Earlier this summer, when I was in the Okanagan for a wedding over one weekend, a large group of the guests met up at Burrowing Owl in Oliver to eat at their restaurant for lunch in the Sonora Room. We’d come from a few other tastings earlier that morning already (yes, we started before noon ;)), and were in need of a bit of food to help us last for the rest of the long day ahead! When pulling up, as is the case with most wineries in the area, I noticed the view from the winery tasting room and restaurant was absolutely stunning!
There’s a large patio overlooking the hillside that’s also available, but since we were in a large group and didn’t have a reservation for that area, we had to sit inside. I managed to grab a window seat, and caught myself daydreaming and staring out at the view for various parts of the meal.
For some unknown reason, my girlfriend and I weren’t feeling like anything too heavy at the time, so we decided to share a couple of items from the lunch menu. I loved how there was a suggested Burrowing Owl wine listed under each item available, from appetizers through to mains; however, we all just decided to share a few bottles of their delicious sparkling white instead.
We started with the Escabeche, at $14, which was made up of a martini glass filled with Lois Lake steelhead, B.C. spot prawns, stone fruit-tarragon vinegar, and organic cucumber. This was nicely acidic, and tasted very fresh and light. I couldn’t get enough, and wished that I had one all to myself!
Next, also from the appetizers list, we tried the Harker’s Farms Organic Heirloom Tomato and Mozzarella Salad, also $14. This was drizzled with an organic Corinthian grape balsamic vinegar and olive oil, basil, and smoked salt. Again, it was light and refreshing, and was perfect for the hot summer day in July that we were there.
At this point, we realized that we definitely hadn’t ordered enough, so we added on a third item – the Charcuterie Plate, for $18. Made up of house produced Terrine, a selection of house cured and locally sourced salamis and meats, house made mustard, pickled vegetables, breads and crackers, I was content. It’s always one of my favourite things to order a charcuterie dish and drink some wine – any time of the day. This one was no exception.
From the happy murmurs around the two tables, I could tell that others were enjoying their meals just as much as I. The Heirloom Tomato Basil Pasta was also a hit, from what I heard. No complaints there!
Executive Chef, Chris Van Hooydonk, and Executive Sous Chef, Jonathan Thauberger, can cook for me any time.
The best part? When you’re done, you can move on to the Tasting Room and finish off the meal with even more wine!
The Sonora Room is open seasonally from May through to the end of March each year. Check websites for specific dates and times.
Burrowing Owl Restaurant (The Sonora Room)
100 Burrowing Owl Place
RR#1 Site 52, Comp 20
Oliver, British Columbia, V0H 1T0
Toll Free: 877.498.0620