Friday, March 22, 2013

Opus Restaurant, Toronto

Opus restaurant is renown for having one of the very greatest wine cellars in Canada. But when it comes to the food, this restaurant is no slouch!

A remarkably good celery root puree soup with sea urchin, shiso, apple and brioche. I love sea urchin and each element of this dish was a complementary counterpoint to the sea urchin.

Perfectly cooked pink, guinea hen with black trumpet mushroom ravioli, rutabaga and parmesan jus. A most pleasing dish.

Beef tartar with crispy coated, perfectly undercooked oysters sided with sauce gribiche and topped with frites.

Dark chocolate molten cake with caramelized banana. A luxurious dessert and a pleasing finish for the meal.

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