Roasted Duck Breast with white wine poached pear, roasted mushrooms, toasted pine nut gel, and wilted baby green oak.

Back at the end of August, Tundra threw a rather lavish re-launch party to show off the new decor and revamped menu. Among the many Autumnal dishes for sampling, I enjoyed the lobster mac and cheese, house-cured gravlax, beet salad, roasted duck breast, and what I believe is the roasted heirloom carrots (considered a main dish – quite good, great textures). I’ve tucked away the knowledge that their kitchens are open to midnight – it’s always nice to know where to get decent food at late hours!

  • Tundra, 145 Hilton Hotel, 145Richmond Street West, Toronto
  • Other posts from friends that evening: Andrea, Bonita, Sarah