The first Fishbone location opened in Stouffville in 2011, followed by Fishbone on Musselman's Lake in 2014, where they serve about 200 guests a day over the three and a half summer they are open months in the pretty outdoor waterfront location. Chef Pedro Pereira wears all the hats; he designs the restaurants, does some of the building, and creates all Fishbone menus, which for the Musselman's Lake locale is focused on refined pub-style food and delicious homemade pizza made in a wood-burning oven, accompanied by “probably the best view in York Region”. The menu also includes fresh shucked oysters, Shrimp Tacos, Grilled Spanish Octopus, Crab Cake Burgers, Shrimp Linguine, their famous deep-fried Brussels Sprouts served with sweet chili sauce and smoked peanuts, and quite possibly the best Pimm's Cocktail this side of the pond. “We try to be as seasonal as possible and as local as possible,” said Pereira. “We have so many farms up here, it really is a luxury to be in this area.” With a dedicated friendly staff, unexpectedly refined menu and tranquil waterside location, it's no wonder that Pereira's other locations in Aurora and Friday Harbour Resort, which serve Portuguese-inspired cuisine, are some of the hottest restaurants in the area.
Pedro Pereira is owner and operator of Fishbone Restaurants
Entrance to Fishbone by the Lake
With umbrellas by day and twinkle lights by night, reservations are essential at Pedro Pereira's wildly popular Fishbone on Musselman's Lake
The pretty outdoor dock overlooking Mussselman's Lake
Pimm's Cocktail in a mason jar with muddled fruit
Crab Cake Burger with dill lemon cream, red onion, iceberg chiffonade and golden yukon frites
8oz Flat Iron Steak with fresh Cut fries and chimichurri lime sauce
Margherita Pizza with fresh mozzarella, Ontario tomatoes and local basil
Creme Caramel with fresh berries and orange segments
Deep Fried Brussels Sprouts
Serves 4 as appetizers
Recipe courtesy of Pedro Pereira
2 lb brussels sprouts
1 cup sweet chilli sauce - see below
1/2 cup crumbled, unsalted peanuts
8 cups vegetable or canola oil
salt and pepper
Sweet Chile Sauce:
3 large garlic cloves, peeled
2 jalapeno peppers
1/4 cup white distilled vinegar
1/2 cup sugar
3/4 cup water
1/2 tbsp salt
1 tbsp cornstarch
2 tbsp water
In a blender, purée all of the sweet chile sauce ingredients, except the last two. Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic and pepper bits begin to soften, about 3 minutes. Combine cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. To store, let cool completely, put in a glass jar and refrigerate.
Heat oil in fryer or pot, filed no more than halfway to 325°F. Trim or remove dark spotted leaves from brussels sprouts and cut into half or quarters, depending on size. Cook the sprouts in two batches, frying 3-4 minutes until leaves are crisp and brown but not too dark. Remove from oil, place in a bowl and toss with salt and pepper to taste. Add the chilli sauce to taste and toss to coat. Plate and garnish with crumbled peanuts.
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