Queens Head Pub is as authentic as a pub can get this far from the homeland. With rich wood featuring detailed architecture and a table of the good old boys enjoying fish and chips, I was under the impression were eating a pub grub kind of meal. Simply put, I was dead wrong. This is one of those hidden culinary treasures that only the locals know about. The menu is full of interesting takes on pub fare and an infusion of unique dishes that you wouldn’t expect to find at a spot like this. The dining room was filled with people from a wide array of demographics: the aforementioned boys table was a sharp contrast to the ladies having lively conversation over their meal with cocktails. An eclectic fan base to match the eclectic culinary approach!
The staff team was welcoming and eager to showcase not only the Taste of Burlington menu, but their regular menu. Lots of faith and confidence in their chef is evident. They beam about his food savvy, and as our experience began it became evident why.
Course 1
Roasted Beet and Watermelon Salad with sherry vinaigrette, red onion, crumbled feta, and mint
A unique blend of flavours, this salad was a winner! The bright beet matched beautifully with the juicy and sweet watermelon. These flavours were balanced by the sherry vinaigrette which was mixing something poetic with the crumbled feta. The distinct flavour of red onion and the bright and refreshing mint were the ideal accent. This was a unique and delicious dish that will wow your senses, and all served on a bed of Boston Bib!
Thai Sweet and Sour Lettuce Rolls with house pickled vegetables and local microgreens
Expressive and delicious and healthy and wow! Each piece of lettuce was filled with house-pickled vegetables nestled under perfectly prepared shrimp, glazed with sweet and sour sauce. A hint of spice is the winner in this dish as it creates a welcome heat that acts as a highlight to the array of flavours. An unexpected combination that tastes so right! The portion was very generous with 6 rolls, definitely a shareable dish (and you’ll want it to be because the flavours are too good not to spread the love!)
Course 2
Braised Beef Back Ribs with chestnut couscous and local microgreens
The beef back ribs were braised with the expert touch and had the ultimate savoury flavour. The marinade was present but let the beef be the superstar and gave the chestnut couscous the greatest partner for this culinary duet. Chestnut couscous sounds wild and it really is. Hints of nutmeg, warm chestnut flavours and a toasty smokey note… it is so good. The sautéed spinach was the necessary green and gave a soft veggie note to add to your bite!
Wild Mushroom Orzo with a smokey chipotle cream sauce, wood ear, cremini, and porcini mushrooms
With a creative ingredient like orzo as the backbone to this dish, we were expecting something interesting. As the plate was delivered the aromas of earthy mushroom and smokey chipotle overtook the table and the first bite was decadent, but the second was even better. The different kinds of mushrooms gave a diversity between bites, the chipotle cream didn’t drench the dish but provided an accent that made my palate sing. This was a beautifully prepared plate, and it wasn’t too heavy or too rich, it was just right. I highly recommend.
Course 3
Dark Chocolate Flourless Cake with peanut butter icecream
The first thing you’ll notice about this dessert is the portion. So generous! A big piece of chocolate cake that is not your typical flourless. It was tall and fluffy, rich and moist and topped with HOMEMADE peanut butter ice cream. My guest loved this so much that she is going back to eat some more! Rich and creamy with real peanut butter flavour that makes the ice cream a little more gooey than you would expect. It is evidently homemade and oh so good!
Mango and Lime Crème Brulee
This is the quintessential summer dessert. Layers of decadence with fresh mango placed atop the sugar crust showed exceptional attention to detail. The mango was ripe, it looked and tasted beautiful. Just beneath the sugar crust was a lime and mango infused crème that was cool and light and fluffy. Just wow!
Following our meal Chef Will came out to great us and gave us a quick rundown of his culinary school of thought. He has been with Queen’s Head for a little over a year and his influence on the menu is evident. He described his approach as creative and working to put together flavours that you wouldn’t always expect as combinations. Mission accomplished, Chef Will! Great work!