













Fifth visit to Restaurant Pearl Morissette and the first time since they gained their second Michelin Star. Happy to see that their food continues to improve. One of the first bites, carrot crisp, is almost always on the menu and seems like they have improved both the texture and flavors. After a few visits, also begin to appreciate how their flavor profile is so different from others
PS in addition to a copy of the menu and pairings menu in the end, they have now included a list of all the team members in alphabetical order. Have to say very nice touch compared to some other famous restaurants that assault their employees
West Coast Dungeness Crab – Shallot, Whitefish Roe, Fraser Valley Rice, Chili Oil*, Lemon Thyme*
Carrot Crisp From Cookstown Greens – Scallop Roe Pâté And Dried Chili
Sourdough Made With Spring Wheat, Red Fife, Sangaste Rye With Whipped St. Brigid’s Butter
Albacore Tuna From British Columbia – Elderberry, Stock Blossom*, Purple, Green, & Black Radish*, Pumpkin Seed Milk, Rhubarb Juice*
Lobster From Nova Scotia – Coriander*, Green Peach*, Preserved Pepper*, Badger Flame Beet*, Apple*, Lemon Balm*
Scallop From Mahone Bay, Nova Scotia – Tomato* Water, Lemon Verbena* Oil, Tuna Belly Broth, Smoked Kelp, Turnip*, Urchin Pearls, Pea Shoot*
Halibut From Newfoundland – Horseradish, Vin Jaune Beurre Monte, Tatsoi, Onion Condiment, Acadian Emerald Caviar
Lamb From Tamarack Farms – Chervil*, Endive*, Dill* Oil, Leek Jus, Tarragon*, Curly Cress*, Sorrel*
Pork From Linton Pastures – Koginut Squash*, Chicory*, Prickly Ash* Jus, Black Koji, Mustard Greens*, Chanterelle Mushroom
Optional: Avonlea Cheddar From Prince Edward Island – 12 Month Aged Cow’s Milk Cheese, Served With Autumn Honeycomb*
Rosehip* Ice Cream – Strawberry, Rosehip* Jam, Rosé Sabayon, Shiso*, French Sorrel*, Candied Pinecone
Apple Tart – Spicebush* Jam, Sweetgrass* Cream, Fig Leaf* Oil, Rosehip*, Spade Sorrel*
Haskap Berry Parfait – Haskap Berry Jam, Boro Beet*, Lemon Balm*, Viola Blossom*, Oxalis*
*Grown On Property
by DanielfromHK_

6 Comments
Ate there last night with the same menu. Phenomenal meal. Great write up!
Whats the dress code?
my favorite restaurant in Canadian, still looks amazing!
Including the list of all team members is a nice touch, I’m surprised more fine dining establishments don’t do that. It’s like the credits shown at the end of a movie.
Their whole menu is fantastic but I do think a lot about how flavourful their sourdough is versus almost any other I’ve had in my life. I’m not even a “bread guy” but it lives in my head rent free.
I can’t wait to make out there to try it out.