This is one of the finest dining experiences in the city, having virtually created the upscale regional cuisine category. Chef Lorna Murdoch is a talented star who uses fresh products sourced from local producers to create stunning Manitoba regional cuisine. Local ingredients are transformed into dishes like samosas with wild rice and beluga lentils, white truffle perogies with duck sausage, and paella with fish pulled from northern lakes. Owner Scot McTaggart boasts an encyclopedic knowledge of his Canadian wine selection.
FUSION GRILL
Restaurant Review
Fusion Grill review
FUSION GRILL Neighbourhood: Academy Address: 550 Academy Rd Phone: 204-489-6963 Entrees: $29 - $53 Farm to table dining captivates sustainable focused foodies. To sample the most dedicated locavore cuisine in…
Recipes from this restaurant
Golden Caviar with Wild Sockeye Salmon Tartare
Chef Terry Gereta Fusion Grill While it sounds very highbrow, tartare just means any dish featuring a raw ingredient. Chef Terry uses wild sockeye salmon because of its firm flesh…
White Truffle Perogies
Chef Lorna Murdoch Fusion Grill Ingredients Dough 2 cups all-purpose flour ½ teaspoon salt 2 large egg yolks 2 tsps vegetable oil ½ to 1/3 cup hot tap water Filling…
Grilled Lamb with Merlot Thyme Butter
Chef Terry Gereta, Fusion Grill The brown sauce required here is a thin gravy made from brown stock and a roux of flour and fat. Wine pairing: Tinhorn Creek Vineyards…
Seared Duck Breast with Duck Confit and Wild Rice Noodles
Chef Terry Gereta, Fusion Grill This duck confit takes three days to prepare and requires duck fat, which you can purchase from a butcher. To render fat: heat in a…
Roasted Root Vegetable Soup with Curried Rutabaga and Parsnip
Chef Terry Gereta, Fusion Grill The presentation of this winter vegetable soup is as impressive as the taste. Wine pairing: Red Rooster Winery Gewürztraminer Ingredients Curried rutabaga 1 L…
Seared Digby Sea Scallops with Sweet Soy Marinated Soba Noodles
Chef Terry Gereta Fusion Grill Chef Terry Gereta gets his scallops imported from Digby, Nova Scotia. He also uses ABC brand sweet soy sauce. This sauce and the fermented black…
Cornmeal Crusted Baby Pickerel and Rainbow Trout
Chef Terry Gereta, Fusion Grill Chef Terry Gereta adds colour to this fish dish with purple potatoes. These South American tubers are grown by Scot McTaggart’s mother-in-law in the restaurant’s…
Potato Crusted Arctic Char with Zucchini Cake, Dill Crème Fraîche and Golden Caviar
Christine Casey, Fusion Grill Ingredients Zucchini cakes 4 cups grated zucchini 1/4 cup chopped red pepper 1 Tbsp chopped parsley 1/4 cup fresh baguette (remove crust and dice) 1…
Minted Raspberry and Pea Shoot Salad on Brioche
Chef Lorna Murdoch, Fusion Grill Luscious feel of the viscous greens, then staccato bursts of bright berry fruit notes with minty accents. Garden fresh chive froth adds melody, while buttery…
