Liv Restaurant- White Oaks Resort & Spa
253 Taylor Road SS4
Niagara-On-The-Lake, ON
L2J 2V8
(905) 688-2550
Rating:
4½ out of 5 stars
(
12 reviews)
Hours: Sun-Thu 5pm-9pm;
Fri-Sat 5pm-10pm
Status: Closed
Payment Methods: Visa, MasterCard, American Express
Reviews
Incredible!: Liv is an award winning restaurant and the perfect pairing with the stunning resort that is White Oaks. <br/>
I've been lucky to have eaten here a few times now and if I lived closer, I'd be in trouble! What a fantastic menu they have, and it's ever changing with the seasons so that they can take advantage of the local Niagara fare. <br/>
The package that we had included dinner and breakfast and believe me, we took full advantage! My favourite is the shellfish appetizer. So beautifully presented and delicious as well. The great thing about having the package is being able to have your dessert in your room later on while watching movies. We had a huge tray of the fondue for 2, which includes a variety of fresh fruits with warm melted chocolate for dipping and their house made cookies! It came complete with carafes of tea and all of the fixings. A must!
Rated 5 stars by kslack
on November 07, 2010
Truely fine dining: Service and quality of food was excellent. Seafood appetizer was divine (a quartet of jumbo shrimp in garlic sauce, crab cake, scallop & lobster spring roll), Bison steak was cooked perfectly as requested and dessert of fruit fondue with homemade marshmallows was worth the calories. Finshed with a maple chocolate cup. Heavenly. Approx $100 including tax & tip.
Rated 5 stars by maverick
on November 07, 2010
Information from the business
LIV Restaurant is the award-winning, unforgettable gem, located at White Oaks Resort in Niagara on the Lake. The locally inspired wine list, lighting and music in LIV provide a fantastic backdrop to a spectacular dining experience. The service exemplifies the Four Diamond level the hotel is known for and provides for an experience truly beyond expectations.
<br/>
Chef Michael Price and his team...
by opentable
on August 02, 2012 from opentable