Friday March 30, 2013
A one night weekend getaway to a resort n spa we’ve seen a hundred times from the QEW finally brought us to this lovely restaurant. Greeted with the upmost politeness and service from the hostess to the wait staff to the manager the emphasis on service was exceptional and we knew we were in for a good experience. The tables were clothed in white linen, the cutlery shining and dim light set the mood. Our server Fiona was sweet and prompt and courteous throughout the evening.
We ordered our drinks our meal and was quickly served an amuse bouche compliments of the chef. A ceviche style tapa atop a tortilla chip with a herb sauce and slightly spiced dressing. It was a delicious little bite. The bread basket wasn’t just thrown on our table. It was a lovely whole wheat olive bread and herbed pita wedges served with a roasted pepper hummus, butter n sea salt or olive oil and balsamic vinegar topping. We tried not to devour it before our appetizer came out. Our drinks came out promptly as well, my husband with his usual jack n coke and I loved how their wine list was all local Niagara wines. A cave springs guewerztraminer was my choice and was grassy, bright and fresh.
Our appetizer of turkey confit pizza on naan bread with roast garlic puree, port soaked onions and apple smoked brie was amazing. We split it but I could’ve easily eaten all by myself as an entrée. All the components worked so well with each other and it stayed together for either hand held eating or the classier eating version of fork n knife which we found more appropriate for this fine dining experience.
Between our app and entrée we were surprised with another chefs creation of mango sorbet for a palate cleanser. I don’t know if we appreciated the palate cleansing as much as we were disappointed we didn’t have a whole bowl of this to dive into. It was fresh and light and delicious.
Our entrees were timed to come out perfectly. I had the green tea scented lake erie pickerel on buckwheat honey scented red quinoa with mango and cilantro relish. The fish was flaky and tender, the quinoa cooked just right and the mango cilantro relish was sweet and ripe. It was a huge portion and half I packed up to take home. My husband’s grilled beef tenderloin with horseradish yukon mashed, double smoked bacon and shiraz demi-glace was tender and rich. We were both happy campers to say the least.
And to finish the meal another chefs creations of chocolate bites a spearmint water to refresh the palate and some incredible chocolate chip banana bread wrapped up to take home as an Easter gift. We devoured the banana bread as soon as we got back to our room and it was the perfect sweet treat.
For $120 this meal was worth every penny. The additional amuse bouche, palate cleanser, sweet ending and take home gift really set this experience apart. The food was impeccable, the service was extraordinary and the ambiance was lovely. We’d highly recommend it for a special date night to anyone.
Food 5*, Value 5*, Service 5*, Décor/ambiance 5*