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Mono Cliffs Inn

Mono Cliffs Inn 

RR #1, Orangeville,
Mono Centre

Sunday 4th September 2005

We had ridden past the Peter Sellers Pub on our motorcycle trip from Alliston to Georgian Bay. Karl mentioned at the time that there was a renowned "Gastro Pub" there, so it was inevitable that we'd get to eat there. 

Six of us took our places in the Wine Cellar - a room big enough to hold a table at which you could squeeze eight, but was comfortable for six. The room is very atmospheric - perhaps a little cool when we first arrived. However, it had been quite warm outside, and shortly we acclimatised as well as warmed the room with our presence.

The menu was augmented by a Specials board which I assumed, incorrectly, was meant for the other dining rooms and bar upstairs.

Now, many of you will be aware of the genre "Gastro Pub" in the UK: there are a few (I hear) that are genuinely worthy of the name, but the rest are often - in my experience at least - relying on people's credulity, with little in the way of fresh produce freshly prepared with skill and passion.

The Mono Cliffs Inn is an example to them all: the food was obviously fresh. It was prepared by a chef (I believe the Chef is Philip Patrick, C.C.C) who is obviously passionate about his work.

I'll get on to the menu and food later, but I must now mention our waiter for the evening - no, cancel that: Wayne was more than our waiter, he was the perfect host cum Maitre D'.

His bonhomie, knowledge of the trade and how to handle (Marg enjoyed the neck massage he gave her!) his clients made our evening superb. He knew just when to be there, and just when to "get on with it". I suppose we actually gave him a "hard" time, as we were a little boisterous (well, perhaps in comparison to his ususal clientele?), but he ensured that we all ordered the dishes best suited to us.

Wayne (front) 
 and Chef Jason at Mono Cliffs Inn, Ontario, Canada

Well, except for Marg, who insists on having her steaks well done. Wayne had to be very diplomatic and negotiate with the chef, Jason. We've had a letter from Wayne (some weeks after our visit - sorry for the delay in publishing this, Wayne) reminding us that the steak is "nearly ready"!

Between us, we had most of the dishes offered that night. Wayne recommended a couple of Australian wines: Tyrell's Rufus Stone Shiraz from 2002 and Angoves "red belly black" Shiraz from the same vintage. I can't remember the other wines we had, but they were all excellent.

The menu:

Butternut Squash and Apple Soup
Clam Chowder

Caesar Salad with Asiago Cheese
Grilled Bosc Pear on Greens with Stilton
Prosciuto and Melon with Cherry Tomatoes and Balsamic Vinegar

Chicken Liver and Cognac pate with Red Onion Marmalade
Gravlax with Roasted Red Pepper and Horseradish Cream Cheese
Hoisin glazed Calamari with an Asian Coleslaw
Baked Portobello Mushroom with Goats Cheese

Roast Rack of Australian Lamb with Roast Garlic and Rosemary Sauce
Roast Capon breast with Peach Chutney
Roast Pork Tenderloin with Celeriac Puree
Grlled New York Steak with Green Peppercorn Sauce
Pan Seared Atlantic Salmon with Dill Cream Sauce

Apple Crumble A la Mode
Cocolate Pate
Kahlua Creme Brulee
Pavlova with Fresh Fruit and Whipped Cream
Bread and Butter Pudding with Whiskey Sauce

English Stilton and Fruit Platter

Your visit to Ontario will be incomplete if you miss this experience. We really can't recommend the Mono Mills Innn too highly.

Sandro and Marg - and Karl, Rae, Dave and Lori

Eatanddrink Ratings

Mono Cliffs Inn

Total Score: 94%
Quality: Exceptional
Service: Exceptional
Facilities: Above Average
Ambience: Above Average
Value: Exceptional


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Fish & Seafood
Meat, Poultry & Game
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Beers & Lagers
Tea & Coffee
Cheese & Dairy
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(Johann Wolfgang von Goethe)

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