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| - I returned to Richmond Station after my first tasting menu experience here and it was very good. This time we asked for the extended menu and it exceeded expectations. Even with the sous chef in charge, everything worked so well. Service, pacing, plating, atmosphere, tastes... It hit every moment I would observe to say this is THE best. You want a incredible night? The chef table and tasting menu is your entry.
If you're looking for a write up of the place or atmosphere, please read my first review. I've got 12 different dishes to cover in this review! Yes, that's right... 12 different flavours are presented in the extended tasting menu and not a single misfire. The starting chef menu is $65 per person and you can speak to them ahead of time to upgrade it to the extended one at $85 pp. You can't go wrong with any choice.
I do have to mention the service and pacing was far better this time. Last time they weren't great on it. This time, we got a wonderful and friendly staff who was easily to talk to, attentive, and just really friendly. She gently observed finished dishes and swiftly moved dishes. Also, the kitchen was very good on presenting the 12 dishes with minimal waits between each. Excellent this time around.
Chef Menu (CM) 1: Beef Tartare. What a first bite! Super crispy thinly layered potatoes that act like a phyllo pastry base that cradle a generous bite of super tender beef. Flavour highlights include bold horseradish to give it a bite and fresh dill to perk it up. Loved this. I need more potatoes like that in my life. 5/5
CM 2: New Brunswick oyster with champagne mignonette was up next. Nicely shucked with no broken shell pieces. The dash of chives gave it a nice savoury taste that complimented the briny delicious oyster. The oyster was plump and had a mild metallic note. 4.5/5
CM 3: Maple Cured Trout. I normally do not like bagels but this changed my opinion. We were given a maple cured trout on a tender buttered bagel and topped with everything spice and fresh dill. It is so hard describe how delicious this was. The sharp fresh dill, the creamy and lightly sour creme fraiche, the rich meaty trout that has a nice rounded sweet maple note, and the bold hits of the everything spice & dill... and all piled on top of a buttery tender bagel piece. Best bagel bite in a long long time. 5/5
CM 4: Pork terrine. This was beautifully plated with flowers, leaves, and dollops of mustard & sauces. It took 2 days to make and you can just see the meaty and rich pieces of pork in the terrine. You got to scoop up the pork and smear it across the great crispy bread they serve here. The mustard was the nice heat and flavour burst to cut through the rich pork. 5/5
CM 5: Chilled Asparagus soup. Loved the vibrant green burst of colour and lovely plating. This was really rich & creamy ... tasted like spring. The addition of the toasted hazelnuts added a great crunch and nice deep nutty note to the light flavours. 5/5
CM 6: Farmers ricotta on toasted focaccia. A light dish that showcased how good fresh cheese can taste. The texture reminded more of a very smooth buttery French style omelette curds. None of the dry crumbly texture of store bought ricotta. The cracked fresh pepper was a nice flavour balance to the creaminess. 4.5/5
CM 7: Black Cod. I've learned Richmond knows how to cook white fish really well. This was seared to get a nice crisp edge but under the bronze crust was a super tender, juicy, and soft white delicate meat of the fish. The tomato confit was a bit strong but it was a nice flavour addition to an otherwise light flavour. 4.5/5
CM 8: Pan seared Duck ... just wow. The deep ruby meat was tender, deeply flavoured, and juicy. Extra crispy crust was a nice textural contrast. Umami rich farro risotto and mushrooms made this a standout. Generous portions too. 5+/5
CM 9: Richmond Burger ... beefy, juicy, and a great reason to lick everything off your fingers. I drooled over this last time and continue to do so this time. One of the few times I'm willing to eat burgers. 5/5
CM 10: Basil & olive oil ice cream, aerated sweet goat cheese, and graham soil. What an creative dessert to combine bright herbal flavours and sweet. I found this to be really refreshing and light. I didnt taste the olive oil but it just added a textural richness to the sweet green flavours. Graham soil was the nice crunch to it. 4.5/5
CM 11 - Rhubarb pearls and gelee foam on top of sourdough ganache, earl grey white chocolate twigs, and sweet rye crumbs. I loved this dessert. It wasn't overly sweet as it used the tart flavourful rhubarb in bursts of the pearls and foam. You had everything in this... crunchy, creamy, smooth, and airy with all the right touches. 5/5
CM 12 - Petit Four. Olive oil macaron, brûlée marshmallow, fudge, and earl grey meringue. Sweet ending to a phenomenal meal
TLDR: My absolutely favourite meal in Toronto. What are you waiting for? GO!
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