Friday, 2 November 2012

QUATREFOIL RESTAURANT 4.5 out of 5

16 Sydenham Street, Dundas On. (905) 628-7800 Tues - Sat  12:00 pm to 2:30 pm and 5:00 pm to close     




Located in the heart of Dundas, the Quatrefoil has become the restaurant that is attracting a lot of attention in this town and the GTA.  It is run by the husband and wife team of Fraser Macfarlane and Georgina Mitropoulos who met as sous chefs at Scaramouche, a legendary restaurant in Toronto.  They converted a Victorian house to a calm but glamorous and sophisticated fine dining venue.  Their creations are based on fresh local ingredients with a French flair. 

The seating varies from quaint tables to large beige leather banquettes and benches.  There is a bar for patrons who are waiting to be seated.  There is also a large patio for summer evenings and afternoons and it can be quite busy outside in the summer months.





We made a reservation for Friday at seven and it was packed when we arrived.  There were five of us (we were celebrating my younger sons birthday) and we were ushered to a wonderful banquette in an alcove.  The noise level was low considering the number of diners in the room.

There is also seating upstairs, which can be reserved for large parties.  There is a good wine list with a wide variety of choices and prices.  We ordered two bottles of French 2007 wine ($55 a bottle) it was smooth and delicious.

After we were seated a wonderful selection of breads appeared that melted in your mouth.  They were house made.


We began with an amuse bouche of goat cheese and lentils served on a large boat like spoon that was gratis, it was an unusual way to start a meal



Four of us had the cauliflower soup which was divine and full of flavours that we could not even describe.  One of us had the seared sea scallops which were large and melt in your mouth with fennel, chorizo, fingerling chips and romesco sauce.

cauliflower soup - divine!

scallops cooked perfectly


I had the Barramundi fish feature which was encrusted with potato and baked.  It was served with fingerling potatoes and young beets, carrots, and other ingredients too numerous to mention.  This dish was substantial and had such a variety of flavours on the plate, it was hard to tell the taste of the fish.

barramundi fish surrounded in various flavours


Two of us had the Cumbrae's beef tenderloin with mushrooms, roasted leek , cheek cromesquis, smoked potato puree, bacon crumble which was perfectly grilled medium rare.

Cumbrae's fillet cooked medium rare with potato  puree


Two of us had the Willowgrove Hill boneless pork chop crispy belly, mustard greens, sweet potato, cranberry and peppercorn glaze.


boneless pork chop with greens and sauces


We all decided on the same desert; the creme brulee with ginger bread and orange sorbet, it was delicious and filling (notice the birthday candle).  We had the French press coffee to go with the desert. 

creme brulee with ginger snap and sorbet  






macaroons and chocolates - complimentary



The meal, which seemed more like an event, ended with the server providing a complimentary selection of macaroons and chocolates and the bill.  The service was very professional and everyone worked as a team from the greeters at the door to the waiters and waitresses in the restaurant. Though expensive it included two bottles of wine and a gourmet selection of food that turned the evening into a celebration, not just a meal. (Just think of what 5 leaf tickets would cost).


http://quatrefoilrestaurant.com/



Quatrefoil Restaurant on Urbanspoon




2 comments:

  1. A friend was recently hired as a Line Cook and I've been meaning to drop in and review it myself. I'll likely wait for a special occasion at that price point though. Great review.

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    Replies
    1. Thank You. It was worth every penny!

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