Food - 9.5/10
Service - 9.5/10
Ambiance - 9/10
Nowadays our ability to undertake 2-3 hour dining experiences is severely hindered by our baby. However this past Friday we threw caution to the wind and booked a table at Q Haute Cuisine for their Chef's tasting menu. For those who have never been to Q Haute, the evening dinner service does not have any a la carte options but only a set tasting menu dictated by the seasons and Chef Michele Aurigemma. The meal we received that summer evening ranks among the best meals we have had to date in terms of sheer deliciousness and creativity.
The additional wine pairing by Q Haute's knowledgable and approachable sommelier Josh was out of this world. The selections were quite unique, ranging from wines of the Jura region of France to a delicious digestif made right in Turner Valley, Alberta. Josh's pairings opened our eyes to how much the choice of wine can actually serve to enhance flavours of each dish.
Our trio of amuse bouche's included an olive oil ice cream with black volcanic salt and pistachio crumble, a green egg yolk and pancetta sphere over brioche and a cured trout with hibiscus jelly. The pairing was a refreshing cocktail of Lillet (A French liqueur) infused with melon.
|Started dinner with ice cream!|
|A play on green eggs and ham|
The final three courses were on the sweet end of the spectrum and started with a Tonka Bean cheesecake served with a blueberry sphere, lemon tuille and an orange-star anise sauce. The Tonka bean imparted a strong vanilla flavour to the cheesecake and was quite delicious. Interestingly in the United States, Tonka Beans are considered illegal by the FDA so we were lucky to have sampled them on this evening. The aromas of vanilla from the Tonka beans paired very well with the fruitiness of the Kiuchi Umeshi dessert wine which is made from distilled white ale and infused with sour plum.