Panagea

Panagea 1221 Bay St 416 920 2323

There isn’t much in life that is perfect. My Winterlicious lunch ($20.00 for 3 courses) was flawless. Every bite brought exclamations. I was dining with 2 other companions. We all agreed that this was a superb dining experience. The restaurant is elegant and delightful in ambiance. Check out the glass structure over the bar area. The dining tables are well spaced. I have enjoyed private lunches in the special room at the back of the restaurant. The restaurant was crowded but never noisy. Each course was presented on different shaped white dishes. Our delightful server called them ‘sunami dishes’ because of the swirling nature of the shapes. The presentation of food was picture perfect. The service was impeccable and the taste of each bite was exquisite. This is a master chef.

The hostess for this lunch chose the Serrano Ham with olives, cracked almonds, arugula and aged balsamic vinegar. The other guest was delighted with her choice of Ocean Trout Gravlax served on a potato rosti, root remoulade with fresh horseradish creme fraiche. I was so pleased with the Pear & Endive Salad. The small roasted pear had the most wonderful flavor. Baking it seemed to bring out the sugar and the flavor of the fruit. The shaved fennel, watercress, frisee, walnuts and stilton cheese added much to the total flavor and the picturesque presentation. The mustard dressing had so many flavors and complimented the other ingredients on the plate.

The Mushroom Risotto was a work of art. The hostess ordered it but we all had to have a taste. I loved the large white bowl with the small sunken centre that made the presentation as delightful as the taste. Wild and cultivated mushrooms, wild rice, tomato. snow peas, parmesan and veal reduction made this a gourmet wonder.

The Oceanwise Shellfish Chowder with saffron, bacon, clams, mussels, shrimp, fennel and green onions was declared to be a winning combination. Someone at the next table was enjoying the Duck Confit. A slow roasted duck leg is presented on apple and Reisling braised cabbage with the added touch of preserved sour cherry jus.

The Farm To Table Presentation may not sound like an inviting choice but I savored every bite. Sous-vide winter squash was cooked with thyme and olive oil. The heirloom beets had a full and wondrous flavor. Masala braised beluga lentils and charred pearl onions were all dramatically arranged on the plate. This was a distinctive dish of mouth watering flavors.

The Pumpkin Spice Bread Pudding was served with rum caramel sauce and cranberry compote. Prize worthy

I opted for the Ontario Cheese Plate because it seemed to be the lightest choice. There was a selection of 3 different local artisan cheeses. The pear compote enhanced the flavor of the cheese. A tear of honey graced the plate.

The Calibaut Hot Chocolate could have been a winning dish on the program Iron Chef or Top Chef. It was so original and outstanding. It came with an orange and almond biscotti. I have never tasted one quite as delicious. It wasn’t even my dessert but I happily shared it. The hot chocolate was served in a cup with a house made marshmallow.

I can only say that I so eagerly look forward to my return next week for dinner. This menu has to be repeated because it all ended too quickly and it was a work of art in every sense. Thank you to owner/manager Peter for making everyone feel so welcome and special thanks to our generous hostess.