I did not get the chance to dine here when in Toronto a month prior because they decided to take a vacation. So, I was very much looking forward to returning to see what kind of fall menu experience I would have. I was again at the chef’s counter, dining a little later than usual because it was my flight arrival day. They were already booked up for the next evening, so I had to pick this evening for my visit.
For wine, I had already tried the Niagara Chardonnay, which I liked. So to be different, they offered a wine that was not on the list. It was a Piemonte blend of Chardonnay and Arneis 2008 which went well with the food. It was from the pairings and was matched with the mushroom course.
The first bite looked the same as before. There was a radish drizzled with emulsified brown butter, a gougère filled with Fontina cheese and topped with fermented chili, and caramelized onion and foie gras torchon with coconut and passion fruit meringue.
The next course was firm raw Hokkaido scallops in a sauce made with uni, caviar and crème fraiche. Surprisingly, this came across with a mild flavor.
The next presentation featured Matsutake mushrooms with a foie gras terrine and toro (the fatty part of the tuna). The sauce was made from grilled Matsutake mushroom. This was a creamy and mellow dish.
The next dish featured Japanese A5 wagyu beef tartare with crunchy flatbread (made with a little wagyu fat) and mustard seeds for some nice texture. On the left was a quail egg yolk served on emulsified fat and mayonnaise.
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