The second stop on our Visa Infinite Wine Tour: A Day in Okanagan Wine Country was lunch at CedarCreek Estate Winery.
CedarCreek is practically next door to Martin’s Lane, but the experience is quite different.
Our lunch was prepared by Executive Chef Neil Taylor, whose cooking at Home Block Restaurant is built around local, seasonal ingredients and a wine-first approach. CedarCreek sources ingredients from its own gardens as well as local farmers, ranchers, foragers and other producers.
After a morning focused heavily on the vineyards and winemaking, lunch was a welcome change of pace. It was also a reminder that wine tourism in the Okanagan is no longer simply about tasting wine in a cellar. Food has become an important part of the experience, and CedarCreek has embraced the connection between the kitchen, the vineyard and the surrounding landscape.
It was a leisurely middle to a busy wine day — exactly what a good winery lunch should be.
Our group was ushered into a lovely long-table room in Aspect House, directly across from the Home Block Restaurant, for a “Terroir to Table, Trust the Chef” dining experience.
The menu for our group was specially curated for the tour, with wine pairings selected to complement each course.
We were greeted with a 2025 Pinot Gris. It was clean and crisp, with a restrained nose and a food-friendly character.
Then a 2024 Pinot Noir from the Willamette Valley in Oregon was poured into our second glass. Deep in colour, it showed a noticeable nod to Burgundy, with forest-floor aromas and some perfume notes. There was very good balance, with flavours that echoed the nose and a medium-plus finish.
Then our food arrived, served family-style. We were treated to a three-course luncheon that was fresh and fabulous.
To Start
Burrata
Local peaches, heirloom tomatoes, shaved Parmesan, rocket and warm focaccia.
A delicious way to start the meal. Highly recommended.
Main
Roast AAA Striploin
Crushed new potatoes, French beans, red wine jus and crispy sage.
Everything was perfectly cooked and flavourful, and the portions were generous. The crispy sage added a nice accent to the dish.
To Finish
Semolina Buttermilk Cake
Peach sorbet and torched ginger meringue.
I am not a big dessert person, but this one wowed me. The flavours were subtle — not heavy or overly sweet — and very well integrated.
All the food was perfectly prepared and, without a doubt, was the best I have ever had at CedarCreek.
A delightful meal from beginning to end.
(All photos – Sam Hauck)