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
cabin
cabin

Hours of Operation

Monday – Thursday: 6 pm – 9 pm
Friday – Saturday: 11 am – 3 pm & 5:30 pm – 9:30 pm
Sunday: 11 am – 3 pm & 6 pm – 9 pm

Book Now or Call 519-942-0754 for Reservations

(Hours subject to change without notice and adjustments can be made to accommodate an event)

Cabin Menu

Cabin Lunch

Lunch is also served outside (seasonally, May to October) on our Babbo patio.
Served in the Cabin restaurant or Babbo Bar during the winter months.

SHARE PLATES

Warm Olives | toasted marcona almonds, Estate olive oil  9
House-cut Potato Chips | parmigiano, chives, dill crème fraîche  6
Avocado Toast | sourdough, chilies  8
Parmigiano Truffle Fries | house ketchup  8

STARTERS

Spring Vegetable Soup | reggiano, shoestring potato  10
Butter Blend Salad | raw shaved root vegetables, aged balsamic vinaigrette  14
Smoked Trout | frisée, crème fraîche, shaved pickled fennel, Estate vidal vinaigrette  14
Tuscan Kale | buttermilk dressing, brioche crouton, saba, reggiano  16
East Coast Mussels | smoked bacon, potatoes, turtle beans, stilton cheese, grilled bread  17

HAND-MADE PASTA

Spaghettini | Ontario buffalo mozzarella, basil – small 18 / large 21
Manicotti | ricotta & spinach filling, béchamel, tomato sauce
(please allow 15 min) 21
Tajarin | mushroom, black truffle – small 19 / large 23

ENTRÉES

Veal Schnitzel | warm dill potatoes, braised cabbage, lemon wedge  21
Steak Frites | tenderloin, house cut fries, bacon jus  29
Steelhead B.C. Trout | mascarpone potato mash, sautéed spinach, dill butter sauce  25

SANDWICHES

Served with house cut fries (substitute house fries for kale salad, house salad or truffle fries + 4)
Classic Burger | lettuce, tomato, cheddar, house pickles  17
Cabin Burger | braised short rib, onion rings, aged cheddar, house pickles  19
Grilled Vegetable Sandwich | organic greens, cabbage slaw, ponzu sauce, garlic butter  15

Cabin Dinner

SHARE PLATES

Warm Olives | toasted marcona almonds, Estate olive oil  9
Arancini (4pcs) | shrimp & nduja, herb crème fraîche  12
Brussel Sprouts & Bacon | toasted pine nuts  13
Asparagus | bresaola, aïoli  9
Grilled Focaccia | anchovies, olive oil  6

STARTERS

Collard Green Soup | ham hock, reggiano  12
East Coast Scallop | mushy peas, saffron cream  16
Prosciutto | Ontario buffalo mozzarella, compressed melon  19
Butter Blend Salad | raw shaved root vegetable, aged balsamic vinaigrette  14
Spring Salad | asparagus, peas, pickled spring leek, sprouts, champagne vinaigrette  15
Tuscan Kale | buttermilk dressing, brioche crouton, saba, reggiano  16

HAND-MADE PASTA & RISOTTO

Seafood Linguine | mussels, shrimp, bay scallops, squid, tomato sauce – small 23 / large 28
Spaghettini | Ontario buffalo mozzarella, basil – small 18 / large 21
Ricotta Gnocchi | pancetta, peas, arugula pesto, reggiano – small 19 / large 23
Risotto | confit Ontario wild boar, mushrooms, pecorino (please allow 15 min) – small 21 / large 25

ENTRÉES

Vegetarian Plate | 5 tastes from the kitchen made daily  25
Willowgrove Pork Chop | bacon & mustard pomme puree, roasted carrot, spring greens, caramelized onion jus  36
Steelhead B.C. Trout | beluga lentils, pearl onions, blistered tomato broth, swiss chard  38
Wellington County Beef Tenderloin | mushroom & fingerling potato trifolati, asparagus, foie gras butter, porcini jus  48
Chicken | ricotta & pea stuffing, sweet potato mash, spinach sformantino, parsnips, spring veloute  38
Alberta Lamb Rack | orzo, spring vegetable, gremolata, mint jus  51

Cabin Dessert

Pineapple Trifle | Adamo Estate icewine sabayon & caramelized pineapple mascarpone crema, crumbled vanilla shortbread, toasted coconut $10
Budino | dark chocolate budino, genoise sponge, mixed berry filling, whipped mascarpone $12
Banana Rum Caramel | banana bread, rum & vanilla mousse, butterscotch, spiced pecans $12
Torta *GF | white chocolate ganache, Niagara peach crema layer, house made bourbon gelato, pistachio crumble $13
Cheese Plate | a selection of 3 cheeses from our cave, house garnishes & bread, Adamo Estate honey $27 *GF/Gluten Free (Can be made gluten free)

 

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 – Thursday: 11 am – 11 pm
Friday – Saturday: 11 am – 1 am
Sunday: 11 am – 11 pm

(Hours subject to change without notice and adjustments can be made to accommodate an event)

 
 

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 the  Restaurant 85 patio.

This dining venue is perfectly laid out for event space. It 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!

Hours of Operation

Monday – Friday: Breakfast (7 am – 9:30 am), Lunch (11:30 am – 1:30 pm), Dinner (6 pm – 9 pm)
Saturday – Sunday: Breakfast (7:30 am – 10:30 am), Lunch (12 pm – 2 pm), Dinner (6 pm – 9 pm)

(Hours subject to change without notice and adjustments can be made to accommodate an event)

 
 

SKI CAFÉ

In our Ski Café, we offer a fresh, delicious and varied menu for you to enjoy – we look forward to serving you!

“Our philosophy is that fast food should not have to compromise quality,” emphasizes Chef Mario Turco. This philosophy is heartily put into every fresh-made burger and hot daily special, each order of house-made fries and every vegetarian, gluten free and organic option.

Hours of Operation FOR MARCH 2019

March 18: Closed
March 19-22: 9 am – 4:30 pm
March 23-24: 9 am – 5 pm
March 25: Closed for the season

(Hours subject to change without notice and adjustments can be made to accommodate an event)

 

EAT & DRINK EVENTS & PROMOTIONS

april

6apr6:30 pm7th Annual Charity Fundraiser - Dinner & Dancing Date Night

12apr6:00 pm- 11:30 pmYUK YUK'S - BACK BY POPULAR DEMAND!

may

12may11:00 am- 1:30 pmMother's Day Brunch

Check back for future events & promotions