We’re always having fun. In addition to our lunch, dinner and bar menus, each day of the week we have menu specials and on most days, unique creations by Head Chef Travis Barron and Sous Chef Brett Rogers. Our chef’s determine daily with our suppliers, what is fresh and available to create menu specials and they are incredible.

We love meat and can appreciate those that don’t. Our menus are constructed generally as vegetarian dishes first with meats added later. This allows us to customize dishes to order, for the most part. We also have many gluten free patrons visit us. Our establishment will never be a truly GF environment due to the milling of grain in our beer making process, however for those that can tolerate this, we can provide a number of GF dining options for you to choose from. For vegetarian or gluten free offerings, please ask for these menus specifically.

We also have a kids menu and welcome families with kids to join us.

Our extremely talented kitchen takes pride in the food we serve. Year-round, we offer both recognizable comfort food and many things unique.

It begins with our ingredients. Georgian Bay, as a region, is one of the top areas in Ontario to cultivate land, so we have ideal farms and businesses from where we source the majority of our ingredients. We’re fortunate enough to be in an area where farmers, bakers and meat purveyors personally deliver their products. Our suppliers are directly connected to our dishes and we do our best to promote the hard work that they endure daily. Our menus change seasonally, with new and creative dishes reflective of the time of year, to keep our offerings fresh and creative, the minds of the kitchen buzzing and our great service staff on their toes.

We are all Certified Beer Servers and proud of it!

Each Northwinds front of house staff, manager and supervisor has completed their beer server certification through the Cicerone Certification Program. We take our beer seriously and want to ensure that we’re offering the best beer through knowledgeable staff who care about your experience.

Eat. Drink. Think. Local.


Chef Travis began working in restaurants just outside of Toronto at a young age. He found his passion for all things food, and used this as a propellant to complete his studies at the George Brown College Chef’s School.

After formal culinary training he worked at several restaurants in the city and joined the Oliver & Bonacini Restaurant Group. This led him to the Oliver & Bonacini restaurant at Blue Mountain, where he quickly worked his way up to Sr Sous Chef and shortly after Head of Banquets and Catering.

In 2014 Travis joined the gentlemen at Northwinds Brewhouse and Kitchen. Chef Travis was part of the opening team, designing his kitchen to work hand in hand with the unique craft beer created in the on-site brewery.

Chef sources the freshest local ingredients to cultivate dynamic pairings with the number of craft brews from Northwinds. He continues to develop relationships with local food suppliers and the community.

When he isn’t slaving over a grill or designing new dishes, you can find him cruising in his other passion, a meticulously restored Robin’s Egg blue, 1964 Ford Galaxy 500XL.