Fieldstone is a restaurant with a minimalistic décor that offers unique dishes using local ingredients. This Mile End restaurant hasn’t been open very long and has already created a name for itself with its brunch. Now open for dinner, they’re trying out a North American menu touching on the background and experience of the chef in that melting pot fashion that Montreal restaurants are known for.
We started our adventure with dumplings as an amuse bouche. Not your typical dumplings though, at Fieldstone they were stuffed with cactus, kimchi and hot peppers. Stuffed perfectly, and fried so that the dumpling wrapper was appropriately crispy, this little amuse bouche was a great start to our meal. Served ornately on bark, it was a lovely introduction to Fieldstone.
The salad was refreshing and an interesting combination of ingredients. Crunchy pear was tossed with two types of radish for a peppery hint in a salad that was deliciously seasoned. Sumac, tamarind, and millet added taste and texture to this pear and radish salad. A hint of Oka cheese added an unexpected twist which we loved!
The beet tartare with an espelette aioli was very interesting, but we didn’t mix all of the aioli with the beet tartare because there was simply too much of it. The beet tartare wasn’t vinegary, which was a nice change, especially once we incorporated the caramelized egg yolk into it. The sunflower seeds were a nice textural addition, and though the beet tartare was seasoned with fresh herbs and spices, it needed some salt.
For something very different we were offered the sea urchin dip with crushed wasabi peas for a smorgasbord of flavours. Dollops of a fruit preserve in a small pool of olive oil added a sweet addition to the spicy and savoury sea urchin dip with wasabi peas. Served with blue corn churros that we ate with both the sea urchin dip and fruit preserve, the blue corn churros offered a unique flavor, but unfortunately it wasn’t particularly our style.
The chicken and cassava was our least favourite of the two mains that we tried. Cassava is a root vegetable that is commonly called yuca in North America. The chicken and cassava at Fieldstone included a creamy sauce with egg and chick peas. The cassava lacked salt, and the chicken was seemingly poached and minimally flavoured. You really needed to dip the chicken into the sauce or it was relatively tasteless, and unfortunately the sauce wasn’t a favourite of ours.
The beef with a chimichurri sauce wasn’t a large main dish but what it lacked in size it made up for in flavour. The steak was cooked to a nice pink medium, served with fried peppers, wilted greens and pumpkin seeds. The beef was seared along the edges and cut into slices, before being placed on the chimichurri sauce for that Argentinian touch.
The dessert was lovely, reminding us of a Crunchie chocolate bar, a childhood favourite of ours. The toffee meringue was crunchy and appropriately sweet, with a few blueberries for tartness and a different texture. This dessert was perfect for sharing, but toffee is tricky, so our teeth suffered!
Unfortunately, when we dined at Fieldstone they did not have their liquor license yet, but by now they should be ready to start cocktail-ing! If you’re a fan of North American cuisine, something Montreal chefs are good at due to their various backgrounds and experience, then check out Fieldstone restaurant for unique dishes using local ingredients.
Our Rating: As Expected