Towards the water’s edge you’ll find The Restaurant at Waupoos Estates, a gazebo-style building nestled amongst vineyards with a panoramic view of Lake Ontario.
What started as a humble outdoor eatery has evolved to entertain guests year-round.
The Restaurant
Towards the water’s edge you’ll find The Restaurant at Waupoos Estates, a gazebo-style building nestled amongst vineyards with a panoramic view of Lake Ontario.
What started as a humble outdoor eatery has evolved to entertain guests year-round.
Drinks
Countylicious
Towards the water’s edge you’ll find The Restaurant at Waupoos Estates, a gazebo-style building nestled amongst vineyards with a panoramic view of Lake Ontario.
What started as a humble outdoor eatery has evolved to entertain guests year-round.
Enjoy farm to table dining with Executive Chef Kevin McKenna
Waupoos Estates
Mother's Day Brunch
Sunday May 10th 11am-3pm $55 pp one choice from each course
Appetizers
MOM'S BAKERS BASKET
Salted Maple Croissants, Scones, Focaccia, Farm Preserve, Butter
SPRING PEA & WILD LEEK SOUP
Farm Lemon Balm Ricotta, Baby Sorrel
MAPLE SMOKED SALMON SALAD
Poached Green Ridge Asparagus, Chopped Hazelnuts, Pickled Onion
WAUPOOS FARM IBERICO PORK
Cured Leg, Belly, Cheek, Parsley Caper Salad, Black Pepper Olive Oil Emulsion
MOTHER'S LETTUCE
Haven Farm Leaf Lettuce, Spring Radish, Carrots, Candied Pumpkin Seeds, Maple Chive Dressing
Mains From Garden & Lake
BAKED FIG FRENCH TOAST
Cinamon Focaccia, Maple Dulce Leche, Cider Baked Beans, Greens
Gluten Free
Gluten Free Available
WAUPOOS HAM & CHEVRE QUICHE
Cider Beans, Spring Greens. Maple Chive Vinaigrette
CIDER SMOKED CHICKEN POUTINE
Baby Red Potatoes, Empire Cheese Curds, Farm Maple Sausage Gravy, Garden Chives
ESTATE EGGS BENEDICT
Two Farm Eggs, Potato Hash, Meyer Lemon Hollandaise Choice of: Maple Smoked Ham, Smoked Salmon or Cider Spinach
WILD MUSHROOM SOURDOUGH TARTINE
Farmed and Wild Mushrooms, Truffled White Bean, Poached Egg, Toasted Pine Nuts, Spring Lettuces
Dessert
ARTISAN LOCAL CHEESES
Pumpkin Seeds, Mulled Cider Jelly, B. Hogan Honey, Focaccia Crisps
VANILLA HONEY CREMEUX
Clafeld Orchard Plums, B. Hogan's Honey Mascarpone, Meyer Lemon Sugar
DARK CHOCOLATE TORTE
Gluten-Free, Hogan’s Honey, White Chocolate Crumble
HOUSE GELATO SUNDAE
Daily Farm Flavours of Waupoos, Apple Caramel, Cookie, Preserved Berries
MOM'S MARTINI
Chocolate Mousse, Dark Chocolate Torte, Strawberry, White Chocolate Crumble
We showcase the region’s seasonally fresh ingredients, with vegetables and herbs stagger-planted in the property’s garden plots and proteins such as cattle, pork, lamb, poultry and game birds raised on our estate farm.
Feast On
The Restaurant at Waupoos Estates is a proud member of Feast ON, a not-for-profit that connects foodies with restaurants dedicated to Farm-to-Table cuisine, showcasing the best of Ontario produce and proteins.
EXECUTIVE CHEF/
Kevin Mckenna
Born in Canada and raised in Perth Western Australia, Kevin McKenna traveled at a young age which has inspired his cooking style today. After graduating from the elite Niagara-on-the-Lake Culinary School under Chef’s Andrew Dymond, Jason Rosso & Tony Deluca, he moved to England to do stages at the Fat Duck and Le Manoir aux Quat’ Saisons. In 2003, Kevin returned to Canada to work with some of the best Chefs in Canada, Owen Steinberg, Michael Stadtlander, and Michael Potters. Following his passion for “farm-to-table” cuisine, Kevin has held increasingly prestigious positions in Ontario’s fine dining.
Kevin believes in supporting Local & Ontario producers, and prides himself on creating menus that will showcase the freshest local ingredients. He credits his recent experiences with Chefs Stadtländer and Potters as the inspiration for his love of fresh Canadian cuisine.
Dining Notes
Let's Find You An Open Table
We use OpenTable so you can make reservations easily and seamlessly. Please contact us if we can answer questions about our dining notes or groups over fourteen people. Private events or catering are available for groups of six or more. To inquire please email events@waupooswinery.com
Let's Find You An Open Table
We use OpenTable so you can make reservations easily and seamlessly. Please contact us if we can answer questions about our dining notes or groups over fourteen people. Private events or catering are available for groups of six or more. To inquire please email events@waupooswinery.com
No-shows or cancellations less than 1 day in advance may be subject to a charge of $15 per person.
We have a 15 minute grace period. Please call us if you are running later than 15 minutes after your reservation time. We may contact you about this reservation, so please ensure your email and phone number are up to date.
This Restaurant requires a credit card to secure this reservation. All credit card information will be processed securely.
The Restaurant at Waupoos Estates is a proud member of Feast ON, a not-for-profit that connects foodies with restaurants dedicated to genuine & local Farm-to-Table cuisine.
Waupoos Farm To Table
We showcase the region’s seasonally fresh ingredients, with vegetables and herbs stagger-planted in the property’s garden plots and proteins such as cattle, pork, lamb, poultry and game birds raised on our estate farm.
The Restaurant at Waupoos Estates is a proud member of Feast ON, a not-for-profit that connects foodies with restaurants dedicated to Farm-to-Table cuisine, showcasing the best of Ontario produce and proteins.
From Our Farm To Your Table.
The Restaurant at Waupoos Estates
The Restaurant’s food philosophy is simple – use sustainable, fresh ingredients grown on our property for a true Farm-to-Table experience. Our multi-course prefix menus offer a combination of family style and plated courses in a refined yet casual dining experience. We showcase the region’s seasonally fresh ingredients, with vegetables and herbs stagger-planted in the property’s garden plots and proteins such as cattle, pork, lamb, poultry and game birds raised on our estate farm. The Restaurant at Waupoos Estates is a proud member of Feast ON, a not-for-profit that connects foodies with restaurants dedicated to Farm-to-Table cuisine, showcasing the best of Ontario produce and proteins
EXECUTIVE CHEF/
Kevin Mckenna
Born in Canada and raised in Perth Western Australia, Kevin McKenna traveled at a young age which has inspired his cooking style today. After graduating from the elite Niagara-on-the-Lake Culinary School under Chef’s Andrew Dymond, Jason Rosso & Tony Deluca, he moved to England to do stages at the Fat Duck and Le Manoir aux Quat’ Saisons. In 2003, Kevin returned to Canada to work with some of the best Chefs in Canada, Owen Steinberg, Michael Stadtlander, and Michael Potters. Following his passion for “farm-to-table” cuisine, Kevin has held increasingly prestigious positions in Ontario’s fine dining.
Kevin believes in supporting Local & Ontario producers, and prides himself on creating menus that will showcase the freshest local ingredients. He credits his recent experiences with Chefs Stadtländer and Potters as the inspiration for his love of fresh Canadian cuisine.