Named in honour of the first structure built on property in 1865, cabin draws inspiration from the picturesque and romantic countryside in the Hills of Headwaters region.

The 2,600 square foot space combines rustic and modern décor elements, including reclaimed hardwood floors, wooden beams from an old barn, and a 16-foot steel and glass chandelier.

“The concept for cabin marks an exciting and significant stage in the Resort’s evolution,” said John Paul Adamo, President and Co-Owner at Hockley Valley Resort. “cabin allows guests to connect with chefs, enjoy a diverse sampling of local fare, and experience the region’s beauty.”

The culinary experience is defined by our farm-to-table philosophy on food. The à-la-carte menu will celebrate the best of local cuisine, using only the freshest ingredients from the Resort’s two-acre fruit and vegetable garden, seasonal preserves, and fare from local farmers and suppliers

cabin Menu

cabin-lunch

SHARE PLATES

 
Warm olives, aromatics, toasted marcona almonds – $8

House cut chips, parmigiano, chives, truffle aioli – $5

Fried D.O.P. mortadella, tomato & Adamo Estate olive oil ‘condimento’ – $8

Parmigiano truffle fries, house ketchup – $7

STARTERS

Potato, kale & spring leek soup – $8

Chopped salad, 1 minute vinaigrette, cured tomatoes, roasted peppers, artichokes – $16

Tuscan kale, buttermilk dressing, brioche crouton, saba, house capicollo – $17

Steamed mussels, chilies, sugo, house-fennel sausage, grilled 100 acre bakery bread – $12

Prosciutto di Parma, ricotta crostini, honey, grilled melon, aqua greens organic arugula – $17

 

 

PASTA 

Tajarin, truffle & house pork sausage. small$16/large $21

Spaghettini, cabin sugo, Ontario buffalo mozzarella, aqua greens basil. small $14/large $17

Manicotti, ricotta & spinach filling, béchamel & cabin sugo (allow 15min) $18

 

SANDWICHES

House burger, braised short rib, tomato jam, smoked provolone, iceberg, house fries – $17

Organic salmon, cabbage slaw, dill & scallion sauce, organic cress, house fries, 100 acre bakery dill soft bun – $19

Chicken, prosciutto cotto, five brother’s cheese, lettuce, tomato, avocado, house fries – $16

(Sub house fries for kale salad + $3)

 

ENTRÉES

Omelet, organic free run eggs, mushrooms & spinach, goat cheese, organic leaves – $16

Braised prawns, grilled scallop, tomato & chilli pan sugo, soft polenta, organic cress, grilled 100 acre bread – $28

Risotto, spring onions & peas, mascarpone, seared scallop (allow 15min) – $26

cabin-dinner

SHARE PLATES

Warm olives, aromatics, toasted marcona almonds – $8

House-cut potato chips, reggiano, chives, truffle aioli – $5

Tomato bread, blitzed tomatoes, our olive oil, white anchovies – $5

Steamed mussels, chilies, sugo, house-fennel sausage, grilled 100 acre bakery bread – $12

Fried D.O.P. mortadella, tomato & Adamo Estate olive oil ‘condimento’ – $8

STARTERS

Prosciutto di Parma, ricotta crostini, honey, grilled melon, aqua greens arugula – $17

Roman salad, frisée, lemon & anchovy dressing, hazelnuts, pecorino, pickled onions – $13

Tuscan kale, buttermilk dressing, brioche crouton, saba, house capicollo – $17

Organic baby romaine & arugula leaves, fried artichokes, cured tomatoes, roasted peppers, smoked mozzarella crema – $16

50 km mushroom soup, porcini, torn croutons, chives – $10

PASTA & RISOTTO

Tajarin, HVR Farm sage & butter or Truffle butter
small$14/large $17

Spaghettini, cabin sugo, Ontario buffalo mozzarella, aqua greens basil
small $14/large $17

Ricotta gnocchi, estate braised pancetta, chilies, cabin sugo, pecorino
small $14/large $17

50 km mushroom risotto, truffle & Ontario black walnuts (allow 15min)
small $17/large $24

ENTRÉES

Vegetarian plate, 5 tastes from the kitchen made daily – $21

Organic salmon, steamed greens, mascarpone potatoes, cured tomatoes, olive, herb & crab pan sauce – $28

Braised prawns, grilled scallop, tomato & chilli pan sugo, soft polenta, organic cress, grilled 100 acre bread – $28

Pan roasted chicken, parsnips, sweet potato, braised leeks, spring velouté – $31

Grilled Alberta lamb chops, spring herb marinade, organic dandelion, caponata, couscous, labneh – pkg+ $10/$42

Ontario hay fed beef tenderloin, 50 km mushroom & fingerling potato ‘trifolati’, wilted greens, onion rings, porcini jus
pkg+ $15 / $47

SIDES – $7

50 km mushrooms, shallots, estate chardonnay, parsley

Parmigiano truffle fries, house ketchup

Aqua greens organic leaves, saba, lemon juice, olive oil, roots & radishes

 
 

Explore the best of the region in our lively lobby lounge and bar. Cocktails, wine, cheese and charcuterie and a small lunch menu await.

Recipient of the 2010 VQA Restaurant Award of Excellence, our extensive wine list features the best of Canada and the world, with a focus on great Ontario whites from the Niagara and Prince Edward County regions.

Hours of Operation

Monday – Sunday: 11:00 a.m. – close

 
 
 

85 represents the evolution of our event space for our guests. This uniquely-designed space showcases elements of our kitchen and offers guests the opportunity to interact with our chefs and expand their culinary experience.

Experience the outdoors through our full glass Nanawall doors onto our covered Restaurant 85 patio.

This dining venue is perfectly laid out for event space and is a true reflection of our passion for food and commitment to using the finest local and seasonal ingredients. Weddings, anniversaries, baptisms, birthday parties and more – it’s all perfect in Restaurant 85!

 

EAT & DRINK EVENTS & PROMOTIONS

april

6mar - 14maymar 61:00 ammay 14Mother's Day Brunch

may

6mar - 14maymar 61:00 ammay 14Mother's Day Brunch

Check back for future events & promotions