st Restaurant

The concept of st Restaurant

Valentines Day Giveaway! Dinner for two @est.restaurant on Valentines Day. (Starting February 1st st will be open Wednesday through Sunday. Closed Mondays and Tuesdays) To enter: ... - Like this picture - Follow @est.restaurant and @seanymacd - Comment tagging your valentine The winner will be selected January 25th at Noon. Good luck!

Our Ontario course. Corn porridge with squash and bean

Rabbit Course for Newfoundland @benehrensperger @ st Restaurant

Instagram Giveaway! Dinner for two ( 2 tasting menus) @est.restaurant for our new Canadiana Menu! This menu highlights Canadian focused ingredients and traditional styles of preparation from each province and territory in Canada. To win: 1. Like this picture. 2. Follow @est.restaurant.... 3. Comment and tag the friend you would like to bring with you for dinner. Winner will be selected tomorrow at 3pm. Good luck!

We are very excited @est.restaurant to share our next menu concept coming in the new year. Our team has been researching and developing ideas on Canadian food a...nd its origins. We will be presenting a menu highlighting cooking techniques and ingredients used by the early settlers and indigenous peoples of Canada. There will be a course for each province, inspired by the location, history and ingredients grown in the area. We want to bring a very unique experience to our guests. To pair with the menu we will offer a Canadian or International wine pairing. This menu will be available in January. We are very excited to show you what we have been working on! Book now to be the first to experience the menu. #bestteam #canada This is a dish we will be doing to represent British Columbia. Back in the day, the indigenous people used to take river rocks and heat them up in the fire. They would then take those rocks and cook ingredients on them. For this we found river rocks and cut the face flat on them. We seasoned the rocks with Canadian camolina oil the same way you would season a cast iron pan. We heat the rock up until very hot. We then take BC Steelhead trout and lightly cure it in dried prawn garum. The fish is first lightly steamed then placed on the rock to cook slightly. The fish is brought out to the guests while cooking on the rock. We then take a sea stock we make from seaweed and aromatics to be poured table side for the guests smell the aroma. On the side the guests are served a shaved kohlrabi wrap. The kohlrabi is poached lightly in a koji court boullion. On top there is charred kohlrabi tops tossed with a fermented shrimp sambal. This is inspired from the Asian influence on the west coast. The fish is topped with the fried crispy skin of the fish and served onto the kohlrabi wrap where the guests eat the bite with their hands. @ st Restaurant

Book your holiday parties and events now! estrestaurant.ca for more information

Join us for a memorable dining experience. Book your holiday party now!

@elitegenmag Thank you for the feature @est.restaurant @ st Restaurant

Give your tastebuds an experience they won't forget! st Restaurant in Toronto offers both traditional and vegan tasting menus influenced by the many cultures within Canada We are very excited to welcome st Restaurant & Chef Sean MacDonald to our #FeastOn Certified family!