A friend recently gave us a gift card for
Black Trumpet, and we could not wait to use it! This is one of those restaurants typically reserved for special occasions - of the two tables closest to us, one was celebrating a PhD Defense, the other a Retirement. We decided that since our three year anniversary is just a week away, we would call it an early anniversary dinner. Cocktails we the first order of business, and while I didn't take pictures, I promise they were impressive. Scott had something with Chambord, Vanilla Coconut Rum and Ginger Beer, while I had a Caesar with Shiraz. From the menu, we were pretty impressed with the vegan options appearing as a menu insert, but we came for meat. Our first appetizer was the Spiced Orange Pork Belly and Scallops. I love pork belly in pretty much any form, and this was no different. The scallops were seared perfectly, and the flavor combination was surprisingly good to me. I didn't know I would like marmalade on my pork belly. The only disappointment was that it was only a couple of bites of each, so we were definitely left wanting more.
Spiced Orange Pork Belly and Scallops - vanilla and cauliflower puree, leek and orange marmalade, mushrooms, aged balsamic
Our second appetizer was the most decadent. The Sherry Foie Gras Ganache was so rich and savoury. If you haven't had a good foie gras, please go eat some immediately. There was a nice balance of sweet and savoury here, and actually so much foie gras that we were glad we hadn't eaten all of our table bread. This dish also came with some candied peanuts that added a nice crunch. I wasn't really sure what to do with the espresso, but poured it over top of everything I ate and it tasted pretty good. This is one of those dishes we weren't really sure how to eat properly or how much our hands should or shouldn't be involved. After eating this, we thought we were probably maxed out on richness, but oh boy were we wrong.
Sherry Foie Gras Ganache - french toast, maple grilled stone fruit, spiced apple chutney, nitro espresso
I ordered the Togarashi Duck Breast as an entree. Every bite of mouthwatering duck was a transcendent experience. It was so moist, tender, and seasoned deliciously. The cabbage and cauliflower puree were great accompaniments. I am not too interested in strips of zucchini, but they add colour. I really can't say enough about this duck. Looking at it again so close to lunch makes me want to rush back for another.
Togarashi Duck Breast - braised cabbage, confit potato, seasonal vegetables, cauliflower puree, aged balsamic reduction
Scott ordered the rack of elk, and was also very impressed. He tried were those orzo balls first - and oh my goodness what a fabulous idea. So, we have long been obsessed with arancini - stuffed, deep fried risotto balls filled with cheese. We have also become very into orzo lately, usually as some type of Greek-inspired dish. These are balls of orzo and parmesan, pretty much combining these two loves. We decided orzo might actually be better than risotto - it would be so much faster to make, also they are perfectly soft and cheesy inside. We might be trying to do this at home in the near future. Our server recommended the elk rare, so that is how Scott ordered it. This ended up being a good choice for game meat. It was tender and pink and not too chewy at all.
Cocoa and Cayenne Rack of Elk - parmesan orzo cake, seasonal vegetables, pear and cinnamon chutney
Lastly, we had to try the feature dessert - a chocolate tart. As a feature, I am guessing this was someone's first time making this particular tart. It was... not good. The flavour of the chocolate and raspberries were fine, a classic combination. The crust was about a centimeter thick, taking up almost half of the height of the tart. This thick crust made taking a bite delicately very challenging. Scott jokes that we were afraid to break the plate every time we tried. It was topped with chopped pistachios that were almost all blackened from cooking. They didn't add a burnt flavour, but they didn't look very attractive either. Vanilla ice cream made in-house came with the tart, and while a nice idea, it was overly sweet and not that creamy. I am not sure why they chose to serve pineapple with this dessert, but there you have it. Knowing how good the brownie is here makes this choice even more difficult. My only regret of the meal, unfortunately at the very end.
Feature Chocolate Tart - with raspberry and pistachios, served with vanilla ice cream
Overall we had a great experience, but it was costly. I probably won't be headed back to Black Trumpet without another opportunity to avoid paying full cost. It was great, but we have had great food at much more reasonable prices. Our service was perfect - relaxed and efficient at the same time.
Likes: The duck, foie gras, pork belly, & scallops are my highlights
Dislikes: the feature dessert was a miss
Food: 4.5/5
Service: 5/5
Would I go again?: One day, when I can afford it
