When we were shown our private dining room at Senses, my dinner companions had a glimpse towards what life as a VIP would feel. The room had a beautiful elegance to it as you can see below.
Before dinner began, Chef Patrick Lin offered us each a canape consisting of a scallop, capers, tomatoes, and microherbs.
Look at the smoothness in that scallop!
Now for the starters. Choices for starters included the following three options:
|chilled tomato gazpacho with lobster medallions|
|thinly sliced roasted veal tenderloin with a tea smoked egg on a bed of |
tuna fish sauce and sun-dried tomato vinaigrette
|grilled romaine lettuce heart, tofu, green & white asparagus, |
portebello dressed with a yuzu truffle soy vinaigrette Dinner options:
|warm peach tart (with an entire half a peach!) with lemon sorbetto|
|lemon-lavender-blueberry dome with chocolate arts and lemongrass vanilla sauce|
Notes: admittedly a bit different for the palate, but worked well together in this case. The lavender flavour came more at the end of the bite.
328 Wellington Street West.
Toronto, ON. M5V 3T2
Dining room: Tuesday-Saturday 6-10pm
Lounge daily from 5pm-1am
Most pictures courtesy of Philip Yan