Experience The Taste of Vetta! Five Delicious Courses!

Vetta Nordic Spa has been hosting Date Night for the last few weeks, offering 2 hours to enjoy the spa and then an “Experience the Taste of Vetta”, through their fine dining restaurant called Koivu on the entrance level to the spa. The final event was last Thursday night and included a Vegan tasting menu paired with Ontario wines. It was an event I needed to experience and taste!

If you have yet to experience the Vetta Nordic Spa, please read my earlier post about my first visit to the spa in February – Hydrotherapy in the Hills of Horseshoe Valley.

On this visit I spent my time in the pools, the steam bath, and the sauna, and yes, I made it into the cold plunge pool three times. After an exfoliating salt scrub shower, I was ready for dinner! I made my way back upstairs to the dining room overlooking the spa. Here we were greeted by Anahita Belanger, the Food and Beverage Lead, and given a delicious pear and black currant juice and escorted to our tables. Tonight’s menu included five courses, four wines and coffee and tea and I couldn’t wait to get started.

First course at VettaThe first course was a Smoked Carrot Pancake – rye pancake with smoked carrot, black lentil caviar and plant yogurt. It was paired with 2020 Malivoire Che Bello sparkling wine from Beamsville.

This appetizer was the perfect way to start the meal, all the elements together created a taste explosion in your mouth, reminiscent of pancakes and lox. The smoked carrot, salty black lentil caviar and plant yogurt matched perfectly. The Malivoire Che Bello was one of the best sparkling wines I have had in a while. It is available at the LCBO.

Soup at VettaSoup was the second course, and local asparagus was the star, topped with foraged fiddleheads and toasted sunflower seeds, you could taste the garden and appreciate just how fresh these ingredients are. The soup was paired with 2019 Bachelder L’Ardoise Chardonnay, Niagara. Produced by the iconic Thomas Bachelder, these were a few of the last bottles of this vintage available in the province.

Salad at VettaThe third course was a spring salad, with radish, flax, dandelion, and tempeh. Paired with 2021 Mailvoire Vivant Rosé, Beamsville. This was a beautiful plate with the tiny bunches of fresh radishes being the star of the salad. They were young and crunchy with a very light taste to them, and the grilled tempeh added some protein to this delicious salad.

The main course was a plant-based take on steak frites, with a salt baked celeriac steak, served with wild leeks and sumac polenta fries. Paired with 2019 Tawse Growers Blend Pinot Noir, Niagara.

Celeriac steak at VettaCeleriac is one of those amazingly versatile ingredients, I have used it in a mash with caraway seeds, made fries out of it and even had it as a base for plant-based fish and chips. But this was my first celeriac steak, and it was a hit. However I do have to say that the sumac polenta fries were my favorite on this course. I was curious how polenta could become crispy fries, and this execution was on point, leaving my table wanting more.

The final course was a strawberry rhubarb tart in a pastry shell, served with your choice of Reunion organic coffee roasted in Toronto or Pluck Spa Day herbal tea.Dessert strawberry tart at Vetta

I am so happy to “Experience the Taste of Vetta”, this was a great introduction to the innovative plant-based options that will adorn the menus at both the fine dining restaurant and bistro at the spa. I am excited to see what else they come up with and hoping for many more Date Night plant-based tasting menus.

Spa and pool at VettaI was also excited to hear about their new Weekday Wellness Package, which gives you access to the spa ten times for the price of eight visits. You invite two guests each visit, if you would like, the passes are valid for four-hour visits Monday through Thursday nine to nine with entrances scheduled for 9:00, 1:00 and 5:00.

Vetta Nordic Spa is located at 3210 3 Line North in Oro Medonte and its best to book your visit through their website reservations.


Written by

Steven Wright resides in Penetanguishene, a passionate plant based foodie, photographer and creator searching out the best Georgian Bay has to offer. Follow his plant based life through his Instagram and Facebook channels.

Instagram: @eatwrightvegan

Facebook: @eatwrightvegan

Email: eatwrightvegan@gmail.com

Latest comments
  • Super great article as a graduate of GBC culinary really well done

  • What an amazing article..
    Wasn’t aware that Vetta even had “Datenight .
    The description & photos of the five course meals
    and specific names of paired wines make this
    most interesting.