01 Mar Port Cunnington Lodge
Port Cunnington Lodge is the place where historic Muskoka charm meets understated luxury on the tranquil shores of Lake of Bays. Choose a weekend getaway, family vacation, golf stay and play, or a corporate retreat with colleagues, and escape to our classic Muskoka setting. From hiking and paddling to swimming and golf, fill your days immersed in nature and your nights with quiet rest.
The resort is located on 22 scenic acres in a sheltered bay across from historic Bigwin Island on Lake of Bays. The lakes 585 km’s of shoreline and the resort’s sloping sandy beach and two boathouses provide excellent opportunities for all water enthusiast’s.
Port Cunnington Lodge offers a full range of fun outdoor activities, whether you are planning a weekend getaway, summer vacation, business retreat or wedding.
Included in your stay
Canoes
Kayaks
Paddle boards
Shuffle board
Putting green
Tennis courts
Playground
Bonfire
Fishing from our main dock
Three Sandy Beaches
Hiking/nature trails
Access to exclusive Bigwin Golf Club
Enjoy our lake side dining room open from mid-May to mid-October. Our talented chef has created a bespoke menu that marries Muskoka tradition with modern cuisine. Changing with the seasons, there is always a freshly prepared dish to entice you into a new culinary adventure.
Local Attractions
Bigwin Island Golf Club
Deerhurst Highlands
Fiery Grill – Restaurant Dorset
Oxtongue Craft Cabin & Gallery
Township of Lake of Bays
Algonquin Park
South Portage Marina
Town of Huntsville
Algonquin Theatre
Huntsville Festival of the Arts
Happy Tails – Pet Boarding & Grooming
Lake of Bays & Area Real Estate
Muskokafree.com – Search Muskoka
Port Carling Boats
Muskoka Pet Lodge
Haystack Bay Marine
Vegetable Fritters
INGREDIENTS
250 ml unbleached all-purpose flour
5 ml baking soda
375 ml cold water
5 ml cream of tartar
juice from one lemon
5 ml sea salt
10 ml coriander powder
10 ml cumin powder
10 ml turmeric
1c chopped vegetables (your choice)
Method:
Blend flour, baking flour, cream of tartar, sald and spices. Gradually whisk in, water and lemon juice to make a smooth batter the consistency of heavy cram. Set aside. Heat about 3″ oil in a large skillet or deep fryer. Dip vegetables in batter to coat. Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes. Remove with a slotted spoon and drain on absorbent paper.
Herbed Mayo: Fresh herbs (your choice), finely chopped; mayonnaise; salt and pepper. Mix all ingredients together, let sit an hour.
To Serve: Place a few leaves of mesclun, some mayo on bottom of plate and two or three fritters on top of the mayo.