Thursday, September 12, 2013

Bosk, at the Shangri-La, Toronto

Bosk opened with a very promising chef that did not work out. Subsequently, chef Damon Campbell was brought on as executive chef.

Ricotta and leek agnolotti, with English peas, sweet corn, truffled pecorino cheese and spring garlic emulsion. A very well executed dish that was delicious.

Very tasty lobster and potato gnocchi with forest mushrooms and a tomato lobster emulsion. The only failing, the lobster was a bit overcooked.

Alberta prime beef, with roasted beef tenderloin, smoked short ribs, potato puree, heirloom carrots and "natural jus". This was a terrific dish with a good range of beef textures and flavours based on the cut. My fave dish of the night. It will call me back!

Rare, Brome Lake duck breast with yellow peach, vanilla glazed parsnips, onion petals, pickled grainy mustard and roasted duck jus.

Vanilla infused peaches, brown butter financiere, yogurt orange blossom honey semifreddo, praline and bourbon. A tasty dessert.

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