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| - I finally got to check out Q Haute! I've been delaying my visit to this restaurant due to its associated price tag, but decided to give it a try during the Big Taste week as there is a set price (we went with 3 courses for $35).
When you go to Q Haute, you're paying not only for the high quality and innovative dishes that are being served to you but also the dining experience. The service and interaction with the staff at Q Haute was exceptional. I read from earlier reviews that you can expect to be there for 2.5-3 hours, and that was exactly what happened with our visit. It was a relaxing and comfortable setting, where the servers were not inclined to rush us out of there.
Prior to our meal, we were served an amuse bouche (yam and cranberry biscuit). While it was interesting, it didn't do much for me.
With a fancy restaurant, one would assume pretty dishes that may or may not deliver in taste. However, I found that with the first course that we were served (beef cheek terrine, lemon grass veloute, mushroom, balsamic, mitzuna), it was not only beautifully presented but the combination of all the different parts of the plate were complimented each other quite nicely (as recommended by our server to combine all parts with each bite). I was quite surprised at this.
Next up was the main course of the night (and also my favourite dish): sous vide chicken stuffed duck breast. Whilst the meat inside was super tender, the skin on the outside was crispy. My only complaint was that it was too small :(
Before serving us our final course, an employee came up and offered us a tour of their kitchen. I loved the interactive and knowledge sharing aspect of this! The beginning of the tour started with a brief history of the restaurant (La Caille on the Bow) before it was reinvented to become Q Haute and its neighboring restaurant Oceana. Within the kitchen, they showed us their sous vide machine and as well a huge pot of reuseable sauce. It was a tamed kitchen in my opinion (where's the hustle and bustle?!?), mostly due to the fact that it was Big Taste week and their Big Taste menu was all that was being served.
For our final course, it was a very rich plate of chocolate mousse, which was offset with the help of the dulce de leuce ice cream.
Before we were set off to go, we were also given complimentary bee pollen dusted raspberry macarons. Unfortunately I was not a fan of these, it was too hard (aka not freshly made) and the flavour was not anything noteworthy.
Overall, I'm glad I got to try out Q Haute. This would be a restaurant that I would recommend if you wish to celebrate something, not a restaurant that you go casually just because. A fair warning for those planning to go during Big Taste, while the quality of the food is great, the portions are dainty so if you're starvin' marvin, you might have to make a pit stop elsewhere afterwards.
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