Regatta Steak and Seafood Grille has only been on the scene for a little over a month, but they’ve already made their mark. “We’ve had a fantastic response. This is really becoming the hotspot for the summer,” said executive chef Darren Hehir, who formerly spent six years as a chef with Windermere House. “We have a huge repeat clientele already. People told us this is what they want and we’re delivering it.”
The Muskoka Wharf restaurant regularly fi lls their 120-seat patio and 90-seat interior. Hehir said a lot of their initial success can be attributed to the variety of the menu and their location on one of the best vistas in Muskoka.
“We try to provide a casual atmosphere with a memorable dining experience,” he said. “We cater to all walks of life. We have meals for kids and for seniors, lakefront guests and local clientele, and we’re very competitively priced.”
From fi sh and chips to a 16 oz t-bone steak, Regatta has one of the most varied lunch and dinner menus in the area. The produce is all top quality, said Hehir, and the beef consists of certifi ed Angus cuts. Regatta also recently launched a Sunday brunch buffet, running from 10 a.m. till 2 p.m. The long list of selections ranges from eggs Benedict and Belgian waffl es to prime rib and fresh fish.
“It’s a really extensive selection and at $24.95 it’s reasonably priced,” said Hehir. Upstairs from the main dining area is a banquet facility with a second storey walkout patio that rivals anything in Muskoka.
The facility can accommodate between 30 and 200 people, with all the catering and serving provided by Regatta staff. The venue will also be hosting comedy and musical entertainment throughout the summer. “We want to make sure this is not just a dining destination but an entertainment destination,” said Hehir.

Vine Tomato Tower
• 1 red vine tomato
• 1 yellow tomato
• 2 pieces Bocconcini
• 1 pea tendril
• 3 Casaua chips
• 2 oz. purple basil dressing
• 1 chop stick

Assembly:
Take a small, square plate. Slice tomatoes and bocconcini into rounds. Layer tomato, bocconcini rounds and pea tendrils on the plate. Repeat three times. Spike the centre of the tower with a chop stick. Drizzle 2 oz. of the dressing over the tower. Garnish with Casaua chips and serve.