Thursday, December 4, 2014

Ottawa - When comes to fine dining, I tend to try out their lunch or brunch menu before splurging on their evening menu. The price is usually more affordable than the dinner menu. Gezellig has a great value menu - 2 items for $20. You can even choose two times the same item if you wish. The brunch menu is a mix of breakfast and lunch items, and there are quite a lot of varieties to suit everyone palette.

We ordered the tasty bun which is stuffed with shredded oxtail and grilled corn meld together with a cream cheese sauce. It is like a vol-au-vent stuffed inside a Chinese baked bun. It comes with thinly sliced served with a smokey and spicy gochujang aioli. Well worth ordering,

Next up was the confit chicken benedict, how often do you see confit and benedict in one plate? Salty and flavourful pieces of chicken served with a buttery buttermilk biscuit and a perfectly poached egg.  
Finally, we ended our meal with the "butter finger" - an upscale version of your beloved chocolate bar. Layered with peanut butter and chocolate crème, and some graham cookies mixed with more chocolate. It definitely tastes like a chocolate bar. For added chocolate goodness, it comes with a smear of chocolate anglaise and dollop of white chocolate mousse. There are some tart raspberries to cut down the richness of the chocolate. 

The service was top-notch. Our waiter was attentive and courteous. The menu has some interesting selection that you just want to go back for. It shows that the chef has taken many inspirations from different culture and transfer them onto the plate.

Tasty bun - oxtail, cream cheese, grilled corn, parsley, green onion, thyme, fingerling chips and gochujang aioli
Confit Chicken Benedict - Buttermilk Biscuit, Smoked Paprika Hollandaise, Crispy Shallots 
"Butter finger" - Peanut Butter, White Chocolate Mousse, Milk & Dark Chocolate, Chocolate Anglaise, Graham Cookie
Gezellig
337 Richmond Road
Ottawa, ON
K2A 0E7
613-680-9086
http://www.gezelligdining.ca/
Gezellig on Urbanspoon

0 comments:

Post a Comment

 
// //