TORONTO — New dining concepts are continuing to pop up at Toronto Pearson Airport, including chef John Placko’s molecular gastronomy concept in Terminal 1, Bar 120: Cuisine Transformed.
The chef and culinary instructor of Toronto’s Modern Culinary Academy has created a breakfast and dinner menu as well as various modern cocktails inspired by the periodic table, such as the 48-hour ribs sous-vide with parsnip apple barbecue sauce, mash and crisp onions, celeriac apple slaw and crisp crumble ($23). The chef has also added native Australian ingredients to the menu, including pepper berry, wattleseed, lemon myrtle and kangaroo.
Desserts on offer include the wattleseed mousse chocolate with chocolate microsponge, flexible caramel, chocolate (pearls/snow made using maltodextrin) and popping candy ($9).
