We've confessed to you our love of Dundas, and we're just beginning to show you why we're spending so much time there. Tucked away on an unassuming side street in a heritage home is Quatrefoil. Its the most chic restaurant in Hamilton and offers the sophistication and level of fine dining experience one often associates with Toronto. And its no small wonder. Owners Georgina Mitropoulos and Fraser Macfarlane met while working at Toronto's Scaramouche and went on to London to train under the masters of some of England's most esteemed restauraunts. Georgina worked for Marco Pierre White and Fraser worked for Gordon Ramsey. But for this couple home is where the heart is. "Dundas has always been an amazing hub for specialty food items," explained Georgina, "So when it came time for us to make the leap and open our own place I knew Dundas was the spot."
(Above, Roasted Quail with Foie Gras Mousse)
While Georgina has traded in her Chef's apron to manage the front of the house, Fraser is creating incredible contemporary French dishes in the kitchen. We tried two starters that will be featured on their new menu: the roasted quail with foie gras mousse and pickled vegetables and the chilled butter poached lobster tail. The presentation of Fraser's dishes are as gorgeous as the art hanging on their walls. "All of our menus are seasonal and sourced locally whenever possible," explained Georgina, "We source from many local businesses right here in Dundas." Their cheese comes from Mickey McGuire's, the meat from Cumbrae's, and the coffee from Detour. And they even have local producers who deliver fresh vegetables right to their door. We were lucky enough to watch the staff prep dishes in the kitchen. And we cannot express how adorable and gracious this young team is. Its obvious they have lot of fun working with Fraser. They even snuck us some cookie dough truffles we were drooling over.
We were blown away by the renovations that took place in the two story heritage home. As soon as we walked up to it we were won over by the charming exterior, and the modernized interior had no shortage of detail. "The house was built in the Gothic Revival style," said Georgina, "which is where we got Quatrefoil's name from -- an architectural feature resembling a four-leaf clover." After gutting the entire building, they were able to partner with Thier + Curran Architects Inc. to create their dream restaurant. We love the intimate space Georgina has created with its clean, minimalist aesthetic. "The design concept behind Quatrefoil called for a pristine backdrop to allow our food to shine," explained Georgina, "I think we achieved that with our choice of all white furniture!" Subtle patterned wallpaper dresses the walls, and splashes of colour liven up the space with bold red flowers and carefully curated selections of art from the Art Gallery of Hamilton. "We support local food producers in everything we do, so of course we would extend the same support to area artists," Georgina enthused.
(Above, Chilled Butter Poached Lobster Tail)
We loved all the unique dishes offered on the menu, and we found that Fraser adds a bit of joy to each with his selection of ingredients. Cola braised pork belly -- why not? Its high-end food with a sense of approachability. We can't wait to try Fraser's new menu. And we recommend you attend their Ye Auld Whiskey Tasting Dinner on March 8th! See menu here.
16 Sydenham Street