Photo by Peter Hum / Postmedia Short rib bone marrow croquettes in pesto served at Jabberwocky Supper Club. Octopus ceviche served at Jabberwocky Supper Club. But the following week we started with a sophisticated octopus ceviche ($17), flavoured with an orange aguachile and a hint of vanilla, accompanied by grapefruit, pear and roasted peanuts, as well as two of those almost sinfully good beef-bomb croquettes ($19) in a luxurious pesto.
Photo by Peter Hum / PostmediaĪt our first visit, we passed on the braised octopus main that came with a short rib and bone marrow croquette and a parsley pistou. Article content Duck breast served at Jabberwocky Supper Club. This advertisement has not loaded yet, but your article continues below. So, duck breast might be a marvellous main course like the one we had, seared to achieve a crunchy exterior, but blessed with tender meat, served with a lip-smacking brandy and maraschino jus and roasted fingerling potatoes ($32) - and then next week duck-breast pastrami sandwiches could be offered. In an interview, Poisson told me certain ingredients will pop up repeatedly during a three-week run, after which there’s a full reset. Plus, co-owner Shane Gifford’s polished, but unfussy service helped to make us glad that we weren’t eating takeout fare yet again. I’ve visited Jabberwocky twice this month, and Poisson’s creative, well-executed small and large plates intrigued, pleased and occasionally even wowed us. Jabberwocky, formerly a cocktail bar with vegan snacks before the pandemic, has been reborn as a higher-end fine-dining place where the menu changes weekly. Salmon plate from Chef Razmon Poisson for Jabberwocky Supper Club (and for Union 613 below). Poisson also unexpectedly became the chef for Union Local 613, the more established Southern-style restaurant beneath Jabberwocky, but more on that later.
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