The Terrace Restaurant at Mission Hill Announces its Seasonal Re-Opening May 9
Award-winning restaurant deepens estate-to-table philosophy with expanded gardens and Farmstead provisions, debuts casual lounge experience. Read More
Mission Hill Family Estate welcomes the seasonal return of The Terrace Restaurant on Saturday, May 9, inviting guests to an open‑air dining experience framed by panoramic views of vineyard rows descending on Okanagan Lake.
This season marks a deepening of The Terrace Restaurant’s estate-to-table philosophy. Executive Chef Patrick Gayler and Chef de Cuisine Heather Brumwell have expanded the on‑site botanical program to more than 40 edible varieties—from chamomile and wild rose to lemon verbena and a wide range of culinary herbs—complemented by working beehives and seasonal orchard fruit.
“When the valley thrives, we thrive,” says Executive Chef Patrick Gayler. “Our menu reflects what’s flourishing around us, ingredients harvested steps from the kitchen and sourced through partnerships with Okanagan farmers built over nearly a decade. Above all, we’re dedicated to showcasing the very best of this region.”
The season carries added significance as Kelowna enters its first full year as a UNESCO City of Gastronomy, in recognition of the Okanagan Valley’s agricultural biodiversity and wine-country terroir. The Terrace embodies this honour through cuisine deeply rooted in place, drawing from estate gardens, long-standing valley partnerships, and menus developed in close collaboration with Mission Hill’s winemaking team. The result is a culinary approach where dishes are created around the wines, reflecting a shared expression of terroir from vineyard to table.
Dinner service offers guests a choice between a rotating three‑course menu paired with three estate wines ($125 per guest) or the five‑course Chef’s Tasting Menu, with wine pairings ($195 per guest), alongside optional Legacy and Terroir pairing enhancements. Lunch features a curated two‑course menu paired with Mission Hill estate wines ($75 per guest), with optional additions for those wishing to linger.
For guests seeking a more casual experience of the estate’s spectacular setting, The Lounge, an open-air space adjacent to The Terrace, offers a relaxed option for estate wines and small plates available on a first‑come, first‑served basis. Offerings include house charcuterie, B.C. cheeses and duck‑fat pommes frites, alongside an enhanced charcuterie program featuring house‑cured specialties such as ash‑coated speck, capicola and double‑smoked bacon, some seasoned with foraged Douglas Fir tips.
The Terrace Restaurant also extends to Farmstead by Mission Hill Family Estate, a line of small-batch provisions crafted on-site. Estate Golden Honey, Pink Lady Apple Chutney, and Okanagan Quince Vinegar preserve the estate’s seasonal abundance in jarred form, available for purchase at the winery’s Boutique.
The Terrace Restaurant opens Saturday, May 9 for lunch and dinner service, Thursday through Monday. Beginning Monday, June 1, dinner expands to seven days per week. With the arrival of summer solstice, The Terrace Restaurant opens daily from June 23 through the season’s close in October, with lunch, dinner and lounge service offered seven days per week. Reservations are strongly recommended and can be made via OpenTable, with same‑day bookings welcome, subject to availability.
