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Hot Dining: Culinary Art at Diva at the Met

Corned Yarrow Meadows duck with pickled North Arm Farm vegetables, foie gras walnut and quince, at Diva at the Met. Photo by KK Law

Executive chef Hamid Salimian of Diva at the Met crafts modern plates to please both palate and palette. Favourites include Northern Divine caviar on fluffy brioche; bone marrow and veal tongue with pickled local vegetables; and wafer-thin Sunshine Coast sturgeon over salmon roe and side-striped prawn, teased with slices of dill ash–cured scallop. Dishes are paired with well-chosen wines.—Tim Pawsey

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