Restaurant Pearl Morissette

This 42-acre destination in the picturesque Niagara region is the full experience. A restaurant, winery, orchard, farm, and bakery, Restaurant Pearl Morissette is a powerhouse. With great pride for Canadian ingredients and respect for the seasons, Chefs Daniel Hadida and Eric Robertson make the most of their surroundings to enhance their spontaneous tasting menu's dishes, as in free-range pork, slow roasted over a peach wood fire, glazed with sweet potato miso, and plated with hazelnut jus. Yes, there is plenty of wine available, but don’t miss the accomplished juice pairing either. The meal may conclude sweetly, with a buckwheat sable cookie, honey whipped cream, honeycomb-shaped tuile, and honey ice cream. Meanwhile, the warm team keeps the tasting moving at a friendly clip.

• A 42-acre destination that combines restaurant, winery, orchard, farm, and bakery in one place.
• A tasting menu built around Canadian ingredients and the seasons, with an optional juice pairing that is treated as seriously as wine.
• Warm, quick-footed service that keeps the pacing tight while the menu stays improvisational.

Ingredient stars

• Guinea hen
• Chanterelles
• Carrot
• Fig
• Hogweed
• Canadian caviar

Overview

A tasting-menu restaurant in Niagara built around Canadian ingredients and a strong seasonal, farm-to-table backbone.

Menu format

• Spontaneous, seasonal tasting menu.
• Optional non-alcoholic pairing alongside the wine program.

Notable dishes

• Roasted guinea hen with chanterelles, carrot, and fig.
• Hogweed ice cream sandwich, madeleines at the finish.