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Ontario (inc. Toronto)

Hillebrand (NOTL) Review


Restaurants & Bars

Hillebrand (NOTL) Review

ThomOnTheNet | Sep 26, 2005 11:08 PM

In late August this year my SO and I had a wonderful lunch at Hillebrand.

We were first served three kinds of bread, an ordinary baguette, a delicious onion bread with poppy seeds, and a wonderful nuts with cranberries bread.

We opted for the three course prix fixe menu, $34.00 per person.

We both started with the baby spinach leaves salad, served with a full sliced Cabernet poached pear, blue cheese and meringue spiced walnuts. The tender baby spinach leaves and the Cabernet poached pear provided the perfect balance to the creamy and strong blue cheese taste; the sweet meringue spiced walnuts added an interesting note to the dish. I did enjoy the dish, although in my personal opinion, there was too much pear, not enough spinach and the walnuts were not sweet enough, but these were minor issues that could be easily addressed.

My SO opted for the oven roasted organic chicken salad sandwich, served with Victor and Berthold cheese and dried apricot mayonnaise and a bowl of the daily soup, a nice refreshing tomato gazpacho for a hot day. I had a bite of the sandwich, and it was delicious. Large chunks of chicken surrounded by a nice mayo and flavourful cheese in foccacia bread, the sandwich had a taste of rosemary as well.

My choice of entree was the arugula and pinenut pesto crusted salmon served with salad in Riesling dressing. The salmon was perfectly seared on the outside, leaving a melt-in-your-mouth heavenly salmon in the centre with a wonderful silky texture, covered with a surprisingly delicious arugula pesto that elevated the experience to a whole new level.

Niagara peach tart tatin with praline ice cream and salted caramel drizzle was my SO's choice of dessert. It was nicely presented and tasted great.

I opted for the white chocolate raspberry creme brulee, a classic creme brulee enhanced with the flavour of Niagara berries. I usually prefer the traditional Tahitian vanilla creme brulee prepared in a deep dish. However, chef Tony De Luca's creation blew me away. The sweetness of the berries juices in the shallow dish creme brulee created a different experience from what I was used to, but very nice nonetheless.

Service was corteous and efficient. The dining room is large and receives plenty of natural light from large windows overlooking the grapevine fields. We had a wonderful experience and I highly recommend this restaurant to fellow chowhounds.

Tea (60.9 KB):
Bread Basket (86.2 KB):
Baby Spinach Leaves (79.5 KB):
Oven Roasted Organic Chicken Salad Sandwich (77.9 KB):
Arugula and Pinenut Pesto Crusted Salmon (86.6 KB):
Niagara Peach Tart Tatin (90.8 KB):
White Chocolate Raspberry Creme Brulee (108.8 KB):





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