Dining at the Estate
Explore our Indoor Options
The Restaurant at Mission Hill Family Estate is a year-round dining destination. During the winter season, our Visitor’s Hall offers a warm and welcoming atmosphere, inviting you to unwind in a timeless setting.
Operating Hours
Lunch:
Friday to Sunday, 1:00 – 2:00 PM
Dinner:
Friday to Sunday, 5:00 – 6:00 PM
Bar:
Walk-in Only
Monday – Thursday, 12:00 – 5:00 PM
Friday – Sunday, 12:00 – 6:00 PM
Dining at the Estate
Savour an exceptional wine and culinary experience in the sophisticated Visitor’s Hall at Mission Hill Family Estate. Enjoy a two-course family style lunch or three-course family style dinner showcasing regional flavours, thoughtfully paired with acclaimed wines.
Lunch Starting at $65 per person
Dinner Starting at $90 per person
Lunch Sample Menu
Dinner Sample Menu
Price does not include tax and gratuity.
Please provide all allergy information of the group at least 24 hours before your reservation.
The Barrel & The Bell
Discover our new seasonal bar in the Boutique. Indulge in iconic wines, local beers, and signature cocktails alongside curated sweet and savoury bites like estate bresaola and chocolate bon bons.
Seating by availability.
Explore More at Mission Hill Family Estate
Our Culinary Team
Patrick Gayler
Executive Chef
When the valley thrives, we thrive. This motto drives Chef Patrick Gayler’s culinary practices — the ingredients he uses grow in the same terroir as our vineyards. With his close relationships with local farms and farmers, the Terrace Restaurant features in-season, fresh plates. By working with our winemakers, the culinary team ensures these plates are paired thoughtfully to the wine you are served.
When Chef Patrick’s not visiting local farms, running the Terrace Restaurant’s kitchen, or overseeing canning, pickling, and curing, he tends to the estate garden. Beehives, a herb garden, and an orchard are all products of the sustainable practices upheld at Mission Hill Family Estate.
Heather Brumwell
Chef de Cuisine
As a young cook, Heather travelled to Rome to work in a Michelin star restaurant and left inspired by the high level of execution and determination found amongst the team. She returned to Canada keen to see where the industry could take her and swiftly moved again from Toronto to Kelowna to experience the Okanagan Valley.
Since joining the team in 2015, Heather’s passion for fine dining has only grown as she has discovered the quality ingredients that the Okanagan has to offer. In her current role as Chef de Cuisine Heather works closely with farmers, foragers and local artisans to source out and utilize only seasonal products. Each summer she embraces the challenges that come with operating a seasonal restaurant and is constantly looking for ways to further the culinary program at Mission Hill.
