Scaramouche is located in a small cul-de-sac, oddly in a very residential neighbourhood. Even the building above it is a condominium. Inside, the decor is classic fine dining. The view of Toronto is lovely; one envies the view the local residents must have. New Year’s Eve found me here with a few foodie friends.
Of course, Scaramouche is about the sights at the table rather than outside. We opened with an Amuse Bouche for each of us:
The fried lotus roots slices were crispy, holding a bit of salmon and tomato-based salsa between. Looks like a butterfly from here, doesn’t it?
The table had a variety of appetizers. Grilled Calamari Salad:
Mint, argula, red onions, celery leaves, fresh red chili, black olives, tossed with salsa verde.
The Serrano Ham:
Roasted artichokes, sweet peppers, parsley, Cerignola olives, preserved lemon, Romesco sauce, shaved Toscano cheese.
Six Oysters on the Half Shell:
And a few rounds of Butternut Squash soup:
The duck breast special:
The duck was very good, according to a more exacting palate than my own.
The entrees were well decorated. My compatriots were impatient for me to finish with the pictures so that they could dive in!
The Roasted Squab, Quail and Crispy Duck Confit. In addition, pan-seared foie gras in a truffled mushroom and winter vegetable pot-au-feu.
Fresh Venison Loin, roasted in smoked bacon with a saute of gnocchi a la parisienne, leeks, porcini mushrooms and sweet corn, red wine jus with English mustard.
Fresh Seafood: lobster, sea scallop, calamari, fresh fish, wilted spinach in a saffron citrus and herb nage.
Roasted Tournedo of Ontario Veal Tenderloin; braised veal, root vegetable, truffled potato tian, wilted greens, sauteed mushrooms, porcini foam.
We all happily sampled each others’ dishes. Mostly, I remember the porcini foam of the Veal Tenderloin dish. That was my primary dish, and I love mushrooms. I would have licked it off the plate if I thought I could get away with it (in regards to both the restaurant and my dining companions!).
The highlight, of course, are always the desserts. A pretty sight and a good taste.
Coffee Petit Pot de Creme, with biscotti and tuile.
Triple Chocolate Tart, with creme anglaise, chocolate sauce and whipped cream.
Bosc Pears Poached in Raspberry Vanilla Syrup, with pear cake and whipped pastry cream.
Coconut Cream Pie, with white chocolate shavings and dark chocolate sauce.
Sweet Wine and Olive Oil Cake, with roasted plums, honey Mascarpone, red wine syrup and toasted pine nuts.
Apple and Almond Bake, with caramelized ginger sauce and whipped cream.
We did a variation of musical chairs with these desserts, sampling a bit before passing to the left. It was quite a treat to try so many different desserts! I’m told the Pot de Creme was unusually good (I’ve never had one before). I do recall a general dislike for one of either the Apple Bake, Olive Oil Cake, or the Bosch Pears, and the other two being not too memorable.
The Coconut Cream Pie, Scaramouche’s signature dessert, certainly looked the part. Unfortunately, since I don’t like coconut, I can’t give a fair commentary on it. I did try to like it!
The Triple Chocolate Tart is an interesting one. I can say with certainty that it is heavy in dark, bitter chocolate! I’m allergic to chocolate (I cry, too ^_^), but I insisted on sampling some. My sample was probably about the size of a small pea, and enough chocolate was in there to immediately trigger my usual reaction (watering eyes and sneezing).
Overall, very nice ambience, pretty dishes, good tastes if you order right, reasonably sized, and expensive. Not quite what I’d want for the money I spent (Give me a bowl of porcini foam!), but the novelty and looks bring it the rest of the way.
Soups (12), Serrano Ham (19), Oysters (19), Calamari Salad (19), Duck Breast (19), Pot au Feu (46), Venison Loin (42), Seafood (46), Veal Tenderloin (43), Bosc Pears (12), Pot de Creme (11), Coconut Pie (12), Olive Oil Cake (12), Chocolate Tart (12), Apple Bake (12).
