Behind the glass-paneled walls of the lobby at The Templar Hotel, 348 Adelaide Street West, lies the newest exquisite restaurant Parcae. This two-floored resto-bar lounge officially opened this November 11, 2015, featuring a Quebec-themed menu and a variety of inventive cocktails.
Entering through the metal speakeasy-style metal doors, the polished wooden tables and protruding wall tiles give off an earthy ambience, yet, the unconventional appeal of having separate lounging areas on the two floors gives off an urban exclusivity.
Heading downstairs, the dimly-lit basement of the restaurant intrigues the senses with exotic food, focusing on a variety of deep-fried bites and tender meats. Inspiration for the unique dishes – lamb brains and horse carpaccio to name a few – comes from Chef Danny Hassell, formerly at One and Bar Buca, and Chef Joseph Awad, formerly at Au Pied de Cochon. On top of using fresh never frozen ingredients and serving freshly-made food, the chefs here are all about experimenting with new recipes.
Sea urchin with persimmon puree and a sturgeon tendon chip, a delicacy to taste, separate from the menu during the opening. We heard it’s now on the menu!
Sea urchin with persimmon puree and a sturgeon tendon chip
Romanesco, substituting brussel sprouts by chef’s request, served with guanciale (cured pig cheek) and chef mom’s sauce (cream-based).
Romanesco, substituting brussel sprouts by chef’s request, served with guanciale (cured pig cheek) and chef mom’s sauce (cream-based).
One of the most enticing dishes is the braised Greek octopus and beef bone marrow in potato puree. The difference in meat textures, as well as taste, complemented one another. To add onto the complexity, the chili peppers and fried onion made excellent garnishes.
Fried chicken skin encased over fall sausage with butternut squash puree (not pictured but tasty).
A beautifully plated radish salad with fennel, orange in red wine vinegar.
A beautifully plated radish salad with fennel, orange in red wine vinegar
Horse Carpaccio; thinly sliced horse tenderloin with duck yolk, mushroom, fennel and pumpkin seeds.
Horse Carpaccio; thinly sliced horse tenderloin with duck yolk, mushroom, fennel and pumpkin seeds.
Clams immersed with guanciale in a rich tomato sauce.
Deep-fried lamb brains, cicoria, and mushrooms drizzled in a sweet and salty sauce.
Crispy duck skin, tomato, and olive oil wrapped in ravioli.
Branzino, a European seabass served whole in olive oil.
Poor Man’s Plate, a warm maple bread pudding topped with vanilla ice-cream.
Bomboloni, raspberry-filled fritters with vanilla sugar coating.
Much of the creations have a savoury richness, a balance of soft and crunchy textures, and international influences, including the Mediterranean, Italy, and Greece. With impeccable cuisine at this hotel’s hidden sanctuary, this is the destination hotspot for carnivorous gourmands seeking a daring adventure of their taste-buds.
Parcae is located at 348 Adelaide Street West. For more info and reservations visit www.parcae.ca
