I enjoyed dinner at Mercer Hall with my family during a day trip to Stratford in early September. My sister and I had just spent the late afternoon sitting by the River Avon staring at a trio of swans and what seemed like a few hundred ducks. Just before 5pm we walked through the park and arrived at the restaurant which is located a few strides from the shore.
We were greeted by a smiling hostess and were quickly whisked through the restaurant, down a hallway, through a curtained entrance and seated at a four top directly in front of the kitchen pass. I could see the chef and his cooks working away at the stove, a great view. While Amy looked at the cocktail list I walked back to the front of the restaurant to take pictures of their stunning bar.
My father ordered a bottle of wine for us to share which we sipped slowly throughout our two hour feast. I was so pleased to see that the kitchen was focussing their energy on showcasing the bounty of Perth County. Everything we tasted on the menu was exceptional. Make sure to order a creative cocktail (which are infused with local ingredients) as well as their generous charcuterie board. Perfect for nibbling before a show. I can’t remember the last time I had eaten so much pork: from house made kolbasa to pork belly and schnitzel! Mercer Hall’s friendly and knowledgable staff do a brilliant job at celebrating The Beast in all its glory.
We enjoyed (* notes my favorites):
Cave Spring Dolomite Chardonnay *
Strawberry-Melon Mojito *
strawberry infused rum, local melon syrup, local mint, lime, soda
Charcuterie Board *
artisanal meats, house made pickles, st. john chutney
tenderloin, gaufrette chips, 65 degree egg yolk, lemon dressed microgreens
Beetroot Carpaccio *
whipped feta, local organic greens, confit garlic dressing
smoked celeriac, tomato sofrito, soiled reputation pistou
Pork Belly *
church ill farms pork, braised chard, pickled mustard seed
Local Pork Schnitzel *
warm potato and bacon salad, fennel and green apple slaw, house-made cascadian dark ale mustard
Summer Risotto *
wild mushrooms, truffle, cave-aged taleggio
Jelly Doughnut Creme Brulee
local preserve, doughnut
Liege Waffle *
honey scented cream, local fruit compote