Inside Le Germain Mercer in Toronto is a new Indian-British restaurant, with unique flavours and a sultry interior. Punch is the new restaurant in Le Germain replacing the former Victor Restaurant.
Punch gets its name from the Hindi word pañch, meaning “five” and pronounced punch. Chef Mandar Kulkarni drew from family recipes, reinterpreting the flavours both Indian and British cuisine. The Mumbai Chat-Slaw layers crisp vegetables with tamarind yogurt and boondi for a playful nod to street food. The Madai Crudo is finished with crisp pear-kohlrabi relish, bay leaf powder and herb oil, the Butter Chicken Pot Pie reinvents the British staple with tender chicken in rich makhani sauce beneath golden pastry, bridging comfort and exotic flavour. The Delhi “Street Style” Samosa is served on a bed of chickpea curry and a side of yogurt, cucumber relish, mint & tamarind chutney. The crust was flakey, the flavours aromatic and exquisite. The Sausage Roll’s are unlike any experienced in the UK, with a unique duck sausage and raisins in puff pastry and served with a house brown sauce – this dish is the perfect nod to the UK with elevated flavours. The Beef Wellington is a tenderloin and wild mushroom duxelles with Swiss chard, sunchoke purée, and a Rogan Josh jus – a jus full of umami and flavour. The Lamb Chops are served in a tandoori marinade, with a layer of pureed cashew, pickled pearl onions and mint – a delightful and bright combination of flavours. We enjoyed the grilled cabbage in curry leaf pesto, potato pavé with mint and fennel aioli and wild sautéed greens. For dessert, a bourbon sticky toffee pudding and Eaton Mess with raspberries and pistachio sponge which are decadent and delectable.
Set to a backdrop of Indo house beats, the bar is backed by stained glass which is a stunning focal point as the room is surrounded by woody, warm decor and stunning chandeliers. Cocktails like Pimm’s Remix twists the British classic with vodka, jasmine tea, coconut, passionfruit, and a fiery piri-piri finish, while the Crown Jewel infuses gin with Darjeeling tea, and a subtle lift of pineapple-anise bitters. Our choices? Calcutta Night’s: Lot 40 rye, apple cider juice, tamarind, clove and a mocktail version of Anika No. 5 with notes of lychee, dragonfruit, lime, with egg white foam.
The entire experience was delightful. Staff were attentive and generous. The culinary experience was delightful, delicious, upscale and is a unique experience to Toronto’s culinary landscape. Book your reservation here.
Hillary LeBlanc
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