Overall: 7.5
Food: 7
Value: 7
Cleanliness: 9
Service: 8
We loved the atmosphere at this restaurant. There was quiet music with a beautiful arrangement of decor to accentuate the walls. There was a full library of wines which filled the wall behind the bar. The service was pretty good, but expected of by a restaurant of this caliber. The food was not bad, but unfortunately we were not wow-ed away for the price of the meal.
We ordered the Land Tasting Menu and the Sea Tasting Menu. This was a pretty cool concept to distinguish the set of offered dishes. (see below for menu items)
Hamachi Crudo – Orange, Watercress, Espelette
This tasted like it would exist on a japanese restaurant menu. Slightly unexpected, but it was like a sashimi platter. We like sashimi so, not bad at all.
Nova Scotia Lobster – Potato, Chives, Bisque Emulsion
The taste of this dish was hard to describe, it tasted slightly like the meat-balls at Chinese dim sum. There was a tinge of sourness to it. It was not bad, but I’m not quite sure I loved it. The black little sticks I’m not quite sure what they were, but they tasted like burnt wood. Maybe they weren’t meant for consumption and was really to decorate the plate.
Diver Scallop – Cauliflower in textures, black truffle
The texture of the scallop was quite good. The truffle sauce made the plate look quite pretty, but we didn’t think it was fragrant enough to enhance the flavours of the dish.
Line Caught Ling Cod – Octopus Chorizo, Castelvetrano Olives
Sour Cherry and Apple Tartlette – Griottine Cherry Cream Cheese Ice-Cream
Rye bread, pumpkin seed bread, sweet potato with chives bread. – The breads were tasty, but it they were on the harder side. Although it came with pretty nice extra virgin olive oil and a rich butter, it would have been better had the bread been warm.
Amuse Bouche – Yukon potato with cured salmon
Ω 
Cured Yarrow Meadows Duck – Strawberry preserves, hazelnuts
The crunchy hazelnut crisp gave this dish an interesting texture. I’ve never tasted green strawberries before, it’s interesting to try, slightly on the sour side however.
Thiessen Quail – Endive, crackling, apricot
I liked the taste of the quail. It wasn’t gamey and the flavour was quite rich.
Ham Cock and Sweetbreads – Pink lady apples, brussel sprouts, cider
Trio of AAA Beef – Roasted flank, braised cheek oxtail crepinette red wine, mustard black pepper
Slightly on the dryer side. The mustard was overpowering and took away from the taste of the beef.
Optional Cheese Selection
I liked the selection of fruits and crostini which came with the cheeses. It’s meant for people who do like heavier cheeses. Very fragrant cheese, not bad if you like your goats and blue cheeses.
Predessert
Cranberry Panna Cotta – Poached quince with fresh mandarine pomegranate seeds
SEA TASTING MENU
AMUSE BOUCHE
HAMACHI CRUDO
ORANGE, WATERCRESS, ESPELETTE
NOVA SCOTIA LOBSTER
POTATO, CHIVES, BISQUE EMULSION
DIVER SCALLOP
CAULIFLOWER IN TEXTURES, BLACK TRUFFLE
LINE CAUGHT LING COD
OCTOPUS CHORIZO, CASTELVETRANO OLIVES
SELECTION OF CHEESE
10 SUPPLEMENT
PRE DESSERT
SOUR CHERRY AND APPLE TARTLETTE
GRIOTTINE CHERRY CREAM CHEESE ICE CREAM
PETIT FOUR
85
ADDITIONAL 62 WITH WINE PAIRINGS
LAND TASTING MENU
AMUSE BOUCHE
CURED YARROW MEADOWS DUCK
STRAWBERRY PRESERVES, HAZELNUTS
THIESSEN QUAIL
ENDIVE, CRACKLING, APRICOT
HAM HOCK AND SWEETBREADS
PINK LADY APPLES, BRUSSEL SPROUTS, CIDER
TRIO OF AAA BEEF
ROASTED FLANK, BRAISED CHEEK
OXTAIL CREPINETTE RED WINE, MUSTARD
BLACK PEPPER
SELECTION OF CHEESE
10 SUPPLEMENT
PRE DESSERT
CRANBERRY PANNA COTTA
POACHED QUINCE WITH FRESH MANDARINE POMEGRANATE SEEDS
PETIT FOUR
78
ADDITIONAL 58 WITH WINE PAIRINGS
