Time Supper Club

Walking into Time Supper Club was like walking into a time machine back to the early 2000s when this supper cub was the place to see and be seen in Montreal. Still beautiful and luxurious, we couldn’t help but feel like we were at a wedding sitting at round tables scattered across their main room. It was a menu relaunch event for media, and we were in good company with Day Jobs and the Nightlife, The Food Guy, 514 Eats and other bloggers.

We were a little overwhelmed with the menu because they were offering us the entire menu. We were seated at a table for 8 people and it wasn’t easy sharing each dish… we literally got a bite each. It made for a lengthy and underwhelming meal.

“Grilled romaine: buttermilk-maytag dressing, radish, granny smith, cucumber, crispy speck, walnuts, confit tomatoes”

“Grilled romaine: buttermilk-maytag dressing, radish, granny smith, cucumber, crispy speck, walnuts, confit tomatoes”

The grilled romaine leaf with radishes, granny smith apples, cucumbers and confit tomatoes was decent. The buttermilk-maytag dressing tasted cheap and salty. The walnuts and crispy speck were a nice touch. Unfortunately with such a small bite of the dish, it was hard to try everything on the plate, as 8 people were sharing this dish.

“Lamb tartare: cured egg yolk, tempura oysters, puffed-barley tabouleh, avocado, hummus, harissa”

“Lamb tartare: cured egg yolk, tempura oysters, puffed-barley tabouleh, avocado, hummus, harissa”

The lamb tartare was tasty, the tempura oysters were not particularly flavourful but the lamb meat was fresh. The puffed barley tabouleh was a disappointment because it was undercooked, you can even see that from the photo; each barley kernel was crunchy. Avocado and hummus was a lot for this dish, sometimes simplicity is key. The harissa was lacking either way, but some spices would have been appreciated.

“Peruvian style fish & seafood ceviche: cancha, aji amarillo, green lemon, cilantro”

“Peruvian style fish & seafood ceviche: cancha, aji amarillo, green lemon, cilantro”

The Peruvian style fish and seafood ceviche with lemon and cilantro needed some more pizazz to bring out the flavours of the seafood. This should have been a very fresh dish but something was missing and it wasn’t refreshing but instead a little oily.

“Heirloom beets: fennel, cranberries, quinoa-tabouleh, cendrillon, smoked almonds”

“Heirloom beets: fennel, cranberries, quinoa-tabouleh, cendrillon, smoked almonds”

The Heirloom beets with fennel and cranberries were a nice little treat. The quinoa tabouleh added another texture and the goat cheese cendrillon, a personal favourite, was an interesting treat. The smoked almonds were divine; this beet dish may have been our favourite of the appetizers at Time Supper Club.

“Organic salmon tartare: aji aioli, kimchi, snap, crackle & pop”

“Organic salmon tartare: aji aioli, kimchi, snap, crackle & pop”

The salmon tartare was served deconstructed with a very mild kim chi that needed some work. The aioli needed some more bite, it wasn’t the perfect accompaniment to the salmon. This was a generous portion but the addition of Rice Krispies left much to be desired, panko crumbs would have been a better addition.

“Veal tongue tonnato: aioli, crispy Brussels sprouts, truffle peaches, popcorn sweet breads, garnish”

“Veal tongue tonnato: aioli, crispy Brussels sprouts, truffle peaches, popcorn sweet breads, garnish”

The veal tongue was tender, although once again we were too many sharing one plate so we never tried the sweetbreads that were part of this dish. The truffle peaches offered a nice crunch and the Brussels sprouts were cooked well. There was a lot of aioli, but it was unnecessary because the veal tongue did not require that much dipping or you would lose the taste of the meat.

“Bone marrow: anchovy gremolata, escargot, mushrooms, foie gras, truffle”

“Bone marrow: anchovy gremolata, escargot, mushrooms, foie gras, truffle”

The bone marrow was very good, the anchovy gremolata was different from the norm, although the taste of anchovies was minimal. The escargot were a little overcooked but still delicious but we never tasted the foie gras or truffle. As we have said before, restaurants often list a lot of items in a dish but the eater never actually tastes those flavours. It was very difficult sharing this particular appetizer with so many people!

