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

Farmer’s Salad | soft boiled organic egg, greens, beans, artichoke crema  16
Spicy Mix Salad | raw shaved root vegetables, citrus vinaigrette  14
Stracciatella de bufala | frisée, dandelion, grilled mango, walnut bread, sour fruit vinaigrette  15
Tuscan Kale | buttermilk dressing, brioche crouton, saba, reggiano  16
East Coast Mussels | fennel, Triple Bogey beer, 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
Fettuccine | peas, sausage, chilies, summer greens – small 19 / large 23

ENTRÉES

Halibut ‘n’ Fries | beer battered, house-cut fries, lemon wedge, olive aioli  21
Steak Frites | tenderloin, house cut fries, bacon jus  29
Chicken Paillard | fava beans, peas, radish salad, chipotle jus  26

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, crispy bacon, aged cheddar, house pickles  19
Vegetable Sandwich | fried rice vegetable cake, avocado mash, greens  15

cabin Dinner

SHARE PLATES

Warm Olives | toasted marcona almonds, Estate olive oil  9
Caponata Crostini (4pcs) | vegetable relish, herb goat cheese  10
Snow Peas & Bacon | toasted pine nuts  13
Fritelle (5pcs) | summer squash,crème fraîche   9
Grilled Shrimp (2pcs) | bean & tomato salsa  14

STARTERS

Scallop Ceviche | chilies, cucumber, salsa verde, pickled leeks  16
East Coast Clams & Mussels | summer vegetable, sugo, crostini  18
Prosciutto | Stracciatella, basil pesto, arugula  19
Spicy Mix Salad | raw shaved root vegetables, citrus vinaigrette  14
Fennel Salad | beans, orange, lettuce mix, cracked olives, riesling vinaigrette  15
Tuscan Kale | buttermilk dressing, brioche crouton, saba, reggiano  16

HAND-MADE PASTA & RISOTTO

Tagliatelle | clams, Estate n’duja, tomatoes, leeks – small 23 / large 28
Spaghettini | Ontario buffalo mozzarella, basil – small 18 / large 21
Ricotta Gnocchi | pancetta, peas, arugula pesto, reggiano – small 19 / large 23
Truffle Cavatelli | pork sausage, mushrooms, kale, pecorino small 24 / large 29

ENTRÉES

Vegetarian Plate | 5 tastes from the kitchen made daily  26
Willowgrove Pork Chop | buttered snow & green peas, summer vegetable & cous cous, smoky mustard jus  36
Beef Striploin | cauliflower cream, beans, tomato & summer vegetable hash, port jus  45
Ontario Perch | chickpeas, summer vegetables, fennel salad   38
Seafood Rissotto | scallops, clams, mussels, crab leg, white fish, tomato sauce, chilies, mascarpone  32
Wellington County Beef Tenderloin | mushroom & fingerling potato trifolati, broccolini, foie gras butter, porcini jus  49
Chicken Supreme | ricotta & pea stuffing, sweet potato & summer squash gratin, parsnips, velouté  38
Alberta Lamb Chops | fava beans, rosemary roasted potato, cucumber & onion yogourt  51

cabin Dessert

Churros | fried choux pastry, cinnamon & sugar dusted, dulce de leche crema  10
Pear Trifle | Estate vidal poached pears, sabayon, genoise sponge, toasted almond  12
Peanut Butter Cheesecake | peanut butter mousse, crushed oreo cookie, mixed berry fluid  11
Torta *GF | flourless chocolate cake, Nutella layer, house-made caramel gelato, hazelnut 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)

 

EAT & DRINK EVENTS & PROMOTIONS

Check back for future events & promotions