With stunning views of the city skyline, Scaramouche is a culinary institution consistently ranked as one of the city's best since it opened in 1980. Long celebrated by customers and critics alike for its unwavering commitment to excellence and ensuring each dining experience is a truly memorable one, Chef-owner Keith Froggett’s modern French cuisine is consistently well-executed and crafted with the finest seasonal local ingredients. The presentation is beautiful, the food is sophisticated and always absolutely delicious.
Arriving for a special birthday dinner, we launched the evening with a glass of champagne and indulged in the restaurant's celebrated Blackbird Baking Company sourdough served with chef Froggett's house made hummus. With an enviable wine list from which to choose, we decided on one of our favourites - a Brunello di Montalcino - which paired beautifully with our entrées, an Ontario Saddle of Beef rolled with lemon zest and fennel pollen, and a delicious Filet Mignon served with whipped potatoes, green beans, and mixed mushrooms. Beginning with a light and tangy Romaine Hearts with caesar dressing, chopped egg, Parmesan and toasted bread crumbs, and a decadent Terrine of Foie Gras with Riesling jelly, toasted hazelnuts, triple crunch mustard, sour cherry reduction and pickled grapes and served with freshly flakey sea salt brioche, the entire dinner was absolutely sensational and made our evening a beautiful celebration.
Scaramouche's interior is elegant and intimate
A delicious 2018 Brunello di Montalcino
Romaine Hearts with Caesar dressing, chopped egg, Parmesan and toasted bread crumbs
Terrine of Foie Gras served with Riesling jelly, toasted hazelnuts, Triple crunch mustard,
sour cherry reduction and pickled grapes and freshly baked sea salt brioche
Ontario Saddle of Lamb, rolled with lemon zest and fennel pollen,
served with roasted eggplant purée, charred broccolini, pickled small carrots, preserved lemon
and caramelized pearl onions with natural jus and pistachio dukka
Filet Mignon, cooked medium rare served with whipped potatoes,
green beans and mixed mushrooms with a red wine jus
Coffee Semifreddo Dacquoise with hazelnut praline, brandy caramel sauce and chocolate shards
Scaramouche's famous Coconut Cream Pie with coconut custard, chantilly cream,
white chocolate shavings and dark chocolate sauce served for my husbands birthday
Carpaccio With Raw Asparagus, Blood Orange, Fennel, & Hazelnut Oil
Serves 4
Recipe courtesy of Chef Keith Froggett
12 oz very fresh, centre cut beef filet
1/3 cup hazelnut oil
1 small firm fennel bulb
Maldon salt and freshly ground pepper
1 small head frisee separated into small pieces
8 large asparagus tips, about 4 inches long, cut into thin long slices
2 Italian blood oranges, segmented
1/2 cup toasted, coarsely crushed hazelnuts
2 tbsp lemon juice
4 oz Parmesan cheese
Trim filet of any surface discolouration, wrap and chill well for 1 hour. Cut filet into 1/4 inch-thick slices and brush lightly with hazelnut oil. Place 2 slices of filet between two sheets of plastic wrap. Working from the centre gently pound the filet evenly using a flat mallet or back of a pot, to a thickness of about 1/8 inch. Transfer to an individual serving plate, cover tightly with fresh plastic pushing it against the meat to remove air. Refrigerate. Repeat with remaining slices. This can be done up to 5 hours in advance of serving.
Cut fennel into quarters, trim the core if necessary but leave enough to keep the layers together. Shave into thin slices with a mandoline, preferably, and drop into iced water to crisp, for no more than 5 minutes. Remove plates from the refrigerator. Remove plastic and season the filet with salt and pepper. Add a few frisee leaves, fennel shavings, asparagus slices and orange segments to each plate, taking care not to overwhelm the beef.
Sprinkle with some of the hazelnuts, a little more salt, a drizzle of hazelnut oil and a squeeze of lemon juice. Shave the cheese over and serve immediately.
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