Jill and Mica Sadler had a vision to create a socially vibrant dining experience where people could come together, enjoy great beer, wine, share Charcuterie and other locally sourced eats. Swine and Vine was born January 6th 2018, to accomplish just that. Great times with great people. Come join us and experience a unique way to eat, share and enjoy great food and drink.
Our restaurant in Kitchener is available for private events: business lunches, dinners, cocktail receptions, and more.
We also provide a wide selection of catering options for your business meetings, team lunches, corporate events, weddings, and social gatherings.
We would love to discuss how to be a part of your next event.
We refuse to compromise on quality in our restaurant. That's why we strive to source our fresh ingredients from local suppliers. We strive to support local as much as local supports us. Join us today for lunch and dinner.
Pulled jackfruit smothered in Phlippen’s smoked sauce, smoked mozzarella, caramelized onions and roasted red peppers. Topped with scallions.
Citrus and seafood, loaded with cucumbers, red onion, Serrano chillies, hot house tomatoes and cilantro.
Sushi-grade tuna marinated in sesame oil, soy sauce and ponzu. Served with avocado, scallions, cucumber, and purple cabbage on a bed of rice noodles.
Ontario duck served on a hand-made Asian style crêpe with hoisin sauce.
Fresh PEI mussels done in a lemongrass cream sauce.
White cheddar, smoked gorgonzola and camembert individually battered and lightly fried. Served with sun dried tomato pesto.
Home made pâté infused with flavours of thyme, roasted garlic and wine. Served with warm naan.
Arugula topped with red and gold beets, crumbled blue cheese, spiced pecans and butter milk dressing.
Iceberg, topped with red peppers, goat cheese, spiced pecans, and apples finished off with a balsamic vinaigrette.
Ontario iceberg lettuce topped with home-made buttermilk blue cheese dressing, sharp asiago and warm crumbled prosciutto.
All boards are built for two
A classic inspiration of Charcuterie. Prosciutto, bresaola, a seasonally-inspired duck and pork terrine, smoked gouda, Canadian brie and English Stilton blue cheese. Sicilian green olives and Kozlak’s triple crunch mustard.
Spiced pork belly, in-house smoked brisket and chorizo. White cheddar, smoked gorgonzola and camembert all finished as fritters. Yuca frites accompanied by Phlippen’s hand smoked sauce and our S&V pickled red onions, bourbon bacon jam and ale dijon.
Roast boar, hay-smoked duck breast, and venison sausage. Served with a bold Asiago cheese, smoked mozzarella and goat cheese. House made sun dried tomato pesto, onion marmalade and roasted garlic bulbs.
Seasonal ceviche, flame kissed scallops, PEI mussels done in a garlic and white wine sauce, oysters on the half shell and house made creamy lobster bisque.
Pulled jackfruit smothered in Phlippen’s smoked sauce, beetroot goat cheese terrine, and a carrot cashew pâté. Grilled halloumi steaks and poppyseed-rolled goat cheese. Accompanied by maple bourbon apple butter.
STEP 1. Make your meat and/or cheese selection
Pick three 23
Pick six 46
STEP 2. Choose your accompaniments
Pick Two 3
Pick Four 6
Perfect balance of citrus and spice
Dill pickle infused vodka, Damien’s Lima Zula hot sauce and Walter’s handcrafted caesar mix. Topped with smoked gouda cheese and prosciutto. Add an Oyster for $2
Gin, St. Germain Elderflower finished off with sparkling white wine.
Better than the dancing fairies
Warm, wintery red sangria with hints of black currant, orange and cinnamon.
Kahlua, salted caramel infused vodka, topped with cream and garnished with dark chocolate, sea salt and burnt rosemary.
Festive spin on an old classic
Muddled pomegranate, mint, white rum and sugar topped with pomegranate juice and club soda.
Ol’ Fashioned Fun
Woodford Reserve Bourbon, fresh orange Juice, sugar, Dillon’s DSB bitters and brûlée orange.
Some Like it Hot
Casamigos Tequila Blanco muddled with fresh cilantro and jalapeños, topped with honey and club soda.
Deep fried until golden brown and served with a sweet, berry coulis.
Fried until crispy, and sprinkled with cinnamon sugar. Served with Bailey’s chocolate sauce.
Five hand selected cheeses locally sourced from Ontario.
Rich custard base topped with a contrasting layer of hard caramel, infused with Grand Marnier.
Prosciutto, fig, arugula and peppered goat cheese on ciabatta bun.
Roasted mushrooms, onions and gouda cheese on sourdough. Served with spicy ketchup.
Panini topped with in-house smoked brisket, bbq sauce, and crispy onions.
Hand sliced pork belly, cooked to crispy perfection on a ciabatta bun with iceberg lettuce, hot house tomatoes, avocado and mayo.
Pulled jackfruit smothered in Phlippen’s smoked sauce, smoked mozzarella, caramel-ized onions and roasted red peppers. Topped with scallions.
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Restaurant in Kitchener
295 Lancaster St W, Unit B, Kitchener, Ontario N2H 4V4, Canada
Tuesday - Thursday: 11:30 - 11pm
Friday & Saturday: 11:30am - 12am
Sunday & Monday: Closed