Whenever we go on our winecation with our friends B&K, we always include a “fancy night out” with a wine dinner at one of the restaurants in the area. For our trip in June, I had my eyes on the 112-year-old Naramata Inn.
Two years ago, famed Canadian chef and Okanagan-born Ned Bell, his wife Kate Colley, and two business partners have taken over Naramata Inn and breathed new life into this heritage building. Naturally, the kitchen is led by Ned, who is no stranger to the Vancouver restaurant scene and local foodies. The menu is all about fresh, local, seasonal ingredients, and quality is basically guaranteed. And with that, it’s been on my radar ever since and now was the perfect time to dine there.
Food
The menu is a prix fixe 2-course or 3-course menu, and we all opted for 2 courses.
For appetizers, Mr. and I chose the Pacific Scallop Crudo and 63 Acres Beef Tartare. The Pacific Scallop Crudo was refreshing, thanks to the great combination of sweetness from the scallops, acidity from the vinaigrette, and creaminess from the sauces. The plate didn’t seem like a lot, but there were many pieces of scallop to share between the two of us.
The 63 Acres Beef Tartare was one of the best beef tartares I’ve had to-date! The meat had great texture, it’s rich and flavourful, contrasted by the brightness and acidity from the pickled things. I’m a sucker for anything brioche so bonus points for toasted brioche here. It was a generous portion, too (it’s a recurring theme here)!
For entree, I picked the Halibut & Little Neck Clams. To be honest, I’m not a huge fan of halibut, always finding it a bit too dense and meaty as a piece of fish. But this, was probably, almost definitely, the best halibut I’ve had at a restaurant. It was flaky, tender and silky, almost cod like. The clams were sweet and plump. The kelp and chardonnay broth was a bit over-seasoned for my taste but it worked alright with the seafood.
The Dry Aged Fraser Valley Duck was fantastic! The skin perhaps could use a bit more rendering, but the meat was super tender and juicy. We asked if it’s sous-vide, but it wasn’t, and the trick was just it being dry-aged. Paired with orchard fruit, beets, and beet & potato terrine, this dish was rich and decadent.
Of course, being in wine country, we had to have wine with our dinner. They have a pretty extensive rotating wine list, mostly from the Okanagan, and we asked the staff to help us pair wine with each dish. We loved every plate and every bite. Plates were licked clean when they were taken away. Even the Naramata Apple Sourdough Bread and House Cultured Butter was great.
Final Thoughts
Overall, the presentation, the taste and everything rivals what you find at top-notch fine-dining restaurants in Vancouver, but the portion size is more generous and price seems reasonable. (Note: It was $69 for two courses and $79 for three. The price has gone up since then to $75 and $85, according to the website.) Service was excellent and it was a great double date for us!
The Naramata Inn has 12 period-style rooms that seem to be a perfect destination for some R&R. IT wasn’t available when we planned this trip, but perhaps we would get to stay here next time!
Naramata Inn
3625 1 St, Naramata
778514-5444
naramatainn.com
Disclosure: The meal was provided complimentary of the Naramata Inn but the opinions expressed in this post were of my own.
VanFoodies.com 
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