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Alo Restaurant – Toronto – 2016 04 01

01 Friday Apr 2016

Posted by TFG in The Latest

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aged, Asian, Basil, Beef, bergamot, bone marrow, Broccoli, Burgundy, Cara Cara, carrot, Cauliflower, Certgnola, Cheese Boutique, cheese course, clementine, coffee, Cucumber, Cured, Dulcey, Earl Grey, Egg yolk, Fennel, Foie Gras, Gallo, ginger, Hokkaido, Honey, House Butter, koshihikari, Kusshi, lemon balm, Lobster, morel, Muscovy duck, mushrooms, mussels, nasturtium, nori, Nova Scotia, Olive Oil, olives, orange, Oyster, Pain au lait, parsley, Pear, Pinenuts, Pistachio, Preserved Lemon, Provimi veal, Quail Egg, Quebec, ribeye, rice, rice cracker, Room temperature, Sake, Sashimi, Savoy Cabbage, sea buckthorn, Sea Scallop, sea urchin, Serrano ham, shallots, Shaved, Shimaaji, shiso, snails, Squash, Striped Horsemackerel, Sunchoke, swiss chard, Tardivo, Tartare, Tea, treviso, Turnip, Vanilla, watercress, Yuzu

Nova Scotia lobster, squash, turnip, savoy cabbage

Nova Scotia lobster, squash, turnip, savoy cabbage

Alo restaurant

163 Spadina Avenue, 3rd Floor Toronto Ontario M5V 2L6 416-260-2222

Hours:
Tuesday to Saturday from 5:30 pm

Bar Alo, the restaurant’s 20-seat section manned by John Bunner Tuesday to Saturday from 5 pm to 1 am

Executive chef Patrick Kriss
Sous chefs Nick Bentley, Matthew Betsch, John Bunner
Pastry chef Cori Murphy (ex-Canoe) @corilmurphy
General manager Amanda Bradley

alo restaurant
Hospitality ([hos-pi-tal-i-tee] Origin: French; Hospitalité; The quality or disposition of receiving and treating guests and strangers in a warm, friendly, generous way.
Alo [‘a.lo] Origin: Latin; Alui altum; To nourish, cherish, support, sustain, maintain and keep.
It is our intention to get back to the roots of hospitality. We want each and every guest to feel welcome in our home, and that home is ALO. A destination for classically prepared, meticulously thought out French food and service. This no-nonsense approach to fine dining with our combined experience working behind-the-scenes at some of the world’s best restaurants has led us to this point. We welcome you to ALO.

Twitter: Alo restaurant @AloRestaurant
Twitter: Patrick Kriss @Patrickkriss

Information e-mail: info@alorestaurant.com

Alo restaurant Reservations via Opentable.com

Alo restaurant Facebook Page

Kusshi oyster, nasturtium minuet
Kusshi oyster, nasturtium minuet
Hokkaido sea urchin, rice cracker, shaved foie gras

Hokkaido sea urchin, rice cracker, shaved foie gras
Broccoli, preserved lemon, ginger
Broccoli, preserved lemon, ginger

Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso
Shimaaji, (Striped Horsemackerel) sashimi and tartare, cara cara orange, Tardivo, sake, yuzu, olive oil, shiso
Quebec foie gras, Asian pear, koshihikari rice, nori

Quebec foie gras, Asian pear, koshihikari rice, nori
Aged beef ribeye, bone marrow, watercress, shallots
Aged beef ribeye, bone marrow, watercress, shallots

Aged beef ribeye, bone marrow, watercress, shallots
Aged beef ribeye, bone marrow, watercress, shallots
Pain au lait

Pain au lait
Room temperature house butter
All cutlery was placed on a china holder, never on the table itself

Gallo mussels, pinenuts, basil, olive oil, serrano ham
Gallo mussels, pinenuts, basil, olive oil, serrano ham
Gallo mussels, pinenuts, basil, olive oil, serrano ham

