Ravine Vineyard Restaurant Charcuterie

Ravine Vineyard Restaurant

Locavore: meaning a person who is passionate about eating food that is locally sourced. It’s a word I come across more and more. While terms like locavore and “locally sourced” are used by every hip restaurant from here to Australia, it doesn’t mean that the majority of their food doesn’t come from a far-off land with cheaper produce.


Ravine takes great pride in the beautiful organic and biodynamic produce they grow right at the vineyard. In fact, a trip to Ravine is proof that they take pride in everything they do. From the historic family farmhouse that was rebuilt and lovingly restored into the beautiful tasting room/ retail store to the fine wines they produce, the freshly baked sourdough bread and the range of delicious pickles they make from their own produce. Plus, you can’t miss a summer chill session on Ravine’s patio where they serve authentic wood-fired pizzas.


The restaurant at Ravine is headed-up by Executive Chef Ross Midgley, who puts together an ever-rotating menu of seasonal items with what is available at Ravine’s farm.

Right now until Mothers’ Day 2018, Ravine is running a $35 fixed-price three-course menu, so we couldn’t pass up the opportunity to experience everything this picturesque spot has to offer. Our meal was, as expected, incredible. Everything was so fresh and well balanced, and they happily catered for our different dietary requirements, which include gluten and nuts.


For the first course, I enjoyed the Crispy Humboldt Squid with pickled daikon radish, tomato jam, and squid ink aioli, which was paired with the Ravine 2016 barrel-fermented Sauvignon Blanc. The wine was crisp and fresh tasting with hints of grapefruit and lemon, which went perfectly with the crispy squid and creamy aioli.

My Chief Researcher had the Harvest Beets and Goat’s Cheese Salad, which also paired well with the Sauvignon Blanc.

IMG_1427For the main course, I enjoyed the Duck Leg Confit with white bean cassoulet, pickled cipollini onions, and smoked crème fraîche. This rich dish was paired with the tasty 2016 Cabernet Franc, which had aromas of red currant, thyme, and dark chocolate.


Chief Researcher indulged in the Braised Short Rib of Beef with herb fried potatoes, mushroom fricassée, and creamed leeks. This was paired with Ravine’s 2015 Cabernet Sauvignon.


With the $35 set price menu in effect, I almost expected the meals to be a smaller “tasting” size, but it was a very generous meal that was rich with lots of lovely flavours. However, we did manage to squeeze in a little dessert. The house-made coconut cookies served with tangy gelato and a rich chocolate drizzle was just enough to put us over the edge before we rolled home to bed.


Website ravinevineyard.com

Location 1366 York Rd, St. Davids, ON L0S 1P0