'Salute to the Seasons'

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For the rest of the summer, Castanet Penticton is featuring a new South Okanagan restaurant weekly, every Sunday. The feature will complement our existing weekly wine reviews found here.

Liquidity Bistro’s Menu is a Salute to the Seasons

A culinary cache in Okanagan Falls, Liquidity Bistro is the perfect pairing for the artistic sensibility of Liquidity Wines Ltd. Just as the portfolio of wines speaks to the terroir, the menu salutes the area’s attributes.

The food philosophy, according to the Bistro tea, “is to represent the area’s farmers and producers by keeping the food simple, sustainable, clean, fresh and respecting the ingredients.”

Liquidity Bistro is operated by seasoned hospitality specialist Lucia Martin leading the front of house experience, with Head Chef Matt Martin (her son) running the kitchen. His menus revolve and evolve around the bounty of the region blending freshly sourced produce from the Liquidity estate garden with that of local farmers and purveyors.

Diners can expect “a seasonal, sustainable, artful food experience” akin to taking in the latest works of a musician or artist. While the approach is grounded in the expertise of the artist, the finished pieces vary.

This food artisan’s expertise was cultivated at a young age in concert with his innate love of food and cooking. Matt developed skills in working through the ranks in numerous Okanagan kitchens including Liquidity Bistro with former Chef Rob Walker in 2015. Chef Martin pursued his craving to learn more through travelling throughout Thailand, Germany, Belgium, Denmark and North America. At Michelin-starred restaurants, Atelier Crenn in San Francisco and Relae in Copenhagen, his passion for sustainable cuisine and land stewardship was stirred.

Dishes, reflecting the Okanagan Valley and Pacific Northwest, are a feast for the eyes and tummy. The juxtaposition of the modernistic dining room with the backdrop of wine country vineyards, magnificent McIntyre Bluff, and Vaseux Lake completes the sensory salute to the seasons.

By agreement with your entire table, surrender to the hands of the Chef through the Tasting Menu with options for wine or beverage Pairings.

Or order a la carte and select from such delicacies as seasonal salads, charred cabbage, house-cured charcuterie and cheese boards, sandwiches, smoked grains, with main choices of meat, poultry and fish. Save space for desserts such as a “Homage to the Bee” with honeycomb, bee pollen and kombucha.