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. 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.


Hours of Operation

Monday – Thursday: 6 pm – 9 pm
Friday: 5:30 pm – 9:30 pm
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 served outside (seasonally, May to October) on our Babbo patio.
Served in the Cabin restaurant or Babbo Bar during the winter months.


Warm Olives | toasted marcona almonds, Estate olive oil  9
Garlic Bread (2 pcs.) | vintage cheddar, basil pesto  8
Mortadella Toast | sourdough, provolone, remoulade  9
Parmigiano Truffle Fries | house ketchup  8


Winter Minestrone | beans, cellared root vegetables, tomato, shoestring potato, reggiano  10
Beet Salad | beet crema, pickled fennel, frisée, goat cheese, maple vinaigrette 14
Spicy Shrimp (3 pcs.) | cabbage slaw, lentil & cellared root vegetable ragout  15
Tuscan Kale | buttermilk dressing, brioche crouton, saba, reggiano  16
East Coast Mussels | chorizo, tomato sauce, aromatics, grilled bread  17


Spaghettini | Ontario buffalo mozzarella, basil – small 18 / large 21
Manicotti | ricotta & spinach filling, béchamel, tomato sauce
(please allow 15 min) 21
Pappardelle | mushrooms, duck confit, truffle, pecorino – small 19 / large 23


Irish Salmon | smoked & charred celeriac crema, confit, cipollini onion, steamed winter greens, lemon & caper beurre blanc  25
Steak Frites | tenderloin, house cut fries, bacon jus  29
Chicken Milanese | roasted red pepper, garlic aioli, lemon, brussel sprouts, house salad  23


Served with house cut fries (substitute house fries for kale salad, house salad or truffle fries + 4)
Classic Kobe Burger | lettuce, tomato, cheddar, house pickles  17
Cabin Kobe Burger | onion rings, gorgonzola, lettuce, tomato, house pickles  19
Grilled Portobello Sandwich | garlic aioli & cabbage, got cheese, sautéed red onion  15

cabin Dinner


Warm Olives | toasted marcona almonds, Estate olive oil  9
Confit Portobello Carpaccio (4pcs) | truffle mascarpone, porcini crumbs  10
Grilled Octopus | celery root purée, cipollini onion  14
Beets & Burratini | balsamic caviar, Estate olive oil   13
Shrimp on Garlic Bread | olive & chili marinade, petite salad  11


Smoked & Charred Leek Soup | leek crisps, truffle oil  12
East Coast Scallop | fresh quail egg, squash purée, crispy smoked bacon  19
Prosciutto | melon, Estate olive oil  17
Butterblend Salad | shaved root vegetables, greens, citrus vinaigrette  14
Seafood Zuppa | bay scallop, mussels, clams, octopus, chilies, tomato sauce, grilled baguette crostini  19
Tuscan Kale | buttermilk dressing, brioche crouton, saba, reggiano  16


Linguine Vongole | East Coast clams, white wine, parsley, chilies – small 23 / large 27
Spaghettini | Ontario buffalo mozzarella, basil – small 18 / large 21
Ricotta Gnocchi | chorizo, smoked bacon, charred peppers, spinach, reggiano – small 19 / large 23
Agnolotti | braised lamb & mascarpone filling, tomatoes, pan sauce, mimolette small 24 / large 28


Vegetarian Tasting | 5 tastes from the kitchen made daily  26
Pan Seared Duck Breast | brussel sprouts, sweet potato hash, roasted carrots, pickled mustard, juniper berry jus 35
Veal Osso Busso | braised Ontario veal shank, creamy cheddar polenta, wilted winter greens, gremolata  41
Black Cod | beluga lentil, kale purée, confit tomato, parsnip crisps 39
Wellington County Beef Tenderloin | farro & mushroom, grass fed herb butter, sautéed spinach, truffle jus 49
Chicken Supreme | ricotta & spinach stuffing, hasselback potatoes, sautéed winter greens, bacon jus  38
Rabbit Risotto | braised & pulled Ontario rabbit, winter squash, tomato sugo, mascarpone, toasted pecans  29
Alberta Lamb Loin | eggplant tapenade, carrot & pistachio purée, steamed winter greens, grilled green onion, marsala jus  49

cabin Dessert

Sticky Toffee Pudding | sponge cake, toffee sauce, house-made vanilla gelato  11
Chai Crème Brulée *GF | chai tea flavoured custard, caramelized sugar, house-made biscotti  10
Cheese Plate | a selection of 3 cheeses from our cave, house garnishes & bread, Adamo Estate honey  27


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.


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)
Saturday – Sunday: Breakfast (7:30 am – 10:30 am)

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




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