A comprehensive culinary journey through Sicily and local Ontario ingredients, with each dish telling a story from the chef's life.

"We enjoyed a 10 course experience and boy was it a gastric experience. As we were taken in a journey across Sicily with local Ontario ingredients we tasted it all from the wheat fields and olive groves right to the depths of the Mediterranean."

Mike C

Buttery scallops, thinly sliced and layered on savory French toast, served with a perfectly balanced beurre blanc sauce and edible flowers.

"Chef pairs things together in unexpected ways… for example, imagine this… buttery scallops, sliced thinly and layered beautifully on a bed of savoury French toast, served, surrounded with a perfectly balanced, ever so delectable beurre blanc sauce, garnished with edible flowers."

Sheri Hendsbee

A unique and delicious starter, featuring delicate beef carpaccio complemented by the rich flavors of mushroom and sweet ice wine jelly.

"Our favourite was the Beef Carpaccio with mushroom and ice wine jelly."

Matt Panday

Rigatoni pasta generously stuffed with flavorful lamb, served in an incredibly flavorful broth with a hint of white beans for texture.

"The lamb-stuffed rigatoni was amazing! The broth, incredibly flavourful. The white beans, just a suggestion, almost a garnish, and yet essential to the textures of the dish."

Sheri Hendsbee

Inventive and delectable sweet surprises, often featuring unexpected combinations like pickled ginger and airy cheese foam.

"The desserts! Wow! Missing, were the “usuals” (the lemon or chocolate desserts). Instead, there were incredibly delectable surprises! Who would think of putting together pickled ginger and an airy, cloud-like cheese foam in a dessert… and better than any cheesecake I have ever tasted."

Sheri Hendsbee