At one of the oldest golf clubs in Canada, players and guests still enjoy the same rolling vistas and granite outcrops as they did in 1919, when Windermere Golf & Country Club was founded.
What has changed is the dining. Iron & String (named in a nod to the club’s history of golf and tennis) has been revitalized by two travelled and experienced restaurateurs. Executive Chef Brian Norrish and F&B Manager/Sommelier Scott Northey and their team are excited to welcome guests.
Built on the cornerstone of family and friends envisioned by the club’s founders, you will always be welcomed into a fun and relaxing atmosphere where all ages can come together to experience everything that is spectacular about Muskoka.
The Club has been deliberate in creating a new atmosphere and menu that they call contemporary, cottage comfort: surroundings that are elegantly casual under warm timber frame beams, and food that you might not cook at the cottage, but still feels like you could enjoy it on the dock.
The public is welcome to enjoy the menu at Iron & String all season long. Golf and tennis operate on a semi-private model, exclusive to members in July and August but open to the community in spring and fall.
Brian has crafted eclectic menus for the spring, summer and fall seasons, drawing from his experiences at Casa Loma, North 44, and other renowned locations. Embracing “local” whenever he can, he has been mindful to develop an inclusive and diversified menu that features a wide range of dishes for different dietary restrictions, including vegan, vegetarian, gluten-free, dairy free and more.
Starters include Scallop Ceviche Verde, Lamb Kofta, and a shareable platter of house-made falafel with quinoa tabouleh. Mains include a Tuna Poke Bowl, Butter Bean Amatriciana, and a striploin with porcini butter and carmelized onion polenta. Finish with Salted Caramel Panna Cotta, and your memorable dining experience is complete.
“The emphasis is on freshness and bringing a world of flavours to Muskoka,” says Brian. “We are striking the balance between exploring the culinary world and being comfortable right where we are.”
Food and Beverage Manager Scott Northey, also a seasoned Sommelier, is excited to bring his knowledge of wine to Iron & String and the community to make sure you always have a pairing that will be perfect for just enjoying the day or complementing your meal.
“This is a stunning location to play and to dine,” he says. “It’s wonderful to be able to share it with the community. We have assembled a top-rate team of professionals in the kitchen and front-of-house, to really offer our guests an experience that is worthy of Windermere.”
Iron & String is open for lunch and dinner and reservations are recommended to ensure a table on the patio or inside. Those arriving by boat are advised to call ahead if they wish a shuttle from the Windermere Public Docks to the restaurant.
TEXT CHRIS OCCHIUZZI | PHOTOS SCOTT TURNBULL
