&Company Resto Bar
For J's main, he chose the USDA ($36) - in-house dry aged 10 oz. steak with Ontario goat cheese scalloped potatoes, ratatouille vegetables and veal jus.
We shared the dessert, Brownie Banana Split ($12) - dark chocolate brownie with a banana spring roll, seasonal berry compote, ice cream and sorbet. The first thought that came to mind was that it was beautifully presented. I liked that the chocolate brownie topped with seasonal berry compote wasn't overly sweet. Additionally, the well-wrapped banana spring roll was a nice touch to what is normally a standard dessert. Perfect treat for chocolate lovers.
A couple days prior to the revamped meal tasting (reviewed above), I was invited to a 7-course meal tasting for a Zomato Meetup. Please note that the meal was a tasting menu so the portions served were not full-sized items.
A small team of bloggers started off with the amuse bouche - in-house smoked Ontario pork, oven roasted tomato salsa, crisp lettuce, cilantro crema, and corn tortilla. The smoked pork was served on a crunchy corn tortilla, and complemented the flavors of the toppings well.
The next item that we tried was two pieces of Cheese Sticks - in-house smoked mozzarella, Challah crusted, Arrabbiata sauce, which is on their late night menu. This was the chef's take on a traditional snack, as they were lightly seasoned and breaded. Overall, the cheese sticks were nice and crunchy, and the perfect complement to the thick spicy sauce.
The third course was the Duck Confit Poutine - hand cut Russet chips topped with Brome Lake duck leg confit, marinated curds, Tarragon gravy and crisp onions. Since this was a tasting menu, this was not the full portion of the dish. Some of the people at the table were not too fond of the idea of ducks (images of dead ducks hanging from the windows in Chinatown resonates in their minds). However, I grew up eating a lot of duck meat, so I was very familiar with this type of meat. The poutine dressed with duck confit did not disappoint. The Tarragon gravy added great flavor to the dish without overpowering the curds or duck.
Our fourth course can be found on their starters menu. We tried a piece of their Jumbo Tempura Shrimp - lime tempura with seasonal vegetables, and rice wine vinegar. The tempura shrimp was pretty standard, but I did like that the shrimp that they used was indeed jumbo size.
We had a quick intermezzo, where we were served raspberry sorbet with candied lemon, as a palate cleanser.
Next up was the sixth course, where we were served Salmon Wellington - Chinook salmon filet with light puff pastry, sweet corn puree, and red wine jus. I cannot recall any recent restaurants that serve salmon en croûte on their menu, so this was a nice surprise. Furthermore, the lightly seasoned salmon was stuffed with spinach, and the puff pastry was perfectly browned.
The full-service (with a bar) establishment is fully equipped to accommodate large parties as they also have a second floor.
I was pleased with the attentive and friendly service that we got on both occasions. Our glasses of water were never empty, and dirty plates and utensils were quickly replaced. &Company Resto Bar is a great place to go for dinner with friends, and then dancing afterwards.
Disclaimer: The food provided in this post was complimentary. However, all of the opinions expressed in this review are of my own.
comments