Gallo mussels, pinenuts, basil, olive oil, serrano ham
Burgundy snails, morel mushrooms, parsley, quail egg
Burgundy snails, morel mushrooms, parsley, quail egg

Sea scallop, fennel, cucumber, cured egg yolk
Sea scallop, fennel, cucumber, cured egg yolk
Nova Scotia lobster, squash, turnip, savoy cabbage

Nova Scotia lobster, squash, turnip, savoy cabbage
Provimi veal, cauliflower, Swiss chard, Certgnola olives
Provimi veal, cauliflower, Swiss chard, Certgnola olives

Muscovy duck, treviso, cara cara orange, pistachio
Muscovy duck, treviso, cara cara orange, pistachio
The cheese course (cheese from The Cheese Boutique) warm nuts, apples

The cheese course (cheese from The Cheese Boutique) warm nuts, apples
sunchoke, honey, vanilla
sunchoke, honey, vanilla

Dulcey, coffee
Dulcey, coffee
Sea buckthorn, Earl Grey tea, bergamot

Sea buckthorn, Earl Grey tea, bergamot
Carrot, clementine, lemon balm
Carrot, clementine, lemon balm

The Menu 2016 04 01
The Menu 2016 04 01
Dinner for two with wine pairings $448.55 (Gratuity $70.00)

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Nota Bene – Toronto – 2016 01 30 Winterlicious Dinner

30 Saturday Jan 2016

Posted by TFG in The Latest

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Apple, apple cider, apple purée, B.C., Balsamic, Beef, binchōtan oil, bonnet, braised, braised kale, bread.Sicilian, Brownie, Bruce Peninsula, Brussels, brussels sprouts, Butterscotch, capers, Caramel, Charcuterie, chicken-fried, Chocolate, chop, Citrus, Cod, Coriander, Crumble, double, Espresso, Foie Gras, Fried, Fritters, Gelato, granola, grilled, housemade, lentils du Puys, Mary, Mayonnaise, milk mayo, mint, mushrooms, Mustard, mustard sauce;cod fritters, Olive Oil, olives, Parmigiano, pecan praline, Pistachio, Pommes Frites, Pork, Pulled, Quebec, red dandelion, Rib, rigatoni pasta, Rosemary, Salad, sambal, sauce, Scotch, scotch bonnet, Shaved, Short Rib, Smoked, Soya, spelt, Sprouts, Spy, Sturgeon, Tartare, tartare sauce;cod tongues, tempura bits;, Terrine, Thuet, tongues, Truffles, venison, Vinegar, Virgin Bloody, wakame, Whiskey, White Fish

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil

Nota Bene Restaurant/Cafe

Entertainment District 180 Queen Street West Toronto Ontario M5V 3X3 +1-416 977 6400

Canadian $$$ Late Night, BYOB, Farm-to-Table

Owner/Executive Chef – David Lee
General Manager – Laurie Hillesheim
Chef de Cuisine – Geoff O’Connor
Manager – Alanna Stuart
Manager – Jeffrey Somerville
Manager – Nick Baldassarre
Director of Special Events – Mel Payne

Hours
Monday to Friday 11:30 am to 2:00 am
Saturday 5:00 pm to 2:00 am

Nota Bene does allow guest to bring their own wine.
A corkage charge of $35 will apply to every bottle up to 750ml.

Twitter: Nota Bene Restaurant/Cafe @NotaBeneToronto

Nota Bene Restaurant/Cafe Reservations via Opentable

Nota Bene Restaurant/Cafe Facebook Page
Nota Bene Restaurant/Cafe Instagram Page

Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4
Thuet’s Spelt bread and Sicilian olives, olive oil, balsamic vinegar $4
Charcuterie, tartare sauce; cod tongues, mustard sauce; and cod fritters, Scotch bonnet mayonnaise sauce

Cod fritters, scotch bonnet mayonnaise sauce
Cod tongues, mustard sauce
Charcuterie, tartare sauce

Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil
Smoked white fish, wakame salad, citrus soya, coriander, binchōtan oil
Smoked B.C. sturgeon, red dandelion, capers

