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| - Having been open for 2 months or so, Hexagon is already attracting quite a following with Executive Chef Sean McDonald at the helm and Rafa Covarrubias as sous chef.
The exterior of the restaurant is so plain that you would be forgiven mistaking it for a residential entrance. The dimly lit dining room was modern with a gorgeous hanging fireplace at the back and beautiful hexagon shaped lights on the ceiling.
For this visit, we opted for the 4-course tasting menu ($60), with some cocktails to start our evening. The pine nut old fashioned was of a respectable calibur, but nothing to write home about, as were the other cocktails my companions ordered.
Our server started us off with some pain au lait, which were absolutely delicious. Having had the pain au lait at Alo (considered a course there!), I would say this pain au lait is better. There was a nice denseness to it, and it was a joy to eat with the butter provided.
We all chose the Charred Octopus as our first course - beautifully plated with splashes of "ink" salsa negra, sweet teardrop peppers, avocado mousse, fresh coriander and 2 tentacles. This came with 2 squid ink corn tortillas - one to make tacos out of the dish, and the other to clean the sauce off the plate with. I thought the flavours were interesting, especially with the teardrop peppers. The charred octopus on the other hand could have been more tender. A good start nonetheless.
For the second course, I opted for the pork belly, and my companions the Truffle Shallot Agnolotti, and the Foie Gras. Pork belly was tender, jucy and flavourful but I immediately regretted getting it upon tasting the other two dishes. The Agnolotti was little heavenly pillows with delicious truffle mascapone bursting out upon biting. The foie gras was perhaps the best foie gras mousse I have tasted, accompanied by Montreal style mulberry & poppyseed bagels.
Beef Cheeks with salt cured & cold smoked rainbow carrot, accompanied by a beef & carrot juice emulsion was a respectable main course. However it paled in comparison with the dry-aged pan seared Duck Breast, with a cube of duck confit on the side, cabbage and fermented black garlic sauce - absolutely delicious
The highlight of our evening was undoubtely the dessert, The Hexagon Pinata. The presentation was striking - with a white Chocolate pinata (encasing Dulcey chocolate pearls) hanging over a bowl with Swiss-style Meringue and blackened banana icecream. We were asked to break the pinata with a spoon which made a satisfying crack. The taste of the dessert was phenomenal and this dish alone was well worth the visit.
Overall, I would say Hexagon can easily make the top 5 restaurant list in the GTA and I would highly recommend a visit here.
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