Canthooks Restaurant - Calabogie

We stayed at the resort for a night. Had supper one night and was extremely impressed with quality of meal. Breakfast the next morning was barely comparable to a roadhouse breakfast.

I'm finding it hard to reconcile the previous poor review with our experience.We booked a anniversary getaway in the hotel on a stay and dine plan. When we were seated the Sous Chef Mark came out to see us. Apparently the Executive Chef normally does these, but he was off that evening. Mark asked us about general likes and dislikes, and after chatting for a few minutes disappeared into the kitchen. We only had a vague idea of what we'd have for a main course, no idea about the other courses. After a little while he returned with a beautifully presented smoked duck appetizer which we thoroughly enjoyed. That was followed by a beautifully cooked elk entree. I suspected we'd get game meat, and I was not disappointed. It was the first time I've had elk, certainly not the last. Dessert was a lightly herbed crème brulée, with a house made biscotti.Sous Chef Mark cooked and served each course, and brought us our coffee afterward.All in all we were delighted. A thoroughly enjoyable meal, and based on the difference between the room rate the the package price, a very good value. We'll definitely be back.

YStayed second week of July 2017, food from only open restaurant in main hotel building called Canthooks absolutely horrible, first clue was after I ordered they said it would be ready in 10 minutes! The "smoked" pickerel was a minute portion taken from a freezer and not smoked at all! It was just thrown into a cheap soup dish. The baked brie and bread was cold, and the third dish was horrible, was supposed to be Gnocchi Brussels sprouts dish but they ran out of Brussels sprouts and substituted some ground up asparagus into a watery soup. NEVER DINE AT THIS RESTAURANT!

I wanted to arrange a special evening to celebrate my significant others birthday. Once again, Canthooks restaurant at the Calabogie Peaks did not disappoint.This was our third time experiencing the Chefs table. We had the good fortune to have Chef de Partie Steve Gobie Asselbergs prepare our meal.Upon arrival, we were pleasantly greeted by our server Nancy and shown to a lovely window table with views of the blooming garden and pond.The Chef arrived promptly and briefly discussed our likes, dislikes, allergies and such. He suggested a wine to compliment his menu choices, which turned out to be a wonderful recommendation.Our menu was as follows:AppetizerCitrus ceviche scallop, rhubarb, cucumber, heirloom carrots, honey sumac vinaigrette.Seared halibut pate, cedar gel, flying roe, parsnip crisps, sumac.MainSeared blueberry and orange duck breast, acorn squash, asparagus, carrots, jalapeño aioli.Braised lamb, rosemary black garlic foie, puff crisp, chives.DessertMaple rosemary creme brûlée.Although the entire meal was delectable, the duck course was out of this world!This restaurant has become our place for special occasions and for good reason. The service is top notch, the food is deliciously creative and the ambiance is quiet and romantic.Thank you to Nancy and Steve for another memorable evening.We will be back!

Enjoyed two memorable lunches at this restaurant....went back since our first experience was such a treat! Love the different menu items...the local produce...great ambiance....wonderful service.....is there anything else to say?