OLiV Tasting Room & Restaurant at Strewn Winery combines the rich flavours of OLiV Extra Virgin Olive Oils and True Balsamic Vinegars with fresh foods to provide a dining experience unlike any other. To round out your visit, try our selection of Strewn wines, chosen to perfectly compliment our Chef’s culinary creations.
The OLiV Kitchen thrives on creativity. All of our soups are always made from scratch by one of our talented Chefs’ and served
with in-house crostinis. Your server will be happy to introduce today’s offering.
KOREAN PORK BELLY SALAD
Carmelized Gochujang Pork Belly, a bed of Rice Vermicelli layered with Pickled Carrots, Snow Peas, Asian Cabbage, Pickled Red Onion, Basil, Cilantro, tossed in Nuoc Cham. Finished with OLiV Blood Orange EVOO & Smoked Balsamic.
ORANGE AND AVOCADO SALAD
Vibrant Oranges, Fresh Avocado slices, Shallots, Citrus-infused Fennel, Mint, Dill, Cracked Pepper, Butter Lettuce & Spinach. Finished with OLiV Shallot EVOO & White Balsamic.
Caprese Salad with Bocconcini, Baby Arugula, Parmesan Tuile. Featuring OLiV Basil EVOO & Fig Balsamic.
MEDITERRANEAN OLIV SALAD
Crisp Baby Romaine, Cherry Tomatoes, Sweet Peppers, Red Onion, Kalamata Olives, Oregano & Feta Cheese in our Greek Marinade. Finished with OLiV Italian Herb EVOO & Smoked Balsamic.
[ DESIGNED WITH TWO IN MIND ]
Chefs’ selection of Mediterranean Olives, Roasted Garlic, and Feta
Cheese, infused with our Greek Marinade. Served on Arugula.
A Selection of Canadian Cheeses, Candied Nuts, Seasonal
Chutney & Fruits with House-Made Bread & Crostini.
Smoked Beef, Smoked Pork, Dry Chorizo, Salami, Prosciutto,
Smoked Duck, Chicken Liver Pate, Beef Consume Jelly, Onions
& Dijon. Served with House-made Bread, Crostini, and featured
OLiV EVOO & Balsamic.
Smoked Beef, Smoked Duck, Salami, our Chefs’ choice of Artisan
Cheeses, a Variety of Olives, Marinated Mushrooms, Hummus,
Goat Horn Peppers, Roasted Tomatoes, Grilled Artichokes,
Seasonal Fruits, Fruit Chutney. Served with House-Made Bread,
Crostini, and Chefs’ choice of OLiV EVOO & Balsamic.
MALAI KOFTA TAPA
Paneer and Potato Savory Dumplings, Cashews & Golden Raisins in a rich Tomato Gravy, drizzled with Cream. An Indian-inspired dish elevated with OLiV Curry EVOO & Black Walnut Balsamic.
Succulent Grilled French-Boned Lamb Chops infused with Greek Marinade, Lemon-Seasoned Potatoes & Tzatziki Sauce. A Greek-inspired dish elevated with OLiV Leccino EVOO & White Lemon Balsamic.
Marinated Bean Curd Pocket stuffed with Julienne Carrots, Peppers & Celery. Fiery Seared Tofu & Sweet Chili Sauce. Japanese-inspired dish elevated with OLiV Hot Pepper EVOO & White Balsamic.
Fresh Bruschetta, topped with Lobster, Succulent Seared Scallop & a large Tiger Prawn. Drizzled with Clarified Butter. A
Canadian/Italian-inspired dish elevated with OLiV Butter EVOO & White Balsamic..
FOIE & RIZ
Citrus-infused Foie Gras, Creamy
Parmesan Risotto, Poultry Demi Glace & Orange Segment. French-inspired dish elevated with OLiV Leccino EVOO & Pistachio Balsamic.
Lightly Seared Milk-Fed Veal, topped with Zesty Spinach, Clarified Butter, Cherry Tomatoes & Blue Crab. Italian-inspired
dish elevated with OLiV Lemon EVOO &
Black Walnut Balsamic.
SMOKEY TOMATO TAPA
Seasonal Tomatoes tossed in Herb & Bacon Aioli. Layered with crispy Smoked Beef pinched with aromatic Paprika. Canadian-inspired dish elevated with OLiV Bacon EVOO & Smoked Balsamic.
Luscious Tiger Prawn Mousse stuffed & fried into House-Made Fresh Bread. Herbed Salad with Nouc Cham & Yuzu Mayonnaise. Asian-inspired dish elevated with OLiV Persian Lime EVOO & White Balsamic.