Smoked B.C. sturgeon, red dandelion, capers
Quebec venison terrine, shaved foie gras, apple purée, pistachio granola
Quebec venison terrine, shaved foie gras, apple purée, pistachio granola

Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts
Pulled braised beef short rib, rigatoni pasta, Parmigiano, fried Brussels sprouts
Pommes frites, milk mayo; brussels sprouts, sambal, mint, tempura bits; chicken-fried mushrooms $4.50 each

Chicken-fried mushrooms $4.50
Brussels sprouts, sambal, mint, tempura bits $4.50
Pommes frites, milk mayo $4.50

Rosemary-grilled pork rib chop, braised kale, lentils du Puys
Rosemary-grilled pork rib chop, braised kale, lentils du Puys
Double chocolate brownie, pecan praline, espresso carame

Double chocolate brownie, pecan praline, espresso carame
Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch
Bruce Peninsula spy apple crumble, apple cider gelato, whiskey butterscotch

Housemade chocolate truffles
Virgin Bloody Mary $5.00
Winterlicious Dinner Menu 2016 01 30

Winterlicious Lunch Menu 2016 01 30
Artisanal Cheese 2016 01 30
Dessert Menus 2016 01 30

4 to 7 Bar Snack Menu 2016 01 30
Drink Menu 2016 01 30
Valentine’s Day 2016 Menu 2016 02 13 & 14

Dinner for two $128.26 (Gratuity $20.00) (Some of the dishes were complimentary)

Nota Bene Menu, Reviews, Photos, Location and Info - Zomato

Bombay Street Food – Toronto – 2015 07 30

30 Thursday Jul 2015

Posted by TFG in The Latest

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Tags

almond, basil seeds, Bhel, Bhel Puri, brurmese, Burmese, Cabbage, Chicken, Chicken Frankie Roll, chickpea, chutney, chutneys, Coriander, crispy, Crispy puris, daal, dipped, Dry, dry spices, Egg, Falooda, falooda noodles, flaky, flour, Frankie, Fried, garam, Garlic, homemade, homemade chutney, Ice Cream, kathi, kathi rolls, Kulfi, Mango, masala, Milk, moong, moong daal, Noodles, Onion, Onions, Pistachio, Potatoes, Puffed, Puffed Rice, puri, puris, Raw, rice, roll, rolls, Rose, rose syrup, rotis, Salad, sauce, Savoury, Seasoned, sev, smooth, smooth yogurt, soft, Spices, Spicy, spicy chicken, stuffed, syrup, tamarind, tomato, turmeric, yogurt

Chicken Frankie Roll - kathi rolls are flaky soft rotis dipped and fried in egg, spicy chicken, onions, cabbage, special tomato/onion sauce, seasoned with turmeric, coriander, garam masala, chutney, Burmese salad (cabbage, noodles, garlic, chickpea flour, tamarind, coriander, onions)

Chicken Frankie Roll – kathi rolls are flaky soft rotis dipped and fried in egg, spicy chicken, onions, cabbage, special tomato/onion sauce, seasoned with turmeric, coriander, garam masala, chutney, Burmese salad (cabbage, noodles, garlic, chickpea flour, tamarind, coriander, onions)

Bombay Street Food

(stall at East York Civic Centre) 850 Coxwell Avenue Toronto Ontario M4C 5R1 +1-416-821-7862

Seema Omar and Amreen Omar
bombaystreetfoodto@gmail.com
Seema Omar +1-416-821-7862
Amreen Omar +1-416-844-3247

Twitter: Bombay Street Food @bombaystfoodto

Information e-mail: info at bombaystreetfoodto@gmail.com

Bombay Street Food Facebook Page

Bhel Puri – savoury combination of puris, puffed rice, sev, onions, potatoes, raw mango and chutneys
Bhel Puri – savoury combination of puris, puffed rice, sev, onions, potatoes, raw mango and chutneys
Crispy puris – stuffed with potatoes, moong daal, smooth yogurt homemade chutneys sev dry spices

