Thursday, 16 May 2013



408 King Street W
416 367 9000

Ambience: 3 . 5 / 4
Service: 3 . 5 / 4
Food: 3 / 4

We finally got around to making reservations for WESLODGE. I was a little nervous but excited to try the trendy modern saloon eatery. After hearing about it for so long I was worried that it would not live up to the cool King West hype. The menu is quite small with many meat options but this is typical for an upscale dinning experience as they must be limited in order to specialize. The ambiances is very exciting with high ceilings,  modern accessories and rustic hunting lodge decor all done with a touch of elegance.

The single iberico crumbed plump SCALLOP was paired with chanterelle mushrooms, caper vinaigrette atop a pile of du puy lentils. The scallop was cooked beautifully and the layers of flavours were interesting and wonderfully complimentary.

The SCOTCH EGG had us interested right away, I didn't know what to expect but we had to give it a try. The deep fried egg was cooked medium, and accompanied by juicy chorizo, tangy tomato jam and a hint of truffle oil which added a nice earthiness to the dish. 

The BEEF TENDER, melted like butter in you moth it was so tender and full of flavour. But the star of the plate was still the amazing thick cut house made fires.

Would we go back? Yes


Weslodge on Urbanspoonweslodge

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