>Step into the elegance of wine country cuisine with sunshine streaming into the simplicity of Early Canadiana décor of crisp, white woodwork, contrasted by muted Tuscan colours and romantic chandeliers hovering over crisp white tablecloths. This is Peller Estate Winery Restaurant and I’m having brunch, or as Executive Chef Jason Parsons tells it, “lunch that’s brunchified”.
“I make dishes at the restaurant that I’d make at home and then some,” explains Parsons of his irresistible menu that has room for both lobster and baked beans on the same page. The food reflects a rich Canadian culinary tradition and a typical chef’s playground all at the same time. Yet Chef Parsons is a real peoples chef; he makes food you’d want to eat instead of the artsy plates.
Brunch is one set price of $47.95 and it includes the most decadent start, a glass of Peller Estate sparkling Ice Cuvee. This is a delicious glass of uber elegant sparkling wine with a kiss of icewine used as the dosage – oh yummmm! To say the rest of the menu includes an appetizer, entre and dessert, is to understate the palate experience that follows the high expectations already set by sipping.
The Lobster salad fills the palate with fresh, sea breeze clean flavours of succulent lobster, bright greens, juicy beets and luscious chevre. It’s a dish that leaves you feeling as happy and exhilarated as a walk on a warm sunny spring HGH day.
The Truffle Seared Diver Scallops offers up large, mouth-watering scallops that are seared and caramelized on the outside, seductively moist on the inside. The icewine hollandaise sauce lends a melt-in-your-mouth, heavenly texture while the potato rosti anchors the play of elegance with a crispy, weighty texture. With a sip of the Ice Cuvee, this is a dish you’ll swoon over.
The Slow Roasted Pork Shoulder with House Baked Beans, and Riesling Braised Winter Greens is a rich, savoury, heart-warming dish. The dance of hearty flavours wraps you in an embrace of passion and with every mouthful, you feel it right into your soul.
Heritage Beef Tartar with Celeriac Remoulade and House Made Toast offers up bright beef flavours on a floating texture that’s feather-light on the tongue and brought into focus with a morsel of celeriac slaw (or remoulade – chef’s speak).
The menu changes often and has more to do with Parson’s creative rhythm than any culinary schedule. In the spring you may find tiny tarts of bright, virgin asparagus and thick, sexy brie but the next week it may be gone in favour of what Parsons finds new and exciting. Parson’s is a rare chef that cooks with a heart and shares it with everyone who cares to eat his food. Don’t miss this amazing dining experience.
To feast with your eyes, check this out: http://on.fb.me/ykLc4V
Peller Estate Winery Restaurant
290 John St, Niagara-on-the-Lake