Borealis Grille in Guelph

My final restaurant review in Guelph was at the Borealis Grille. I watched the pitter patter of rain stream along the window as my taxi lurched through the city on Saturday evening. I shook the rain out of my hair and then entered the restaurant ever so gracefully. I was greeted by a hostess with a big smile who appeared to have been waiting for me. I was ushered through the main dining room which was absolutely jam packed. I was seated in a small nook bordered by a wall of wine which featured a large painting by one of the masters from The Group of Seven. There wasn’t an empty table in sight, clearly a local favorite.

I was joined by Matthew for the evening and while he flipped through the menu I snapped a few shots of the space. The restaurant features a “Hall of Farmers” located directly across from the kitchen, a homage to the folks who grow and raise our food. The food philosophy at Borealis is centered around showcasing local producers and seasonal flavours.

We started off with two cocktails and spent the next hour or so sampling ravioli, crispy fritters, mammoth burgers accompanied by sweet potato fries and a slab of rosy pink beef. Sweet finishes included a jar of salted caramels made with copper pot and wooden spoon as well as a ramekin of mocha pudding and crispy apple and smoked bacon turnover.

 We sampled:

White Wine Sangria

white wine, apricot brandy, citrus, berries

Employee’s Only

vodka, st. germaine, muddle fresh lime, ginger beer


creekside estate, niagara

Cabernet Sauvignon

robert mondavi private selection, napa valley

Zucchini Fritters

spicy tomato remoulade and pea shoots

Butternut Squash Ravioli

roasted garlic butter, sauteed spinach, mushrooms, tomatoes, asiago

Old Smokey Burger

harvest ale bbq sauce, balderson smoked cheddar, walnut hill smoked bacon, garlic aioli, sweet potato fries

Roasted Prime Rib

buttermilk mashed potatoes, seasonal veg, horseradish, beef jus

Apple and Smoked Bacon Turnover

warm caramel sauce, vanilla ice cream

Mocha Pudding

Hugo and Nate Fleur de Sel Caramels

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