Cue, Dean Jackson. The same Executive Chef who was recently announced as a competitor in the ClubsNSW Chef’s Table 2018 competition. The same Executive Chef who delivers superb Seafood at Indulge Dining and a successful burger destination, James Street Burgers all within the Toronto Workers Club premises. Dean has now turned Toronto Country Club into monthly pop-up restaurant destination with it’s own wait list.
With the assistance of Kaycee Conboy, Food, Beverage and Events Manager, and Peter Hansen, Golf Club Manager, the kitchen and dining room was ‘dusted off’ and given an inviting atmosphere.
Fine dining was launched in February this year with your choice of a two or three course dinner. Including Pan Seared Scallops for entree, Sirloin Steak with Truffle Mash for main and our house made Dark Chocolate Tart with Candied Hazlenuts for dessert.
The first pop-up dining service gave Dean the fresh ingredients he needed to provide ongoing monthly restaurants. Since then menus have included some of Dean’s finer dishes including his Beetroot & Vodka Cured Salmon, Wild Mushroom Risotto with Truffle Oil and the introduction of the Club’s very first Degustation evening.
To date, each restaurant evening has served full capacity with ongoing wait lists of diners eagerly awaiting someone else’s last minute cancellations.
If you’ve got any special dietary requirements or suffer from allergies, please contact Kaycee Conboy by phoning (02) 49592011. All other restaurant bookings can be made in person at the Country Club Main Bar or by phoning Peter Hansen on (02) 49591584.
We look forward to feeding your appetites.
The Pop-Up Team from Toronto Country Club.