Japanese-American chef Bouk Cebula’s warehouse-like restaurant, bar and lounge in Robertson Quay
First published on . Updated on 24 Aug 2012.
Japanese-American chef Bouk Cebula’s light-drenched, warehouse-like restaurant, bar and lounge is seductively hidden in a corner of Robertson Walk’s second floor. Notable dishes include the quesadilla with smoked duck and the tarte a roon, vanilla ice cream and stewed apples served on a macaroon base. The Montreal poutine is a curved plate of thick, self-cut fries layered with roasted mushrooms, pan-seared foie gras and grated Emmental cheese, doused with beef gravy and decorated with fresh herbs. It’s hardly close to the real dish, but Cebula’s modern take might just have to do for homesick Canadians. At any rate, we’re going back for brunch.