I was recently invited to a media tasting where Executive Chef Mario Paz is inspired by seasonal ingredients and the diversity of Toronto's food scene
Service was amazing, as soon as I sit down I was the night's cocktail was immediately bought over. The Blackberry Din & Tonic was simple but refreshing for a late Spring afternoon.
~ with Avocado Salsa on a crispy polenta
The perfect bite size to start the night, love the slight heat with the light creamy avocado to balance it out.
Mushroom Salad Roll
~ grilled king mushrooms w/ crispy vermicelli noodles, spring onion, radish and truffle hoisin sauce
Though the mushroom was a tad chewy and it definitely lack the crunch needed in a salad roll
Blue Crab Salad
~ fennel-roasted tomatoes, coconut lime dressing on charred romaine heart
Frankly the presentation wasn't the greatest for this one but love the charred romaine which was different from the usual cold salad. This remind me of summer BBQ / patio season.
Saucy Rib 'Nibblers
~ Ontario lamb ribs, sweet hoisin BBQ sauce and celeriac slaw
Tender and full of flavors, love how well marinated it was instead of some bland ribs with a rich sauce on top. Love the sweet stick BBQ sauce on top that complimented the lamb ribs so well.
~ Spicy pulled jerk chicken w/ slaw in a soft house made coco bread pocket. Side of rice n' pea fritters and mango chutney dip
It was more a pita than a coco bread that was generously stuffed.
Texas Tempeh Burger
~ 48hr marinated organic tempeh, crunchy onion rings, wild mushrooms, BBQ sauce, aged cheddar
I love my meat but I really didn't miss it at all here. Love all the textures and flavors here, no meat needed.
The pictures shown on the post are the actual serving size but we were served a mini version of everything for our tasting and I just have to show you this cute version of the burger. Maybe they should consider making a slider version to share ;)
Pad See Ew
~ Traditional broad rice Thai noodle, wilted mustard greens, savory cabbage, peanut candied bird chili garnish (vegan)
The star here was the candied chili, love the sweet candied crunch with the spicy chili that packed quite a bit of heat and it was perfect with the noodle. Wish they sell those candied chili (^_<)
~ Local pork tenderloin, brown butter confit grapes, new potatoes, endive and vindaloo sauce
This was such a beautifully plated dish, love all the color here. At first sight, thought it would be rather dry but it was perfectly tender and moist and paired perfectly with the Indian curry sauce that went so well with the sweet grapes.
Mexican Chocolate Fudge Brownie
~ Guajillo chili, salted caramel sauce (vegan)
You know how I love the chocolate and chili combination, so this should be my kind of dessert but I found it lacking in flavors.
Really love the lamps, brick walls and the colorful large windows but this lady/hair print is just creepy (>_<)
With a menu that's as diverse as Toronto, I am sure there's something that suit everyone and they are open for breakfast, lunch, dinner and late night
*** This meal was complimentary. Opinions are my own***