Executive Chef Warren Chow recently launched his new Summer menu, I visited with my friend and podcast co-host Zahra Alani to try several dishes from their new menu.
Tuna Tataki with cantaloupe and radish with ponzo sauce, a refreshing take on this dish.
The Bread Board with house-baked Sourdough and Poppy pretzel buns with Lemon parsley butter
Brooklyn G&T made with Dorothy Parker gin, cacao and coffee bitters, citrus peels, espresso beans, aromatic tonic
Sheringham gin Steamed Salt Spring Island Mussels in a white wine sauce, outstanding.
Greens with a flax seed cracker with basil vinaigrette with pear
Jungle Bird (Tiki Adventure cocktails) charred pineapple infused appleton’s reserve blend, campari, pineapple, lime, spiced tropical syrup, mint
Latke, a thick kennebec Potato pancake, king oyster mushrooms, miso braised leeks, romesco sauce, fried vegan Burrata and WOW!
Pan Seared Halibut, Chili Braised Pacific Octopus, Romanesco Broccoli, Corn and Preserved Lemon Emulsion, Hannah Brook Greens, such a beautiful dish, loved the sauce.
Aged Yarrow Meadows Duck breast, dijon spaetzle, red cabbage puree, seared endive, cherry preserve, hazelnuts, and this one of the best duck breast dishes I have had in a very long time.
Kingston Colada (Tiki Adventure cocktails) charred pineapple infused appleton’s reserve blend, spiced tropical syrup, lime, pineapple, coconut, egg white, absinthe rinse, nutmeg
Passionfruit Mousse with guava sponge cake, fruits, honeycomb, guava gels and Basil tarragon oculus; wow wow wow, it is delicious and light.
Coconut Cannoli with coconut sorbet (vegan) with toasted coconut and shaved dark chocolate crumb ‘soil”, and marinated figs; very good.
This was the best menu Chef Warren Chow has put together since he took over the ranks as Executive Chef close to a couple of years ago, his incredible talent goes hand in hand with creative bar manager Gareth Jones who has put together and equally exciting cocktail menu.
By: Richard Wolak