Razor Clam – raw, burnt miso tart, preserved lemon
Splendido Restaurant
The Annex 88 Harbord Street Toronto Ontario M5S 1G6 +1-416-929-7788
Victor Barry – Chef de Cuisine and Proprietor Dru-Vaughan-Evans – Chef Jef Lapointe – Sous Chef Mark Redman – Pastry Chef International, European $$$$ Hours: Tuesday to Saturday for dinner Sunday for Brunch Twitter: @Splendido_TO Twitter: Chef Victor Barry @ChefVBarry Splendido Restaurant Reservations via OpenTable
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Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)
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Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)
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Shamu blue popping corn kernels from the Ontario Popping Corn Co.
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Shamu blue popping corn kernels from the Ontario Popping Corn Co. and ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart
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Shamu blue popping corn kernels from the Ontario Popping Corn Co.
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Shamu blue popping corn kernels from the Ontario Popping Corn Co.
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Ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart
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The menu
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The menu
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Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche
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Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche
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Sea bream – pickled kumquat purée
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Sea bream – pickled kumquat purée
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Utensils
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Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña
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Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña
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Hamachi Belly – ginger scallion condiment
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Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña
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Salmon Belly 3 ways – salmon belly, grilled lightly, nori condiment
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Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel
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Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel
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Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice
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Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice
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Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi
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Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi
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Jim Giggie rainbow trout – cultured cream, fermented cippolinis
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Jim Giggie rainbow trout – cultured cream, fermented cippolinis
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Jim Giggie rainbow trout – cultured cream, fermented cippolinis
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Smoked trout chowanmushi – maple cured trout roe
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Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel
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Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel
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Razor Clam – raw, burnt miso tart, preserved lemon
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Razor Clam – raw, burnt miso tart, preserved lemon
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PEI mussel tart , curry
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PEI mussel tart , curry
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Lobster and citrus – radish, red vein sorrel
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Lobster and citrus – radish, red vein sorrel
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Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster
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Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster
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Parm and greens – pumpernickle soil, black garlic
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Parm and greens – pumpernickle soil, black garlic
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Grilled Jensen Farm Endive – crème fraîche, spruce needles
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Grilled Jensen Farm Endive – crème fraîche, spruce needles
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Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate
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Carrot – five hour roasted carrot, granola (sunflower seeds, oats, coriander seeds), poached coriander stems, carrot purée, split crème fraîche, pumpkin oil, pickled ginger, carrot air – black plate
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Foie Gras terrine – rhubarb, pistachio, brioche
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Foie Gras terrine – rhubarb, pistachio, brioche
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Foie Gras – seared turnip cake, caramelized apple, hamhock consommé
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Foie Gras – seared turnip cake, caramelized apple, hamhock consommé
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Pork Crackling – mustard Ice cream, apple fluid gel
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Pork Crackling – mustard Ice cream, apple fluid gel
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Potato Rosemary Bread – grilled, sour cream and onion
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Liquid Carbonara Tortelonni – pancetta
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Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus
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Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus
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Hay Cornet
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Hay Cornet
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Rhubarb – lovage, schewuan pepper, goat’s yogurt
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Rhubarb – lovage, schewuan pepper, goat’s yogurt
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El Dorado 12 year old Demerara rum (as much as you want)
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El Dorado 12 year old Demerara rum (as much as you want)
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Sea buckthorn – malt chocolate, tarragon, buckwheat
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Sea buckthorn – malt chocolate, tarragon, buckwheat
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Petit Fours
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Petit Fours
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Splendido Bar & Grill
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Splendido Bar & Grill
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Splendido Bar & Grill
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Splendido Bar & Grill
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Splendido Bar & Grill
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Splendido Bar & Grill
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Splendido Bar & Grill
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Splendido Bar & Grill
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Splendido Bar & Grill
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Splendido Bar & Grill
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Splendido Bar & Grill
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Splendido Bar & Grill
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The Tasting Menu from the Website
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The Tasting Menu from the Website
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The Card
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The Card
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Olivia Thomas dinner
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Olivia Thomas dinner
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Dinner for two $582.37(Gratuity $75.00)