Enigma: Michelin Dining with Chef Quinton Bennett

 

Three years ago, chef Quinton Bennett opened Enigma, an opulent tasting-menu restaurant tucked away on St Thomas Street in the heart of Toronto's trendy Yorkville neighbourhood, that has since clinched a Michelin star. Glittering hanging lights and ceiling mosaic tiles decorate the luxurious jewel box interior. An elongated bar counter exposes the open kitchen and bar where the chefs and bartenders make their magic in front of a backdrop of black herringbone tiles. A "culinary storyteller whose dishes are as rich in narrative as they are in flavour", Chef Bennett employs the latest molecular gastronomy techniques to present guests with creative and delicious dishes that use high-quality seasonal ingredients from local farmers and overseas suppliers. 

Top wine, cocktail or non-alcoholic juice pairings complement chef Bennett's tasting menu, that is a beautiful balance of sumptuous flavours, colours, textures. Arriving for an eight-course tasting menu on a balmy Saturday evening, we selected wine pairings to complement chef Bennett's Michelin starred cuisine. Sommelier David Ouellette pairs his passion and knowledge with a down-to-earth approach, and made each wine we tasted a fascinating and delicious journey into refined Niagara wines. Paired perfectly with chef Bennett's superlative tasting menu, the whole evening was magical and one of the most luxurious Michelin dining experiences we've enjoyed for a very long time. 

Chef Quinton Bennett

photo courtesy of Glory Media

The opulent interior of Enigma

Chef Bennett's open kitchen allows diners to watch as the culinary action unfolds

Copper pendant lights hang from a ceiling made of exquisite mosaics

Enoki Mushroom Spore Centrepiece

Enigma's 8-course Tasting Menu

Lady Hannah Cherry and Rose Sencha Kombucha as an introductory libation

Halibut with jalapeño

Lady Hannah Pea Rose and Hibiscus

South African Boerewors Sausage with mustard and golden beetroot topped with ikura

The 1st wine pairing of the evening is a 2018 Leaning Post Traditional Method 

Blanc de Blanc from Beamsville Bench in Niagara

A deliciously rich and round sparkling wine 

Cutlery for the first course of the tasting menu

The 2nd wine pairing from Sommelier David Ouellette 

was a 2019 Leaning Post Reisling from Wismer Foxcroft Vineyard at Twenty Mile Bench

A sensational full flavoured Reisling 

Tomatillo, scallion and red pepper ponzu

Lightly seared Yellowtail Tuna

Wafer thin handmade corn tacos

Hidden Bench 2021 'Fumé Blanc' Sauvignon Blanc from Rosomel Vineyard

on Beamsville Bench in the Niagara Escarpment wine region

Inspired by the oaked Sauvignon Blanc wines of Bordeaux and Pouilly-Fumé, 

Hidden Bench ferments this delicious wine in oak barrels

Cutlery and chop sticks for the 2nd course

Hokkaido Madai (Red Sea bream) from Japan with mussel and pear kimchi

Pickled Madai Belly with thinly sliced courgette and citrus 

The 3rd wine pairing, Pursuit on Seven Chardonnay from Niagara-on-the-Lake

has become one of the most exciting chardonnay producers in Canada

Not usually a fan of Chardonnay, this was a fine elegant complex wine 

and absolutely delicious

Papaya, green mango and mint salad

Shellfish Dumpling with XO sauce, a flavor-bomb condiment rich with 

dried seafood and cured ham

Nova Scotia Lobster in a Thai coconut milk curry sauce,

my favourite dish of the evening

2018 Domaine Humbert Frères Vieilles Vignes Gevrey-Chambertin

A rich elegant Burgundy perfect with chef Bennett's Peking Duck

Presentation of the dry-aged Peking Duck

Aged Ontario Peking Duck Breast, dry aged for two weeks with Enigma's koji and chamomile rub

Financier of Duck Rilette

Sweet and tangy marinated Plum

Duck Heart

Sorrel Salad

Pearl Morissette Cabernet Franc Cuvée Madeline from Twenty Mile Bench

An elegant full bodied wine "with full chunky tannins"

A tray arrives with the accoutrements for shaving fresh truffle on the Tajima Waygu

for an additional $55 per person 

Thick rich demi-glace poured over the Tajima Wagyu cooked to gorgeous medium-rare perfection

and served with clear, piquant onion gel

Smoked bone marrow and lavender sprinkled over the Wagyu\

For the final flourish, a generous mound of shaved black truffle

Wagyu beef tartare on pillowy brioche with pickled red onion and finely sliced green olives

2017 Hidden Bench 'Natur' Traditional Méthod from Beamsville Bench

A traditional method sparkling wine made in the fashion of top class Champagne

Gruyere crisp tulle garnished with paper-thin dried grape and celery leaf

2012 Rosewood Solera Mead from Beamsville Bench

A totally unexpected flavour profile of honey 

with this unique and delicious, charming semi-sweet Mead

Raspberry and Yuzu with Puff Pastry 

Carrot Cake with Gin and Lime Candy

Blackcurrant mousse encased in chocolate and served over cocoa beans

Luscious blackcurrant mousse within a crisp chocolate shell

The final piece-de-résistance is a custom-crafted copper tree stand 

with sweet pear and chestnut morsels tucked within the branches

Pear and Chestnut bon-bon

A sensational cup of earl Grey Tea was the perfect end 

to chef Bennett's fabulous 7-course tasting menu

www.enigmayorkville.com