>> Monday, October 15, 2012
Next we had the Beet Tartar which was made with bacon fat aioli and served over a thin cumin crisp. There was just enough cumin to taste it without it overwhelming the gentle flavours of the beets. The bacon aioli gave the bite that nice unctuousness that otherwise would have been missing, a must in a tartar.
To cut the heaviness of the last couple courses, we were presented with a house made (down to the wrapper itself) pork Wonton in a light rice wine and Szechuan chili oil broth. I really enjoyed the chewiness of the wrapper and slight spiciness of the chili oil. It was a great way of utilizing pork in a healthier manner.
If that wasn’t enough, the night was topped of with a decadent strawberry liquer Truffle. The perfect pairing for coffee!