gallery members and their guests can dine here in the Centre Block Restaurant on Parliament Hill.

"We serve food like anybody else. It's just that we have different people and they expect a lot," restaurant manager Dominique Martinet says.

Located on the sixth floor of the Centre Block, in the roof space over the Commons chamber, the restaurant is a large, cozy room with maroon floral motif carpeting, pastel pink and white walls, marble pillars and roof trusses that create a vaulted ceiling accentuated by shallow domes.

Parliament Hill's Centre Block Restaurant has been serving high-profile clientele for more than eight decades.

The room is adorned with colourful plastic floral arrangements, large paintings and framed awards. Burgundy padded wooden chairs and tables covered with white linen tablecloths, napkins, wine glasses and shiny silverware fill up the room. There are 10 alcoves around the restaurant — five for the political parties, two for the Speakers, one for the Prime Minister and the remaining two for anyone else.

The restaurant was first built in 1909 in the northwest wing of the original Centre Block, but was destroyed in the fire of 1916. A new restaurant and three private rooms were completed three years later.

The restaurant seats 250 people and is only open when the House is in session, about six to seven months a year. It serves lunch from 12-2 p.m. Mondays through Fridays and dinner from 6-9 p.m. Mondays through Thursdays. Breakfast is also available, but it's only served in the private rooms.

On average, about 100 people dine at the restaurant for lunch, 50 for dinner and 25 for breakfast each day. The dress code for men is a jacket and tie. Women can wear anything except jeans and running shoes.

Burgers to filets

Customers can choose from a wide array of food. There are three menus, each running for a week.

Beatrice Chabannel sets a dining table.

"So every three weeks, the same menu comes back," Martinet says. "We've got everything on the menu from hamburger to steak sandwich, filet mignon and salmon."

Executive chef Judson Simpson developed the menus.

"The menus are based on food produce available locally and across Canada. We focus on the cuisine of Canada," says Simpson. He is also the manager of Culinary Team Canada, a group that exposes Canadian food and beverage products to people at home and abroad.

Martinet says about 90 per cent of the restaurant's food ingredients are Canadian, "except for exotic or oriental produce we have to buy from outside the country."

Simpson adds, "We try as much as possible to use Canadian ingredients, but it's not always possible. For example, in February, it's difficult to get iceberg lettuce."

For $4.65, diners can make unlimited trips to the dessert buffet.

The restaurant's à la carte menu includes a variety of appetizers, main courses and desserts.

In the dining room during lunch, there's a chef's table serving the day's special pasta, a soup and salad bar and a dessert buffet with cakes, pastries, pies and mousses. For dinner, buffet and table d’hôte, which is a set meal consisting of an appetizer, main course and dessert, are available.

Simpson says some of the more popular foods are healthy alternative dishes. These are low in fat and sodium. All types of fish, such as the Cedar Baked Atlantic Salmon, are also in demand. Vegetarian and organic foods are increasingly popular.

Unusual requests

Sous chef Paul Silk has worked at the restaurant for 24 years.

He says the Centre Block Restaurant serves better food than many other Ottawa restaurants.

"We make and serve the real things. We use all fresh produce, no frozen products, and make our own sauces. We don't use bases or cubes."

Sous chef Paul Silk specializes in meats, soups and sauces.

Silk adds that some MPs and senators like their food prepared a certain way or want food that may not be on the menu.

He says the kitchen is always willing to entertain customers' requests. Some of the more unusual ones include burnt rib steak and ground filet mignon hamburger.

"We try everything … and never turn down any requests. This is a home for these people."

Besides food, the restaurant carries a wide selection of alcohol, from aperitifs to gin, vodka, cocktails, beers and wines. The wines are 80 per cent Canadian and include Mission Hill, Henry of Pelham and Inniskillin.

Food prices are similar to other Ottawa restaurants or slightly lower. Appetizers range from $1.25 to $7.50 and main courses from $7.25 for a gourmet burger to $15.95 for a filet mignon.

"Based on the food costs, we add 33 per cent to that depending on the ingredients," Martinet says. "Making money is an issue of course, but more important is providing a good service to members and senators."

No poisoned MPs

The restaurant has 25 front-line workers and 30 kitchen staff, including three sous chefs. Most are part-time employees.

Silk says all cooks must take a cooking course, undergo an apprenticeship program and pass the inter-provincial Red Seal examination to work in the kitchen. They're given intensive training in food handling, food safety and good working habits.

"We want MPs to complete their terms without getting poisoned," Silk laughs.

Hostess Marguerite Charlebois, an employee for 23 years, says most of the customers are regulars and she knows many of them by name, especially the senators.

Marguerite Charlebois says her customers have become like family.

"There's many different characters. You come to know them as much as your own family because you spend so much time with them."

She says many of the regulars sit at the same table and order the same food.

"You can tell exactly what they're going to eat," Charlebois laughs. "The first time I started over here, I used to serve the Senate table and I used to see the senator coming in and I knew exactly that he was going to get that soup."

Silk says it's been a marvellous experience serving different Speakers, prime ministers, MPs and their guests.

"It's one of a kind place to work … You have the ability to say that you served people at the highest level of the land."

Related Links Find out about executive chef Judson Simpson