“Mozzarella di Buffala: sourdough crostini, arugula pesto, caramelized onions, maple bacon, braised escarole, anchovies, maldon salt”

“Mozzarella di Buffala: sourdough crostini, arugula pesto, caramelized onions, maple bacon, braised escarole, anchovies, maldon salt”

The sourdough crostini holding up the mozzarella di buffala was hard, but the cheese was creamy. The arugula pesto with caramelized onions was a nice topping on the cheese. Maple bacon lay below the cheese and apparently escarole too, but again, we never tasted any.

“Tandoori tuna gravlax: yuzu crème fraiche, yellow beets, cauliflower”

“Tandoori tuna gravlax: yuzu crème fraiche, yellow beets, cauliflower”

The Tandoori tuna gravlax was too salty and chewy, not at all how we expected it to taste. It remained average at best and it wasn’t an enjoyable dish. The yellow beets were delicious, but you don’t order tuna gravlax to enjoy the accompanying vegetables.

“Sweet potato gnocchi: porchetta, mushrooms, sage, fennel, soubise”

“Sweet potato gnocchi: porchetta, mushrooms, sage, fennel, soubise”

The gnocchi were bland and hard, there was too much flour in the dough which made them very dense. The porchetta wasn’t apparent in this dish and it was served cold which made it even less appealing. There was a generous amount of parmigiano and the butter sage sauce was pleasing.

“Lac Brome duck confit: pomme de terre salardaise, lardon, Brussels sprouts, purple mustard reduction”

“Lac Brome duck confit: pomme de terre salardaise, lardon, Brussels sprouts, purple mustard reduction”

The Lac Brome duck confit was as expected with a purple mustard reduction that was a little sweet for the duck confit beneath it. Brussels sprouts and lardon were added to this dish, they were unnecessary additions but there nonetheless. The potatoes salardaise were the best part of this dish, although the duck itself without too much sauce was rather good.

“Risotto: torta mascarpone, sweet peas, mint, asiago, crispy pancetta”

“Risotto: torta mascarpone, sweet peas, mint, asiago, crispy pancetta”

Unluckily for us, without competition, the worst dish of the night was the risotto made with mascarpone, sweet peas, mint, asiago and pancetta. While we struggled to get a full bite of every other plate, they graciously, much to our chagrin, brought us two plates of this. Unfortunately, restaurants often overcook risotto, but fret not dear readers, at Time Supper Club, the risotto is so undercooked that it is actually crunchy. There was a lack of asiago, which is unfortunate because we really love asiago, and there was just too much mascarpone. But this is all moot because the risotto was actually inedible, it was THAT undercooked.

“American striped bass: quinoa risotto, ratatouille, panzanella, carrot emulsion”

“American striped bass: quinoa risotto, ratatouille, panzanella, carrot emulsion”

At this point we decided that we had had enough and we were ready to go home. Eating just a bite of all of these dishes was tedious and we felt like we didn’t really get to try anything properly. The last dish to arrive before we left was an American striped bass with quinoa risotto, ratatouille and a carrot emulsion. Again, it was just average, nothing impressive and again, the quinoa risotto needed some more cooking. And trust us, we love al dente!

We left before we could try the miso pomegranate fried quail, scallops with squid ink and chorizo, spicy shrimp, a whole branzino and the lamb shank. Perhaps the grains were undercooked because the kitchen staff just didn’t have enough time to cook everything for such a full event, we don’t really know. We prefer to keep our memories of Time Supper Club from its glory days, but it nonetheless remains a beautiful place to grab a drink. Just perhaps not have dinner….

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http://www.timesupperclub.com/
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1 comment

  1. Dahlia February 25, 2015 at 12:37 pm Reply

    BEETS CAN DO NO WRONG!

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