GOAT CHEESE TART
Caramelized Norwegian Goat Cheese, Sautéed Vidalia Onions & Leeks, Sundried Apricots & Cranberries. French-inspired dish elevated with OLiV Blood Orange EVOO
& Black Currant Balsamic.
SMOKED SALMON CANAPE
Norwegian Smoked Salmon on House-Made Rye Bread. Topped with a Baby Shrimp Salad, Red Onion, Capers, Lemon, Cucumbers, Dill & Salmon Roe. A Scandinavian-inspired dish elevated with OLiV Lemon EVOO & White Balsamic.
Fiery Slow-Roasted Pulled Pork, Corn Tortilla, Avocado, Pico de Gallo, Queso Fresco, Pickled Red Onion, Black Bean Smear, Sweet Corn Puree, Lime, Cilantro & Santa Fe Aioli. Mexican-inspired dish elevated with OLiV Lime EVOO & Chili Balsamic.
POTATOES BRAVOS & GAZPACHO
A Seasonal blend of fresh Cucumbers, Herbs, Spinach, Onions, Avocado & Lime, make up this vibrant chilled Soup. Served with warm Pan-Seared Potatoes cooked in a Zesty Tomato Sauce. A Spanish-inspired dish elevated with OLiV Leccino EVOO & Pistachio Balsamic
Eggplant, Portobello Mushrooms, Zucchini, Red Pepper, Sweet Potatoes, Marinara Sauce & Mozzarella (or without for vegan option). Enhanced with OLiV Curry EVOO & Black Walnut Balsamic.
BLACK TRUFFLE GNOCCHI
Tender Chicken Breast, Wild Mushrooms, Onions, Decadent Truffle Oil, Cream, Parmesan, Vegetable Stock tossed with Savoury Gnocchi. Enhanced with OLiV Black Truffle EVOO & Cask 18 Balsamic.
GRILLED ASPARAGUS & LOBSTER FETTUCCINE
House-made Fettuccine Noodles, Succulent Lobster, White Wine & Herbed Butter Reduction with Cream & Parmesan. Topped with Lemon Grilled Asparagus. Enhanced with OLiV Lemon EVOO & White Balsamic.
TOASTED SESAME SALMON
WITH HONEY BUTTER
Pan-Seared Salmon, Black & White Sesame Seeds, Honey-infused Butter, Pickled Onions. Served with a Spinach, Goat Cheese, Beets, and Red Onion Salad, Aromatic Jasmine Rice & Seasonal Vegetables. Enhanced with OLiV Butter EVOO & White Sesame Ginger Balsamic.
6 oz FILET MIGNON WITH BARLEY RISOTTO AND WILD MUSHROOMS
Grilled Filet, Savoury Barley with Cream & Parmesan. Pan-Seared Mushrooms, Seasonal
Vegetables. Enhanced with OLiV Leccino EVOO & Smoked Balsamic.
10 oz MANHATTAN STRIPLOIN
WITH LEMON ASPARAGUS
Pan-Seared and Grill-Finished 10oz Striploin Steak served with our Manhattan Sauce, infused with Garlic, Shallots, Butter & Sweet Vermouth. Wild Mushrooms, Lemon Grilled Asparagus. Served with Chefs’ choice of potatoes. Enhanced with OLiV Lemon EVOO & White Balsamic.
CHICKEN SUPREME CACCIATORE
A 7oz Roasted Chicken Supreme surrounded by Savoury Tomatoes, Onions, Peppers, Garlic, Mushrooms, Olives & Parsley, on a bed on Aromatic Jasmine Rice. Served with Seasonal Vegetables. Enhanced with OLiV Shallot EVOO & Chili Balsamic.
Choose from a selection of Dessert Tapas infused with OLiV Premium Extra Virgin Olive Oil & True Balsamic Vinegar.
MAKE A RESERVATION
Call ahead or check availability and book with OpenTable
Sunday: 11am – 8pm (last seating)
Monday: 11:30am - 8pm (last seating)
Tuesday: 11:30am - 8pm (last seating)
Wednesday: 11:30am - 8pm (last seating)
Thursday: 11:30am - 8pm (last seating)
Friday: 11:30am - 9pm (last seating)
Saturday: 11:30am – 9pm (last seating)
*For groups of 6 or more, a credit card number must be provided at time of booking. Please include the expiry date and the CSV number on the back of the card. We require 24 hours notice for any cancellations. For any reservations that are not cancelled and / or the group does not arrive for the reservation, there will a be a $100 non-refundable deposit charged to the credit card on file.