Foodle Reviews
Another visit to @solstice_ncl by Kenny Atkinson @kenny.atkinson1 in Newcastle. I know Kenny and the team will be beyond chuffed with the Michelin star they received last year. It’s well deserved. If I’m honest, I had held hopes that they might have got two, the cooking is that good. I’m sure it won’t be too long in coming. Highly recommended.
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Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie... More
Another visit to @solstice_ncl by Kenny Atkinson @kenny.atkinson1 in Newcastle. I know Kenny and the team will be beyond chuffed with the Michelin star they received last year. It’s well deserved. If I’m honest, I had held hopes that they might have got two, the cooking is that good. I’m sure it won’t be too long in coming. Highly recommended.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
Langoustine Claw Bavarois sits in a tart made from Northumberland purple potatoes, finished with a little preserved lemon gel, foliage of herbs & flowers.
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Smoked Eel & Potato Brandade set in a gold caviar tin and topped with a beautiful Daurenki Tsar Impérial
Petrossian Caviar.
Served with a bowl of Crispy Chicken Skin Crackers.
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Seaweed cracker souffle filled with a cods roe emulsion. Topped with pickled lemon verbena gel & fresh lemon verbena.
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Beer croustade filled with salt baked... More
Langoustine Claw Bavarois sits in a tart made from Northumberland purple potatoes, finished with a little preserved lemon gel, foliage of herbs & flowers.
.
Smoked Eel & Potato Brandade set in a gold caviar tin and topped with a beautiful Daurenki Tsar Impérial
Petrossian Caviar.
Served with a bowl of Crispy Chicken Skin Crackers.
.
Seaweed cracker souffle filled with a cods roe emulsion. Topped with pickled lemon verbena gel & fresh lemon verbena.
.
Beer croustade filled with salt baked candy beetroot and topped with smoked goats curd. Finished with a rose of pickled golden beetroot, marigold, chervil & oxalis.
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Flame Grilled Mackerel Cannelloni, Fermented Gooseberries, English Mustard Emulsion, Gooseberry Gel & Nasturtiums.
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Another visit to @solstice_ncl by Kenny Atkinson @kenny.atkinson1 in Newcastle. I know Kenny and the team will be beyond chuffed with the Michelin star they received last year. It’s well deserved. If I’m honest, I had held hopes that they might have got two, the cooking is that good. I’m sure it won’t be too long in coming. Highly recommended.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
Address
1801 Lakeshore Rd W, Mississauga, ON L5J 1J6, Canada
Hours
Tuesday: 16:00 - 21:00
Wednesday: 12:00 - 15:00; 16:00 - 21:00
Thursday: 12:00 - 15:00; 16:00 - 21:00
Friday: 12:00 - 15:00; 16:00 - 22:00
Saturday: 16:00 - 22:00
Sunday: 16:00 - 20:30
Phone
+1 905-822-1801
Website
http://www.solsticerestaurant.ca/