Chef Michael Hunter’s aim is to define Canadian cuisine by highlighting local, seasonal and wild foods with his latest venture, Antler. The 40-seat restaurant boasts an open kitchen, dining room and bar. Game meats such as venison, wild boar, duck and bison feature prominently on Antler’s menu, coupled with foraged items hand-picked by chef Hunter himself. The resulting dishes include a wild mushroom tarte tatin featuring caramelized onions, foraged mushrooms, sorrel walnut pesto, puff pastry ($10); chestnut gnocchi with brown butter, parsnip purée, sage, almond brittle, roasted squash, brussel leaves, shaved parmesan ($19) and a “spice ash” crusted rack of deer served with parsnip purée and Swiss chard ($39).
1454 Dundas Street West.
