The Queen West area and the Gladstone Hotel itself are known to be bustling with art exhibitions, events and live-music, and in that same spirit, the liveliness of the choices in this new menu also come out in that same fashion.
The dishes tasted as delectable as they were colourful and there’s nothing boring about this menu here. It features a globally-inspired variety of offerings by Executive Chef Mario Paz with nods to a variety of countries such as Jamaica, Thailand and Texas.
A refreshing, light and colourful dish is the Blue Crab Salad.
“Blue Crab Salad” with fennel-roasted tomatoes, coconut lime dressing on a charred romaine heart
One of my favourites was the Vindaloo pork with an incredibly tender local pork tenderloin and simply delectable vindaloo sauce.
“Vindaloo Pork” with local pork tenderloin, brown butter confit grapes, “new” potatoes, endive and vindaloo sauce. One of my favourite dishes on this Gladstone Hotel menu.
And you can’t go wrong with some seriously fall-off-the-bone Ontario lamb ribs (pictured at the top).
I also really loved this spicy brownie, “Mexican Chocolate Fudge Brownie” but it could be better with a large scoop of ice cream, vanilla perhaps. That’s just me – an easy fix.
“Mexican Chocolate Fudge Brownie” with guajillo chili and salted caramel sauce. Vegan-friendly.
So besides being a great spot for brunch and entertainment, you should also consider trying some of these great dishes. The menu is available at the Gladstone Hotel now.
For more info about Gladstone Hotel at 1214 Queen Street West visit www.gladstonehotel.com
Photos by Nick Lee
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- From the Gladstone Hotel catering menu: On the left: House Chorizo with avocado salsa on crispy poltenta and on the right: “Mushroom Salad Roll” with grilled king mushrooms, crispy vermicelli noodles, spring onion, radish and truffled hoisin sauce
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- “Blue Crab Salad” with fennel-roasted tomatoes, coconut lime dressing on a charred romaine heart
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- “Saucy Rib ‘Nibblers” made with Ontario lamb ribs, sweet hoisin BBQ sauce, sprinkles of sesame seed and celeriac slaw
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- “The Jerk” with spicy pulled jerk chicken and slaw in a soft house-made coco bread pocket. On the side there’s rice and pea fritters and a delicious mango chutney dip
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- “Texas Tempeh Burger” with 48 hour marinated organic tempeh, crunchy onion rings, wild mushrooms, BBQ sauce. The aged cheddar really comes through. Overall very delicious.
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- For a vegan dish, we have “Pad See Ew” with traditional broad rice Thai noodles, wilted mustard greens, savoy cabbage, peanut-candied bird chili garnish. The candied chili is interesting but watch out because it is potent.
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- “Vindaloo Pork” with local pork tenderloin, brown butter confit grapes, “new” potatoes, endive and vindaloo sauce. One of my favourite dishes on this Gladstone Hotel menu.
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- “Mexican Chocolate Fudge Brownie” with guajillo chili and salted caramel sauce. Vegan-friendly.
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- “Blackberry G&T” (blackberry, gin and tonic)
