Even as it soars across the deep, clear blue waters of Lake Okanagan, the Lake Lounge keeps its passengers, crew, and cooperative stowaways connected to a bevy of land-based pleasures. A comprehensive sound system blasts pleasurable beats throughout its two decks, and three flat-screen TVs reaching widths up to 50 inches broadcast the passengers' choice of entertainment. On the lower deck, vaulted ceilings soar over dinner tables and an electric fireplace keeps the room warm in colder weather, and on the open top deck passengers bask in lake breezes and take in panoramic views of the water and evergreen-coated shoreline. When not focused on the scenery, they step across an elevated dance floor lit by multicoloured lights or discuss their favourite childhood pet fish over tipples from a fully stocked bar.
Dinner-cruise passengers sup on a daily-changing menu that cycles through regular entrees such as cedar-plank salmon and peach barbecue chicken. As the Lake Lounge sails past opulent lakeside homes and the city skyline, the sun colours the sky as it sets and the stars sleepily stumble into place to form their constellations. The ship's crews also host wedding receptions, family reunions, and birthday parties on the dual decks.
The Okanagan Pizza pros sort their pizza creations into two categories: Ol’ Favourites and Somethin’ Different. But that doesn’t mean that traditional and adventurous pizza lovers can’t chow down on pies from both lists. The Favourites side tempts diners with double cheese, double pepperoni, or the canadian’s trio of pepperoni, mushrooms, and bacon. The chefs further flex their pairing skills on the Somethin’ Different list—for example, combining garlic butter, chicken, chili spices, alfredo sauce, noodles, red peppers, and mozzarella on the spicy alfredo-chicken-pasta pizza. They drop a half pound of meat onto the T-Rex pizza and pile bacon, cheddar, peppercorn ranch, onions, and potatoes onto the Spud pie. Patrons can pick up pies for carryout or order slices or whole pizzas online and have them delivered to their assigned judge for traffic court.
Crafted from ingredients fresh from local farms, paired with wines fresh from local wineries, and served by waiters fresh from local cloning facilities, the cuisine at 48 North is homegrown in every sense of the word. Under the soft light of chic spherical fixtures, diners dig into such entrees as wild salmon topped with bacon-corn relish, fresh halibut in a blonde beer batter, and chicken drumsticks stuffed with spinach, mushrooms, and sun-dried tomatoes. But although at first blush 48 North appears to be exclusively a gourmet restaurant, a closer inspection reveals the trappings of a sports bar with wide-screen televisions and an impressive lineup of beers on tap.
The Chopped Leaf’s staff quickly whips up healthy, hearty wraps, gourmet salads, and thick chowders, along with a kids' menu. Following recipes carefully curated by their chefs or the whims of each customer, they blend traditional and ethnic flavours such as pesto, chipotle, and cranberry into their signature and custom dishes, in addition to preparing gluten-free and vegan options. Diners also have the option to create their own salads and wraps using the more than 50 fresh ingredients available to them. They also cook up catered portions of these flavourful, nutritious eats to satisfy cravings at parties, offices, and long lines at the supermarket checkout.
Chefs man woks in the kitchen of Bluetail Sushi and Bistro to heat up entrees and flash-fry tempura to complement their fresh specialty maki rolls. Albacore tuna and Atlantic salmon nigiri crown bite-sized prisms of white rice, and sashimi platters forgo the grains with slivers of salmon, hamachi, and tuna. Sips of house green tea and imported Japanese sodas pair with Golden Dynasty rolls packed with real crab, real gold flakes, and real keys to Fort Knox or with black california rolls wrapped around crab, avocado, and bluetail black rice.
At Turtle Bay Pub, scenic views of Wood Lake enhance the experience of sipping cold brews and indulging in a diverse selection of pub fare. That cuisine ranges from hearty classics, such as racks of ribs or steak & Guinness pies, to lighter dishes, such as flatbreads topped with prosciutto, pear, and goat cheese. Live music sets the mood on Friday nights, and on others, it's set by the cheers and groans of patrons as they watch sports games. Sunday brunch, replete with omelettes and buttermilk pancakes, is also available.