TORONTO — ICONINK, in partnership with Navigate Group, will open the doors to Mira next week in Toronto.
Featuring the bold flavours of Peru’s culinary culture, the new restaurant — helmed by ICONINK’s executive chef Stuart Cameron — will source ingredients directly from Peru including lacuma, aji peppers, lulo fruit and huacatay, a Peruvian herb commonly called black mint. Cameron has also sourced hand-made plates by well-known chef ceramist Jono Pandolfi and hand-crafted skewars by Ontario blacksmith Frederick Scanlan to complement the artisanal and authentic experience.
“We wanted to do this right,” says Hanif Harji, CEO, ICONINK. “Mira has been a passion project that Stuart and I have conceptualized for a few years and taking our time to make sure every component was thought out and purposeful was important; we made a deep commitment to understand every detail of the cuisine and diligently worked to stay true to the ethos of Peruvian culture and food.”
Cameron’s extensive travels to Peru and Latin America have allowed him to capture the essence and diversity of Peru’s culinary culture, bringing an understanding of the region’s food-history to Mira’s menu.
“The Andes were the most calming experience I have had travelling as a chef,” says Cameron. “Relaxing in local markets, eating ingredients for the first time and seeing products grow that shape the cuisine of the country was inspiring. I wanted to bring that to Mira.”
The menu at Mira is based on sharing and starts off with small plates such as Andean popcorn, Tostada Morada, Tartar de Carne, Jalea Mixta and Solfrito salad. While paying homage to Peru and keeping to tradition, the ceviche and tiradito portion of the menu is based around fishing seasons and the daily catch from local and imported markets. Features include Tiradito Hiramasa, mango ceviche and Mikkei Atun ceviche. Entrées include a variety of meat and seafood prepared in a selection of house-made marinades, as well as an array of sides to complement. The antichuchos bring a bit of Peruvian street food to the mix, while the rice dishes are a chef Cameron specialty.
420a Wellington Street W., Toronto