PeakFine is more than just a place to dine; it’s an experience that combines culinary excellence with breathtaking surroundings. Whether you start your day with breakfast or wind down with dinner, each course at PeakFine is meticulously crafted. Imagine dining surrounded by Swarovski crystals that catch the sunlight reflecting off the waters of Okanagan Lake. The luminous ambiance adds a touch of magic to your meal. As you savour your culinary journey, gaze out at the sweeping views of Okanagan Lake. It’s a feast for the eyes as well as the palate. PeakFine isn’t just a restaurant; it’s an ode to fine living, where food, crystal, and nature converge.
PeakFine
What We Had
😋 Strawberry & Kale Salad
What We Thought
The combination of ingredients was a symphony of flavours. The sweetness of the strawberries played beautifully against the earthiness of the kale. The pickled red onion added a zing, while the smoked walnuts contributed depth. The crumbled feta provided a creamy contrast, and the honey white balsamic vinaigrette tied it all together with finesse.
The salad arrived beautifully plated, with vibrant colours that immediately whetted my appetite. Each bite was a celebration of freshness and balance.
While the overall experience was delightful, I would have appreciated a slightly more generous portion of strawberries. Additionally, a touch more dressing would have enhanced the flavour even further.
The Strawberry and Kale Salad at PeakFine is a must-try for those seeking a refreshing and flavourful dish.
😋 Thai Tam & Carrot Soup
What We Thought
The first spoonful transported me to the bustling streets of Bangkok. The yam and carrot base carried a subtle sweetness, balanced by the earthy undertones of roasted vegetables. The cilantro oil lent a zesty kick, while the crumbled peanuts added texture and depth. It was a symphony of flavours—a Thai-inspired melody that left me craving more.
The soup was elegantly served in a shallow bowl, allowing the vibrant orange color to shine through. The drizzle of cilantro oil created a mesmerizing pattern, inviting me to dive in.
While the overall experience was delightful, I wished for a tad more intensity in the Thai flavors. Perhaps a hint of lemongrass or a touch of chili would elevate this already wonderful soup to new heights.
🥰 Scallop & Pork Beef
What We Thought
The pork belly, with its caramelized exterior, harmonized beautifully with the buttery scallops. The squash puree lent a subtle sweetness, while the slaw added brightness and crunch. Each component played its part, creating a crescendo of flavours that lingered on my palate.
The plate arrived like a canvas—an arrangement of colours and shapes. The seared scallops perched atop the pork belly, framed by the golden squash puree. The slaw adorned the ensemble, a burst of freshness against the earthy tones.The chef’s mastery was evident. The balance between richness and lightness was impeccable. The fennel and apple slaw cut through the richness, ensuring every bite was a revelation.
😌 Birria Braised Beef
What We Thought
The tender, slow-cooked beef practically melted in my mouth, fork-tender and oh-so-satisfying. Accompanied by the vibrant green broccolini, sautéed to perfection. Gently layed on a comforting bed for the star of the show, the soft palenta; velvety, buttery, and soul-soothing.
The plate arrived like a canvas—a masterpiece of colors and textures. The soft polenta cradled the beef, while the broccolini peeked out like forest leaves.While the overall experience was delightful, I yearned for a touch more heat. Perhaps a sprinkle of crushed red pepper or a drizzle of chili oil would elevate it further.
Overall the dish was not too bad.
