Kid JL
5 moisWe had an amazing night dinning here. There was a great selection of creative dishes but they also have classic ones which tasted fantastic as well. I especially liked the aged steak, it had great texture and great flavours. The balance between fat and meat was great, the mix of chewiness and softness was great as well and the pepper sauce that came with the steak complemented it quite nicely. The duck was pretty delicious too! The crispy skin paired so well with the tender meat and the flavours were nice as well. The service on the other hand varies quite a lot. We had a warm welcome initially from the waitresses and then some waiters were quite clumsy and rough which made it a bit less enjoyable. The contrast was too big not too notice. The atmosphere itself was great. There were so many customers that were enjoying the food, the vibe was just great. I do feel like the tables are a bit small making it feel a bit cramped but it was still quite nice.
Lucky SixThreeNineNine
3 moisClassic brasserie dishes but executed to perfection. We got the hangar steak, the confit duck, and the veal cheeks. The steak was cooked to perfection but the confit was duck was excellent. Probably the best confit duck I’ve ever had. The sauce for the veal cheeks was a little bit salty but flavour was good and the meat was tender. The portions for the main course are quite large, so you would be full even if you just ordered a main but we loved the food so much we also got dessert. We got chocolate cake, the Queen Elizabeth, and an eclair for dessert. All of them were excellent but my favourite was the Queen Elizabeth as it comes with sour cream ice cream which I thought was a very creative addition.
Jenny Chan
7 moisThis review is for the Brasserie. I especially wanted to try this place to get my foie gras fix and it was really good! I only wish the foie gras and the bread were served warm. The bone marrow with snails was also good, but the combination was a little weird. I liked the bone marrow. I liked the snails. But served together took away from enjoying each part on its own. The duck was roasted to perfection. The skin was so crispy and the meat just fell off the bone. Same goes for the braised veal cheeks. There was no bone to fall off of, but the meat was so tender and just came apart as soon as I pressed down with my knife. I can’t wait to come back to try the Salle à Manger since it’s a different menu. Foie gras parfait 8/10 Bone marrow, Burgundy snails 8/10 Braised veal cheeks 9/10 Duck confit 9/10
Kaitlyn Lopes
5 moisService was fantastic. Some of the best I’ve ever experienced. All servers are very attentive at Monarque. Food was tasty. I got the trout tartare, octopus, and lamb dish. My favourite was the trout tartare. It’s divine — very fresh and full of unique textures and flavours. The other two dishes were good but too salty for my personal preference. Everything served was made of high quality ingredients, beautifully presented, and made with intentionality. In terms of ambiance, Monarque is well decorated and sophisticated but lacks cozyness. I felt that the temperature of the restaurant could have been slightly warmer and lights dimmer. The lighting especially in the Brasserie is far too bright. I was noticed it as soon as I walked in.
Hayleigh Keast
2 moisIf you get the chance to book a table here, do it! We ate in the brasserie and had a wonderful evening of delicious food and scrumptious cocktails. The bone marrow and snails starter was particularly delicious, along with the lamb rump main. The bouillabaise was superb- I could have happily eaten a loaf of bread with the rouille, it was so tasty! We rounded the night off by sharing a maple and pecan éclair. The service was great, and food was exceptionally prompt given it was a Friday night! Our only feedback to improve on an already great experience would be to serve your table bread warm with slightly softer butter.
