Richard Singh is the most recent chef de cuisine. He provided a remarkably good gustatory experience, perhaps the most refined hotel eating experience in Toronto. Chef Singh was previously a chef de parti at 2 very highly regarded restos, Per Se, in New York and at the Fat Duck in the UK.
Properly seared with a tasty caramelized crust and nicely underdone Nova Scotia scallops with avocado, hon-shimeji mushrooms, Crunchy rice and a sesame sauce.
A Surprise dish from the chef, perfectly undercooked poached lobster topped with frisee lettuce on a bed of delicate potato gnocchi with a delicious, well composed parsley-garlic-mustard vinaigrette sauce.
House made agnolotti filled with artichoke, roasted peppers, preserved lemon and olives with an herb and olive oil glaze, all topped with basil and a touch of grated parmesan.
Brome Lake duckling cooked appropriately rare, with parsnips, lavender, fennel, medjul dates and black truffle jus.
New York styled cheese cake topped with wild berry compote, accompanied by a salted caramel sauce and lemon verbena.
Warm maple date cake with cider poached apples and smoked bacon ice cream. A wonderful combination of flavours. (no photo).