The latter prevailed; I love attempting new ideas in food. I had heard about the restaurant Catch 22 and read titbits about their quality cuisine, renowned throughout the Peel Region as one of the best.
Now surely I wasn't left with 'a no-win situation,' unless of course the food was less than average and we still had to pay a staggering price. I phoned the restaurant and made a booking for 4. Kids allowed, yes.
Here came the hard part; deciding what to order. Any good chef will tell you that a concise menu usually means enhanced quality. Not always, but most of the time. The menu size and choices were quite pleasing.
We ordered a three-course Chef's Special for $60. This consisted of:
Entrée - Salmon and scallop ceviche with red onion, fennel, rocket, watercress and a zesty, balsamic dressing.
Underneath the greens there was another dark Asian sauce, which contained more heat and worked extremely well with the dish. Topped off with roasted garlic and bean shoots, all flavours and 'nearly all' textures were amazing.
As you'd expect ordering an entire fish, you have to navigate the bones. This was done easily enough.
The only disappointing factor was the incomplete scaling before it was cooked and served at the table. After avoiding the bones, I had to remove many tiny scales from my mouth as I chewed.
This was a little annoying and the only point that detracted from the dish. It was otherwise perfect. I quickly learnt to scrape the fish first as I went.