5 Dishes You Must Try at the New Cactus Club Cafe, According to Chef Cory Vitiello
If you need any more reason to visit our newest Cactus Club Cafe at Sherway Gardens, read on.
Created by Chef Cory Vitiello
Toronto’s much-loved Chef Cory Vitiello has created two dishes just for this opening, and they are divine. Fans of Vitiello’s food from The Harbord Room and Flock will know that his trademark is unpretentious, beautifully-flavoured cuisine made with passion, creativity and the perfect balance of nourishing whole ingredients.
This is what guests will love about his new Salmon Fresca and Lobster and Prawn Tagliatelle Nero.
In Cory’s words: “My fondness for light, Mediterranean flavours and generally more healthful eating drove the creation of this dish. Essentially, it’s all of my favourite flavours rolled into one dish! Tomatoes, fennel, tahini, hummus, olives, lemon, dill, basil…you get the picture. These flavours pair so well with salmon because they cut right through the natural richness of the fish and give the diner a different bite on each forkful.”
Lobster + Prawn Tagliatelle Nero
“This was one of the first (and my favourite) creations that I put in front of the Cactus Test Kitchen team – and an adaptation of a classic dish I used to serve at The Harbord Room. I’m beyond thrilled that the culinary team will be making this dish to perfection for our guests at Cactus Sherway Gardens.”
“This dish has a flavour profile of its own: pistachio pesto, green chilies, shishito peppers, squid ink, roasted tomatoes, sustainable lobster, prawns and rich lobster broth. The balance of sweet, spicy, briny and buttery, with the nuttiness of the pistachios, works in total synergy in this pasta. It combines a familiarity to appease classic pasta lovers coupled with a bold twist that makes this dish unique to Cactus Club. If this doesn’t go over well, I may have to quit in shame.”
Cory’s other Cactus favourites?
Szechuan Lettuce Wraps
“These are perfect for a light lunch or a great starter for the table. Easy and social, full of bold textures and flavours – highly addictive stuff here.”
Butternut Squash Ravioli with Prawns
“I’ve been a big fan of Rob Feenie’s cooking since his Lumière days and this is one of his classics. It’s just such an elegant, simple dish.”
“Warm puff pastry, apple, cinnamon, caramel, frangipane, ice cream…The Apple Galette is the kind of thing I love to bake at home.”
So there you have it. If your mouth isn’t watering by now, you’re clearly a robot. For all you humans though, please come by for a taste and let us know what you think.