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
- Paddle boards
- Shuffle board
- Putting green
- Tennis courts
- 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.
- 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
- 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)
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.