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Dine with Us

Open for lunch in our Chagall Room
This Fall, Executive Chef Patrick Gayler has designed a seasonally inspired daily lunch menu hosted in our private Chagall Room.

Book Harvest Lunch

Terrace Restaurant open seasonally from May - Oct

Our Culinary Philosophy

A testament to this region, the Terrace Restaurant embraces what is grown around us. Like our wines, our culinary practices are rooted within the valley. Locality, seasonality, simplicity, and resourcefulness inspire every dish we serve you. 

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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, an organic herb garden, and an orchard are all products of the sustainable practices upheld at Mission Hill Family Estate.

"If the valley thrives, we thrive. We're dedicated to the sourcing and promotion of local, sustainable, seasonal food. This approach lends itself to a light-handed manner of preparation that respects the character of the ingredient and where it is grown. "

Chef Patrick Gayler

Executive Chef

Dine with Us

Immerse yourself in the Okanagan Valley from vineyard and farm to table. Book your reservation here.

Book Harvest Lunch

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