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 Brunch
Sunday 11am-3pm $40 pp One Choice / Two Courses
Appetizers
SOUP OF THE FARM
Soup Of The Season From Our Farm and Friends
CHEF'S BREAD BASKET
Salted Maple Croissants, Scones, Focaccia, Farm Preserve, Butter
SPRING MAPLE SMOKED SALMON
Riesling Poached Asparagus, Sauce Gribiche, Pickle Onion, Pea Shoots
WAUPOOS FARM IMBERICO PORK
Cured Leg, Belly, Cheek, Arugula Caper Salad, Lovage Balsamic vinaigrette
Mains
WAUPOOS BRUNCH CHEESEBURGER
Farm Highland Beef, Empire Cheddar, Hard Fried Egg, Bacon Tomato Jam, Seeded Bun, Fries, Greens
Gluten Free
Gluten Free Available
CIDER SMOKED CHICKEN POUTINE
Baby Red Potatoes, Empire Cheese Curds, Maple Chicken, Farm Maple Sausage Gravy, Garden Chives
ESTATE EGGS BENEDICT
Two Farm Eggs, Potato Hash, Meyer Lemon Hollandaise Choice of: Maple Smoked Peameal, Smoked Salmon, 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
$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.