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| - AMUSE BOUCHE:
Onion tart type thing with duck confit inside. Took me on a one-way train to flavour-town but I do wish the fried outer layer adhered to what was inside - the whole thing came out during the first bite. There was some sort of sauce under it too... maybe something buttermilk-y, which was underwhelming and unnecessary.
BEET:
Char-roasted beet halves were accompanied by a plum sorbet. Nasturtium leaves added a little extra somethin'. Very pretty. Not the best dish on the menu, but very good. Almost wished there was something savoury to cut the sweetness, but my dining partner disagreed.
OYSTER:
The oyster itself was fantastic -smoky and rich and decently sized. The slaw on top which I believe was fermented apple and turnip was nearly flavourless and lacked any sort of crunch. Whomp.
FOIE GRAS:
Best dish, hands down. Rutabaga was served three ways: chopped into wands dusted in some sort of tasty coating, then thinly sliced, folded around roasted chestnuts, and finally as a foam, which sat as a crowning achievement atop the assemblage. The foie gras portion was appropriate, and surprisingly smoky.
KOHLRABI:
My dining partner considered that the whitefish roe broth would make a fantastic broth for a matzo-ball soup.
JERUSALEM ARTICHOKE:
The cheddar sauce was one of the strongest elements we'd had all night. This was a bold, punchy flavour. The artichoke itself was perfectly cooked, and the pine mushrooms were a nice touch. Great dish, overall.
QUAIL:
Each serving contained about half a quail, including the breast and a leg (claw still attached - a heads-up for those who might be squeamish). Served in an almond-milk sauce with a cozy pile of grains and seeds underneath. The breast may have been cooked sous-vide and was just the right amount of pink in the middle.
JUNIPER:
I usually don't like anything which tastes like a tree. Exceptions can be made, however, and this dish was definitely the exception. I almost wish it had been served either in a deeper dish, or piled higher, so that the chocolate sheets were easier to access and the flavours more blended. I understand the idea behind deconstruction, but I did find it a little tedious.
The service could have been a bit more attentive and on top of things. A chef promised more bread which never arrived. Additionally, I think for this type of restaurant and price point, plating could have been a little more differentiated. Not saying a restaurant needs to have custom plates for each dish, or anything, but the creativity in dishware could have been amped up.
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