Executive Chef Joel Bickford (ex-Biota Dining) showcases regional produce at The Gantry Restaurant & Bar, with an array of menus offering the diner a range of targeted experiences. The Gantry attracts theatregoers, corporates, hotel guests, tourists, locals, cocktail drinkers and serious food lovers alike, creating an eclectic vibe when those demographics converge.
There’s finesse on every plate, however, most importantly, the core ingredients remain the focal point. The combination of raw scallops with sea urchin, daikon and veal is decidedly cohesive, with good acidity cutting across and balancing the bolder flavours. Similarly, the flavour profile and synergy of the duck, with malt, mead, sour pear and perilla, is right on point. The beautifully presented Rangers Valley beef, with smoked beets, bone marrow and blue cheese, unapologetically celebrates the lovely richness of the ingredients.
PSST! Watch out for events, like ‘Friends of The Gantry’, where chefs that have inspired Chef Bickford contribute dishes to a special degustation menu benefitting charity.