| rev:text
| - First time hearing about Indigenous cuisine and just had to come here with a couple of friends to experience such a unique culinary treat.
The decor was an earthy themed restaurant and gave a very natural ambience with all the natural light coming in.
Our server was so bubbly and it was such a delight to feel appreciated as a customer being looked after by her.
Let's talk food:
[Methinks not] Maple Water ($5): Dubbed the "new coconut water" by health-foodies, this trendy drink is considered eco-friendly because it is harvested by tapping into the tree instead of cutting it down--lots of electrolytes! Even so, $5 a glass is a bit steep.
[Interesting but not my cup of tea] Arctic Trio | Beet & Maple Cured Salmon, Seal Tartare, and Cold Smoked Arctic Char with Whitefish Roe ($22): This is a starter but so generously portioned that it is recommended you share it with friends. The cured salmon is tasty where you can taste notes of maple fused into the salmon. It also came with the seal tartare with a quail egg on top. We found it extremely "iron-rich" (aka extremely bloody) and frankly too rare for our liking. Despite such, it is an absolute must-try to understand that depending on some philosophies, traditional aboriginal may include diets of raw meat consumption.
[Delicious!] Roasted Elk crusted with Juniper and Spruce Tips served with Turnip and Jerusalem Artichokes($26): The meat was very akin to a nice and succulent beef steak; moist and tender. A bit too rare, but still not bad.
[VERY GOOD] Braised Venison, Butternut Squash, Parsnips, and Roasted Onion Purée ($28): Meat was cooked quite well; tender and moist just like the elk. For some reason the parsnip and onion purée just complimented the who dish so well. However, again, it was a bit too rare. Perhaps next time ask for well done, because it seems like the regular standard of medium rare is different from this restaurant's definition of medium rare (you can see the blood flowing out).
[HIGHLY RECOMMENDED] Pan Seared Halibut with Roasted Parsnip, Onion Puree, and Jerusalem Artichoke Veloute ($22): This dish was just so good with the butter being infused into the fish. Again, the vegetable smears just blended in so well with the whole ensemble. I loved how the caviar gave the halibut such a nice texture. The only thing was it was a bit overcooked, because the flesh was quite hard. Nonetheless, hope they nail this dish down the next time.
Super happy we finally made a trip to come out and try something different.
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