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Winemaker’s Dinner Series | O’Rourke’s Peak Cellars

The Oak Bay Beach Hotel’s culinary team is thrilled to announce their fifth annual Winemakers Dinner series, beginning with their first dinner on July 1, 2021 with O’Rourke’s Peak Cellars.

Tickets: $140 per person, + tax.
Doors open: 6:45 PM
Dinner Begins: 7:00 PM

Guests are invited to experience the culinary delights of local BC winemakers in a socially distanced oceanside setting. Each winemaker’s dinner begins with guests personally seated by masked hotel staff to their individual table, with views overlooking the Seaside Gardens. Throughout the evening, guests will enjoy multiple courses prepared by Executive Chef Kreg Graham with British Columbia wines presented and poured by guest winemakers and/or winery owners.

Dinners are scheduled for July 1, 15 & 29, August 12, 19 & 26, and September 9. Doors open at 6:45pm and the winemaker’s welcome begins at 7:00pm. Tickets for each dinner are $140 Cdn per person, plus tax. Seating is limited to 24 guests, and advance ticket purchases are mandatory. Tickets can be purchased here.

Individual, socially distanced tables can be booked for groupings of 2 to 6 people, to ensure the provincial health guidelines and physical distancing protocols of the hotel are maintained. A minimum purchase of two tickets is required, with tickets pre-purchased online. Ticket sales will not be available at the door. No more than 6 guests per reservation.

JULY 1, 2021 | O’Rourke’s Peak Cellars
A 300-acre property with panoramic views of surrounding orchards, vineyards, rolling mountains and the glistening water of Okanagan lake, O’Rourke’s estate-grown portfolio includes Pinot Gris, Gewürztraminer, Riesling, Rosé, Chardonnay, Grüner Veltliner and Pinot Noir. Inspired by Europe’s most famous wineries, the property features 110 acres of vines, 300 metres of winding tunnels and 12,000 square-feet of cave space to store and age wines.


Strawberry and Tomato Bruschetta Lemon Ricotta
Pinot Noir Rosé

Wild Albacore Tuna Crudo, Iberico Ham, Saffron Infused Olive Oil and Caper Berries
Pinot Gris

Woodgate Farm Free-Range Chicken Breast, Wild Morel Mushrooms and Fresh Peas

Braised Beef Short Rib, Potato Gnocchi, Parmesan and Truffle
Pinot Noir

Pistachio and Apricot Tart, Apricot Foam
Riesling Block 11

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