There’s still plenty of time to enjoy the refreshing time of spring and one of the best ways to do so is of course through food. Many places in and around The 6ix offer a variety of seasonal classics and Taline is one of them. The spring menu, put together by Chef Sebouh Yacoubian, pays homage to his mother’s traditional recipes. The restaurant first opened its doors in April last year within a culinary landscape that certainly needs more representation of this delicious cuisine.
Some of the highlights from the new menu include:
- Soong: This is a new vegetarian entree that brings together embered mushrooms, burnt carrot, harissa, herbs, and in-house hay-smoked feta. The Oyster mushrooms are slow-cooked over the grill and creates a smoky flavour with a touch of sweetness.
- Akhtabut: This is comprised of sous vide and grilled Mediterranean octopus, tossed in vibrant green harissa, served on sunchoke puree with toasted sesame seeds and orange blossom pickled apples.
On the more sweeter side of things, the Armenian restaurant has two new soft-serve flavours. You can get each soft serve flavour on its own or they be served as a mix of the two. One is Gata, which infuses the flavours of Armenian shortbread. It comes with toppings of lacto-fermented strawberries, sumac, fleur de sel, and a drizzle of olive oil.
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The other is Sourj, for which the inspiration comes from Armenian coffee and cardamom. It comes topped with Vanilla Pistachio Nougat, which is prepared in-house.
Along with these new dishes, Taline also has another menu option. Known as “Yalla-Per”, this is a concept where the restaurant chooses the dishes to serve to the customer instead of them picking from the menu. Guests are requested to share their allergies beforehand to help the kitchen decide as well. Reservations for Taline can be made online.
