Dessert at Hasai

Spicy plum apple cake with chocolate shavings.

The "Main" Event at Hasai

Sorbet of xanthornberry with wild apple.

Eiginsinn farm piglet pork belly, braised in creemore and apple cider, with roast leg crackling, pine mushroom and vegetables from their garden.

The pig and pig crackling were perfection and what an intriguing match of flavours with the unusual taste of the pine mushroom (which tastes like pine smells). These courses were followed by a cheese course and then dessert.

More Hasai...

White fish schnitzel with parsely and beet mayonnaises, with coarse chopped radish (top). Lake trout wrapped in smoked bacon on top of pear puree, with cinnamon and blue potato puree and a wild leek pickle (bottom).

Hasai Dinner continues...

Chicken liver and chicken heart dumpling, chicken gizzard and onion on a skewer in beef consomme, a composition of intense elemental flavours (top) followed by squash and fois gras ravioli in carrot sauce with chervil and this a sublime combination of tastes (bottom).

Dinner at Stadtlander's Haisai Restaurant

Oyster with chili/saki mignonette sauce (top). Eiginsinn Farm ham cold smoked for 6 months (this dish was a taste/texture revelation!!!), served on their own rye bread and presented on a small wood cylinder (bottom).

The pig roast at Stadtlander's Eiginsinn Farm

Everyone is happy at the pig roast!

The incredibly creative decor at Michael and Nobuyo Stadtlander's Haisai Restaurant in Shelbourne, Ontario.

The restaurant has such feeling of nature with all the hand finished wood, but it is delightfully decorated by the spirit of man.

The ceiling in the entrance hall of Haisai Restaurant.

The beautiful wood tree trunk posts left in the natural knotted state.

The bar.