Toronto city dwellers are always making excuses to head up north, and now, Orangeville’s Hockley Valley Resort is giving them a new one. The golf and ski getaway, located about an hour outside of the city, will be introducing a luxurious fourth restaurant to it’s current trio of eateries this winter.

Veteran chef Michael Potters, recognized for his culinary work at such high-end Toronto restaurants as Ivory and Rosewater Supper Club, will be joining the Hockley Valley team as chef de cuisine of the new addition. John Paul Adamo, Hockley’s president and general manager, says that Potters is a perfect fit. “His philosophy is very local, and we have a 2.5 acre farm, so he will work directly with the season and our head farmer.”

The yet-to-be-named restaurant, which is aiming for a December launch, will be more high-end than Hockley’s current restaurants, Babbo, Tavola and Restaurant 85. The goal is to create a Las Vegas or New York vibe.

The space will hold about 50 seats and will feel clean with a “country contemporary” style. “The inside will be wood with a lot of light tones.” Leading the interior team is Urban Innovations’ Paul Waddell, who helped design the resort’s lobby. “I want people to walk by it and think, that’s unique,” Adamo says.

When it comes to the type of food, it’ll be Canadiana — all the rage these days — with Potters’ own distinctive mark.

Thanks to Hockley’s farm, the menu will change depending on what is in season. “A lot of clean and simple food,” says Adamo.

By using ingredients from the farm and from local farmers, menu prices can remain approachable ($10-$18 for starters; entrees starting at $20) despite the restaurant’s adherence to “sophistication.”

“It will be a destination restaurant. The days of high, high end are gone and haven’t come back.”