Hidden above Dundas West's popular Jamaican-Chinese restaurant Patois, by chef Craig Wong and his wife Ivy Lam, is the duo's intimate wine bar -- Bar Mignonette. Differing from its sister restaurant, Bar Mignonette centres itself around showcasing natural wines with rotating seasonal dishes that dominate with a seafood focus, which are available both a la carte and via a prix fixe menu. Opening in August 2020, their launch was short-lived, due to the onset of another lockdown in Toronto. Remaining closed to put their sole focus on Patois' operations, the right time has finally arrived to revive this charming space.
A cozy spot that was once an apartment, the interior designed by Wong and Lam has wide checkered floors, deep red shelves housing an array of objects and tropical plants sprinkled throughout.
No, you won't find chef Wong's signature jerk chicken chow mein on the menu up here, but conveniently you're only one flight of stairs away from securing your order. In contrast, discover a raw bar upon entering Bar Mignonette, evidently matching their focus.
"Mignonette, for me, is all about taking outstanding seafood and showing it off the best way that I can, which oftentimes is very minimal manipulation, and letting the top notch ingredients speak for themselves," says chef Wong. "Added to that is a little bit of know-how and experience with showing them off."
Since they place their emphasis on wine here, you'll find a short cocktail list comprised of only five drinks. The Yuzumaki is full of citrus notes, made with Bombay gin, St. Germain, yuzu and lime. Meanwhile, the Concrete Jungle #2 (Clarified Punch) is made with Bacardi 8, yellow chartreuse, Lillet, Aperol, lime and pineapple.
Fresh seafood highlights include this Wild Florida Gulf Shrimp Cocktail. Though shrimp cocktails are a classic starter, this particular arrangement differs.
"We serve the crispy heads on the side of our shrimp cocktail and do not waste them," says the chef. "We batter them very lightly and serve them crispy. We take the shrimp shells and infuse an oil that we use as a base for our shrimp shell mayonnaise."
Delicate and crunchy, the shrimp heads -- which you rarely, if ever, see served alongside a shrimp cocktail -- paired with their mayonnaise are a great parallel to the refreshing shrimps dipped in their tangy cocktail sauce.
It's like your favourite game night snack, just a whole lot better. The Ikura French Onion Dip is incredibly creamy and easily addictive. Plump salmon roe on top, ready to be mixed in; enjoy this starter with kale, kettle chips, radish and cucumber to dip.
Though not currently on the menu, simplicity reigns superior in the Crispy Pan Roasted Chicken. Made with garlic, parsley, thyme and lemon, the meat is cooked perfectly. Tender and juicy, you'll want to pair this dish with the Miso Buttered Cabbage and Triple Cooked Fries accompanied by umami mayonnaise to dip.
If you're aiming to stick to seafood, you'll want to order Bar Mignonette's seafood tower. Available for two or four, this recently added menu item includes a lobster cocktail, shrimp cocktail, albacore tuna crudo, whole uni served in shell and of course oysters.
Don't dare skip dessert, especially not while this Choux à la Crème is on the menu. These airy French cream puffs are filled with a delicate whipped cream, hiding a layer of sweet stewed persimmons and are topped with brunost brown cheese. This unique Norwegian cheese is caramel in colour and comes shaved finely on top, so much so, that it melts with ease on your tongue.
Bar Mignonette is open Wednesday through Saturday from 5 p.m. until late. However, walk-ins are accepted; due to their small space, it's best to reserve your table ahead of time. Perfect for date night or even private functions, you'll want to keep an eye on Bar Mignonette's Instagram to get updates on their new menu features.