Crispy puris – stuffed with potatoes, moong daal, smooth yogurt homemade chutneys sev dry spices
Crispy puris – (mild) stuffed with potatoes, moong daal, smooth yogurt homemade chutneys sev dry spices
Crispy puris – (mild) stuffed with potatoes, moong daal, smooth yogurt homemade chutneys sev dry spices

Chicken Frankie Roll – kathi rolls are flaky soft rotis dipped and fried in egg, spicy chicken, onions, cabbage, special tomato/onion sauce, seasoned with turmeric, coriander, garam masala, chutney, Burmese salad (cabbage, noodles, garlic, chickpea flour, tamarind, coriander, onions)
Chicken Frankie Roll – kathi rolls are flaky soft rotis dipped and fried in egg, spicy chicken, onions, cabbage, special tomato/onion sauce, seasoned with turmeric, coriander, garam masala, chutney, Burmese salad (cabbage, noodles, garlic, chickpea flour, tamarind, coriander, onions)
Falooda with Kulfi – rose syrup, milk, falooda noodles, basil seeds, pistachio/almond ice cream

Amreen Omar
Seema Omar
Seema Omar

Amreen Omar
The Depanneur owner
Sous chef

The Pop-up Menu
The Pop-up Menu
The Pop-up

Pop-up Dinner for two $50.20 (Gratuity $5.00)

Click to add a blog post for The Depanneur on Zomato

The Depanneurt

The Depanneur 1033 College Street M6H 1A8 +1-416-828-1990

Monday Workshops at 6:30 pm
Tuesday to Friday Drop-In Dinners – 6 pm ’til we sell out (or around 8:30 pm)
Saturday & Sunday Brunch -10 am to 2 pm
Saturday & Sunday Rusholme Park Supper Club – Doors open at 7:30 pm

Twitter: The Depanneur @TheDepanneur

Information e-mail: info@thedepanneur.ca

Splendido – Toronto – 2015 07 20 – Summerlicious

20 Monday Jul 2015

Posted by TFG in The Latest

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Atlantic Salmon, avocado, Basil, Bloody Caesar, Blueberry, Caesar dressed, Cream, Crumble, Daikon, Enoki, Foie Gras, Frites, green beans, Gustave Lorentz.Réserve.Gewürztraminer.Vin d’Alsace, Hangar Steak, house grown, Lemon Curd, Malt, mayo, Mexican, Milk Bun, Mushroom, mushrooms, Onion, Onions, Parfait, Peanuts, pickled jalapeno, Pistachio, Pork, Pork Belly, Poutine, rice cakes, Romesco, Salmon, salmon belly, Sashimi, Scallop, sesame, shortcake, Spring, Steak, Strawberries, strawberry, Summerlicious, Taco, tomatoes, tortilla, Vinegar

Foie Gras Parfait - strawberry, peanuts, milk bun

Foie Gras Parfait – strawberry, peanuts, milk bun

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
Splendido Restaurant Facebook Page
Splendido Restaurant Instagram Page

Gustave Lorentz Réserve Gewürztraminer 2013 Vin d’Alsace 750 ml 13%/vol
Gustave Lorentz Réserve Gewürztraminer 2013 Vin d’Alsace 750 ml 13%/vol
Bloody Caesar, spicy, very little ice $12

Foie Gras Parfait – strawberry, peanuts, milk bun
Foie Gras Parfait – strawberry, peanuts, milk bun
Atlantic Salmon Sashimi – avocado, sesame, rice cakes

Atlantic Salmon Sashimi – avocado, sesame, rice cakes
Mid-Course ($16) Pork belly and scallop taco pickled jalapeno, tortilla, avocado
Mid-Course ($16) Pork belly and scallop taco pickled jalapeno, tortilla, avocado

Hangar Steak – romesco, house grown tomatoes, basil
Hangar Steak – romesco, house grown tomatoes, basil
Salmon Belly – daikon, enoki mushrooms, spring onions

