Chefs Fraser Macfarlane and Georgina Mitropoulos, were once working at one of the best restaurants in Toronto, now offering one of the best contemporary French cuisine in Dundas, Ontario. At Quatrefoil, Chef Fraser Macfarlane uses local ingredients along with classical technique, paired with good service to offer a memorable dining experience.
Since their opening in May 2010, they were named as one of the top 10 restaurants in OnRoute, and ranked top 10 in Toronto Life. I had to see it and taste it for myself.
We were served a selection of breads with a house made butter. An offering grissini, brioche and slighly warmed pieces of multi-grain and sourdough. (I think?!?!)
The grill calamari was served with a shaved fennel slaw on top. The most interesting part on this dish was the balsamic and lemon dipping sauce. The balsamic sauce had a molasses/ aioli consistency, which was paired what seemed to me as a lemon curd.
