A trip to Siraia is worth it, for the food and the amazing view

While it’s not exactly in the most central location, Siraia is definitely worth seeking out. Located about four kilometres south of Spruce Meadows, Sirocco Golf Club and its restaurant, Siraia, is the home of yet another Michael Noble project (former executive chef at Catch and the man responsible for redesigning Earl’s menus). I’m pleased to report that Noble is living up to his name… and his reputation.

Before our appetizers, our attentive waitress offered up some fig and nut bread with butter. While we enjoyed the bread, we took in the amazing view. The restaurant is perfectly situated, with most of the restaurant overlooking the golf course and extending out to the foothills. Even with snow on the ground (yes, this was just last week), it was a phenomenal view. I can’t wait to head back when the greens are green and the patio is open.

After a few minutes, we were treated to a nice surprise, an amuse-bouche, sent compliments of the chef. The roasted vegetable medley on crostini was colourful, with the seasoned, chilled vegetables coupled with crisp toast cleansing our palates.

For my appetizer, I was keen on trying Noble’s “famous wonton prawns,” served with a togarashi mayonnaise as dipping sauce. Six enormous prawns arrived, finely breaded with super thin strips of crispy wonton attached for flare. The presentation was appealling, and so, too, was the flavour. The prawns were wonderful, and even more delicious when dipped into the gingery togarashi mayonnaise. My wife chose the asparagus soup, finished with whipped cream, lemon oil and chives. The soup was appropriately golf green in colour and was a perfect consistency, not too thin and not too thick.

For my main course I tried the Berkshire pork shoulder pot roast. The dish consisted of an island of meat in the middle of an au jus lake, topped with red and yellow beets, nestled on a bed of spinach. Like the rest of the night’s offerings, visually it was stellar. A separate dish housed the accompanying celery root and apple purée, which was sweet, rich and decadent.

My wife’s main dish was milk-fed veal scallopini, served with a mascarpone polenta cake, spring vegetables (which, similar to my dish, consisted of red and yellow beets, asparagus, green beans and spinach) and white wine sauce. The veal was tender and delicious; the polenta was rich and a beautiful complement to the meat.

For dessert, my wife tried the coconut crème brûlée with lime curd and pineapple salad. Its delicate flavours made for a pleasant and refreshing end to the meal.

I sampled the Stilton cheesecake, topped with strawberry-rhubarb compote. While none of the Stilton’s blueish tinge was visible, that wasn’t a bad thing. There was just enough sweetness to balance the sharpness of the Stilton.

Noble, along with executive chef Guy Leggatt and pastry chef Alison LaFrance, has created one of the best menus around. And they have topped it off with an appetizing view.