Fireside Friday Dinner Series

Meet new friends and old, enjoy incredible food prepared over the fire and sip on award winning wines in our cozy tasting room.  Fireside Fridays feature visiting chefs who cook over the fire and in our 200 year old Mennonite barn converted into a winery.  Guests enjoy three courses and are seated around harvest tables that seat up to 10 guests.  

Fireside Fridays start the first Friday after Canadian Thanksgiving through until end of March 2019.  They cost $50/person plus HST and gratuity and wine is additional.  To reserve, simply email with the date and number in your party and she will take a credit card to confirm your seats.  

The doors open at 6pm and dinner is served to the whole room at 7pm.  We usually finish dinners by about 8:30 or 9:00pm.  

March's Visiting Chef: Ricky + Olivia

Ricky and Olivia are a chef duo based in and around Toronto. With a focus on Ontario ingredients and supporting local farmers, their vision and cuisine reflect Toronto’s diverse culture. Their Fireside Friday series will showcase cultural neighbourhoods and celebrate the melting pot that is Toronto.  

March 22

Beef Tartare

Ontario beef top sirloin . dijon . pickled shallots . grilled De la Terre sourdough

Land+Sea Paella

Ontario chicken . grilled Ontario Planet Shrimp . sofrito rice . seasonal vegetables

Tres Leche

sweet milk cake . whipped cream . sea buckthorn berry curd

March 29 - SOLD OUT, Wait list only

Slow Food/Fast Food Night

We are excited to be running the patio at Westcott Vineyards starting this May. We will be introducing a style of sharing plates and family formatted platters to highlight the playful and diverse foods of Toronto. This fireside friday we will be cooking a series of smaller courses and introducing our guests to some of the features on our upcoming patio menu. Be the first to experience what is to come!

Big Mac Tartare

Ontario Top Sirloin . shredded lettuce . house cheese whiz . “mac” sauce . sesame bun

Ontario Shrimp Dynamite Roll

Planet Shrimp . sushi rice . spicy aioli . beet + spirulina dust

Chicken Sando

fried chicken . brioche bread . sweet and sour aioli . spicy greens . crispy chicken skins

“Hawaiian” Pizza

wood oven baked K2 Milling pizza dough. peach preserve . shaved cured ham . old cheddar . brown butter drizzle . fresh basil


house fried doughnuts . ontario fruit preserves . maple glaze

April's Visiting Chef: Anthony Greco


April 5: Italian

Albacore Tuna Conserva, sourdough, cured duck egg, celery, mint

Toasted Multigrain Risotto

Monforte Toscano, Fried Capers

Fire Roasted Wild Boar

chicory, anchovy, Minus 8 apple mustarda

Ver Jus Tart

whipped mascarpone, candied lavender

April 12: Mediterranean

Morcillo on Sourdough, romesco, white anchovy

Grilled Octopus

harissa, date lebneh, walnut dukka

Roast Leg of Lamb

smoked paprika cumin salt, eggplant, mint, olives, coal potatoes

Spiced Dark Chocolate and Apricot Tart

sesame crumble, cardamom

 April 19: American Southern

Fried Chicken Skins, Vadouvan Spice, Rosewood Honey

Cured & Smoked Ham

oyster mayo, radish, little gem lettuce, cornbread croutons

Plancha Fresh Water Fish

Carolina grits, pickled mushrooms, green garlic

Beet Red Velvet Cake

goat cheese mousse, candied yellow beets, black walnut

April 26: Spring Time

Arctic Char Crudo, gooseberry, red fife lavash, cucumber, crème fraiche

Potato & Ramp Soup

pickled white asparagus, brown butter crumble
Roasted Elora Chicken

carrot puree, edamame, niagara mushrooms, ramp chimichurri
Buttermilk Panna Cotta

ver jus poached rhubarb, heartnut oat crumble

Book your seats now by emailing