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come and experience true

FARM-TO-TABLE DINING

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!

 


 

Indoor Dining

Come and enjoy a celebration of 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.

RESTAURANT HOURS:
Thursday - Monday  |  11:30am - 8:00pm
Tuesday & Wednesday  |  CLOSED

* If dining with children, please include them in party size when booking your reservation.
Thank you!

 

Concert Series Supper

On June 1st from 5 - 8pm, we will be hosting a Pre-Concert Series Dinner before Ron Sexsmith takes the stage for our ticketed event! 
Our 3 course meal will also be offered to non-ticket holders. Walk ins are welcome, but we always recommend making your reservations ahead of time.
See you there!
Note: Our A La Carte menu will not be available for this dinner event.

* If dining with children, please include them in party size when booking your reservation.
Thank you!


 

 

Meet Our Executive Chef

John Vetere

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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