Raclette Night
Autumn and winter, by booking only.
In the Swiss and French Alps, winter doesn't arrive with a calendar date. It arrives the first evening someone pulls out the raclette machine, sets it on the table, and doesn't move until the cheese is gone.
Raclette de Scey
We've brought that tradition to Bay Street. A four-person machine. Jean Perrin Raclette de Scey — a real French raclette. Kipfler potatoes kept warm in linen. Three carefully chosen charcuteries. Cornichons that actually taste like something. And a table that's yours for the evening
From $65 per person. Minimum 2, maximum 4.
You sit down. The machine is already running.
You load your coupelle, slide it under the element, and watch the cheese melt. It takes three minutes. The first scrape over a warm Kipfler is something you remember.
The board: Grandmother Leg Ham, Victorian Prosciutto, Saucisson Sec. Cornichons, pickled pearl onions, whole grain Dijon.
To finish: Tarte Tatin Individuelle. Caramelised apple, house pastry, Ice Cream.