First Course: Seared Scallop Amuse with surprise garnishes paired with Boschendal 1685 Chardonnay 2008. The scallop was cooked perfectly - the surprise garnishes were chives, a slice of roasted beet, pine nuts and a puree which might have been cauliflower (it was delicious though!). Very nicely presented and the flavours and textures in the small bowl complimented each other very well.
|Seared Scallop Amuse|
Second Course: Duck Confit Salad with honey and crispy shallots paired with Boschendal The Pavillion Shiraz Cabernet 2009. A beautiful mound of fresh mixed greens and tender shreds of duck confit, arrived at our table. The honey drizzle around the edge of the plate was a nice touch to match the acidity of the dressing. (Just before this course, they served some bread and butter - the butter tasted a little sweet, we suspected the addition of honey - went well with the duck). I could have eaten another bowl of this, so had to force myself to eat slowly and savour each bite.
|Duck Confit Salad|
Third Course: Classic Beef Tartare paired with Brampton Shiraz 2007. Considering the last beef tartare I had was this past summer in France, and it was disgusting, this was a very nice beef tartare. This is one of those dishes for me that tells me what kind of chef is in the kitchen. The beef was carefully hand cut and had all the flavours you would expect from a good tartare. A nice fine dice of all the ingredients and a nice texture. It held together very nicely, without the addition of gloopy (yes, that is a word!) binders. It scooped beautifully onto the crostini - which was super crisp and thinly sliced. Most excellent!
|Clssic Beef Tartare|
|Grilled Lamb Loin|
|Dark Chocolate Pave|