This historic Ontario waterfront estate in a world-class culinary region is opening a new restaurant

Prince Edward County officially has a new restaurant to check out.

A historic Ontario mansion is almost ready to unveil its newest culinary venture to the public, and it is in a local region that was named “one of the world’s best places to eat in 2026” by Condé Nast Traveler. Delphine, which marries contemporary cuisine and seasonal ingredients with an Asian slant, is housed inside the Claramount Club, a 104-year-old Georgian estate on the shores of Picton Harbour. Originally opened in 1904, the Claramount Club has operated as everything from a private residence to a boutique inn and spa and finally, after being lovingly restored into the waterfront hotel and lifestyle club in Prince Edward County that it’s known as today.

On July 14, Delphine officially opens to join the club’s two additional restaurants, Foundry and PECish, as well as an on-site bakery and coffee shop. The restaurant features a refreshing culinary program led by executive chef Justin Daniel Tse, formerly the executive chef at Gather by PEC’s luxury boutique hotel, Wander the Resort. The largest community in Prince Edward County, Picton is surrounded by an abundance of fresh ingredients from both land and water, and Delphine’s menu is a direct depiction of that, with a nod to Chef Tse’s Asian heritage and his childhood spent growing up in the kitchen of his family’s Chinese restaurant.

Open for dinner Tuesday through Saturday beginning at 5 p.m., diners can expect to find dishes forged in woks served on sizzling platters, ranging from earthy root vegetables to pan-seared cod fish soaked in French butter. There’s also a fantastic raw bar program, where diners can chow down on items like west and east coast oysters served with jalapeno yuzu mignonette, or, if you’re in good company, a seafood tower. For the most intimate gastronomical experience, a chef’s counter with seating for up to six guests offers an omakase-style multicourse blind tasting menu, inviting patrons to put their trust — and tastebuds — in Tse’s hands.

Cantonese flavours and dishes dominate, with sample items including scallop crudo dressed with sea buckthorn tiger’s milk, beef tartare served with a side of crispy won ton chips, and Hong Kong-style shrimp toast with nori mayo. Standout main dishes include beef short rib with fermented black bean and fennel citrus and fingerling potatoes. Showcasing his technical training, Tse has even done a house-made lemon ricotta cappelletti using handcrafted Asian dumpling technique that’s finished with ramp oil and garlic crumb.

The menu will also feature a rotating selection of land and sea skewers prepared over the kitchen’s live fire charcoal grill, connecting to Chef Tse’s childhood family trips to Hong Kong’s night markets. Tse also plans to introduce specialty dishes crafted with intention for the Chinese wok at Delphine, another opportunity to showcase his culinary journey, inspired by years of cooking alongside his father. Delphine was designed by Ottawa-based Studio Garrah.

The focal point of the space is a backlit bar that provides panoramic views of Picton Harbour. Outside, a wraparound glass patio offers the perfect summer escape for al fresco dining. Marble surfaces, rich olive green leather, and warm wooden surfaces are just a few of the playful design elements that make Delphine feel like a familiar addition to the County’s charming hospitality scene.