September 27, 2022
The eating room of Phantom Creek Estates is perched on the Okanagan Valley exterior Oliver,

The eating room of Phantom Creek Estates is perched on the Okanagan Valley exterior Oliver, B.C.Lucas Oleniuk/The Globe and Mail

Identify: the Restaurant at Phantom Creek Estates

Location: 4315 Black Sage Rd., Oliver, B.C.

Web site:

Telephone: 250-498-8367

Delicacies: Farm-to-table positive eating

Costs: Three-course menus, brunch $65 an individual, dinner $75; wine pairings $30 to $40.

Further info: Open for dinner Friday and Saturday at 5 p.m., Sunday brunch at 11 a.m.; closing Dec. 19, reopening in February; summer time patio; no supply.

Don’t despair in case your plans for an Okanagan wine vacation went up in wildfire flames final summer time.

As I lately found on a satiating jaunt to the South Okanagan and Similkameen Valley, many wineries will stay open for winter.

And the south, which beforehand provided a eating panorama as arid because the local weather, is awash in implausible new culinary experiences.

Regardless of whenever you go to, make sure you embody the Restaurant at Phantom Creek Estates, the place I joyfully devoured among the finest meals I’ve eaten – wherever – this 12 months.

The property itself, which opened in the summertime of 2019 and is owned by Vancouver businessman Richter Bai, is a shocking spectacle of monumental ambition.

The terraced constructing, designed by famous vineyard architect John Taft, is subtly clad in pale-sand Egyptian limestone and studded with grand artwork installations, together with two angelic winged sculptures by Taiwan’s Wu Ching Ju.

A blinding reception space, which boasts three glossy tasting rooms and an outside amphitheatre, presents panoramic views of the Black Sage Bench and past.

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Two of the property’s 5 vineyards (Becker and Phantom Creek) have historic significance; all are actually licensed natural and are on their technique to changing into biodynamic.

A state-of-art, gravity-fed vineyard geared up with big Stockinger foudres and optical sorters, focuses on Bordeaux reds and Alsatian whites. It’s overseen by the brand new director of winemaking, Mark Beringer, (scion of the Napa Valley dynasty) and a number of other worldwide superstars together with Olivier Humbrecht, France’s first Grasp of Wine.

The primary time I visited Phantom Creek, round this time final 12 months, I loved the five-course Founder’s Cellar Expertise in a glass-walled personal room topped with a customized Dale Chihuly chandelier.

The burrata is from Tanto Latte in Salmon Arm.Lucas Oleniuk/The Globe and Mail

Chef Sarah Fiore had simply joined the vineyard, after a spending a 12 months in New York working on the one-Michelin-starred Estela. Initially from Toronto, she began at Rob Gentile’s Buca Osteria & Enoteca as a high-school co-op pupil and labored her means as much as sous chef at Buca Yorkville.

Ms. Fiore, who’s at present on depart (hopefully not for lengthy), recruited sous chef Alessa Valdez, who additionally labored at Buca Yorkville, opened Toronto’s Alobar and was at Gusto 101 earlier than transferring to the Okanagan this 12 months.

Ms. Fiore’s expertise was apparent from my first bites of expertly rendered foie gras torchon and duck ballotine, each fantastically accented with stone-fruit preserves to showcase the massive purple wines.

However on the new restaurant, which opened in June, the 2 cooks have blossomed into a good crew, creating culinary artistic endeavors which might be merely spectacular.

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The dishes are gorgeously plated. A pear and kohlrabi salad regarded like a sublime floral bouquet with vast, green-edged petals folded over charred starkrimson pears tossed in chardonnay French dressing. The fragile association was set on a pedestal of creamed nutmeg-scented marcona almonds and dusted in goat cheese.

They spotlight fabulous native components, together with a gently weeping spherical of burrata from Tanto Latte in Salmon Arm, which was framed by layers of sugar pumpkin – charred wedges, roasted seeds and extra vast petals (thinly shaved on a meat slicer and scorching pickled with heat spices).

Exquisitely balanced flavours popped with shiny acidity, corresponding to tartly pickled saskatoon berries that lifted a wealthy red-wine-braised quick rib. Or the standout poached albacore tuna, which was buttery, spicy, candy and simply wow with a punch of gingery vegan XO sauce (borrowed from Alobar).

The poached albacore tuna was buttery, spicy, candy and simply wow with a punch of gingery vegan XO sauce.Lucas Oleniuk/The Globe and Mail

Contrasting textures helped construct surprising flavours into mouth-dancing symphonies: Crispy beef tendon added air-puffy chew and a peppery Espelette whip to paper-thin carpaccio dressed with quail yolk, caper berries and purple radish cress; the crunchy frills of grilled Savoy cabbage rubbed with anchovy butter knocked poached ling cod completed with nori beurre blanc out of the park; velvety semifreddo churned with coconut cream, folded with blitzed nectarines and drizzled with habanero honey crackled to the final chunk with crumbled amaretti.

There wasn’t a single dish that didn’t shock and delight. The wine pairings have been beautiful. Service was pleasant and flawless.

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In distinction to the remainder of the art-dappled vineyard, the 40-seat eating room felt virtually plainly understated – aside from the view of the valley, which is breathtaking.

However with meals this good, the give attention to the plate is correct the place it must be.

Guests can take pleasure in a non-public meal within the Founder’s Cellar at Phantom Creek Estates.Lucas Oleniuk/The Globe and Mail


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