Step out in style on November 3 with a six-course tasting menu plus wine pairings, at REIGN. A splendid spot, affectionately known as “the city’s dining room,” REIGN is a place where Canada’s bounty shines in an enticing array of farm-to-table dishes. A collaboration with Rosewood Estates Winery, the event on November 3 promises excitement on the palate and enchantment for diners as they take in REIGN’s regal mood.
Located in Toronto’s Fairmont Royal York hotel, REIGN is appropriately sophisticated, whether you visit at morning, noon or night. With menus inspired by seasonal produce, the team strives to showcase Canada’s finest offerings in ways that are traditional with a modern edge.
Led by REIGN executive chef Jon Turner and hotel executive chef JW Foster, the team has created a luxurious menu of courses for the November 6 Chef’s Tasting Menu. Diners will begin their journey with East Coast Oysters with compressed apple and mignonette, before moving on to Yellow Fin Tuna Crudo, then Seared Diver Scallops. From there, the feast continues with Bison Tenderloin with haskap berry jus and vegetables, and Lindsay Goat Cheddar & 14 Aprents served with honeycomb, baguette and house pickle. A sweet ending arrives in the form of Honey Spiced Manjari Crunch with truffle mousse, mixed berry compote, pain d’épices, sable Breton and orange sorbet. Throughout, ingredients from the East and West Coasts, Quebec, Ontario and the Prairies infuse the menu with unmistakable Canadian flavour and flair.
Winemaker Ryan Corrigan — who will also act as host for the evening alongside Rosewood Estates Winery general manager William Roman — has selected a perfect pairing for each course from Rosewood Estates Winery’s finest vintages. Recognized for its delectable wines, meads, and honey, it’s no surprise the winery is offering a delightful array of style — from pét-nat to pinot noir and honey wine — throughout the evening.
The exclusive REIGN x Rosewood collaboration dinner is $199 per person and must be reserved through OpenTable. With only 30 spots available, you’ll want to act fast. If not, you’re almost guaranteed to be supping on something considerably less elegant than tuna crudo with Riesling come November 6th.
