A little background: Tucked inside the Templar Hotel, Parcae brings together artistic design, impeccable service and unparalleled cuisine through a split-level experience.
The dining room on the lower level is a destination for globally-influenced dishes utilizing seasonal and quality products brought in daily. The evolving menu offers something for everyone and is guided by a team who makes their guests feel in-the-know from the moment they arrive.
My visit: A friend brought me to Parcae for a Friday night dinner promising a fabulous meal.
We started off with a refreshing raw albacore tuna served with compressed cucumber and a binding base note of acid from the senape yogurt.
The glorious lamb carpaccio was served with a duck yolk, fava beans, pickled chanterelles and pickled ramps. The slices of lamb loin were saddled with flavour as much as they could possibly carry.
The golden deep-fried lamb brains had a crispy crust surrounding a creamy, silky inside.
The scallops had a beautiful texture and were served quite simply with charred citrus, roasted fennel and citrus reduction releasing sweet tangy flavors.
The crab spaghetti was an impressive dish. The pasta was cooked perfectly and the flavor of the crab came through well with a hint of brightness from the parsley.
An elegant yet simple side dish, the roasted asparagus was paired with a runny duck yolk and finished off with a drizzle of delicate mustard espuma.
To finish, we had crispy golden waffles with Nutella ice cream and foie gras shavings. The ice cream was deliciously rich and decadent but at the same time it overpowered the flavor of the foie gras.
Verdict: Parcae is a true hidden gem. Chef Danny Hassell (ex-Buca) and Montreal Chef Joseph Awad puts out adventurous, seasonal, nose-to-tail dishes that your taste buds will thank you later.
Happy eating 🙂
348 Adelaide St W, Toronto, ON M5V 1R7, Canada