Manitoba Pediatric Society Dinner, Sydney's at the Forks

I had previously blogged about Sydney's a few times prior. As a member of the Manitoba Pediatric Society, we have monthly to bimonthly dinners to discuss new trending topics in pediatrics. It affords the resident the ability to socialize and meet community and hospitalist pediatricians to discuss and network. I always valued these meetings as a pleasant evening away from the rigors of being a resident ... plus how can you say no to tasty food at Sydney's at the Forks.

Sydney's is located on the second floor of the Forks Market. A beautiful venue featuring upscale fine dining, I am impressed by the consistently stellar service and solid food.

As with each previous dinner, a special five course menu is set aside for the Manitoba Pediatric Society dinners. Featuring contemporary upscale cuisine, Sydney's offers two options each for the Starter, Appetizer, Main and Dessert. I commend the chefs for offering both safe standard starters, a la caesar salad, and unique creative dishes, ala crayfish bisque. Onto the food!

A fellow resident started with the Organic Greens. The house vinaigrette works well here by adding a tart acidity to the tomato, cucumber and mixed greens.

I went with the Humarsupa Bisque. Originating from Iceland, the Humarsupa is a creamy soup usually from a broth of seafood. Sydney's version has a nice crayfish essence in the broth. The charred marshmallow adds a nice textural contrast to the excellent soup.

For my appetizer I went with the Oxtail Croquettes. Tender pieces of seasoned braised oxtail are crusted, deep fried and served with a chili sauce and salsa verde. I was impressed by the tenderness of the oxtail and enjoyed the contrast of the crispy crust with the succulent meat. The two sauces do a admirable job to compliment the savouriness of the dish, but I would have appreciated a touch more freshness as the entire dish felt too heavy.

My fellow resident went with the Sardinian Fregola Pasta. Fregola, a tender pasta akin to couscous is mixed in with tender clams and served with a gremolata. The clams were nicely cooked and had a wonderful seafood broth that permeated the pasta well. The gremolata though seemed tacked on and did not add much to the overall flavour of the dish.

My fellow resident had the Salmon Fillet for her main. A large portion of roasted salmon on a bed of rice and asparagus and served with spiced tomato and a caviar vinaigrette. This was excellent! The fish was perfectly cooked flaky tender but it was the caviar vinaigrette that held the entire dish together. Tasty!

My main was the Certified Angus Beef. A nice 6 ounce portion of medium rare served with bordelaise (French wine based sauce), vegetables and a mushroom cap fritter. Beef and red wine are a classic pairing and this dish reaffirms why, with the richness of the beef interjected by the sweetness and tartness of the wine sauce. The mushroom cap fritter was an playful accompaniment featuring a smooth mushroom core with a crisp exterior. Overall the beef was well cooked and the dish well presented.

I unfortunately had to step out early prior to desserts but I was assured that both the creme brulee and pavlova were excellent. I thoroughly enjoy these nights out with the Manitoba Pediatric Society as they give me an opportunity to learn and network among the best and brightest pediatricians in Winnipeg. Sydney's is an excellent venue featuring tasty upscale cuisine and while I have now become accustomed to their consistently good food, they still surprise and excite me with every meal. That is the hallmark of a great restaurant.