Restaurant
Mission Hill Family Estate Winery Private Dining Experience
October 28, 2009
Winery chef Matthew Batey forges the valley’s finest dining, with many of his herbs and produce grown within a 20-kilometre radius of the kitchen door. His Chef’s Table experience, available by reservation for private groups numbering six to 13, is a skilled departure from the norm: there is a winery tour and tasting followed by a seven-course menu pairing wine and food. The Riesling might prompt a ceviche of Qualicum scallops, the Sauvignon Blanc tomatoes with organic feta from Saltspring Island, the Quatrain blend a tasty venison dish. This is an elegant but informal tour-de-force. And note: the food-obsessed should visit the winery’s website for information on how to book private cooking workshops (for groups of 14 to 21) and winemaking seminars where teams can compete to make their own blends and win prizes.
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