Surrounded by its own 17 hectares of vineyard, farmland and vegetable gardens, and comfortably housed on the top floor of an agrarian-meets-contemporary-Scandi barn, Restaurant Pearl Morissette has elevated Ontario wine-country cuisine to a level on par with the greatest wine regions of the world. Owners and co-chefs Daniel Hadida and Eric Robertson, both Ontario-reared, dovetail a mastery of classical culinary techniques with a modern European sensibility honed while working at game-changing kitchens in Paris (Le Châteaubriand, Septime) and rural Belgium (In de Wulf). Their commitment to promoting local ingredients, grown on-site or sourced by in-house forager/gardener Deirdre Fraser, is never doctrinaire, instead embracing other great products sourced from across the country, including rice from Canada’s only rice paddies (in Abbotsford, B.C.) and superb fish and seafood from coasts east and west. Think line-caught B.C. halibut with cauliflower and lemon thyme beurre monté, pasture-raised guinea hen dressed with wild chanterelles, Atlas carrot and mint, or a mille feuille of false cardamom Chantilly cream, peach curd and wild strawberries between crisp beet tuiles.
Canadian cuisine at its finest, and a WORLD-CLASS experience.” Mijune Pak
Service is exemplary, finding the equilibrium between country casual and fine-dining polish. While new sommelier Scott Cowan is expanding RPM’s sake program, the focus for 2026 is on “library vintages, heroic viticulture and places that share a fraternal kinship with the restaurant’s own regenerative farm.” Visitors can book wine tastings and garden tours and stop by RPM Bakehouse, located on the main street in Jordan Village, which sells Pearl Morissette wines by the bottle.
The dining room.
RPM sourdough, honeycomb, cheese; seabed-aged Benjamin Bridge NV Underwater Quest.
Slow-cooked leg of lamb from Tamarack Farms.
Saucing the lamb.
Rice tartlet with crab and whitefish roe.
Oyster with lemon panna cotta and green apple.
Haskap berry parfait.
The first seating.
The dining room.
RPM sourdough, honeycomb, cheese; seabed-aged Benjamin Bridge NV Underwater Quest.
Slow-cooked leg of lamb from Tamarack Farms.
Saucing the lamb.
Rice tartlet with crab and whitefish roe.
Oyster with lemon panna cotta and green apple.
Haskap berry parfait.
The first seating.
