Gastronomy 101: EPIC at Royal York Fairmont

  • Posted on: January 20, 2016
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THIS IS OBVIOUSLY a month late, but over the holidays my friends and I decided to celebrate by dressing up and head out for a nice dinner. After much deliberation we ended up at EPIC at Royal York Fairmont, just a stone’s throw away from the Union Station.

I guess we celebrated a bit early, but the place was not packed, although there were certainly big groups on the night we went there. We had a nice 3-course dinner. I personally enjoyed the food I ordered made even better by the company of good people.


Starter of bread with butter and pate and a chef’s sample. I think it was a duck meat. It was really tasty.


Left: Ontario ‘Farm Fresh’ Composition – Pickled & Poached Pears, Rose Hip Gastrique, Spiced Pecan, 2 Year Gouda Roast Shallot & White Balsamic Vinaigrette; Right: Diver Scallops – Fennel Pollen, Ontario Pickled & Raw Radish, Celeriac


Left: Willowgrove Hill Pork – Braised Belly, Rye Berries, Linseed, Roof Top Honey & Hazelnuts; Right: Canadian Prime Beef – Hedgehog Mushrooms, Pearl Onions, Butternut & Patty Pan, Oxtail Croquette, Sherry Jus


Left: Hay Smoked Hen РKale Juice, Leek Pur̩e, Confit Potato, Quail Egg; Right: Arctic Char РClams & Soused Herring, Hay Smoked Potato, Carrot Pulp, Cauliflower & Romesco


Left: Dark Chocolate Truffle; Right: Complimentary macaroons


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