4. DASHA reveals remarkable new summer menu
Ignite summer nights with a visit to DASHA to sample dishes and drinks that are as upscale, striking and seductive as the King West spot itself. For the season, executive chef Hans Vogels and his team have stoked the menu with a number of exciting new items, each crafted with the same quality ingredients and flare for dramatic Pan-Asian flavours as the rest of the menu. Anyone with a taste for seafood will thrill at the restaurant's raw bar, where chefs transform an array of ocean-fresh options into stunning bites. Madai Crudo is a zesty starter with smoked jalapeño, avocado and crispy garlic. With yellowfin tuna, West Coast salmon and Hokkaido scallop accompanied by truffle-infused ponzu sauce, the team's new Sashimi Platter is a unique take on the tried-and-true. Also new, is a Wagyu Beef Roll made of premium steak tartare with asparagus and horseradish. Alongside, sip on summer's freshest menu additions, the Sistene Samurai, with Maestro Dobel Diamante Tequila, agave and toasted chamomile, or the Chun-Li, a lively refresher with Don Julio Blanco, Lillet Blanc, Green Chartreuse, agave, lime and a hint of Szechuan pepper. To reserve your table — in the swank interior or on the eatery's newly renovated patio — visit Opentable.ca.