What's the draw
Better warn the neighbours – the Templar Hotel’s got a new resident in the form of Parcae (pronounced par-say). If indulging in an adventurous menu is your bag, you're going to want to check out this two-floor, 60-cover restaurant from Danny Hassell, former chef de cuisine at Bar Buca and Mamakas, who has Joseph Awad of Sugar Shack at his side. Together they bring their experiences in Mediterranean cuisine and Québécois kitchens to execute a seasonal menu with dishes designed for sharing.
What to drink
Whisky barrels line the walls of the cocktail lounge upstairs, so it's no surprise the cocktail menu has a heavy focus on dark liquors. The aptly named Templar is a strong but sweet blend of Bulleit Rye and maple syrup, while the Illuminati is a refreshing gin-based concoction with a herbaceous, almost soap-like flavour (in a good way) coming from lavender foam and the gin’s botanicals. There are 15 innovative cocktails to choose while the wine list is short and sweet with their own privately imported list.
What to eat
Be prepared, the menu in executed in true nose-to-tail fashion, with items available both à la carte and as a nine- or fifteen-course tasting menu. The radish salad and live scallop are a sharp way to start, and provide a balance among the otherwise meaty menu. The pulled duck ravioli is a standout, with whipped mascarpone on top and hits of nutmeg and cinnamon. Then things get really interesting with bone marrow and octopus, followed by more bone marrow in a risotto and finished with a perfectly cooked European branzino (seabass). The dishes are well balanced and delicate, as proven by our ability to a round of dessert featuring 'Poor Man's Pudding', Hassell's delicious (and easy to recreate at home) take on bread pudding.
348 Adelaide St W, (416) 479-0847, parcae.ca