Meet The Maker
WINE DINNER WITH HIDDEN BENCH ESTATE WINERY
From Beamsville to Kingston. An Evening with Hidden Bench.
For one night, we're bringing Niagara's Hidden Bench Estate Winery to AquaTerra for a four-course dinner hosted by Chef Rahul Bhatt and winery founder Harald Thiel.
Known for its organic estate vineyards and exceptional small-lot wines, Hidden Bench has made a name for itself on Niagara's Beamsville Bench. Now, you'll have the chance to discover what makes these wines so sought-after, straight from the person who started it all.
Chef Rahul has created a four-course menu specifically for the evening, with each dish paired to a Hidden Bench wine. Harald will be there to introduce the pours, share the stories behind them and offer a closer look at the winery's approach to winemaking.
A one-night-only menu, wines worth getting to know and a seat at the table with the founder himself.
Seating is limited. Tickets required.
PRICE: $140 per person + 18% gratuity (added to ticket price) and tax (added at checkout)
DATE: Thursday, November 26, 2026 at 6PM
WHERE: Fort Henry Room at AquaTerra
Please note an automatic gratuity of 18% has been added to the ticket price ($140) before checkout.
THE MENU
1st Course - Trio of Canapés
DUCK BEIGNET
Amarena cherry gel, duck pastrami
WAYGU BEEF TARTARE
Rumali roti tart, nori yuzu emulsion, comté mousse
SMOKED SALMON MACARON
Dill macaron, maple wood-smoked salmon mousse, onion mustard jam, trout caviar
NATUR ZERO DOSAGE (3oz)
A brilliant golden sparkling wine with notes of citrus, toasted brioche and dried cranberry. Bright and fresh on the palate, with flavours of nectarine, peach, hazelnut and dried herbs.
2nd Course
SEAFOOD CARAMELLE
Argentinian prawn filling, brown butter crab, tomato rasam bisque, pecorino foam
ROSOMEL VINEYARD NUIT BLANCHE (3oz)
Pale lemon in colour with aromas of lemongrass, flint and grapefruit. Bright and lively on the palate, with herbal notes, salinity and minerality, followed by a crisp, mouthwatering finish.
3rd Course
ROUGIE DUCK DUO
Shio koji duck breast, confit duck leg & turnip pavé, plum demi, Salt of the Earth squash purée
ESTATE GAMAY (5oz)
Aromas of ripe blackberries, boysenberries, violet and white pepper. Juicy and vibrant on the palate, with sour red cherry, earthy notes and a savoury mineral finish.
4th Course
PEAR FRANGIPANE TART
Poached pear, almond frangipane, pear chip, vanilla streusel, KOOC olive oil ice cream
LATE HARVEST RIESLING (2oz)
Intense aromas of dried apricot, peach preserves, pineapple and crushed chalk. Rich and balanced on the palate, with flavours of spiced apple, banana cream pie and grilled peach.
-
Tucked into the heart of Niagara's Beamsville Bench, Hidden Bench Estate Winery has been quietly making some of Canada's most celebrated wines since 2003. Founded by Harald Thiel and his family, the winery has built its reputation on a simple idea: great wine starts in the vineyard.
With a focus on premium, small-lot wines made exclusively from organically grown estate grapes, Hidden Bench has become a standout in Ontario's wine scene. Its vineyards sit along the Niagara Escarpment, where limestone-rich soils, cool lake breezes and a distinctive growing season create ideal conditions for Chardonnay, Pinot Noir and Riesling.
Rather than chasing trends or mass production, Hidden Bench takes a thoughtful, hands-on approach to winemaking. Every decision, from tending the vines to harvesting the grapes and ageing the wine, is guided by a commitment to quality and a respect for the land. The winery's certified organic vineyards and sustainable practices are central to its philosophy, allowing each vintage to reflect the character of the place it came from.
Over the years, Hidden Bench has earned national and international recognition, establishing itself as one of Canada's leading estate wineries. Its wines are known for their balance, complexity and ability to age, with each bottle offering a distinct expression of Niagara's Beamsville Bench.
More than two decades later, Harald's original vision continues to shape the winery: produce wines with a sense of place, stay true to the vineyard and let the results speak for themselves.
-
For Harald Thiel, owning a winery was a dream long before it became a reality. After a successful career in the audiovisual industry, he traded the corporate world for Niagara wine country, founding Hidden Bench Estate Winery with his family in 2003.
His vision was to create Canadian wines that could stand alongside the world's finest, using estate-grown grapes and an uncompromising approach to quality. More than two decades later, Harald remains closely involved in the winery's day-to-day operations, from the vineyards to the finished bottle.
His influence extends well beyond Hidden Bench. A longtime champion of Ontario wine and local agriculture, Harald is also a co-founder of Upper Canada Cheese Company and the International Cool Climate Chardonnay Festival, helping bring greater attention to the region's exceptional producers.
A dedicated food and wine enthusiast, Harald believes that what's in the glass is only part of the experience. His appreciation for thoughtful pairings, regional ingredients and the character of each vintage has helped shape the philosophy behind Hidden Bench.
At our Meet the Maker dinner, guests will have the opportunity to hear directly from Harald as he introduces a selection of Hidden Bench wines, shares the stories behind the vineyards and offers his perspective on what makes the Beamsville Bench such a remarkable place to grow wine
FAQ’s
-
Please refer to menu above for details.
-
Please note that this event is hosted in our Fort Henry Room. You will be seated around a shared table with 23 other guests and our hosts for the evening.
-
To keep the integrity of the menu and pairings there are no substitutions. Please make us aware of any allergens when you purchase your tickets.