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| The view of the rolling hills from Miradoro at Tinhorn Creek |
The restaurant, called Miradoro overlooks the rolling hills that are reminiscent of Tuscany; but the day we went the skies were overcast so temperature-wise it was on the chilly side.
Nevertheless we looked at the menu which would appeal to most diners, from savoury doughnuts with garlic, honey and parmesan, to beef and pork meatballs, pizzas, pastas, pork chop and halibut. Most of the ingredients are local, within a short distance of the winery.
For dessert the Basque cheesecake topped with a rhubarb compote was a creative way to use the vegetable, and the espresso tiramisu jolted us to attention.
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| Butter lettuce salad with goat cheese, radish |
We started with the north Okanagan butter lettuce that came with torn bits of goat cheese, chives, pumpkin seeds and radish with a preserved lemon vinaigrette that was lovely. The leaves were so fresh that the dish itself was a pure expression of the local produce.
This strong start made us anticipate even better things from the main course of Yarrow Meadows duck tajine. However, we were surprised to discover the duck leg on the plate was very dry! How could that be, when duck is quite a fatty meat?
Nevertheless the rest of the dish was a savoury treat, from the chickpeas and olives braised in a tomato sauce, along with large cous cous, an heirloom carrot, mint and cilantro.
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| The bafflingly dry duck leg with cous cous |
While these dinners in the wineries we tried are good value, they are strong on local ingredients, but fall short on execution in some cases. Offering pastas and pizzas seem like a cheap way to fill up diners' stomachs, and not very sophisticated.
I'm still baffled by the dry duck leg and the only explanation was that it was pre-cooked. Not something you would expect from a winery's restaurant... or would you?
537 Tinhorn Creek Road
Oliver
(236) 216 2342
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