Our Executive Chef leads a skilled culinary team to provide delicious family style menus. During the Summer, dining options at the Delawana offer flexibility for families to dine, with or without the kids. Breakfast and dinner are included as part of the summer package. Our kids buffet, hotdog & pizza parties and early evening movies allow parents to relax and enjoy their own private dinner. Be sure to book your dinner seating time when making your reservation. During the Spring and Fall season guests enjoy three meals a day as part of the package plan. All meals are served in the Royal Dining Room.
Please note: The dress code in the Royal Dining Room is smart casual. Men are not permitted to wear tank tops and no one is permitted to wear bathing suits, bikinis or torn clothing/hats.
The Mackinaw Grill
(a great option for lunch)
Sit inside or out. Boaters and walk-ins welcome.
Free docking & fully licensed. Open from 11am – 9pm*.
Some menu items include oven baked pizza, fish & chips, wings
and a variety of salads. Satellite TV, music and a wonderful view!
The Boathouse Bar Open nightly to hotel guests only, the Boathouse Bar at the Delawana Resort offers a relaxed casual environment with all of the entertainment of a sports bar. Video games, billiards, darts, shuffleboard and more. Come listen to some tunes or catch the game on one of the many televisions. Pizza, sandwiches, chips and other similar items available. Check the Delawana Social Itinerary for more information on weekly events during the Summer season (ie: Karaoke night, DJ w/dancing, etc.). Enquire about entertainment during the Spring & Fall. Complimentary coffee & tea are available 24-hours in the fireplace lounge off the lobby.
After graduating from the George Brown Culinary program, I was fortunate enough to be offered an apprenticeship at the world-renowned King Edward Hotel. After 5 years of international training through the King Edward, I was awarded my Red Seal. From there I moved on to the famous Beacon Hall Golf Club while between seasons I enjoyed two years at the Valhalla Inn as the Sous-chef. In 2005 I began at the Delawana as the Sous-Chef under Executive Chef Kirk Weiss. I have enjoyed 'The Del's' comforts ever since and became Executive Chef last year. I am excited to be in my third season here at the Delawana. |
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