50th Parallel Estate Winery — Restaurant in Lake Country

I was looking for a good restaurant between Kelowna and Predator Ridge Resort and had a few options. At first, I was hesitant to choose this place since it's more of a winery than a standalone restaurant. Plus, when I scrolled through their Instagram page, I noticed a couple who I believe are the owners posting some random-ish videos, making it hard to know what to expect. Are they influencers, winery owners or both?

However, I decided to give it a shot because the building looked cool, and if nothing else, the view was nice!

Another reason I chose it was the menu—it seemed incredibly imaginative, with flavour profiles I had never encountered before. Scallops with toum, asparagus tom yum, and chicken skin gremolata? I had no idea what that was, but I was eager to try it!

When we arrived, we were greeted and seated quickly. The servers were all kind and attentive—you could tell they genuinely cared about their service. Our server mentioned that she was new, but she didn’t seem inexperienced at all. She was professional, warm, and incredibly attentive. We then chose our dishes, they all came out very beautifully.

The scallops came out first and they were seared perfectly. That Maillard reaction flavour on the crust was delicious. However, what took it to the next level was the sauces and other additions. These chefs are the sauce bosses. I would buy their sauces if they sold them.

They didn’t have halibut because of Donald Trump tariffs they said, but they replaced it with sable fish which was totally fine. The sear on this fish was something I have never had before. It was thick and crispy but not dry. The chefs in the back are just masters on that pan. Frying up deliciousness like it ain’t no thanh. Also again… the sauce bosses strike again. Never have I ever had kizami sauce but it was so good with that fish. All the flavours complimented each other from the cinnamonny cracker thing to the edamame like fava beans. One of the best fish dishes I have ever had.

Then the citrus crudo was just such a refreshing salad. The blood oranges and grapefruit were muted and not overpowering by a delicious sauce once again. Who knew oranges and grapefruit would go good with minced shallots in a juice sauce with pickled beets. NOT ME!

These three dishes were definitely my fave. So complex and creative with the best sauces. It was like an educational experience because you are learning as you are eating. Like “Wow! I want to know how they did this culinary magic!”

We also got the rack of lamb which was done medium well and was very tender. It was a good dish but it wasn’t mind blowing like the other dishes. Maybe it could use some acidity, citrusiness or herbiness added to balance it out? It was very umami and salty. Still good tho. I think the sour onions were supposed to balance it out, but maybe I just don’t like sour? I dunno. Maybe it’s just not for me. Who am I to say? Am I a chef? No.

We also got the turon dessert. Another gastronomy lesson. Who knew candied jicama could be so good? Not I sir

Aaaaaanyways, long story long, I think this place is very delicious, innovative, attentive and friendly as well. I would love to try their other dishes or just keep eating these same ones over and over. Thank you to the eccentric owners and skilled chefs for the great food and Naomi our server for the great experience. You can tell she’s super chill. Keep up...

My husband and I got married last month at 50th Parallel Estate Winery, and I cannot believe that we were so lucky to be able to say I Do at such an incredible place! It is truly heaven on earth.

I am a wedding planner professionally, so my expectations and requirements for a venue were quite high. We booked 50th from two provinces away having only seen a video tour of the property because they checked every single box I had. We wanted a space that could host both ceremony and reception, with incredible food and beverage options, along with looking for a space that was beautiful in its own right. Many venues in the Okanagan offer this, but what truly set 50th apart, is they are built to be an event and wedding venue, along with being a restaurant and winery. With this in mind, I knew that we would be in good hands!

From the very first inquiry, Jackie was incredible! She answered my 100s of questions, provided us with a video tour of the property, and every single detail we needed through the planning process. Along the way, she was never more than an email away, promptly responding with care and thoughtfulness. Visiting the property only added to our excitement, as the food and wine was unreal! Chef came to check in on us, and accommodated our extra requests for the menu which was so appreciated.

Many of our vendors told us we were getting married at the best venue in the Okanagan, and they were right! On the day of the wedding, all of our wildest dreams came true. My husband and I, along with our entire guest list was taken care of. The food and wine was honestly one of the best culinary experiences we've ever had, and the service we received was impeccable. Jackie even made sure to help with my veil, bouquet and train when we went up to the Infinity Pad. I work with a lot of venues, and venue coordinators, and there is truly no place like 50th, and no one like Jackie. Our family and friends haven't been able to stop talking about 50th, and how perfect every aspect of our wedding day was!

We truly could not have picked a better place to get married. 50th has it all - impeccable service, incredible views, versatile spaces, delicious wine, and some of the best food you'll ever have in your life. I could not recommend them more to future couples looking to get married in...

AVOID AT ALL COSTS. My best friend held her wedding here last summer and one of her guests let off two confetti canons during the reception. We immediately spoke to the manager who confirmed that it was no big deal and said he'd let us know if there were any additional cleaning expenses. My best friend assured the manager that she was happy to cover the costs of such cleaning expenses, and he said it shouldn't be an issue. We returned to 50th the next morning to pickup my best friend's things (guest book, flowers, etc.) and the confetti and hall had already been cleaned. We spoke with the manager again who confirmed that the confetti cleaned up without any issue. This is why we were REALLY surprised when 50th then tried to withhold my best friend's damage deposit, claiming that the confetti was in the ceiling and had permanently damaged table cloths, napkins, and left physical damage to the venue?? They also said that they had to cancel all events for the weeks following to deal with said damage. We asked for evidence and even produced a statement from the confetti canon manufacturer who confirmed that there were no dyes or anything in the confetti. 50th failed to provide any evidence and instead sent random receipts from dates that were weeks/months after the wedding, for expenses unrelated to the confetti. I also follow 50th on IG and saw another wedding being held the day after my best friend's but when we told the manager this, he continued to argue that they had to cancel all events for weeks to deal with the damage. This dispute took nearly a year to resolve... My best friend and her husband won in small claims court and were refunded their damage deposit but after dealing with this situation I will NEVER be returning to 50th and urge everyone to think twice before booking any event here. Clearly its more important to lie and scam newly weds than offer an honest and positive experience for clients. My guess is that the manager was banking on my best friend to forego her $3,000 damage deposit rather than fight this. AVOID....