For the main course, it was a choice between Thai Seafood Green Curry with coconut rice and General Tso’s Cauliflower however, none of us ordered the cauliflower because we lovee seafood. Butwow, the curry was the star of the night! It had many layers of flavour and the perfectly cooked seafood was extremely fresh.
The Petit Fours gave contrasting textures and flavours that all worked together in harmony. The Avocado and Honey Panna Cotta surprised me with how well it worked with the blueberry rhubarb shortbread.
For the third and fourth course, it was the Achiote Chicken and Fried Potatoes. This. Chicken. Was. So. Good. It was seasoned and cooked perfectly. The meat was extremely juicy and moist. The aji verde with the hints of cilantro took the chicken to the next level. I would definitely order this again.
The first restaurant I went to this year is The Guild, opened by the restaurant group Oliver and Bonacini, they’ve taken over a corner space in The Bay right on Stephen Avenue. They also have a huge Argentinean charcoal burning parilla grill.