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First Look: Nota Bene's Latin American Menu

By Suresh Doss
January 9, 2014

Queen west restaurant Nota Bene's latest special menu takes guests on a journey through Central and South America with a four course tasting menu.

The new menu is designed by Nota Bene Chef de Cuisine Geoff O'Connor to "transport guests away from the January 'blahs'." The result is a menu that takes you from Ecuador to Peru to Argentina and then Mexico. In typical Nota Bene fashion, these traditional plates are highlighted by global touches but rooted with Canadian ingredients.

We dropped in to check out the four course menu, which launched yesterday and runs through till the end of the month.

$68pp (cocktails extra), 180 Queen St W, 416-977-6400

  • Ecuador

    The journey starts with a plate of warm lobster is served with Andrean purple potato, and poblano potato salad. Its accompanied with a guajillo orange vinagrette done in the manner of gribiche and soft poached quail egg. 

  • Peru

    Seared Digby scallops come garnished with oyster and mushrooms sauteed with onion, safron, aji amarillo and yellow chili. It's served with a cold salad of apple, jicama, red chili, coriander and lime juice. It all rests on a sauce of coconut and fish broth infused with tomato and poblano.

  • Argentina

    Strips of tender flank steak (from Cumbrae farms) are served with a sancocho sauce (red and yellow pepper, chorizo) and a chickpea fritter. Sauteed spinach is also on the plate, along with sprinkes of queso cotija cheese.  Drizzles of house-made chimichurri sauce finish the plate. 

  • Mexico

    The finisher; a rich chocolate mousse made by combining of Mexican hot chocolate (spiced and sweetened) with 85% dark chocolate. It's topped with espresso granita and finished with whipped cream which has been infused with canele (Mexican cinnamon), guajilo chili, red chili and cloves. 

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Places Mentioned

Food27 Decor24 Service24 Cost$84
 
 
 
 
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