Sassafraz-3 course meal

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The meal (s): Bottom right: pumpkin spiced duck pâté, top right: banana custard tartlet, left: bison short rib pappardelle.

The meal: ****

The 3 course meal consisted of a pumpkin spiced duck pâté, bison short rib pappardelle, and a banana custard tartlet. I don’t regularly have pâté but I know a good pâté when I have one.  It was so very delicious and the ginger date paste cooked in syrup pairing was the cherry on top. At some point I had to give up the appetizer so we could get served the main dish. The meal was simple and quite rich as you would expect from a pasta dish. The bison short rib was tender and was well flavoured. To top it all off was the custard. It was not an exceptional dessert but was tasty nonetheless.

The place: ***

This is the second time visiting Sassafraz! The first time was for brunch and this round, we opted for dinner. The restaurant doesn’t have any obvious signs but the building is unique and stands out. If you know what you’re looking for, you can’t miss it.

The interior is split into 3 areas (the café/lounge, bar, and dining area) and has an elegant decor (pleasingly simple). It’s definitely a good spot for a date.

The price: $$

– Strawberry Sherbet

Bent Restaurant- Sweet and Sour Four (Part II)

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About the meal(s): Top right: Oyster Sake Shot, bottom right: Yucatan Ceviche, middle: Wild Albacore Tuna Sashimi, bottom left: Scallop Tataki.

*Oyster Sake Shot*

This was my first time seeing an oyster dish being presented in the form of a shot. It was delicious and the ingredients complimented each other very well. This was my favourite serving that night. **** rating – Strawberry Sherbet

*Yucatan Ceviche*

As the name suggests, this was a seafood (octopus, shrimp, scallop) packed serving. The tortilla chip was glazed with sesame seeds and the avocado was a great addition. You can never go wrong with guacamole. *** rating – Strawberry Sherbet

*Wild Albacore Tuna Sashimi*

The dish was very well presented and yes, it did taste as good as it looks. The ingredients, rhubarb, orange confit, exotic citrus yozu, blended well together an yielded a good balance between sweet and sour. *** rating –Strawberry Sherbet

*Scallop Tataki*

Least favourite of the ‘sweet and sour four’ but was well-presented and appetizing. **`1/2 rating –Strawberry Sherbet

Dessert:

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*Indian Panipuri twist with custard*

The round hollow crisp was filled with custard and the sauce on the side is meant to be put into the crisp for additional flavour. **1/2 rating – Strawberry Sherbet

About the place & price: check out ‘Bent Restaurant (Part I)

Bent Restaurant – Bent-o Box Tasting Menu (Part I)

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About the meal: See below for a breakdown. Top left: Baked Crab Potato Jacket; top right: Caramelized Black  Cod; bottom: Garlic Shrimp with Szechuan Soy Bean Crumble.

*Baked Crab Potato Jacket*
A very elegant way to upgrade potatoes! the baking was just perfect, and the hint of crab meat was a great addition of taste and texture to a rather plain vegetable. –RaspberryCream

A good twist to your typical backed potato but it was mediocre compared to the other dishes on the list. See ‘Sweet and Sour Four‘ review. *1/2 rating –Strawberry Sherbet

*Caramelized Black  Cod*
Take this with a grain of salt as I am not a fish lover. The fish was very tender and dipping it in the pickle sauce & mustard enhanced the taste quite a bit. Please refer to Strawberry Sherbet’s opinion for a more accurate point of view 🙂 –RaspberryCream

The ingredients, miso mustard, pickled grapes & lemon, enhanced the taste but didn’t really add to the dish. As a result, the cod felt plain and separated itself from all the other dishes where the flavours blended effortlessly & blissfully. * rating –Strawberry Sherbet

*Garlic Shrimp with Szechuan Soy Bean Crumble*
Save the best for last. Not sure if they did this on purpose but I have to rate this one as my #1 in the whole tasting menu, an explosion of flavors! Mildly sweet and sour, with the great contrast of texture between the shrimp, the squid-inked French toast and the lettuce. A MUST if you’re fond of exploring a new food dimension! –RaspberryCream

The French ink bread was a nice touch and the ingredients, yuzu squash puree, made the dish colourful. Unfortunately, the flavours did not excite my taste buds. ** rating –Strawberry Sherbet

About the place: Nice elegant and cosy restaurant on Dundas St W. The welcome was great and so was the service, the staff did a great job introducing the different dishes that were served at our table. Great place for a date or celebrating an occasion with friends. Just make sure you have a reservation!

The price: $$

Quick note – Bent Restaurant is owned by Chef Susur Lee, who also runs Lee Restaurant. We originally went to the wrong restaurant but the staff was friendly enough to call Bent and request that they hold our table.

Check out ‘Sweet & Sour Four‘ for Part II