Chef Imrun focuses on an Omakase-style dining concept, which translates to "I'll leave it up to you" or "chef's choice." In an Omakase-style meal, the diner entrusts the chef to select and prepare a series of dishes based on the freshest seasonal ingredients available.
Diners will embark on a captivating culinary journey that reflects the rich tapestry of Canada's diverse food cultures. His menus promise an unforgettable dining experience that celebrates the diversity and vibrancy of modern Canadian cuisine.
Canadian Oyster, Cold-Pressed Sea Buckthorn Oil & Roasted Nori
Canadian Lobster Tail, Madras Curry Bisque, & Lovage oil
Seared East Coast Scallop, Pork Fat Toasted Bread Crumb, Roasted Morcilla Cream, Compressed Apple, & Watercress
Pumpkin Spice Crème Caramel
Grilled Hen of the Woods, Kashmiri Chili Oil, Green Onion, and Corn Custard
Tikka Masala Spiced Chicken Liver Mousse, Butterfly Rice Cracker & Sumac
Seared Quebec Foie Gras, Blood Orange, Coffee & Date Purée, & a Date Tasty Paste
Chilled Rasam Broth, Peeled Cherry Tomatoes, Cucumber, and a Dill Oil
Ajo Blanco, Served chilled, with peeled red grapes seasoned with long pepper, cucamelons, and Vancouver olive oil
Shropshire Blue, Caramelized White Chocolate, Acidulated Pear, & Roasted Pear Purée
Confit Duck and Foie Terrine topped with Turkish Coffee and Perilla. Passionfruit Gelée and a Foie Mousse Robot
Seared East Coast Scallop, Desi Sauerkraut, Wakame, Chicharron, Pork & Crab Jus, and Sturgeon Caviar
Browned Cultured Koji Grass Fed Canadian Butter
Crispy Canadian Pork Jowl, Fermented Creamed Corn, Miso Chili Oil, and Cinnamon Basil
Seared Quebec Foie Gras, Sea buckthorn, 72% Dark Chocolate, Perilla, & Hazelnut
Chaat Salad
Vindaloo Beef Tartare, Black Cardamom Emulsion, Pickled Beetroot, Carrots, & Radish. Served with Papadam.
Caramelized Guernsey Girl Cheese, Prickly Pear Jelly, and Thyme
Compressed Ontario Watermelon glazed with a Watermelon Molasses sitting on top of whipped local feta with a nasturtium crown
Crab Tart with Pomelo and Bay Leaf
Massaman Beef Tartare, Toasted Coconut, Wood Sorrel, and Chive Flowers
Peeled local cherry tomatoes, black garlic vinaigrette, Fior Di Latte, nasturtium & sweet cicely
Dry Aged Duck Breast, Massaman Curry, & Pickled Mushrooms
West Coast Pearl Bay Oyster, Kashmiri Chili Oil, Dill Oil, & Raw Quail Egg Yolk