The exterior of Fishbar on a warm Spring evening
The Ossington strip’s Fishbar recently celebrated two years of proudly serving sustainable seafood options by throwing a dinner to showcase both the quality of their suppliers’ fish and the culinary talents of their new Chef Miro Lelas.
The evening’s menu was certainly a rather lengthy one, but we found the dinner to be extremely well paced, with each dish showing its core ingredients at their very best. We were happy to hear that many of the courses we had the chance to taste are new additions to Fishbar’s regular menu.
Seeing as almost all of Toronto’s better restaurants have chosen to partner with Vancouver Aquarium’s Ocean Wise program, we were delighted to discover that Fishbar offer a zero cost corkage on Wednesdays as long as the customer makes a minimum $2 donation to Ocean Wise.
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- Malpeques from Rodneys alongside a 2011 Deu La Deu Alvarinho Vinho Verde from Portugal… the red I was less impressed with.
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- Southern Italian Anchovy Crostini with Caramelized Onions and an Olive and Lemon Gremolata
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- Line caught Tuna Sashimi from Mamburao, Phillipines with Toasted Almond and Mango Slaw, Radish, sesame seeds and soy glaze
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- Aquamar Farm in Ecuadorian Tilapia Ceviche with Pineapple and Chili Salsa and Avocado Oil
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- Spiced Lentil Salad, Atlantic Lobster Crème Fraiche, Micro Greens and Crispy Papadum
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- Wild Pacific King Salmon Tartare, Pickled Cucumbers, Hot Ginger, Tempura Vidalia, Sweet Basil Aioli
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- Oyster Rockefeller, Smoked Bacon, Arugula, Pernod cream, Grana Padano
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- Maple Miso Glazed Wild Pacific King Salmon, Poached Teardrop Tomatoes, Asparagus, Sweet Pea Sauce
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- Diver Sea Scallops, Cumin and Coriander Roasted Pork Belly, Apple Chutney, Sesame-Soy Dressing
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- Rowe Farms Grilled Petite Tender, Lobster- Truffle Scented Hollandaise Sauce
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- Sicilian Gnocchi, BC Freshwater Spot Prawn, Shitake Mushrooms, Wilted Arugula, First Pressed Olive Oil
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- Dessert Trio: White Chocolate Mascarpone Mousse, Espresso Soaked Lady Fingers Lemon Curd Vanilla Cream, Shortbread Crumble, Caramel and Coffee Gelato, Cinnamon Foam
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he was mightily impressed by Fishbar and will be back.
