Many of us have come to appreciate the art of dining much more during the current uncertain times.

Time spent with friends and family breaking bread and catching up over the happenings of the past few months is a precious experience, given you are not sure when it would be before you would be able to schedule another catch-up session. Given such intimate social interactions are few and far between at the moment, why not make it an even more memorable one by selecting Scaramouche Restaurant as your dining location?

Scaramouche Restaurant, recognized as one of the top fine dining destinations in Toronto, is frequented by locals and world visitors alike. Known for its sophisticated cuisine and attentive yet unobtrusive service, the restaurant has an established reputation of making each visit a memorable one.

FRENCH HAUTE CUISINE

What can one expect from a French Haute Cuisine restaurant menu? Modern and creative flavours executed with thoughtful ingredients for a sophisticated dining experience. A glance at the current menu reveals plenty of delightful dishes.

In the appetizers category, the Foie Gras Terrine with served with sea salt brioche, toasted hazelnuts, quick pickled cherries riesling jelly, and triple crunch mustard creates a medley of rich flavours and layers of texture in every bite. The Shrimp and Lobster Salad with Gaspé shrimp and chopped fresh lobster in an egg crêpe served with lime and ginger mayonnaise, Japanese style quick-pickled vegetables and shellfish reduction is a lighter and refreshing option.

A classic mushroom toast is elevated with the use of chanterelle mushrooms. Chanterelles on Toast is served with herbed zucchini purée, wax beans, oven dried cherry tomatoes, almonds and toasted brioche. Just picture how flavourful and creamy each bite would be with the concentrated flavours of the dried cherry tomatoes and the sautéed chanterelle mushrooms.

There are also a number of well-loved classics on the Main Courses menu, with Grilled Filet Mignon using Ontario AAA antibiotic-free beef, and East Coast Lobster served with hand made broad lemon pasta and grilled Ontario sweet corn to balance out the rich Lobster beurre fondue.

The list of desserts is also very tempting. Those with a sweet tooth would gravitate towards the Dark Chocolate Ganache, as hazelnut ice cream and chocolate are always a perfect pairing. Though we must recommend that you also try the Coconut Cream Pie, as this is the longstanding customer favourite, so much so that whole pies are currently available for curbside pickup.

ABOUT CHEF/OWNER KEITH FROGGETT

Born in England, Keith trained and worked at London’s prestigious Claridge’s Hotel before coming to Toronto to join Chef Tony Roldan at Sutton Place. After stints at Toronto’s Four Seasons Inn on the Park and Fenton’s, Keith started at Scaramouche in 1983 as sauce cook rising to sous-chef before returning to England.

In 1986 Keith was persuaded by Scaramouche owner Morden Yolles to return to Canada to take the position of head chef, becoming a partner in 1991.

Since then, Scaramouche has gone from strength to strength, becoming a perennial critical favourite both locally and abroad, culminating in being voted Toronto’s No. 1 Restaurant two years consecutively by Gourmet magazine. Recipient of many accolades and awards over the years, some of Keith’s favourite achievements included being honoured by the James Beard Foundation in New York City, recognized by the Monterey Bay Aquarium Seafood Watch Program for sustainable seafood practices, and in 2015 the recognition of his peers by being selected as the Ontario Hostelry Institutes chef of the year.

If you reside in Toronto and are wondering how to spice up an upcoming dinner outing, a visit to Scaramouche Restaurant is guaranteed to please. Dining in? Visit the restaurant’s website to view the food and dessert menu for curbside pickup and call in to place your order.

Visit

Scaramouche Restaurant

1 Benvenuto Pl, Toronto, ON

(416) 961-8011

Open Hours

Tues - Sat

from 5:30

From Sept 28th

Mon - Sat

from 5:30

Photos courtesy of Scaramouche Restaurant