Niagara’s rustic restaurant occupies a converted farmhouse with exposed timber beams and huge windows that overlook the vineyard and Escarpment. The mood is relaxed—diners wear polo shirts instead of jackets and ties. Chef Justin Downes deftly combines continental techniques and international influences. In a five-course tasting menu, three dishes include pork and/or duck; fortunately, they’re all excellent. Pork belly roasted with cinnamon, clove and fennel is disappointingly dry, but espresso-rubbed duck breast has crisp skin and moist meat. Tart, creamy rhubarb mousse with a sugary plum sorbet makes for a scintillating conclusion. Tipplers will appreciate the impressively priced reserve vintages served by friendly, eager-to-please staff.