Remember when I said that the definition of a foodie is someone who doesn’t hesitate to travel for hours just to try a new restaurant? Well, this was one of those situations. In early March 2021 we made a long-awaited pilgrimage to Cambridge, Ontario (a mere 5 hours and 500 kilometers from our front door), to visit Langdon Hall – billed as one of the top restaurants in the country. And you know what – it was well worth the trip.
Regarded as the #4 restaurant in Canada on the 2020 Canada’s Top 100 list, and recipient of a prestigious CAA Five Diamond for the past 14 years, Langdon Hall is a must visit for any true foodie. Chef Jason Bangerter has created what can only be described as a magnificent menu that highlights not only locally-sourced ingredients, but which also features menu items produced in their own greenhouse and gardens.
We had the privilege to stay at Langdon Hall for two nights and were treated to dinning perfection both nights. Now normally I’d only write a single review, but in this case I’ve made an exception and will highlight both dining experiences. The two of which can be summarized with a single word – SUPERIOR.
Dinner One
Our first night was kicked off with what I can only describe as one of the most unique amuse bouches I have ever seen – a cured tuna with pickled radish offering that looked strangely similar to a canoli! It was a perfect starter and excellent introduction to the dishes that would follow.
Our appetizer course consisted of a fois gras parfait with Niagara grape jam, ice wine jelly, celery, and a crispy brioche, along with a beautiful truffle soup with Madeira bubbles and parmesan shortbread. Each dish was wonderfully presented and offered flavours that were off the charts. We knew immediately that we were in for a special night!
Dinner Two
After spending the day enjoying the nature trails that surround the property, we had worked up an appetite for night two of our foodie adventure. And we were treated to another phenomenal experience.
Once again the amuse bouches – a ham terrine with caramelized onion and Madeira au jus – was amazingly creative and inspired. Appetizers on night two included a scallop crudo with lemongrass (from their on-site greenhouse) buttermilk and coriander oil, as well as a truly unique heirloom carrot with savory granola, cardamom velouté, spiced date, and pickled garlic cream. The scallop dish was possibly the best crudo I’ve ever tasted, and the carrot dish was stunning to say the least.
Both experiences were heightened further by a knowledgeable and excellent service team, including our fantastic sommelier Emily who patiently answered all of our questions and helped us select perfect wine pairings for each dinner.
Apart from the phenomenal food, majestic surroundings, and creative menu, perhaps the thing that struck me the most was the attention to detail. You can just feel the time and thought that has been put in to make everything perfect. From the table settings, to the dishes and glassware, to the product sourcing and wine list (70+ pages), you can feel the love and care that goes into every dinner service. As foodies, we truly felt humbled to be able to eat here and can’t wait to return.
