I had the privilege of being taken to Scaramouche last night for Lobsterlicious. It was a fabulous dinner. Started with the seared scallops with blood orange and avocado. Proceeded to grilled lobster with hurricane coconut broth and finished with rum panna cotta with mango sorbet.
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Scaramouche had been a topic of discussion with a friend who went to chef school over the weekend. He does not like the restaurant although he does go for business dinners. I gathered that he feels the restaurant is dated.
I must say that I disagree with that opinion. I feel that Keith Froggett is exceptionally talented in the way he brings out the best of flavour and texture in the simplicity of his dishes. Even at a quick chef’s station at What’s on the Table, a fundraiser for the Stop, community food centre, he delivered a delicious, perfectly dressed raw tuna taster. I have used and recommended his most requested hummus recipe many times and am always amazed at how simple and exceptional it tastes each time. And of course, I have an exceptional meal and service experience each time I to go to the restaurant.
Perhaps the dining room has a bit more of an old school feel to it, but that is a good thing, because you can actually hear your dinner companion!