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
Spring Dinner
Thursday - Saturday 5pm-8pm
To Start
SOUP OF THE FARM
Soup Of The Season From Our Farm and Friends
$11
SESAME HUMMUS
Spiced Olives, House Baked Breads, Farm Pickles, Confit Garlic Oil
$15
SPRING MAPLE SMOKED SALMON
Riesling Poached Asparagus, Sauce Gribiche, Pickle Onion, Pea Shoots
$19
WAUPOOS FARM IBERICO PORK
Cured Leg, Belly, Cheek, Arugula Caper Salad, Lovage Balsamic Vinaigrette
$21
HARVEST SALAD
Haven Lettuces, Watermelon Radish, Carrots, Chive Dressing, Maple Pumpkin Seeds
$17
MAINS From Garden & Lake
BAY WILLIAMS FISH
Sweet Pea Risotto, Roasted Garden Radish, Smoked Maple Glaze, Horseradish Cream
$38
WILD MUSHROOM GEMELLI PASTA
Trumpet and Cremini Mushrooms, Farm Garlic, Sundried Tomatoes, Chilis, Roast Pine Nuts
$26
MAINS From The Grill
WAUPOOS BEEF STRIPLOIN
Medallion Cut 6oz, Thyme Sea Salt Frites, Buttered Green Beans, Baco Noir Jus
$45
MORROCAN BBQ FARM CHICKEN
Wild leek Cous Cous, Baby Spinach, Baby Carrots, Sumac Herb Yogurt
$37
SPRING DUCK CONFIT CASSOULET
Confit Leg, Smoked Pork Belly, Farm Sausage, Lima and Navy Beans, Tomato, TaraLee Farm Marjoram
$38
FARM IBERICO PORK CUT OF THE DAY
Scalloped Cabbage and Red Potato, Empire 2yr Old cheddar, Cressy Grainy Mustard Jus
$37
DESSERT
ARTISAN LOCAL CHEESES
Pumpkin Seeds, Mulled Cider Jelly, B. Hogan Honey, Focaccia Crisps
$21
STRAWBERRY LEMON BAR
Poppy Seed Shortbread, Greenhouse Lemon, Strawberry Curd, White Chocolate Crumb
$12
RHUBARB CHOCOLATE TORTE
Dark Chocolate, Rhubarb Cherry Vidal Compote, Candied Walnuts
$10
HOUSE GELATO SUNDAE
Daily Farm Flavours of Waupoos, Apple Caramel, Cookie, Preserved Berries
$11
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.