Roasted Duck Breast with white wine poached pear, roasted mushrooms, toasted pine nut gel, and wilted baby green oak.
Back at the end of August, Tundra threw a rather lavish re-launch party to show off the new decor and revamped menu. Among the many Autumnal dishes for sampling, I enjoyed the lobster mac and cheese, house-cured gravlax, beet salad, roasted duck breast, and what I believe is the roasted heirloom carrots (considered a main dish – quite good, great textures). I’ve tucked away the knowledge that their kitchens are open to midnight – it’s always nice to know where to get decent food at late hours!