I've enjoyed numerous meals at the Peller Estates restaurant. The service has always been professional, the staff is very nice, and the food is generally good.
Recently I had lunch at Peller, and the experience was very disappointing. I'd like to share it with fellow chowhounds, so you can avoid such sub-par experience.
Currently chef Jason Parsons is offering a lunch tasting menu consisting of two appetizers, the main course, followed by dessert. Here is the menu: Warm Oyster Bruschetta, Lake Perch, Herb Crusted Lamb Tenderloin and Icewine Cherry "Smores".
The Warm Oyster Bruschetta, served with "Pinque" prosciutto, oven dried tomato and smoked gouda, was an interesting variation on the traditional bread bruschetta, although I'm not sure the flavors worked well together.
The second appetizer, Lake Perch served with baby rocket, almond tagliatelle, black truffle & tomato pistou, was disappointing. The pasta was cooked al-dente, but the whole dish was very bland, not memorable at all. And the portion size was minuscule.
Herb Crusted Lamb Tenderloin served with fondant potato, grilled tomatoes, wild leeks and brown beech mushrooms was the main course. The dish was served lukewarm, and again the portion size was pathetically minuscule. The two grilled tomatoes halves were very tasty, sweet and plump, and were the highlight of this dish.
At this point, I was thinking, the dessert better be spectacular, in order to justify the $58 charged for this tasting menu. Oh man... I should have figured out by now what was going to be inflicted on me for dessert. Icewine Cherry "Smores" consisted of an Icewine marshmallow, Cherry paste & chocolate tuile. The marshmallow was too sweet, and overpowered the cherry paste and the chocolate tuile. The texture of the dessert was unispiring. I could only imagine a kid enjoying such sugary dessert, which I could not find any redeeming qualities.
By the end of the lunch, I was still hungry because the size portions were so ridiculously small, and generally disappointed with the dishes. I've never been hungry at the end of a tasting menu before in my life; this was a first!
If you go to Peller Estates for lunch, I would recommend the Organic Watercress & Parma Ham Salad for appetizer and the Cumbrae Farms Rib Eye for the main course. Both dishes have been on the menu for a while, and the kitchen executes them well.
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