Porzia launched its new spring food and cocktail menu to a packed house on April 15th. Chef Basilio Pesce constructed a new menu that is fresh and flavourful and balanced, suited for the warm weather to come.
Some of our favourites include the every-so-creamy ricotta & bomba on a crostini, and the crispy side stripe prawn. The crunch of the crostini highlighted the creaminess of the ricotta and bomba, and the prawns were just cooked to perfection. Another favourite was the olive oil halibut with fiddle head aioli. The tartness of the aioli was exactly what was needed to cut through the richness of the sauce, complementing the delicate and tender halibut.
We sampled two of the new cocktails as well. The first was the Yellow Brick Rd, which used Dillons distilled white rye, rosewood honey, dandelion & burdock, and white wine vinegar. While tart to the smell, the drink is actually quite sweet, but not overly so. There was also the Leisure Sweet comprised of Tromba Blanco, chamomile, lime, and myrtle. Guests also had a selection of wines from Rosewood Estates and Rocca delle Macìe, and an ale from Junction Brewery to enjoy.
Porzia celebrated its two year anniversary just this year, and if you haven’t had a chance to check it out, head on over to Toronto’s Parkdale neighbourhood and sample these new spring menus. Take a look at the photo gallery to see more of the new items being introduced this season.
Porzia is located at 1314 Queen St. W, just west of Dufferin St. For more information:
Photos by John Tan