What we ate:
- Halibut ceviche
- Swordfish crudo
- Duck confit crepe
- Grilled Bavette Steak
- Coconut cream pie pudding
The swordfish crudo was crisp and fresh with delicious crispy chicken skin on top to balance out the acidity of the vinaigrette and the delicate texture of the fish. The ceviche was certainly not as delicate and the pickled carrot and daikon seemed to overpower. The duck confit crepe was a warm, savoury open faced taco of sorts, but in a much more sophisticated form. The duck was perfectly cooked and and the peanuts and mayo were great on top. The grilled Bavette Steak was peppery and cooked perfectly. Solid dish served with a nice medley of asparagus and cauliflower. The coconut cream pie pudding was a nice ending to the meal. Good service and friendly staff.