Pretty much ate the whole menu a few weeks back at Hudson Kitchen. While there are those obvious Filipino influences that were already on the menu, I see a lot of Spanish strokes that Chef Robbie Hollija has applied since we came back from Spain!
Some beautiful plates here, with favourites being the scallop crudo, zucchini salad, cauliflower, squid, and mushroom dishes. Was also loving the hilarious presentation of the What Would Monty Do? cocktail. If you’re in the neighbourhood, it’s worth checking out.
Zucchini salad, Thai vinaigrette, egg yolk, cashew, mint
What Would Monty Do? Rock ’n’ rye, vanilla-infused Hennessy, Carpano Antica, Ginger liqueur, bitters
Summer vegetable tostada, black bean, avocado, queso, chipotle
Albacore tuna ceviche, pear, lime, bell pepper, chill cassava chips
Housemade brioche, lavash, sunflower oil. Roasted nuts, Sichuan pepper, garlic
The front room of Hudson Kitchen. There’s also a back area and a private basement room.
Bincho-grilled cauliflower, raisin, caper, almond
Chocolate ganache tart, malt crumble, sea buckthorn, milk sorbet
Leche flan, rhubarb meringue, gel
10 oz Dry Aged Striploin, nori butter, sea asparagus, garlic scape
Charred Brussels sprouts, lemon, chili, anchovy
Smoked wild mushroom, rye berry polenta, slow-poached egg
Lamb shoulder, eggplant, quinoa, fava, yogurt, harissa
Glazed pork belly, chicharron, atchara, banana ketchup
Seared lake Erie Silverbass, black kale, ginger, coconut milk, shrimp chip
Squid a la plancha, ink vinaigrette, chorizo, green apple
Beef short rib lettuce wrap, kimchip, Kewpie mayo, puffed wild rice
Filipino fried chicken on brioche, adobo mayo, iceberg lettuce
Broccoli salad, manchego, Serrano ham, mustard