Chefs Fraser Macfarlane and Georgina Mitropoulos, were once working at one of the best restaurants in Toronto, now offering one of the best contemporary French cuisine in Dundas, Ontario. At Quatrefoil, Chef Fraser Macfarlane uses local ingredients along with classical technique, paired with good service to offer a memorable dining experience.
Since their opening in May 2010, they were named as one of the top 10 restaurants in OnRoute, and ranked top 10 in Toronto Life. I had to see it and taste it for myself.
We were served a selection of breads with a house made butter. An offering grissini, brioche and slighly warmed pieces of multi-grain and sourdough. (I think?!?!)
The grill calamari was served with a shaved fennel slaw on top. The most interesting part on this dish was the balsamic and lemon dipping sauce. The balsamic sauce had a molasses/ aioli consistency, which was paired what seemed to me as a lemon curd.
I ordered the meatloaf with mushrooms and mashed potatoes. The meatloaf was tender and flavourful, the puree of mashed potatoes were very light, and jus had a depth of flavour. Needless to say, everything on the plate was spot on.
I really enjoyed the plating of this dessert. The chocolate and mint offers a ganache tube, mint ice cream and other components to add different texture and complexity to the final course.
It was too cold that day to walk around town, so we drove home shortly after our brunch. Even with a 45 minutes drive each way just to eat, it was definitely worth the trip. And I can't wait to go back for dinner.