Marc P.
Yelp
I was totally blown away by our ten course tasting menu. The restaurant only takes ten guests and it was full. There was a party of six that were taking photos of every dish. I was very happy to chat with the Chef, Julian and the equally impressive sous-chef Simon. They worked together like salt and pepper, each adding something to the dish to make it perfect.
The restaurant does it's best to source it's ingredients locally, which can be a seasonal challenge in Toronto. The scallops were sources in Japan and the Black Cod in BC.
I love that the chef and sous chef are so accessible. They plate up in front of you, as you're sitting in front of them at a long bar and you can see inside the very small kitchen from most of the seats. They are equally excited to tell you about each course without any pretension. Just proud of the dishes they are serving. The sommelier is charming and the front of house maitre'd is also.
The food is inventive and delicious. Most of the dishes are pretty straight forward, but some will have you asking about cooking technique and ingredients. The first dish we had set the evening off to a great start, with a potato/miso soup that I am still thinking about days later. The potato was made into a consistency like a piece of spaghetti pasta and sliced so thin you actually might think it was pasta, but it also dissolved between your tongue and upper pallet if you played with it a bit. Molecular gastronomy at it's best. Truly a sublime dish. The following courses all impressed. The citrus pallet cleanser between savoury and sweet courses was a delight, and completely different from any I have had.
I hope they don't raise the price of the 10 course menu, as I found it to be one of the best values in the city, for fine dining.
Julian and Simon took their time with the delivery and at no time did we feel rushed through any course. It was a delightful evening and we look forward to the summer menu, when this restaurant will really shine brightly.