Parcae features a unique, meat-centric, Mediterranean menu created by Chef Danny Hassell(formally from Buca) and Montreal Chef Joseph Awad (formerly of Au Pied De Cochon and Sugar Shack). Together they have created signature dishes containing a variety of non-traditional meat items ‘from head to toe’.
I am a sucker for a good gin cocktail and that’s exactly how our evening started at the upstairs cocktail bar with a round of Illuminati – a sage gimlet sipped with to die for lavender foam. I’ll also give props to their wine menu. They’re still developing it so it was lean, but we went through a few bottles of the Kew Vineyard Soldier’s Grant.
In the downstairs lair our feast amongst the cool backlit photos began with the octopus which comes paired with bone marrow. It’s an interesting pairing and both were great, but I think I’d prefer them separate.
My two fave dishes would be tied between the sturgeon bone marrow risotto and duck ravioli. The latter a pasta pillow filled with shredded duck topped with mascarpone and hazelnuts. For a palette cleanser I recommend the radish salad — sliced very thin and served with oranges, fennel pollen, and chilis.
Now fundamentally I just can’t support the horse carpaccio. I wish this trend would go away. However on the gamey meat experience:
I ate lamb brain and I liked it (sung to the tune of I Kissed a Girl).
We devoured both of the two desserts. Doughnuts stuffed with seasonal fruit filling, and the okay just one more bite award was given to the the classic Quebecois bread pudding topped with ice cream.
Thanks to Masterchef Canada’s, Michael Motamedi for hosting us!