Sitting at the cozy bar where Marty prepared fabulous cocktails and served us a sensational symphony of shareable plates, we started with the Wolfe's signature cocktail, a potent smoked Manhattan made with Bulleit Bourbon, Antica Formula red vermouth, Angostura bitters and cherry vanilla bitters served in a cinnamon smoke-filled glass. With an inspired menu of oysters, vegetables, meat, fish, and charcuterie, we then indulged in almost half the menu, revelling in the fabulous flavours and creative combinations of the Wolfe's outstanding menu. Chef du cuisine Kyle Rose excels at the craft of salting, smoking and curing primarily pork products to make salumi, known as charcuterie. The downstairs kitchen at the Wolfe has a small temperature and humidity-controlled meat chamber for the house-made salumi. There it develops the rounded savoury taste that comes from slow curing and ripening, with a chamber that features a “meat window” to showcase a diversity of hanging salumi. Justin gives Rose and sous chef Josh Ward lots of credit for embracing and delivering the restaurant concept that the Wolfe brothers developed, and we're all entirely happy to follow them on their most excellent culinary adventure. Thank you C & R for lighting the path.
The Wolfe's wicked Cocktail menu
Marty is the majordōmo of magic elixirs at the Wolfe bar,
as he sets a cinnamon stick afire for his signature Smoked Manhattan
Marty presenting the Smoked Manhattans
He upturns the glasses and slowly allows the aromatic smoke to escape
The final step — pouring the Manhattans and garnishing them with
prized Italian Luxardo Maraschino Cherries
et voila!
Great smile, big heart and inspired mixologist - the lovely Marty
The Westie with Irish Whiskey, Drambuie, Galliano, lemon and bitters
The 'Bee's Knees' with Gin, honey, thyme and Chambord
Goombay Smash with spiced rum, coconut rum, apricot brandy, lime, pineapple and orange
Octopus Carpaccio with kimchi variations
Warm grilled bread
Trout Tartare with lemon and pink peppercorns
The Wolfe's Charcuterie Plate with in-house cured meats, salumi, pickles and grain mustard
2017 Chateau Pesquie Terrasses Rose Ventoux
Beau Soleil Oysters from Miramichi Bay in New Brunswick
Trio of oyster condiments: creamed horseradish, mignonette sauce and spicy chipotle
Grilled Asparagus with dill aioli and chèvre
Parmesan Risotto with "really good olive oil"
Grilled Bread with Pork Butter and pickled green beans
Triple cooked potatoes with chives and truffle aioli
Pork Belly with beans, purslane and hot honey
Blackened Smelts with radish slaw and horseradish cream
Lamb Sausage wrapped in Savoy Cabbage with beer mustard
Chocolate Pot au Creme
Josh's Rhubarb Cheesecake Pot
Lemon Meringue
Macchiato
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