The Restaurant

The Restaurant

PHASE 3 – DINING INSIDE OR OUT ON OUR PATIO

Our indoor space and patio has limited seating to allow for safe dining.

We are only accepting tables of 8 or less and unfortunately will not be able to split larger parties.
Please include your children in the reservations when booking.

*Please remember to bring your mask and wear it at all times when away from your table.
Remember to remain in your seats unless using the facilities.

Reservations through phone 905.562.7088 ext 133 or through OpenTable

Please note: if Opentable shows reservations as full please contact us directly as we are extremely weather dependant at this time.

ONTARIO TROUT
DUCK CONFIT
BRAISED LAMB SHOULDER
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PHASE 3
DINING INSIDE OR
OUT ON OUR PATIO

Our indoor space and patio has limited seating to allow for safe dining.

We are only accepting tables of 8 or less and unfortunately will not be able to split larger parties.
Please include your children in the reservations when booking.

*Please remember to bring your mask and wear it at all times when away from your table.
Remember to remain in your seats unless using the facilities.

*please make reservations as seating is limited.

Reservations through phone
905.562.7088 ext 133 or OpenTable

Please note: if Opentable shows reservations as full please contact us directly as we are extremely weather dependant at this time.

Safety
Precautions

CLEANING AND SANITIZING
• Surfaces cleaned after every meal
• Clean menu provided to every guest
• Common areas deep-cleaned daily
• Sanitizer or wipes provided for customers

SOCIAL DISTANCING
• Limited number of seated diners
• Distancing maintained in common areas
• Extra space between tables
• Sick staff prohibited in the workspace

PERSONAL PROTECTIVE EQUIPMENT
• Waitstaff wear masks

Safety Precautions

CLEANING AND SANITIZING
• Surfaces cleaned after every meal
• Clean menu provided to every guest
• Common areas deep-cleaned daily
• Sanitizer or wipes provided for customers

SOCIAL DISTANCING
• Limited number of seated diners
• Distancing maintained in common areas
• Extra space between tables
• Sick staff prohibited in the workspace

PERSONAL PROTECTIVE EQUIPMENT
• Waitstaff wear masks

$1.00 from each
Game Changer wine sale

will be donated/given to local Game Changing Charities that positively impact the lives of the people in our community.

$1.00 from each
Game Changer wine sale

will be donated/given to local Game Changing Charities that positively impact the lives of the people in our community.

Daily Restaurant Hours:

*Closed Sunday Evenings, Mondays & Tuesdays
Lunch: 12pm – 3pm
Dinner: 5pm 
*reservations recommended

As one of Niagara’s first winery restaurants and a forerunner of Niagara’s flourishing wine and culinary scene, we offer cuisine featuring ingredients from local purveyors prepared by an internationally trained team of chefs.

Guests dine indoors in the renovated 1845 farmhouse or outdoors on the newly renovated deck. Wherever you are seated, you will take in the views of rolling vineyards, the forests of the Niagara Escarpment and Lake Ontario and Toronto in the distance.

Daily Restaurant Hours:

*Closed Sunday Evenings, Mondays & Tuesdays
Lunch: 12pm – 3pm
Dinner: 5pm 
*reservations recommended

As one of Niagara’s first winery restaurants and a forerunner of Niagara’s flourishing wine and culinary scene, we offer cuisine featuring ingredients from local purveyors prepared by an internationally trained team of chefs.

Guests dine indoors in the renovated 1845 farmhouse or outdoors on the newly renovated deck. Wherever you are seated, you will take in the views of rolling vineyards, the forests of the Niagara Escarpment and Lake Ontario and Toronto in the distance.

FO_FINAL_WEB

We’re a Certified Taste of Ontario

ABOUT OUR Executive Chef, George Ward

A little bit about our new Executive Chef: 
Chef George was born and raised in Niagara. He grew up with an insatiable curiosity and appetite when it came to food. That passion was inspired by his mother, as she created the family meals. George’s Mom never compromised quality, and highly valued knowing and trusting the sources of all of her ingredients. George understood the importance of this philosophy at a young age, and it continues to be a driving force in his culinary creations to this day.

He began his food career working for Minor Fisheries. There, he gained knowledge in cleaning and preparing fish, and found that he wanted to learn more about how to cook and bring out the best in fun and imaginative ways.

George went on to complete the Culinary Management program at Niagara College, and as an apprentice, began working at Vineland Estates Winery in 2007. He experienced firsthand the pride and drive of the people who worked to provide quality ingredients for chefs and families alike. George understood that these ingredients needed to be treated with care and respect when creating dishes with them.

Looking for further inspiration, he left Vineland Estates Winery to work and manage at a number of fine dining establishments across the Niagara wine route.

George returned to Vineland Estates Winery in 2011 as Sous Chef, and in 2019, accepted the position of Executive Chef. He focuses on creating innovative dishes, and continues to strengthen his relationships with local farmers and purveyors to create regionally sourced menus that entice culinary adventurousness in us all.

  • 1-888-846-3526
  • wine@vineland.com
  • 3620 Moyer Road,
    Vineland, ON L0R 2C0

Wineshop HOURS

WINESHOP
7 days a week, 11am-5pm
In store purchases
Tastings available by reservation only.
Click here to find out more.

Curbside pickup is always available
905.562.7088 ext 124

Restaurant Hours

RESTAURANT
7 days a week
Lunch: 12pm-3pm
Dinner: 5pm-8:30pm

Dining with us today?

Please fill out the form below
including contact information for everyone in your party.

Please fill out the form below
including contact information for everyone in your party.

PLEASE NOTE:
This is not a reservation and should only be filled out when seated at your table.

Information will be kept for 30 days and only disclosed to the medical officer of health or an inspector under the Health Protection and Promotion Act on request, which will support case and contact tracing.