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3 Course Tasting Menu
& Wine Parings
Pan Seared Scallop with True Scented Saron Risotto and Micro Salad
CHARDONNAY RIESLING, ANNA
(FRESH AND ELEGANT WITH NOTES OF CITRUS AND WHITE FLOWERS)
Choice of Italian Style Lamb Shank OR Crispy Bronzini. Served with Tomato Salsa,
Savory Potato and Butter Glazed Summer Vegetables
Lamb – GRAN SIGNORIA ROSSO VERONSE
(SOFT AND ROUND WITH SOFT TANNIS AND A LONG FINISH WITH A HINT OF SPICED NOTES)
Brenzini – SAUVIGNON BLANC, TENUTA SANTOME
(AROMATIC WITH FRESH GRAPEFRUIT, TOMATO LEAVES, PEACHES AND MELON)
Pecan Cheesecake with Mixed Berries, Homemade Chocolate Gelato and Coulis
TAWNEY 10 YEAR OLD PORT, TAYLOR FLADGATE
(DRIED CHERRY, TOASTED WALNUT, ALMOND AND TOFFEE FLAVOURS)
Menu Subject To Change.
$65 per person
24 Crawford Crescent, Campbellville, ON
About Risposta Bistro’s
Award Winning Executive Chef
The chef at the Live Bar and Grill in Fort McMurray, Eranga Nanayakkara trained for 2-1/2 years under the famously short fused culinary king at Verre; the first signature restaurant Ramsay opened outside of the United Kingdom.
“He is exactly like he is on television — loud, fierce and demanding — but he only shouts when you make the same mistake over and over again,” Nanayakkara says between preparing extraordinary appetizers and entrees in the basement of the Nomad Hotel. “It was crazy, but if I could, I would work for him again. We all liked him, and learned from him. I want to be like Gordon Ramsay.”
Chosen the top chef in the Middle East in 2010, Nanayakkara has been toiling in obscurity in northern Alberta since October 2013. Brought to Fort McMurray by restaurateur Troy Muir, the Sri Lankan-born gastronome serves cuisine that is uncommonly elegant for the blue-collar capital of the oilsands — filet of duck with confit chicken leg, pan-seared tenderloin with quail egg and crispy lentil ragout, seared scallops with apple purée and prawn ravioli, Cajun-marinated roast chicken breast with saron-flavoured fondant potato and braised leeks.
At one time hopeful he would become a rugby player, Nanayakkara entered a hospitality management program in Sri Lanka in 1995 at age 17 and three years later began his culinary training at a hotel in his hometown of Kandy, the city where the adventure flick Indiana Jones and the Temple of Doom was filmed.
After working there and in another hotel in Colombo, Nanayakkara was hired as a kitchen assistant and range chef in 2003 at the Hilton Dubai Creek, where Ramsay presided over the Verre for 10 years. Now famous as a result of his popular TV shows Hell’s Kitchen, Kitchen Nightmares and MasterChef, the irascible Scotsman is known as much for his fiery temper and expletives as he is for epicurean perfection.
After earning a bronze medal in the Emirates International Salon Culinaire in 2009, Nanayakkara won the competition among elite chefs the following year, and used it to further his career. After working in increasingly senior positions at two five-star resorts in Dubai, he came to Fort McMurray and began working for restaurateur Troy Muir.
What can Eranga bring to Risposta Bistro in the small but quaint town of Campbellville…??? “The concept is to prepare high end elegant food in a more casual enviroment where it’s not to intimidate new guests to come and experience but to encourage and have our cliente enjoy upscale dining and feeling a sense of comfort while doing so.” The chef will also be offering 1 cooking class per month, along with our tasting menu that includes a 3 courses with wine paring on Monday’s and Tuesday’s each week. Further information is available on our website, www.rispostabistro.com.
Italian Cooking Classes with Award Winning Executive Chef Eranga!
September 25th • October 30th • November 27th
$125 per class OR Book All 3 for $300
A Night In Tuscany
October 17th, 2018 @ 7PM
4 Course Dinner with Wine Parings
Includes Exclusive Wine and Cheese Reception with Wine Makers!
Radicchio Salad with Cantaloupe, Mix Berries, Honey Infused Blue Cheese & Raspberry Vinaigrette
GAVI DEL COMUNE DI GAVI
Pan Seared Scallops with Smoked Paprika Flavoured Carrot Puree and Maple Citrus Berry Salsa
Bacon Wrapped Beef Tenderloin with Autumn Vegetables, Savory Potato, Shallot Red Wine Jus
BAROLO RISERVA VINORUM
House Made Tiramisu “Semifreddo”
LEON GRAN MORBIDA GRAPPA
With Special Guest Wine Makers From Italy
Massimo Sobrero – Owner/Producer Salvano Wines (Barolo)
Sara Repetto – Owner/Producer Fontanassa (Gavi)
Guilia – Owner/Producer Castagner (Grappa)
24 Crawford Crescent, Campbellville, ON 905.854.1234
www.rispostabistro.com @RispostaBistro @rispostabistro