Though Toronto may be covered in snow, there is still an opportunity to dine-out in style thanks to GoldInn, Stackt Market's latest installation presented in collaboration with St. Remy Brandy and the folks at Ration Beverly.
Even with the cooler temperatures, the GoldInn experience is warm and toasty thanks to their innovative setup. Two gold shipping containers have been stacked on top of each other, and feature two heated and semi-enclosed private dining rooms on the main floor, with a covered bar on the roof, serving up an array of St. Remy cocktails.
The main floor dining spaces have one open wall to promote ample air flow, so you'll still want to bundle up. Complete with sleek leather booths, a crystal chandelier, golden mirrors and thick black curtains, the rooms have been transformed into unique VIP booths, and each room is equipped with its own bluetooth speaker, so you can connect your phone and play some of your own tunes to set the mood.
Following suit with Ration Food Lab's sustainable food mandate, all the ingredients for the prix-fixe have been foraged and pre-treated with the utmost care. Ration never puts any of their food to waste, and there has been a tremendous amount of craftsmanship and thought put into every meal.
To kick things off, you'll begin with the snack course; a Beet and Radicchio salad with fennel, buckwheat and sunflower, the Carrots and Pesto with smoked tofu and toasted pumpkin seeds, and their famous House Smoked Olives, which many agree are some of the best they've ever tasted.
The next course is cooked on a 500-degree hot pierrade stone, with your choice of prized A9 Australian Tajima Wagyu or Fermented King Oyster Mushroom, glazed with a mirin and fermented portobello glaze. The tender pieces are dressed, cooked and finished with flakey salt table side, so you can hear the sizzle, and watch the clouds of steam rise up once they hit the scolding hot rock.
For the pasta course, you'll be presented with Ration's melt-in-your-mouth Risotto, with red pepper, charred heart of palm, greens and fried enoki. The rice has been cooked to perfection, and has a perfect creamy texture for that hearty comfort food feeling.
There are a few choices for the main course, so depending on the party size, it's recommended to order one of everything. Choose between the Confit Duck Leg with celery root and cardamom puree and grilled endive, the Soy Marinated Cod with sun-choke puree, collard greens and pickled mushroom, or the Black Garlic Roasted Cauliflower with black bean miso, rapini and pearl barley––all of which are sizeable portions and beautifully plated.
What's a tasting menu without dessert to finish? Indulge on the Bruléed Silken Chocolate––a rich, chocolate ganache-like dish made from Silken tofu. Garnished with granola and a gold painted chocolate leaf, this course will leave a fantastic taste in your mouth as you wrap up your meal.
To pair with the tasting menu, GoldInn is offering a thorough wine selection, along with a few cocktails, including their take on a hot chocolate called the Hot Cointreau––a delicious orange-flavoured boozy hot cocoa with marshmallows that'll surely warm you up from the inside out.
GoldInn is now up and running, and will be operational until the end of February, with tickets available for purchase by visiting the Stackt Market x GoldInn website. Reservations must be made in advance and can be booked for Thursday through to Saturday from 4 p.m. to 9 p.m.
All private dining room tables are limited to eight people, and are thoroughly sanitized between each reservation. For all other St. Remy Canada, Ration Beverly, and Stackt Market updates, events and product launches, be sure to follow their accounts on social media.
