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As we step inside the world of Chef Marco Ormonde, we quickly notice his boundless mentality in the kitchen. As the season changes it’s new menu items, new flavours and new creativity. “We always try to give people what they want, it’s about more flavours and fresh ingredients. Right now more and more people want to eat healthy but they also want to be fully satisfied,”says Ormonde.
Chef Marco tries to buy local when he can. “It’s easy with certain things, right now we are cooking some local venison with ratatouille and fresh quinoa salad.” Chef Marco is also preparing a new seafood dish. He’s mixing up some curried couscous, strawberry salad and seasoning the shrimp and scallops.
The salad has fresh fruit, in-house dressing, candied pecans and the right amount of greenery. The shrimp is mighty and the scallops flavoured perfectly. When served, it was pairing with the right vino, in the right atmosphere. The North is a great date night spot, with a more upscale dining vibe (without the pretentiousness). For us, it was the pairing of foods and the colourful presentation that shone through.
