Contrada

Visited during happy hour and took advantage by trying multiple items. The Crudo was refreshing and not too fishy, a solid portion size to share with 3 people. The Crostini was our favourite. The flavour is really good, all the components go well together in the dish. The Crispy Potatoes are nothing great, not really crispy and the least favourite dish of the table! The Lamb Ribs were cooked well, fall off the bone and good flavour. The Chocolate Bar dessert was really good! A burst of flavour in every bite a mix of banana, caramel, hazelnut, dark chocolate and a crunchy layer. Atmosphere was really nice and cozy. Enough space between tables and dark lighting.

We started with the crostini: brined Spanish mackerel, lemon mascarpone, pickled fennel, gremolata. Light yet layered, bright citrus against the richness of the fish. This was a table favorite! The anolini with crab, mascarpone, chili, and roe was definitely a visual showstopper. Fun to eat and beautifully presented, though for us, the flavor didn’t quite land as strongly as the appearance. Beyond the plates, Contrada’s decor and ambiance made the whole experience. Stylish without trying too hard, it’s the perfect backdrop for a catch-up dinner with friends. Would go back for the atmosphere, the service, and those crostini alone. 🥂

Wonderful dining experience. The pasta, the cocktail, the pork chop was all delicious. Next time we might want to order a salad to balance it out. The restaurant is cozy and intimate. Will definitely return. Probably one of the best meals I’ve had recently.

Such a great experience at this restaurant! Firstly, the food tasted fantastic. My friend and I got the mushrooms as an appetizer and my goodness, it tasted better than what I had expected! Such bold flavours in a small dish, I would definitely order this again. Every dish was delicious on its own. Staff were friendly and attentive and the patio area was set up very nicely. Highly recommend coming here and I would come back again.

The cavatelli and the spaghetti pasta dishes were lovely. The lamb rib and mushroom appetizers were fantastic too. Also loved the chocolate bar with ice cream dessert. Great service.

This was my first time trying pork chop, and what can I say? It’s truly a masterpiece. I can definitely feel how much effort the chef put on each dish. I also recommend the salad with pecan. It’s so fresh and the texture was just outstanding.

I had very high expectations for tonight’s dinner but the food and cocktails did not live up to the hype.I will say the service was good the patio was very cute. We started with the crudo it was very fishy and room temp, I wish it was served cold and tasted fresher. The mushroom dish was not what I expected. You basically only tasted batter. It was so heavy batters and oily. It was a shame because mushrooms are so delicate and don’t need that much batter. The salad was ok . It’s didn’t stand out . The lamb ribs were ok , 4 tiny pieces. I know they are lamb but they had a very “lamby” taste. We then got the Gnocchi and Anolini. The gnocchi was ok, lacked flavour, and it was a tiny tiny portion. The Anolini was so so fishy and gross, over killed by fish roe. It tasted like sushi pasta. I hate to say this word but it was disgusting. To finish we had the pork chop which was probably the only decent things we ate. The potatoes with a cheese sauce were also basic boiled with the cheese sauce . It tasted like left overs. I unfortunately would not come back or recommend the restaurant even if it was paid for. Oh and we also all got the espresso martini it was soo insanely sweet also not done well: I want to taste the booze and espresso but it was over killed with simple syrup. Very disappointing bday dinner and not to mention very expensive for the portions and quality.

Follow @bredgyeats for more food videos! Contrasting each freshly sourced protagonist each dish are thoughtfully executed pairings, that makes every part of your mouth dance. The tuna carpaccio was a strong start, featuring thinly sliced albacore tuna that's cured in kombu to the point of melting in your mouth, dissolving into a fatty and smoky bite. It's topped with crisp endives, refreshing mint leaves and a creamy tonnato sauce that blends seamlessly with the overall smokiness. It's finished with fried capers for a touch of zing and crisp. The sweetbreads though, were so mind-blowingly tasty that we had to get an encore. The succulent, creamy texture gives away with a gentle bite, contrasted with a crispy sear. The rich and fatty taste are paired with a sticky and sweet marsala sauce that was mopped up thoroughly. Nothing beats freshly made pasta for its aromatic eggy essence and springy al dente texture. The cream sauce is rich yet light, allowing you to fully savor the fall-apart tender morsels of milk-braised rabbit meat and the other pops of flavour from the chanterelles, pecorino shavings and crispy chicken skin. Wrapped snugly beneath a comforting pasta sheet, the luscious chicken liver pate filling has a pleasant gaminess and a rich savoriness. Embellished with toasty almonds, crisp shallots, tangy mascarpone, and carpano bianco for an all-inclusive trip to flavour town. Finally, a ridiculously thick and indulgent porkchop is coated in a thin layer of crispy golden breadcrumbs and fried to a juicy perfection. The caper lemon butter sauce adds a harmonious zingy and buttery coating that doesn't soften the exterior too much. The fresh arugula tossed onto top also isn't a thoughtless addition of greenery, as the mild bitter flavour balances the Parmesan and pork wonderfully.