Went here for a fabulous dinner. It was their resin-themed menu. Ambiance was relaxed and cozy. We added the fried chicken as well as the regular wine pairing.
Chicken – absolutely fantastic. Juicy, crispy, and tender. The sauce was citrusy, creamy, and refreshing.
Liver profiteroles – crispy and airy choux pastry. Liver was creamy and the elderberries added a nice pop of sweetness.
Stuffed morels – one of my favourites. Very delicate earthy flavour with a hint of sweetness from the pine syrup. Morel was crispy and tender, the fermented pine nut sauce was creamy and tangy. Lichen was more of a textural element than anything else.
Scallop ceviche – very citrusy and refreshing. The fir sorbet was interesting, kind of salty and intensely herbal. I’m not sure if I like it or not. I don’t think adding the caviar was worth it, it didn’t add that much to the dish. I made the mistake of trying some of the white stuff under the shell, thinking it was ice—turns out it was salt 😅
Ravioli – in my opinion the weakest dish this dinner. The pickled spring onions overpowered the rest of the flavours and the ravioli wrappers were too thick. Great nettles and sauces though.
Cod – glazed with a spruce tip sauce, radish cake, and caramelized onion nori “pineapple bun”. The cod was buttery and delicious but OH MY GOD THE PINEAPPLE BUNS. They were amazing: crunchy and sweet and richly umami and buttery and deeply caramelized and everything else a bun should be and more. I would do anything for those buns. The paired wine was a Greek retsina, very intense flavour. Interesting but I don’t know if I liked it or not.
Beeswax cake – This one was interesting. The beeswax tuile was chewy but I kind of liked it. Pear sorbet was fabulous and the cake had a nice buttery texture. Paired with a local mead-based vermouth that was quite nice.
Caramels – great way to end. Rich, bittersweet, chewy, sticky, deeply flavoured. Hint of cedar from the pine cones.
Overall this was a great meal. There were a few misses, but it was very enjoyable. Service was friendly but professional as well.
by generic_human97