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The Drake Hotel

The Drake Hotel unveiled their Fall Menu created by Chef Ted Corrado + Zac Albertsen.  The menu is based on warm, deeply flavourful colder weather dishes best enjoyed with friends and Family, all while surrounded by stunning art curated by Mia Nielson (@seekthesublime).

We recently visited the Drake to explore the Hotel, art & food.  Being welcomed in from the cold, we naturally started at the Bar with “Rust + Bones” a Cedar-infused bourbon cocktail.  We were then presented with “Ginger Rogers” a beautiful cocktail served Family style in a giant cristal glass adorned with fresh fruits.  A very fancy alternative/ addition to your regular Bottle service.

Here is a rundown of the Fall menu we sampled:

First Course:

East Coast Oyster, Horseradish cured trout, Quail Scotch egg

Second Course:

Charcuterie Board, Roasted Bone Marrow, Foie Gras, Steak Tartar

Third Course:

A5 Wagyu Maki, Hamachi maki, Veggie Maki

Fourth Course:

Pan seared scallops

Fifth Course:

Roasted Squash Spaghetti

Sixth Course:

Milk Braised Pork Belly

Seventh Course:

Boneless Beef Short Rib

Eighth Course:

Parsnip Ice cream

 

 

 

Rust + Bone | Bourbon Cocktail
Rust + Bone | Bourbon Cocktail
Ginger Rogers | Bottle Service
Ginger Rogers | Bottle Service
East Coast Oyster, Horseradish cured trout, Quail Scotch egg
East Coast Oyster, Horseradish cured trout, Quail Scotch egg
Braised Beef Short Rib
Braised Beef Short Rib
Parsnip Ice cream
Parsnip Ice cream
Charcuterie Board
Charcuterie Board
Roasted Bone Marrow, Foie Gras, Steak Tartar
Roasted Bone Marrow, Foie Gras, Steak Tartar
A5 Wagyu Maki, Hamachi maki, Veggie Maki
A5 Wagyu Maki, Hamachi maki, Veggie Maki
Pan seared scallops
Pan seared scallops
Roasted Squash Spaghetti /w Truffle
Roasted Squash Spaghetti / *w Truffle
Milk Braised Pork Belly
Milk Braised Pork Belly

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