Salmon Belly – daikon, enoki mushrooms, spring onions
Sides for the table – Caesar dressed green beans $6
Sides for the table – Mexican pork poutine $13

Sides for the table – frites malt vinegar mayo $6
Sides for the table – frites malt vinegar mayo $6
Strawberries & Cream – shortcake

Strawberries & Cream – shortcake
Blueberry & Lemon Curd – pistachio crumble
Blueberry & Lemon Curd – pistachio crumble

Splendido décor
Splendido décor
2015 07 20 The Summerlicious Menu

2015 07 20 The Summerlicious Menu
Business Card
Summerlicious dinner for two $188.46 (gratuity $26.00) [Some side dishes and extras were complimentary]

Click to add a blog post for Splendido on Zomato

Splendido Wine Bar – Toronto – 2015 04 04

04 Saturday Apr 2015

Posted by TFG in The Latest

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12 year old, anaheim, Apple, apple fluid gel, apple vanilla, applewood smoke, Avocado Chutney, B.C. uni, black garlic, black plate, bread, brioche, brioche purée, Buckwheat, Burnt, Cake, canadian wasabi, Caramelized, caramelized apple, Carbonara, carrot, carrot air, carrot purée, Caviar, Cheese, chowanmushi, Citrus, Condiment, Consommé, coriander seeds, coriander stems, Crackling, Crème, creme fraiche, Croquette, cultured cream, curry, dashi sheet gel, Demerara rum, Dijon, Egg, El Dorado, Endive, fermented cippolinis, Foie Gras, Foie Gras terrine, Fraîche, Garlic, garlic oil, Gewurztraminer, ginger, ginger fluid gel, goat's yogurt, graham, graham tart, granola, greens, grilled, Grilled.aged.Rougie.duck breast.coffee roasted date, Ham, Ham and cheese, Hamachi Belly, Hamachi Sashimi, hamhock, hamhock consommé, hay ice cream, Ice Cream, jalapeña, Jensen Farm, Jim Giggie, kernels, kumquat, lemon verbena, Liquid, Lobster, lobster brioche, lovage, malt chocolate, Maple Cured, miso tart, Mustard, nori dust, nori purée, Northern Divine, oats, Ontario Popping Corn Co., pancetta, Parm, PEI mussel, Pepper, Petit Fours, Pickled, pickled cucumber, pickled ginger, Pistachio, poached, poached oyster, popping corn, Pork, Pork Crackling, Potato, Potato Chip, potato foam, Preserved Lemon, Pumpernickel, pumpkin oil, Purée, Quail, Quail Egg, Radish, rainbow trout, Raw, Razor Clam, red vein sorrel, rhubarb, roasted carrot, Rosemary, Salmon Bellynori condiment, salmon loin, scallion, schewuan, sea bream, sea buckthorn, Seared, seared turnip cake, sesame emulsion, Shamu blue, sliver tamari, Smoked, smoked butter, Smoked Oyster, Smoked Trout, soil, sour cream and onion, spicy roll, spruce needles, Squid ink, sunflower seeds, Tamari, tamari fluid gel, Tarragon, Tart, Terrine, Tortelonni, Trimbach, trout roe, Turnip, uni, Uni Toast, Vanilla, vanilla split walnut.jus, Vendages Tardives

Razor Clam - raw, burnt miso tart, preserved lemon

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

Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)
Trimbach Gewürztraminer Vendages Tardives 2007 BYOW LCBO $67.00 + Corkage $40.00)
Shamu blue popping corn kernels from the Ontario Popping Corn Co.

Shamu blue popping corn kernels from the Ontario Popping Corn Co. and ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart
Shamu blue popping corn kernels from the Ontario Popping Corn Co.
Shamu blue popping corn kernels from the Ontario Popping Corn Co.

