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Canada Free Press Restaurant Guide

‘Visually captivating’

Match

Match: ‘Visually captivating’

Match

177 Whitmore Road
Woodbridge
(905) 850-5699
Hours:
Open for lunch Tuesday through Friday
Open for dinner Tuesday through Saturday
Sunday Closed
by The Cooks

The latest find of The Cooks was to an establishment by the name of Match. Located in Woodbridge at 177 Whitmore Road (Hwy 400 & Hwy 7 area) the unassuming address most certainly changes as you walk through their doors. Inside, we found the most wonderful, dining area. The vaulted ceilings decorated with large mirrors and spectacular wine rack catches your eye immediately leading up to industrial style open ceilings. The tables set up surround a large bar area, with private dining up the side stairway and a wonderful, event hall where catered events and weddings are held.

Match has transformed itself a few times during the ten years owner/chef Domenic Chiaromonte has been at this location. Originally a nightclub / pool hall and coffee bar, the fine dining establishment it has become now is where Dominic has truly found his niche. He has flourished, creating masterpiece plates to enjoy.

Match has an extensive menu with seafood, fish, pasta, gourmet pizza, pork, chicken, steak, lamb and veal, but we were treated to what has become the restaurants signature – the Chefs Tasting Menu. The Cooks are complete ‘Foodies’ and we loved what was prepared for us in seven courses. This is not on the regular menu, however, has become popular through word of mouth, and is available on request with notice.

The tasting menu began with what Domenic described as Two Dimensional Antipasto. This dish was simply beautiful to look at! It consisted of two square shaped glasses, the larger one lined with prosciutto and the inner one placed inside filled with sake soaked bruschetta. This was garnished with a wasabi bread stick and Shiraz soaked olives. A wonderful mixture of different flavors and a great start to a feast.

We then moved onto Lobster Spring Rolls sitting in gooseberry plum sauce presented in candle holders with a vile of hoisin sauce inserted in the top side for double flavor. The presentation of this appetizer was wonderful. The taste like no spring roll we have ever had – large chunks of lobster and fine noodles.

Next was another outstanding dish for visual presentation. Soft Shell Crab perched on ‘compressed’ watermelon. (Watermelon has oxygen removed, and then infused with chili peppers, rice vinegar, fish sauce and cut into cubes.) The crab was cooked with a light breading, was succulent and blended very well with the spiced up watermelon.

This was followed by Lobster Risotto with gooseberries topped with a medallion of cherry wood smoked lamb – cooked to perfection. A very tasty and highly recommended dish. One of our favorites.

The following tasting was a Wasabi Pasta dish nicely presented in a glass globe-like bowl with tomatoe sauce and tuna. A very small taste of mini ravioli stuffed with duck accompanied it in a creamy garlic sauce.

Our final course was halibut encased in a spring roll wrap along with vegetable sushi topped with a caper and tomatoe salsa.

This feast was capped with a spectacular dessert of white and chocolate mousse. It was presented with a flat vertical sugar piece to which pastry leaves were attached to enable the accompanying coconut caramel sauce to cascade down the sugar wall onto the mousse. Unbelievable finish to a spectacular meal!

There is no other phrase to describe Match other than ‘Visually captivating’. It is not just food – it is awe inspiring Art….

Match can accommodate 60 on the main dinning floor, 40 upstairs in the private dinning area and seasonally 30 on the patio.

Chefs Tasting menu is $75.00 per person and changes daily.

There is an extensive wine list hosting a wide variety.

Reservations are suggested, especially for the “Chefs Tasting Menu, which is highly recommended. This is a must try, if going to Match for the first time, as you can sample Dominic’s cooking in a variety of forms.

See you there – tell them The Cooks sent you.


Canada Free Press, CFP Editor Judi McLeod