From the first time I walked into Ernest’s restaurant to the last time I walked out, I’ve been downright impressed. The ambience in their dining room is perfected with muted lighting. Their decor is perfectly designed with cherry wood tables, brass fixtures, and a rock-feature wall. Their food is to die for, with immaculate plating and made with premium local fresh ingredients. The dining experience is enhanced through culinary and hospitality students providing perfect service.
Their dinner menu is to die for, but the lunch menu is a top contender. It includes a list of platings with different combinations of vegetables and sauces to choose from:
- Carrots | lacto fermented & jerky | sprouted beans & walnuts | black olive oil
- Brassica | saffron beurre blanc | pepperonata | parmesan churros
- Smoked Eggplant | red pepper velouté | braised fennel | puffed wild rice
- Mushroom & Halloumi Fritters | sauce romesco
- Cabbage Steak | parsnip-apple purée | vegetable demi | fried potato strings
Then you pick from a list of proteins to add to your meal:
- Three Pepper Salmon Steak
- Harissa Spiced Chicken Supreme
- Chimichurri Dressed Sirloin Steak
I enjoyed the Brassica paired with the sirloin steak. It was fabulous, with flavour combinations that made me want to return. It costs $20, $15 for the plating and $5 for the protein. I was very impressed with their prices; from the quality of my food and experience, I expected to pay much more.
There’s no question about how Ernest’s was voted top 100 in Canada two years in a row on Open Table. Make a reservation and see why Ernest’s is truly a crown jewel.
