Spring is in the air and wine lovers are starting to plan their wine tours. Getting out in the spring or fall and avoiding the crowds is always a good idea. One thing always on people’s minds is where to go for a nice dinner after a day of tasting wines.
There is a buzz happening in Penticton and it is all about a new classy high-end dining venue with a focus on local ingredients. TIME Winery made a name for itself after repurposing the former Penmar Cinema into a downtown urban winery in 2018. Recently it has transformed its restaurant and tasting room into the OROLO restaurant and cocktail bar. In case you are wondering, ‘OROLO’ refers to the study of time. People have been paying attention and wondering what was going on behind the papered windows while the facility was closed during the winter.
The restaurant has been redesigned by Evelyn Roberts and AnnaJo Grandbois. When the opening date was announced people raced to make reservations. OROLO was sold out on the opening night.
I had the good fortune to attend a private media event the night before they opened the doors to the public. We were treated to some excellent bites that were indicative of the quality at OROLO thanks to Culinary Director Kirk Morrison, and Executive Chef Damien Cole. If you have visited TIME’s restaurant in the past, fear not, their legendary ground chuck and brisket TIME burger will remain on the menu and I’ll bet you are a fan of the bacon jam garnish as much as I am.
The restaurant features an on-site, dry-aging beef program.
I must warn you though, that deciding what to order from the menu will likely present a challenge. ‘Sharing and Snacks’ offers Truffle Arancini, Crispy Cauliflower with lemon, parmesan, and chive aioli, House chips and herb dip, Foie Gras Torchon, Octopus and Prawn Cocktail, Beef Tartare, Trout Crudo with pickled fennel, chardonnay pearls, puffed nari, and scallion oil, Golden Polenta, Roasted Bone Marrow, Country Style Pork Pate, Acadian Sturgeon Caviar, and a selection of Cured Meats and Selected Cheeses. Seriously, where do you even start?
More in the mood for soup or salad? There are daily Chef creation soups, a Kale Caesar Salad, or a Wedge Salad for Two prepared at your table. Pasta selections include Gnocchi with blue cheese crema, crispy onions, and fresh herbs, Agnolotti, and Tagliatelle served with cultivated and wild mushrooms, fortified wine cream, and Gran Padana.
And if all that wasn’t enough to make your mouth water, check out their main offerings. Sous-Vide Hunter Chicken served with rosemary smashed potatoes, local vegetables, and mushroom hunter sauce. TIME Original Burger. Many people’s favourite is topped with Pacific Rock cheese, house pickles, crispy onions, bacon jam, arugula, smoked Fresno pepper aioli and accompanied with tallow fries (oh so good). Or perhaps the Peace Country Rack of Lamb.
Prefer fish? The Pacific Sablefish is topped with a sherry and soy lacquer and served with local vegetables, carrot puree, and herbed salad. The Steelhead Trout comes with veg, rosemary smashed potatoes, and a classic béarnaise sauce.
Vegetarian? How about a Lentil and Chickpea Fritter served with legume salad, local vegetables, Cranberry agro-dulce, and fresh herbs? Or perhaps Grilled Cauliflower berbere dusted, white bean ragout, and crispy kale.
Hungry? Then go for a steak. A fillet, Sirloin, New York Strip, or Ribeye simply served with parsley butter and smoked Vancouver Island salt. You can choose from 7 oz, 11 oz, 14 oz, 16 oz, or even 32 oz. Pick your own accompaniment – Foie Gras, caviar, Prawns, Red Wine Demi-Glace, Béarnaise, Brandy Peppercorn sauce, OROLO Steak Sauce, Chimichurri Sauce or Blue Cheese Butter. Then select a side dish – Tallow Fries, Crispy Cauliflower, Wild and Cultivated Mushrooms, Polenta fries, a basket of Sourdough bread, local veg Rosemary Smashed Potatoes, Buttered potato pave, or Wedge Salad.
Simply amazing.
The cocktail bar features classic and craft cocktails that are sure to impress (may I suggest a French 75?). In addition, they offer more than a half dozen selections for the designated driver. Perhaps a Faux-jito, Lavender Lemonade, or a Cucumber Gimlet? Delicious!
The OROLO team is committed to using local and seasonal partners wherever possible, highlighting the beauty of the Okanagan Valley.
The Chronos tasting room has moved next door to OROLO and features a relaxed comfortable environment.
The folks at TIME are not ones to sit on their laurels and there are more surprises planned for the future.
You can also visit TIME’s Oliver location at the District Wine Village and yes, some bite-sized examples of the OROLO experience will also be available there. Private bookings, up to 16 people, and special activity evenings are also in the works.
What are you waiting for?
(All photos – Sam Hauck)
