Traditional maritime products...elevated.
Kristina and I travelled to St. Andrews, NB on August 12th. we were married on August 12th 2017, and we have a habit of travelling for our anniversary. Our previous two anniversaries were highlighted by Michelin star dinners in Scotland and Japan, and we had heard that St. Andrews had a place that could match the other food we had eaten around the world. We were not disappointed.
The Location
The Rossmount Inn is a historic building, filled with antiques, just out side of St. Andrews.
The Inn has a feel of a traditional Bed and Breakfast, but it is so much more. Our 1-night reservation also included a seven-course "trust the chef" dinner. The dining room was full when we arrived for dinner, and we quickly drew everyone attention... because our two-month-old daughter had joined us. However, when the food started coming out everyone forgot about the baby... except for my wife and I, of course.
Act 1
Our first course was a duo of oysters. These were Beausoleil oysters from Neguac NB served raw. The first oyster we ate was with a cucumber mignonette which was light and salty. The second was the star. It was paired with a creamy, tangy sauce that balanced the salty oyster perfectly.
The second course looked like simple tomato soup. Under the homestyle goodness was sweet curry, muscles, clams, and shrimp. I did not really notice the curry. However, the addition of seafood was awesome. It felt like home.
The build-up continued with our third dish (pictured at the top of the page), which was another duet. Salmon tartare, and smoked salmon. The salmon tartare had an international twist as it was mixed with avocado mayonnaise and wasabi. I was ready for a kick, but the wasabi was a subtle flavour, rather than a burning punch to your nasal cavity. I quite liked it. The smoked salmon was served with horseradish and potato blini. Again, this was very subtle, the horseradish was a nice flavour addition, without any of the expected kick.
At this point, it was time for a break. We were presented with a palate cleanser. For those unfamiliar with fine dining, this is meant to reset our tastebuds and get us ready for what is to come. I like to think of it as a mid-meal dessert. We were presented with a champagne flute filled with a blueberry sorbet mojito. The blueberry flavour paired well with the mint leaf and the rum gave a nice kick at the end.
Act 2
Fresh as all get out
Our fifth dish was the freshest medley of tomatoes I have ever had. I despise grocery store tomatoes. I avoid them like the plague. I won't even put them on sandwiches or burgers. However, if you present me with high-quality heirloom tomatoes I will eat them like a drunk eats chips. This salad had a handful of varieties in different colours mixed with fresh mozzarella pesto, balsamic vinegar and a tomato puree.
Then came a very classic main course. Surf and turf. Lobster tail, and striploin with bearnaise, mashed potatoes. I love these flavours, but there was nothing new or exciting. The highlight here was the beef. It was not just tender, it was soft. Which is odd for a striploin as it usually has a fair bit of connective tissue and fat.
Finally, we come to dessert. Another very fresh treat with peaches, blueberries, ice cream, and beebalm petals. The flowers had a flavour similar to mint.
Seconds
Many tasting menu restaurants do not have a La carte menus, however, The Rossmount does. This means that as we were eating our meal we could see all of the menu items passing by our table. They all looked so good that we ordered an eighth course. This ended up being a blueberry cheesecake with whipped cream and lemon sauce.
TL;DR
Overall rating: 9/10 An all NB menu elevated nicely, with subtle flavours.
Why you should go there: This is a special place for a special event. high-end date night, anniversary, birth announcements, engagement proposals, foodie adventure.
Price Point: $$$ we paid about $300 for a 1-night stay, 7-course dinner for 2, and breakfast for 2. Appetizers $10-$15 Mains $20-$45 Desserts $9-$12 Atmosphere: White tablecloth Fine Dining. This looks and feels "fancy"
Food Style: Ingredients are all New Brunswick, technical style is french. They still used interesting ingredients like wasabi.
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