SALT WINE BAR
Service: 2 . 5 / 4
Ambiance: 3 / 4
Food: 3 . 5 / 4
Salt Wine Bar is one of the newer additions to the Ossington restaurant strip. When we walked to our table we felt like we were in a rustic wine cellar. The decor is simple yet well thought out with decorative chandeliers providing romantic dim lighting.
The service is a little slow but its worth the wait. Dinner was comprised of selections from a delicate innovative tapas menu that would interest any seafood lover.
We went on a Tuesday, when tacos are the special of the night. our waiter suggested ordering 3 - 4 dishes per person. We ordered 7 for 3 people and thought it was enough, we were satisfied but not overly stuffed.
As we were exploring the menu, we were brought a light AMUSE BOUCHE of thin crackers and a black olive tapenade.
We started with the ALBERTA BISON TARTAR. The Tartar was incredible. It may have been one of the best I have ever had.The beef was fresh and hand chopped, no meat grinder here. It was served along side taro chips, sesame aioli and ginger soy vinaigrette. All elements of the dish worked well together.
The skin on the DUCK CONFIT was well crisped, the meat was juicy and well seasoned. The ARUGULA SALAD'S hazelnut vinaigrette dressing added a sweet finishing touch to the dish.
The ALBACORE TUNA TATAKI melted in your mouth. It was served with a pickled slaw and avocado slices. This dish was irresistible, although we thought the slaw could have been more delicate to coincide with the tender tuna.
The SPICY GRILLED CALAMARI came with large chunks of chorizo, chickpeas, roasted peppers, and coriander in a piri piri tomato sauce. While the flavours in the piri piri sure went well with the ingredients, the calamari itself was quite chewy and had an overly charred taste to it. Not the best dish of the night.
We each ordered a CHIPOTLE BBQ WILD BOAR TACO. The boar was topped with tomatillo, pineapple, lime creme, chillies, and coriander. We found the taco to be a little bland compared to the other dishes of the night.
The SEA SCALLOPS were beautifully seared with a house maple bacon, sweet green peas, and a brown butter sauce. The crispy bacon was well paired with the creamy sauce and smooth scallops, the crispy sweet peas added a nice contrast.
The CHURROS were delicious tossed in cinnamon and sugar, and were accompanied by a creamy dulce de leche sauce for dipping. It was a great way to end the meal.
Would we go back? YES!
Would we go back? YES!
STANDOUT DISH OF THE NIGHT:
Alberta Bison Tartar