We were sat at the bar, which seems like an odd place for a high end dinner, but it was large and comfortable. I am not generally a cocktail drinker, but the list looked very interesting. We asked the bartender for two drinks, something sweet and fruity for her and something dry and earthy for me. The man behind the bar worked his magic and brought forth two wonderful beverages. For Maegan there was a drink with an absinthe washed glass, ruby port, star anise and egg white (of which I can find no trace of on their website's cocktail list), and for myself a Penicillin, a tantalizing concoction of blended scotch, ginger syrup, lemon juice and honey, floated with an uber-peated single malt. The four course dinner is offered with two options per course (one being vegetarian), as well as a 'supplement', an additional available item to add to the menu if you like. Our server recommended we each order one side of the menu and share all 8 dishes. We obliged, and took him up on the supplement (a cheese plate), and the wine pairings. Our meal commenced quickly thereafter.
The meal began with a few amuse bouche; a cone of kombu dusted popcorn, oysters with a salsa verde and salmon tartar topped with a horseradish cream and served with nori sheets. The popcorn was a fun way to start the meal, and the flavor was clean and uncomplicated, the oysters crisp and fresh, and the salmon tartar the same, the horseradish a lightly textured but richly flavored preparation with a mildly spicy edge. We also received wine pairings, however our server didn't seem to be too educated in this regard and was barely able to tell us the regions and varietals. Consequently there are no notes, but I don't remember finding the pairings particularly inspiring, rather run of the mill.
Afterwards we moved on to our first course. In place of traditional bread, lightly fried and garlicky bread knots were brought to the table. Maegan opted for the chirashi, a traditional Japanese preparation of sushi rice, marinated and topped with seafood. Her dish featured pickled mackerel and hamachi sashimi-style. I had 'variations', a vegetable medley that featured seasonal vegetables in several different preparations, I can't list them all but i distinctly remember a beet puree, a butternut squash cream, at least three kinds of stewed beans, as well as roasted carrots, parsnips and beets.
In between our first and second courses, a snack of crunchy house potato chips topped with savory and traditional greek taramosalata.
Next up was our second course, Maegan had a piece of sea bass with preparations of turnip, as well as a brown butter jus. I got what I thought was the star dish of the night, a slow poached egg with Parmesan foam, kale powder, truffle chips and onion and vegemite consomme. Super rich and earthy, this luxurious dish was loaded with umami.
Following that Maegan was presented with a duck duo, roasted breast and confit leg, garnished with apple puree, roasted baby parsnip and maltose syrup. I had a dish composed of various kinds of carrots in different cuts and cooked in different methods, chickpea curry, yogurt and cilantro. Both dishes were very satisfying.
We were advised that our supplement would be best enjoyed after the meal, and our last(ish) course arrived. Maegan was given a dessert of chocolate in textures, white chocolate ice cream, dark chocolate ganache, chocolate crumble and meringue. I was presented with a buttermilk panna cotta garnished with fresh raspberries, rosewater granita and sorrel. We agreed that while the chocolate was tasty (when is it not?), it was overwhelming in a sense, the panna cotta on the other hand displayed a layered complexity that proved it both the more difficult to execute, and tastier dish.
Lastly, we enjoyed our cheese plate, garnished with candied figs, marmelade and pine nut butter. After dinner we opted for coffee and the bill.
A great meal to be had here, and at the low end of the price spectrum for luxury dining. Dinner for two with cocktails, wine pairings and the supplement came to somewhere around $350. The food was creative and excellently prepared, the service prompt. Wine pairings were a little lacking, so I would recommend selecting a bottle you can count on instead. All in all an enjoyable experience, I would love to try out the Carte Blanche if given the chance.
Yours Truly
yours-truly.ca
229 Ossington Ave
Toronto
.JPG)