Three days, two nights, four amazing meals.
1 – Treadwell | farm to table cuisine
Friday night dinner al fresco at the impressive spot,
Treadwell, in the heart of historic old town where the river meets the lake. Their farm-to-table inspiration was wonderfully done. A standard concept of seasonal ingredients from local Canadian purveyors was taken to the next level by using thought provoking combinations on each plate. We paired the meal with a lovely bubbly from Kew Vineyards, an organic Riesling made in the style of Prosecco!
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| Charcuterie with pickled veg and egg |
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| Beef tartar with egg and hazelnut |
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Heirloom tomato, mozzarella, fried basil, red pepper coulis
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| 3-Cheese plate |
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| Scallops, eggplant purée, pork belly, fennel, cumin |
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| Chocolate, salted caramel, almond |
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| Strawberries, marscapone, shortcake crumb, strawberry sorbetto |
2 – Peller Estates Winery and Restaurant
Light lunch on Saturday outside on the patio at
Peller. The trout dish was unbelievably good, along with their signature series Ice Cuvée Classic to sip on.
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| Rosé all day :-) |
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| Ontario Shrimp Niçoise: Green Beans, Quail Egg, Cherry Tomatoes, Blue Potato, Chive Dressing |
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| Niagara Artisanal Greens: Heirloom Tomatoes, Shaved Hothouse Vegetables, Ice Cuvee Vinaigrette |
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| Goat Cheese Croquettes: Pickled Apple, Frisée Salad, Pepper Gel, Toasted Peanuts |
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| Spring Trout: Icewine Onion Jam, Pear Yogurt, Pickled Salsify |
3 – Masaki Sushi
Saturday night dinner. Every time we saw a dish arrive at somebody else's table at
Masaki, we wanted to know what it was and order it too! We started out with just one roll plus the chef’s selection of nigiri. We ended up ordering two more rolls and honestly could have kept going...Especially when the couple seated next to us at the bar ordered the una don—marinated bbq eel with steamed rice in sizzling hot stone bowl.
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| Masaki roll: seared salmon and scallop over a california roll with tobiko, spicy mayo and unagi sauce |
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| Premium sushi: chefs choice 15 pieces nigiri with premium fish |
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| Dynamite roll: shrimp tempura, crabmeat, avocado, cucumber, tenkasu, spicy mayo |
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| Spider roll: softshell crab, avocado, tobiko, unagi sauce |
4 – Trius
Sunday brunch and wine pairing. Formerly Hillebrand,
Trius is best known for the iconic red, a blend of 3 grapes, hence “Tri”. The standout for us, the duck egg dish...Simply perfection.
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Homestead Farm fried duck egg:
fresh Ontario burrata cheese, icewine onion jam, prosciutto, cremini mushrooms, pea shoots, balsamic |
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Icewine cured and smoked salmon:
asparagus, grapes, goat cheese, fried capers, salmon roe, blini cake |
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| Icewine cured and smoked salmon |
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| Homestead Farm fried duck egg |
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Trius farmers bowl:
heritage capon breast, hot house tomato, English cucumber, bok choy,
fingerling potato, beet, quinoa, asparagus, mozzarella, egg, soy ginger dressing |
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Ontario beef ribeye:
honey carrots, bok choy, portobella mushroom, potato, horseradish popover |
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| Ontario beef ribeye |
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Black forest chocolate bar:
Trius red poached Niagara cherries, smoked chocolate crumble, cherry mascarpone cream |
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Artisan Cheeses:
Niagara gold cheese and pear; Nosey goat and currants; Devils Rock blue and honeycomb; Walnut toast |
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