I had the pleasure to be invited to dine at Trius Winery at Hillebrand this past Friday night! I believe I’ve been to Trius Winery before for a wine tasting tour but I’m not positive. Either way, we arrived at Trius Winery just after 7 p.m. and the sun was beaming in the south ready to set. This gave a beautiful glow to the winery and restaurant where the dining experience would be held. It was so beautiful out and we could see the grapevines beyond the field too.
We were welcomed with a glass of Trius Brut Rosé with a strawberry clipped to the edge of the glass. It was so glassy and we were greeted warmly by the staff. Everyone took a glass before they headed inside to find their pre-arranged seats at the tables.
The interior of the restaurant was magnificent. I can see a lot of wedding receptions or parties being held here. What a great venue this would be! The ceilings were high and included high beams and lights. It was really romantic in there! The table setup was also magnificent. Seeing as we were at a winery, we definitely had some wine glasses prepped up at the table to prepare us for the wines to come.
We went outside for some photos before we began the dinner service at 7:30 p.m. It was a lovey summer evening in Toronto; not too hot or humid at all.
Dinner service began shortly with the Cream of Mushroom Soup which included a truffled goat’s cheese in it. This was paired with a glass of Trius Brut NV.
This Cream of Mushroom Soup was no ordinary cream of mushroom. The food runners delivered all of the dishes carefully and professionally that night and this appetizer was served by presenting the soup bowl with the truffled goat’s cheese on the bottom first with the pitcher of mushroom soup right next to it. Good thing I was able to quickly take a picture to show you what I mean. Then, she poured the hot soup into the bowl, completely covering the goat’s cheese. This was really neat!
Wow, I was so impressed with the Cream of Mushroom Soup! It tasty heavily of fresh mushrooms and was so good! When you reached the bottom of the soup, that’s when the truffled goat’s cheese swirled with the rest of the soup. The goat’s cheese was so fresh and delicious!
There was a basket of bread served with butter too. There was something about the slices of bread and the butter that was just so delectable too. I had to lick the butter off my butter knife because it was that good… Don’t judge me lol.
It did take a little bit of time between each course to arrive and some people were impatient, but I took this time to enjoy the free wifi that was provided by the winery and enjoying the night. 🙂
The second course was the Summer Leaf Spinach. It had monforte feta, peach, candied walnuts, smoked bacon, and apple dressing. This was paired with a Trius Riesling 2015.
Salads can be deceiving as you can’t actually tell the texture and taste from just the photo (well, all food photos are like that but specifically with leaves, you just can’t tell from the photo). I say that because these summer spinach leaves were incredibly tender and young. They were very delicate which made it so delicious to eat. The peach in the salad was incredibly fresh like they were just plucked off the tree and cut into this salad. The candied walnuts were a nice touch and there was just enough smoked bacon inside the salad to not overwhelm everything else. This was a great salad to continue the meal with!
The Wellington County Beef Tenderloin came with lobster fritter, buttered rapini, cauliflower, chanterelle mushrooms, and trius jus. It was paired with a Trius Red ‘The Icon’ 2014, a very intense and deep red. It matched the beef very well.
This beef tenderloin was so thick! Thankfully, it wasn’t overdone at all and medium rare to medium. This made the tenderloin very juicy and moist. It was very well prepared! The lobster fritter was a nice touch to the dish too! I was really impressed with the beef most of all.
The second choice of the main was the Atlantic Halibut. This came with a crab ravioli, sea asparagus, leeks, sweet peas, chanterelle mushrooms, mussels from PEI, and shell broth. This was paired with a Trius Chardonnay 2015. Mmm, this was another great dish. The halibut was tender but a little bit bland. However, the rest of the additions on the plate made up for the flavour. I really enjoyed the single crab ravioli that sat on top of the halibut as well as the mussels from PEI. This dish was simple in terms of taste but very fulfilling.
Last but not least, we enjoyed the Dessert Trio. This was a platter of Strawberry Lemon Tart, Chocolate Éclair, and Raspberry Macaron paired with a Showcase Cabernet France Icewine 2013.
I found the Strawberry Lemon Tart to be quite ordinary but its ingredients were fresh. The Raspberry Macaron was not a tripical macaron since its centre actually contained fresh raspberries! My favourite dessert in the trio was definitely the Chocolate Éclair.
The Chocolate Éclair was perfect to eat by hand and it was solid chocolate melted on top of the éclair. What I loved most was that there was really soft whipped cream inside the éclair that oozed out as you bit into it. It didn’t taste heavy at all. I loved this dessert! ^_^
The Showcase Cabernet France Icewine 2013 was quite sweet (I’m not really used to drinking ice wines) but it did go well with the desserts.
I do have to say that with all of the wines we received during the night, I actually got quite tipsy as I approached the main course. (Haha.) I really loved every aspect of the night though! It was fun, delicious, and memorable. Thank you for a great dinner and evening at Trius Winery at Niagara-on-the-Lake! ^_^
FTC Disclaimer: Although I was invited to a complimentary meal as a guest at Trius Winery, the opinions expressed here represent my own and not those of the company.