31/05/2024
An exceptional dining experience at Victoria’s Steak and Seafood Restaurant, Hamilton Ontario.
I found myself back in Southern Ontario on family matters, and my-sister-in-law Tracy kindly offered her home as my base for the time I would be here. I wanted to thank her for her generosity and decided to take her out for dinner somewhere where she hadn’t been before. Knowing she liked steak, I searched online, found Victoria’s Steak and Seafood Restaurant on King Street west at Locke, and decided to give it a try as the menu looked interesting and the reviews were very positive. What I didn’t expect was to discover an exceptional dining experience.
The outside of the restaurant was a little unassuming, but on walking through the front doors we were greeted warmly and we decided to seat ourselves at the attractive bar. We met Paddy working behind the bar and later, Mattie (my apologies if either spelling is incorrect). We asked about cocktails after looking at the menu, questioning the Osmanthus ingredient in one, and Paddy went to great lengths to explain and show us the tiny dried Osmanthus flower blossoms, even letting us take a whiff the bag to experience the aroma - which was a little like chamomile and delightful.
Tracy decided to give the Osmanthus a try. The flowers were infused in gin, with lemon and a frothed egg white and she loved it! I chose the Vulcan, a surprising but delicious combination of smoky Mezcal and sweet hazelnut Frangelico, with elderflower and a hint of spice from the red chili. Sipping our cocktails we chatted with Paddy and quickly realized that we were greatly enjoying the vibe in Victoria’s.
Mattie brought out an amuse bouche courtesy of the kitchen: two shucked oysters with a tasty Champagne sauce, pickled onions, and sprinkled with green onions. Both a tasty treat and a pleasant surprise to get us ready for our dinner.
We were shown to the restaurant’s seating area and began studying the menu when we asked Paddy, who said he would also be our server, if we could share items. Of course he said. We asked him if he would also help us with pairing each course with glasses of wine.
For the first course we chose Steak Tartare. It was beautifully prepared with
capers, shallots, dijon mustard seeds, egg yolk, a herb crumble, and served with house made potato crisps. I couldn’t help thinking I was back on holiday in France enjoying a steak tartare at a little country bistro. It was authentic and delicious. Paddy paired the dish with a Leaning Post Pinot Noir from Niagara, light yet flavourful, and a nice accompaniment to the flavours of the ingredients in the tartare.
Next, we selected the Bay of Fundy Sea Scallops. I live in Nova Scotia and we have an abundance of fresh scallops, and have tasted many ways of preparation, but Tracy and I both marveled at the colourful presentation when Paddy set the dish in front of us. Perfectly seared scallops sat on a bed of ajo blanco (a thickened Spanish sauce usually made from bread, crushed almonds, garlic, water, olive oil, salt and vinegar). Pieces of crispened ham, fresh green asparagus and sorrel contrasted with the scallops, and sea truffle (a savoury seaweed rarely served) and pistachio added taste accents. Tiny pink flower blossoms added colourful accents. The scallops were sensational - as good as the best of dishes eaten in Nova Scotia. They were flavourful, well seasoned and slightly crispy on the tops and bottoms, and delicate on the inside. The buttery Californian Grayson Cellars Chardonnay was an excellent match for the dish.
When finished, we were served two spoons of a refreshing mango sorbet to cleanse our palettes in preparation for the next course.
For the entré, we chose the 14oz Ribeye, and went with Paddy’s recommendation for the Seasonal White Asparagus, and Niagara Honey Glazed Carrots as the sides. Our well prepared and seasoned steak arrived. It was English Cut for ease of sharing and served with a savoury garlic, mushroom and rosemary sauce. It was medium rare - exactly how we ordered it - and truly an outstanding cut of steak. The asparagus spears - white due to low light growing conditions - came with a tarragon and mustard vinaigrette, and egg yolks, and beautifully accented with the tiny pink flowers and green onions. They were tender and tasty. The carrots were served with a creamy whipped feta, golden raisins and wildflower honey, and a pine nut and tarragon gremolata. The dish tasted as beautiful as it looked. The full bodied Doña Paula Argentinian Malbec made for a perfect pairing with the richness of the meal.
We were full, but had to try the Cheesecake dessert on Paddy’s recommendation. A round of rich, delicious and creamy cheese was topped with a berry jam, toasted meringue topping and a crumble on the side. To accompany our dessert, Tracy chose a Calypso cocktail with coconut rum and a pineapple shrub topped with toasted coconut. My selection was a velvety Port.
Savouring our post-dinner beverages we talked about how remarkable our Victoria’s dining experience was. The fantastic atmosphere and vibe we felt on arrival continued throughout the entire meal. Our service was exceptional from start to finish, and it was a pleasure to get to know Paddy and Mattie a little. We thanked the kitchen staff because our food was truly outstanding - and one of the best meals I’ve had in Ontario.
My only disappointment? My son and brother were to meet me a couple of days later and on the spur of the moment while leaving Victoria’s made dinner reservations for the three of us knowing they would love the experience as much as Tracy and I did. Unfortunately, schedules changed at the last moment, and I regretfully had to cancel the reservation. But I will be back in Hamilton again with my wife and will be sure to come in for another amazing dinner experience.
$BestSteakHamilton
https://www.victoriasrestaurant.ca/
