As seasons change, so do menus, especially when you source fresh local produce like we do. For Fall 2015, we’ve added 8 fresh items to Fabbrica’s already-acclaimed menu. It’s not an easy process because when one’s added, often times another has to be ‘retired’.
“Fall is here. I wanted a menu that would reflect the flavours of season with a simplistic approach” says Chef de Cuisine Missy Hui. “It all comes down to having the finest possible ingredients”
Here’s a glimpse of Fabbrica’s new menu selections from Duck Confit Crostini to Whiskey Panna Cotta and everything in between.