Dopamina Restaurant — Restaurant in Toronto

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An exemplary demonstration of East meets West, Dopamina highlights the natural wonders of the sea while imparting mouth-watering combinations of flavours that instantly make me want to return. To whet our appetites comes a duo of cold apps - a lobster papaya salad and a mesmerizing salmon mosaic that rivals any display in an art exhibit. The freshness of the lobster cannot be understated, shipped in fresh on the same day and cooked to perfection, bringing out its delectable sweetness and subtle umami. It's paired with a touch of acidity in from the charred clementine supremes and raspberry honey dressed frisee, offering a refreshing crisp and a touch of bitterness to balance each bite. The papaya is cut into cute little flowers and offers a subtle sweet element to compliment the lobster nicely too. What a way to treat my favourite fish, where the salmon aroma permeates throughout each bite, bringing along its buttery texture that's contrasted with a slightly chewy nori sheet. The asparagus and green pea mash freckled within provide a subtle earthiness in each bite, while cleansing your palate for another bite. The flavour of this dish comes from the fish sauce, providing a savory umami element, while toning down the pungent fishiness with some sweetness, finished with a dab of wasabi cream to bring a tiny bit of creaminess and spice to compliment the salmon.

Then, it kept improving with a childhood favourite, shrimp toast but elevated with a chef's expertise and XO sauce. Their housemade brioche is wonderfully airy, creating an addictingly crisp texture without any greasiness whatsoever. It contrasts the minced shrimp and its springy texture, releasing its subtle sweetness and prominent savoriness that's amplified with the unforgettable XO cream sauce. It adds a rich mouthfeel while providing a canvas to absorb all the flavour from the seafood in the XO, with tiny chunks of scallops littered throughout.

Dried pasta has its place, but I extract the most joy from the egginess of fresh pasta. Thinner than your typical pappardelle, it actually has a less stodgy, softer bite that concentrates the umami flavour of the port reduction sauce with beef and duck jus, extracted straight from the duck confit that's served on the plate. It has a hint of gaminess to remind you that you're eating duck, but mild enough that it doesn't overwhelm your palate, and I don't think I need to mention it's cooked to tender perfection.

Finally, one of the most refreshing desserts to cap off the meal brings Asian tropical flavours with an elegant flair. The pineapple and mango mousse are silky smooth, with a harmonious balance of sweetness and acidity from the two fruits. Each bite is contrasted with an airy pandan chiffon cake, a crunchy biscuit base and topped with a thin bar of creamy white chocolate and crystalized sugar strands. To add on another element of mango, it's turned into a compote along with a refreshing minty twist to ameliorate each bite of mango. The green pandan sherbet took me by surprise with its unbelievable concentration of floral, vanilla, and rich pandan taste that I've never experienced before, with a smooth texture that instantly melts in your mouth.

We got the Lobster Papaya Salad, Salmon Crudo Mosaic, XO Shrimp Toast, Duck Confit Papardelle,...

We are always excited to try brand new restaurants that are well reviewed in Toronto. Unfortunately, this did not live up to the mark. We will go through this dish by dish.

First thing that we had was the milk bread. This is the thing that we were most excited about given it’s the most cited in other reviews. Unfortunately, it was not very warm, and most importantly it did taste a little bit stale on the outside. Granted, we did come pretty late at night, but still.

Another appetizer we got was the scallop dish – it tasted clean and fresh, could’ve used a bit of salt.

The baby jump salad was actually the highlight of the night. The dressing was beautifully balanced, and the pharaoh not only added texture, but to the flavour as well.

The entrées were a disappointment. Our least favoured of the night was the pappardelle – the Ragu was so dry, it needed much more sauce to balance the pleasant bite of the homemade tagliatelle. We also ordered the duck. The cook on the duck was actually quite perfect – the fat was rendered out nicely, and the skin was shatteringly crisp. It could’ve used a lot more salt. The poached trout was cooked perfectly, and the vin blanc was a great consistency. Again, could’ve used some salt and acid for contrast. Our last main was the pork. This was paired with a fish sauce caramel that neither tasted like fish sauce or caramel. We were quite excited about this because pork pairs so wonderfully with the pungency and depth of fish sauce, as well as the sweetness of a caramel, but unfortunately flavour was lacking. it was also kind of dry.

The service here was attentive, however, it really took a long time for the dishes to come out. The most important part is that for the price, the food really needs to have flavours that wow the palate and to be...

Dopamina delivers an extraordinary dining experience in Toronto! The Menu Dégustation we enjoyed on Sunday, December 29th, 2024, was nothing short of phenomenal, with each course showcasing impeccable technique and creativity.

The evening began with Oyster, Caviar, and Cream, a luxurious opener that set the tone for the night. The Éclair with Foie Gras and Persimmon was a delightful blend of rich and sweet flavors, while the Beef Tartare with Smoked Bone Marrow added a satisfying depth and smokiness.

The seafood courses were exquisite: the Hiramasa Crudo with Saffron Tosazu was vibrant and fresh, and the Squid Ink Risotto with Crab and Chorizo was a standout dish with bold flavors. The Halibut with Dashi Vin Blanc and Ikura struck the perfect balance between delicate and savory.

For the meat course, the Aged Duck with Beet and Pepper was perfectly cooked and full of robust flavors. The pre-desserts and desserts were equally impressive: the Yogurt with Pomelo and Cardamom was refreshing, while the Pain Perdu with Buckwheat Almond was a satisfying finale. The Petit Fours added a delightful sweet touch to conclude this culinary journey.

The menu felt like a symphony of flavors, textures, and artistry. Combined with attentive service and a warm ambiance, Dopamina is undoubtedly one of Toronto’s top fine-dining destinations. Highly recommend it for any special occasion or for anyone who truly appreciates...