Kelowna Restaurant

Inventive polish refreshes Wild Apple

A visit to Wild Apple is an invitation to sip, savor and lounge on the water’s edge.
Why would Manteo tinker with a restaurant that has been a proven success for more than six years? To match the rising
expectations of Kelowna’s growing cosmopolitan marketplace, says Heather Schroeter, general manager of Manteo.
“With our exceptional wineries and scenery, the Okanagan is becoming recognized as a premium world-class
destination. The number of international visitors is going up in every season of the year. Because Manteo has
built a reputation for quality at a spectacular lakeside location, we think it is appropriate to elevate Wild Apple
to an even higher level of dining excellence. It now merits a place among the best restaurants in the province
for setting and menu.”
Manteo’s exciting $250,000 restaurant make-over was directed by Vancouver’s Tamara Bush, the interior designer
responsible for décor in one of the world’s top 100 hotels. The renovations were flawlessly orchestrated.
“The goal was to create an atmosphere for a fabulous dining experience while providing a backdrop to Manteo’s
spectacular water views,” she says.
Bush created fresh décor with the clean lines of contemporary furnishings. It is complemented by a relaxing palette
of brown tones and the visual snap of citrus green. She matched it all using unique materials such as translucent resin
panels with imbedded bear grass and metallic glass mosaic tiles, “to help give the space definition and style.”
“We’re offering décor to suit different dining moods now,” says Schroeter. “You can enjoy a quiet meal in the restaurant
and savor the view. Or you can relax in leather slipper chairs for your meal, and sip and lounge awhile in the wine bar.”
Wild Apple’s award-winning Chef, Reinhard Foerderer, and Executive Sous Chef / Restaurant Chef, Malcolm Gibb,
still offer an awesome array of al fresco selections for breakfast and lunch on the patio, but the menu inside is
The cuisine menu in Wild Apple offers enticing small plate selections, divided between start plates, feature and
share plates. All dishes are created from fresh ingredients and accented by exotic reductions and zesty sauces.
“Wild Apple celebrates the Okanagan wine culture. Our wine barmenu has an inventive range of tastes and flavours
to complement a tremendous selection,” Schroeter adds. “Two-thirds of our wines are local and we encourage patrons
to be palate explorers and sample by the glass.”
She adds the improvements are already renewing the restaurant’s popularity. “For evening dining I’m happy
to say reservations are definitely a must.”