Temporary Outdoor Closure
To ensure the comfort of our guests, our Terrace dinner service is currently being hosted indoors. Our hospitality team will personally contact all upcoming reservations prior to your visit to confirm your table.
Please note that lunch service is temporarily paused, and we are not accepting lunch reservations at this time. The Terrace Restaurant remains closed on Tuesdays and Wednesdays.
Our thoughts are with everyone affected by this situation. We’re grateful for the firefighters, first responders, and those working tirelessly to keep our community safe. Please stay safe.
Three Course Dinner
A deeper exploration of the valley’s bounty, curated across three courses and paired with distinguished estate wines. The garden speaks; the kitchen listens — crafting plates that honour regenerative farming and biodiversity, shaped by ingredients harvested just steps from our kitchen and select Okanagan growers. Each course is precisely composed around the wines, with structure and acidity guiding flavour, texture, and technique.
Explore Our Sample Seasonal Menu
$99 per person
Price does not include tax and gratuity.
Please provide all allergy information of the group at least 72 hours before your reservation.
Terroir to Table Lounge
$40 Terroir │ $50 Legacy
A relaxed experience for those who arrive without a plan. Entry is reserved through a choice of two curated wine flights, each exploring our Terroir or Legacy Collections through three distinctive wines. A charcuterie selection prepared in-house is available to add on to the tasting experience.
No reservations required; walk-in seating by availability.
Open daily, 12:00 – 6:30 PM
Guests must be 19+
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.

