Sitting at the Chef’s table, we see chef Misha Nesterenko preparing the pork roast for the night. 

Chef Misha, a good friend of mine, has worked in fine dining establishment such as: Gordon Ramsay’s on Royal Hospital Road, Midsummer House, Hibiscus.  Having worked under Clare Smyth, Daniel Clifford and Claude Bosi, he is now the executive chef at Marben. It was a pleasure to have him and his staff cook a wonderful dinner. It was one of the better dining experience I’ve had in Toronto. 

Oysters with a cucumber mignonette.

Charcutiere Platter with pickles, mustard, crostini and chutney. All made in house. 

Chicken Caesar Salad. 

Cod Fritters. 

Flounder Carpaccio with lemon aioli, cherries and beets.

Pork Croquette.

My favourite: Rabbit and Foie Gras Terrine with peach chutney, herb salad and a shaved crostini. 

Pig Roast with sides.

A dessert sampler. Bread pudding,  Earl Grey Creme Brulee, Claude’s Dark Chocolate tart