come and experience true
Our menus are an ever-changing carousel featuring amazing, fresh, home-grown ingredients from our on-site garden and nearby farming friends. Under the guidanace of our Executive Chef, the culinary team not only creates exquisite menus around these seasonal foraged ingredients, but also preserves them for later use. At Ravine, we are proud to marry farming and fine dining for a culinary experience that will not soon be forgotten!
Dining is exclusively outdoors in our premier tent surrounded by our vineyards starting Thursday May 26th. Please dress accordingly as spring temperatures can be cool.
Come and enjoy a meal al fresco in our premier tent amongst the vines! Please dress accordingly during cooler spring temperatures.
Our kitchen will prepare your meal from fresh, seasonal ingredients from our on-site garden and neighbouring farms. This farm-to-table dining experience is one to be remembered! Please note that reservations can be made up to 30 days in advance.
Thursday - Monday | 11:30am - 8:00pm
Tuesday & Wednesday | CLOSED
* If dining with children, please include them in party size when booking your reservation.
Meet Our Executive Chef
A Canadian-born chef and author (Cooks Book), John has been working in Southern Ontario’s best kitchens for the past 17 years. After completing culinary school at George Brown College, he earned an international post-graduate diploma from Alma – one of Italy’s most prestigious culinary schools. He received further training at Locanda Della Tamerici – a Michelin star restaurant in Luni Mare, Liguria, Italy. In 2014 he and his wife moved to Niagara-on-the-Lake in search of new business ventures. In 2015, the pair received a nomination for Niagara’s Young Entrepreneur of the Year award and notable mention in The New York Times for the establishment and success of The Norton Underground – a secret society of ‘pop-up’ style dinners held in unique locations around Niagara-on-the-Lake. In his most recent restaurant opening in 2018, Brushfire Smoke BBQ reached critical acclaim of CBC’s food and travel writer Suresh Doss, producing some of the finest BBQ in the Niagara Region.
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