courtyard restaurant @ oz kafe

I feel like the only things I’ve blogged about this summer are my incredibly memorable dinners.

Most of which have been thanks to Oz Kafe‘s Industry Night.

I blame the heat.  

It’s been waaaaaaaaaaaay to hot to bake (especially in my teeny tiny apartment).

Lucky for me (and this blog), my last meal at Oz Kafe was … pretty incredible.  It was everything I like about food: seasonal, smart, clever, a twist on classics … and most importantly … delicious.

Murray Wilson and his team put together one mighty fine meal.

Although Murray is now executive chef at the Courtyard Restaurant, he used to work at Atelier with Marc Lepine.

I saw touches of that on every one of his plates.

They were beautifully constructed.  Contrasting textures.  Bursts of flavours.  And clever.  Really really clever.

I kinda fell in love with the first course: soup.

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First course.  Full stop amazingness.  We were presented with our bowls and then Murray came out and explained what every little thing was … while the roasted butternut squash purée was being poured over all the little bites of deliciousness.  

Every single bite was different.  One bite of crispy duck skin … the next of toasted pumpkin seeds … cinnamon and cloves … vanilla … sailor jerry’s rum … every single bite as good as the last.

My favourite dish of the evening.  

Second course was a sharing plate: fish.

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smoked sturgeon and salmon paté, crustini, english cucumbers compressed in bombay sapphire, cucumber gel, black olive paste.

It was a fun spin on an old classic … rather than slices of cucumber, we had “melon-balled” cucumber … little pockets of freshness.  It tasted as good as it looked.  I couldn’t seem to stop smearing my crustini with the paté … I think I ate far more than my share of the sharing plate (oops!).

The third course screamed autumn.  A hearty meat dish.

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The pork-neck was perfectly cooked and ridiculously flavourful.  It was sous vide at 61 Celsius for 24 hours and then seared.  Paired with sauerkraut, granny smith and earl grey purée, apples compressed in calvados, braised pearl onions, crushed fingerling potatoes, waupoos cider and wild mustard sauce.

The seasonal theme continued well into dessert … a rich and decadent cheesecake.  It was kinda spectacular.

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Second favourite dish of the evening.

The cheesecake and the ginger ice cream … both rich and creamy.  Combined with the tart cranberry, the spicy pumpkin purée and the crunch of the cashew nut crumble.

DE-LISH.  Purely delicious. The perfect end to the meal. 

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