Ham and cheese croquette with dijon; apple vanilla, foie gras, graham tart
The menu
The menu

Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche
Northern Divine caviar – brioche purée, smoked quail egg, crème fraîche
Sea bream – pickled kumquat purée

Sea bream – pickled kumquat purée
Utensils
Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña
Hamachi Belly – ginger scallion condiment
Hamachi Sashimi – avocado chutney, sesame emulsion, tamari/garlic oil, nori dust, jalapeña

Salmon Belly 3 ways – salmon belly, grilled lightly, nori condiment
Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel
Salmon Belly 3 ways – spicy roll lemon verbena wrapped, anaheim, ginger, tamari fluid gel, ginger fluid gel

Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice
Salmon Belly – nori condiment, tamari/garlic oil, pickled jalapeño, ginger juice
Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi

Salmon Belly 3 ways – salmon loin – pickled cucumber, canadian wasabi
Jim Giggie rainbow trout – cultured cream, fermented cippolinis
Jim Giggie rainbow trout – cultured cream, fermented cippolinis

Jim Giggie rainbow trout – cultured cream, fermented cippolinis
Smoked trout chowanmushi – maple cured trout roe
Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel

Uni Toast – squid ink, lobster brioche, B.C. uni, nori purée, pickled ginger, sliver tamari dashi sheet gel
Razor Clam – raw, burnt miso tart, preserved lemon
Razor Clam – raw, burnt miso tart, preserved lemon

PEI mussel tart , curry
PEI mussel tart , curry
Lobster and citrus – radish, red vein sorrel

Lobster and citrus – radish, red vein sorrel
Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster
Smoked Oyster – potato foam, smoked butter, potato chip, applewood smoke, poached oyster

Parm and greens – pumpernickle soil, black garlic
Parm and greens – pumpernickle soil, black garlic
Grilled Jensen Farm Endive – crème fraîche, spruce needles

Grilled Jensen Farm Endive – crème fraîche, spruce needles
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
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

Foie Gras terrine – rhubarb, pistachio, brioche
Foie Gras terrine – rhubarb, pistachio, brioche
Foie Gras – seared turnip cake, caramelized apple, hamhock consommé

Foie Gras – seared turnip cake, caramelized apple, hamhock consommé
Pork Crackling – mustard Ice cream, apple fluid gel
Pork Crackling – mustard Ice cream, apple fluid gel

Potato Rosemary Bread – grilled, sour cream and onion
Liquid Carbonara Tortelonni – pancetta
Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus

Grilled aged Rougie duck breast – coffee roasted date, turnip, endive, vanilla split walnut jus
Hay Cornet
Hay Cornet

Rhubarb – lovage, schewuan pepper, goat’s yogurt
Rhubarb – lovage, schewuan pepper, goat’s yogurt
El Dorado 12 year old Demerara rum (as much as you want)

El Dorado 12 year old Demerara rum (as much as you want)
Sea buckthorn – malt chocolate, tarragon, buckwheat
Sea buckthorn – malt chocolate, tarragon, buckwheat

Petit Fours
Petit Fours
Splendido Bar & Grill

Splendido Bar & Grill
Splendido Bar & Grill
Splendido Bar & Grill

Splendido Bar & Grill
Splendido Bar & Grill
Splendido Bar & Grill

Splendido Bar & Grill
Splendido Bar & Grill
Splendido Bar & Grill

Splendido Bar & Grill
Splendido Bar & Grill
The Tasting Menu from the Website

The Tasting Menu from the Website
The Card
The Card

Olivia Thomas dinner
Olivia Thomas dinner
Dinner for two $582.37(Gratuity $75.00)

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About Foodie Images

The tastefully pen-named Taylor Fladgate is a dedicated foodie whose pleasure in photographing food is surpassed only by his pleasure in eating it.
'Foodie Images' is about chronicling & sharing his mouth-watering discoveries with other foodies and fellow culinary adventurers.

Text and Images Paul S. Manson © 2011 © 2012 © 2013 © 2014 © 2015

All images are copyright by Paul S. Manson.
All rights reserved (Attribution-NonCommercial-NoDerivs). You are welcome to use my images, but please credit me. Thanks.

["Judgement Reserved" indicates problems were encountered during the meal which detracted from the dining experience as a whole]

view my food journey on zomato!

Recent Posts

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