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Restaurant Pearl Morissette

Lincoln

Look for the red cardinal statue at this seasonally driven winery restaurant

Short background: Opened in November 2017 by chef-owners Daniel Hadida and Eric Robertson, Restaurant Pearl Morissette (RPM) is renowned for the thoughtfully crafted, French-inspired farmhouse cuisine it serves. Located in a prized wine region, the dining room is perched on the second floor above Pearl Morissette Estate Winery and offers sweeping views of the property's large regenerative farm, peach orchard and expansive vegetable, herb and flower gardens.

Holistic approach to dining: On-site gardener-forager Deirdre Fraser and farmer Shane Harper supply ingredients from wild mushrooms to unconventional herbs like tangy pineapple sage and pristine greens. What isn't grown or produced at Pearl Morissette is carefully sourced from local sustainable farmers, ranchers, foragers and fisherfolk – ensuring each dish reflects the richness of the local ecosystem.

Chef CV: Hadida began at Toronto's popular Nota Bene before working in Paris at Le Châteaubriand and as sous chef at Septime, later returning to Edulis in Toronto ahead of launching RPM. Robertson – a former Canadian national team cyclist – found his calling in the kitchens of Toronto's Colborne Lane, then moved to Belgium as sous chef at lauded In de Wulf and chef de cuisine at sister restaurant, De Vitrine, before returning to Ontario for a stint as sous chef at Relais & Châteaux designated Langdon Hall in Cambridge. 

On the menu: The tasting menu-only experience showcases dishes like grilled West Coast geoduck with pickled spruce tips, caramelised spiral celeriac tart topped with Acadian sturgeon caviar, Nubian goat with overwintered parsnips and blackened barley koji that acts as a chocolate ganache dupe. There's also a one-table-a-night private chef's table offering an extended tasting menu which is guided by the chefs.

Unique pairing options: Featuring the best cuvées and back vintages produced by the award-winning family-run winery, RMP also offers non-alcoholic garden pairings which are meticulously crafted from various combinations of fruit, vegetables and herbs. Expect a tart and tangy apple juice that's been injected with rhubarb and sage to earthy matcha-honey-mushroom kombucha.

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