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Tundra’s Fall Menu Impresses


A renovation has spruced up Tundra restaurant.

Tundra restaurant, just off the lobby of the Hilton Toronto, has revamped its space and launched its fall menu, which impresses with some spot-on autumn dishes.

Among apps, I was impressed with a seared scallop, perfectly cooked, its flavours amplified by crumbled chorizo, tiny cubes of sweet, crisped salsify and a sophisticated celery/cilantro emulsion.

On a more playful note, a large agnolotto pasta pocket, crisp on the outside, gets stuffed with tender short rib and deftly partnered with squash puree, its sweetness marrying perfectly with the meat-filled pasta.

The meal’s highlight, though, were the mains: moist Ontario rabbit (sourced by the restaurant’s Quebec-based forager, it’s perhaps the best rabbit I’ve eaten!) tossed with honey and oyster mushrooms, deeply flavoured sauce and sweet pearl onions, the whole perfumed with thyme. It’s autumn on a plate.

A thick slab of line-caught B.C. black cod, boasting that fish’s trademark custardy texture, was cleverly partnered with appealingly bitter endive marmalade, pomegranate seeds adding contrasting sweet/tart notes.

Full marks to the restaurant’s for serving sustainable fish.

Among desserts, the highlights were silken, sophisticated chocolate ganache, deeply rich, barely sweet; and lighter-than-air cheesecake, with citrus notes.

A renovation has reconfigured the bar so that it’s now part of a brand-new, and smartly appointed, lounge area, just outside the dining room, that would be perfect for a pre-dinner drink.

With the brand-new Shangri-La Hotel Toronto launching across the street from the Hilton Toronto, competition is heating up –and Tundra is more than up to the challenge.

Private dining available for meeting groups.

Visit their site

 

 



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