Wine Access
September, 2006

ONTARIO’S BEST SPLURGE

Chef David Lee’s refined eight-course tasting menus, matched with wines by sommelier Carlo Catallo, rightfully draw raves. While there’s no à la carte menu, the simpler three-course table d’hôte may include Brier Island sea scallops, sweet English pea soup and Cumbrae Farms’ ribeye. Over 850 different Old and New World wine rest in the underground cellar room. Must try: Tasting Menu with pairing champagne Flight ($195)

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