Sixthirtynine, Woodstock, Ontario

smoked duck with confit ravioliThere is often so much buzz around the chefs in the wine regions and cities of Ontario that other areas of the province, ones that are incredibly rich in terms of ingredients and have flourishing farmers markets, are ignored.

Sixthirtynine is a case in point. Eric Boyar has been on the vanguard of chefs who’ve chosen to stay put and celebrate his personal county, in this case Oxford. Smack dab in the middle of some of the finest and most productive farm land in Canada, he buys trout from Otterville, berries near Woodstock and some of the finest beef in Canada from Norwich.

Sixthirtynine trout crudoThe restaurant also has a large garden/small farm that grows much of their own produce and herbs in Princeton, about 15 minutes from the restaurant.

It’s a dynamic menu, changing with the seasons. Plump handmade ravioli are filled with smoked duck confit and served with spring asparagus. The soft texture of raw trout is a lovely contrast to the crisp slices of nippy radish. The strawberry sorbet shouts “summer”!

 

Sixthirtynine strawberry sorbet LDContact Sixthirtynine at the number below to reserve a Food Day Canada table.

Contactez Sixthirtynine directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.

Sixthirtynine
639 Peel Street,
Woodstock, ON N4S 1K9

T: 519 536 9602

 

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