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| - This is a bit of a pretentious place.
There was no response to my attempt to make a telephone reservation and when I went online to book, I found you have to register for yet another booking engine with password etc.
We started with the croquettes, fine, not that interesting, but good as a starter while waiting, They had a slightly crunchy texture which appealed.
The spiced scallop crudo was characterless. Thin slivers of scallop slopping around in indistinct liquid with little notches of vegetables and thin slivers of hot pepper.
The mussels with the billowing smoke are different and are a feature. The mussels themselves were excellent. The smoke flavour infused itself into the liquid in which they were cooked.
The venison liver came as a soft mousse with wonderfully crisp paper-thin bread to eat it with. Definitely worthwhile.
The squash was very pretty as a dish and had mild lamb filling which was worth trying.
The small pieces of elk with a peculiar partially cooked egg in the centre didn't really work for me. I couldn't really tell it was elk from any other meat, and combining with slightly raw egg albeit in a sort of croquette was a disappointment.
The pigeon pie was excellent, salty, but the pastry was lovely. This is worth a try.
The rhubarb tart to finish was excellent. Whoever is doing the pastry knows their stuff.
The wine list is standard, rather heavy on the Ontario and Italian wines.
The music was awful and did not fit the locale, from time to time it turned up too loud.
The service was excellent, well-informed and enthusiastic.
If you are looking for somewhere a little bit different then this is worthwhile trying. You need to make reservations well in advance of the moment because it's an "in place".
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