The Templar Hotel's New Parcae Restaurant For The Adventurous Foodie

Posted: Nov 17 2015

We sent our resident food blogger, Aleshia Pinto of Less With Bread to try out The Templar Hotel's new Parcae Restaurant with dishes for the adventurous foodie. 

Parcae Toronto Templar Hotel 

Unassuming from the outside, walking into the lobby of the design award winning Templar Hotel is sleek, modern and polished. Turn a corner just past the reception desk and you’re transported to a dark and sultry lounge with a prohibition era vibe. For the soft opening, a cigar roller was posted up by the entrance; definitely a Great Gatsby inspired touch. Backlit photos of a sexy, black lingerie clad babe adorn the wall opposite of the bar, with clear barrels holding dark-hued liquid resembling bourbon or whiskey along the other. Comfy leather love seats line the walls, making it easy to get cosy over a couple of skillfully crafted drinks.

 Parcae Toronto Templar Hotel

A beautiful bar in the center of attention at the far end of the space, with an amazing drink selection that includes classics with a twist. My personal favourite, the Illuminati – is a gin based drink topped with LAVENDER FOAM (yes, it was as delicious as it sounds).

Parcae Toronto Templar Hotel

Parcae Toronto Templar Hotel

Turn another corner and you descend into what was formerly the restaurant Monk – a dark and intimate dining area is symmetrically laid out, with another bar in the back right corner. The menu is meat-centric and an impressive example of nose-to-tail eating – also a great way to get conversation buzzing. I was excited to try the fried lamb brains, which turned out to be surprisingly creamy and rich. The horse Carpaccio was one of my favourites – paper thin raw horse meat on toasted crostini topped with pickled leeks and chanterelle mushroom, with my other favourite being the mini ravioli. Served in one-bite spoonfuls, delicate pasta was filled with pig heart and fat and topped with stracciatella foam. Freshly made bomboloni were passed around for dessert – little fried clouds of dough, bursting with raspberry jam and tossed in sugar – something I’m still thinking about a few days later.

 Parcae Toronto Templar Hotel

Parcae Toronto Templar Hotel

Chef Danny Hassel previous of Buca, and Montreal Chef Joseph Awad previously of Au Pied De Cochon have done a brilliant job crafting an exciting, forward-thinking menu that perfectly compliments the seductive space. Check out Parcae newly open at 348 Adelaide St. West for some after work drinks in the lobby and then head downstairs and get adventurous for dinner!

Enjoy!!
xo
(Article contributed by Aleshia Pinto)
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