Sweetgrass at Nk’Mip Cellars
Pay for the food, but the view is free
I was recently asked to visit and highlight Sweetgrass at Nk’Mip Cellars. Initially, I declined, explaining that I had already been earlier in the year. But then I was informed they had just reopened – and I hadn’t been to their restaurant yet.
A bit confused, I confirmed they were located at Spirit Ridge Resort inside the Nk’Mip Cellars wine tasting building. I asked if this wasn’t just The Bear, The Fish, The Root and The Berry next door but with a condensed menu. I was told it was not. That was news to me. I’d always assumed the restaurant at Spirit Ridge was the same as the one inside the wine tasting building. I was clearly wrong. Not only are they separately owned and operated, but the menus are vastly different.
Once I understood that, I made a lunch reservation at Sweetgrass, on what just so happened to be the nicest and sunniest day of the year. The tables are set outside right on the grass, overlooking the Spirit Ridge vineyards and Osoyoos Lake below. Every time I take in that view, I’m reminded how lucky we are to live in a place this stunning – something many locals, myself included, often take for granted.
Sheldon Herman photo
I was joined by Nk’Mip Cellars Estate Manager Troy Ravndahl, who walked me through the concept behind Sweetgrass. He reiterated that they have no affiliation with the Spirit Ridge restaurant but share a passion for sustainability, seasonal menus, and sourcing local ingredients. Head Chef Shawn Cheer and his team have crafted a menu inspired by traditional Indigenous ingredients, elevated with modern culinary techniques and rich, balanced flavours.
One dish that immediately caught my eye was the Crispy Duck Wings – eight large drumlettes marinated in an orange and rosemary brine, then finished with hot honey and a house-made citrus aioli. Even if you don’t order the wings (but you absolutely should), do yourself a favour and ask for a side of that aioli. I’m convinced it could make a shoe taste good – perfect for the next time I put my foot in my mouth. The wings were genuinely crispy, not overly battered, and let the duck flavour shine through. Duck is, without question, my favourite poultry.
Next up: Duck Confit Arancini Balls (I told you, I like duck). These were stuffed with saffron risotto, served with roasted tomato sauce and topped with Grana Padano. When the dish arrived, I had to double-check that it wasn’t a mistake. I was served four tennis ball-sized arancini – each one golden, crispy on the outside, and luxuriously soft inside. Though listed as an appetizer, the portion could easily pass as a main course.
Between the generous helping of duck wings and what I can only call a “family-sized” portion of arancini, I found myself offering food to a nearby couple. There was no way I could finish it all – and good food should be shared when it can be.
My lunch at Sweet Grass was exceptional. Eating outdoors on one of the nicest days of the year, breathing in the fresh South Okanagan air, made the experience even more memorable. I’ll definitely be returning for the duck wings and sharing those arancini again with friends.
So if you’re looking for an upscale yet approachable lunch spot – one that offers incredible value for the price – head to Sweetgrass at Nk’Mip Cellars. A single dish could feed a small group, and the views alone are worth the trip and when you do, tell them Sheldon sent you.
Sweetgrass at Nk’Mip Cellars is located at 1400 Rancher Creek Road, Osoyoos. Open: Sunday–Thursday: 11:30 a.m. – 3 p.m., Friday–Saturday: 11:30 a.m. – 4 p.m. They’ve also recently added evening lounge hours. Reservations aren’t required but are highly recommended.
Sheldon Herman is the author of the award-winning, international best-selling book The Tortured Traveller: How I Survived the Worst Vacation Ever, and has eaten his way through over 60 countries. This review was written independently and without compensation. Have a restaurant you’d like featured? Email [email protected].
