Bosk at Shangri-La Hotel

We had a perfect 5 course tasting menu with Vancouver food journalist Nathan Fong who had a six-hour stopover on his way to India. The menu was planned by Chef Damon Campbell – just the right number of courses, the right size portions, lovely balance of flavours, textures and temperatures. Perfect wine pairings by sommelier Mark Moffatt. The Fig Sour was spectacular and I especially loved the seared scallops with sesame ginger dressing, the foie gras with hazelnut crumble and coconut tapioca with passion fruit jelly.

Expensive

March, 2013

Bosk at Shangri-La Hotel
188 University Avenue
Toronto
647 788 8888