The Restaurant at Phantom Creek Estates

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By order of the Provincial Health Officer (PHO), proof of vaccination and a piece of valid government photo ID, is now required to dine at our restaurant.

Reserve your table

Our Restaurant is open 5 days a week, from Thursday to Monday, 11:30 a.m. to 3:00 p.m. (last seating at 2:45 p.m.)

Each course offers multiple options for you to choose from:

 

  • Two-course menu for $55 per person: choose between starter + main or main + dessert. Add wine pairings for $20 per person.
  • Three-course menu for $70 per person: starter, main, and dessert. Add wine pairings for $30 per person.

 

Our Wines Meet Their Match

Everything that comes out of our kitchen is made with the same philosophy as our wines—to let the ingredients speak for themselves. Created by Chef Sarah Fiore, from the renowned Michelin-starred Estela Restaurant in New York City. Our stunning dishes pair perfectly with our wines, and are all made with local and artisanal produce on a menu that follows the seasons.

Join us this season as we debut our restaurant offering lunch service. We will feature a selection of multi-course menus and seasonal chef’s specials. Your seat also comes with one of the most spectacular views of the South Okanagan and Lake Osoyoos, that can be enjoyed from the Restaurant and the patio.


Meet our Chef

Born and raised in Toronto, Ontario, Sarah Fiore started her culinary career at one of Canada’s best restaurants in Toronto, Buca Osteria & Enoteca at age 15. She spent 8 years working with Chef Rob Gentile, opening up new locations, with a Sous Chef promotion and having responsibility for menu creation. She then spent a year working at Ignacio Mattos’ restaurant Estela in New York City, which gained a Michelin Star during her tenure. Back to her roots in Canada, she is ready to put all her knowledge together to create an ultimate dining experience.

“Cooking with my grandmother is my first memory of my love for cooking. It was always so magical watching her cook. Everything that she made always tasted so amazing. It was simple but it always tasted really good.

I remember she had this big wooden table in her basement where she would make all her fresh pasta and bread. She had a little stool for me to stand on. I’d watch and help her roll out pasta. That’s what started my love for cooking” – Sarah Fiore

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