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Fusion Grill
Categories: Event Planning & Services Caterers Restaurants Caterers, Restaurants [Edit]
550 Academy RdWinnipeg, MB R3N 0E3
(204) 489-6963
- Hours:
Tue-Sat 11:30 pm - 10 pm
- Good for Groups:
- No
- Accepts Credit Cards:
- Yes
- Parking:
- Street
- Attire:
- Dressy
- Price Range:
-
$$$
- Good for Kids:
- No
- Takes Reservations:
- Yes
- Delivery:
- No
- Take Away:
- Yes
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Good For:
- Dinner
- Alcohol:
- Full Bar
- Wheelchair Accessible:
- No
4 reviews for Fusion Grill
4 reviews in English
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Review from Chris H.
Winnipeg, MB
Last night we had another perfect meal at Fusion Grill. The appetizers were perfect. The beef dumpling dipping sauce was divine. The Tomato Salad was beyond heavenly. Imagine the perfect match of heirloom tomatoes and avocado in a tempura batter. Now add the best vinaigrette in the world a simple honey and sherry vinegar masterpiece. If this salad is in the menu you must have it.
The entrees were gnocchi with smoked Gouda and a Pork Wellington. Both were amazing.
Key to the dinner was Scott pairing wines to go with each course. It was a terrific evening.
Thanks Fusion:)
And on another note.... My wife and I were lucky enough to get tickets to the Winemakers dinner for the Winnipeg Wine Festival. This year's vineyard was Sandhill Single Wine Vineyard. The menu was fantastic and I have attached photos.
Amuse Bouche
Sarl pickerel croquette with crisp basil and pickled ginger aioli
Wine Sandhill Pinot Gris 2011 YUMM
First Course
Chicken terrine with red quinoa tabbouleh, pea shoot salad, parsley oil and sauce. The Quinoa was brilliant.
Wine Sandhill Pinot Gris 2011 YUMM
Second Course
Steelhead trout, caramelized onion, oven dried tomato, beet butter, yam tempura, honey flax vinaigrette, spinach, black olive tappanade.
Wine Sandhill Sauvignon Blanc 2011 Brilliant
Third Course
Roasted duck breast and nappa cabbage rolls with foie gras, duck confit, potato batonettes and dried cherry merlot sauce
Wine Sandhill Merlot 2009 Brilliant
Fourth Course
Herb crusted Arborg lamb chops with braised sirloin and gnocchi stuffed ravioli, wild mushrooms ragout, vegetables & demiglaze
Sandhill Small Lots Sangiovese 2009 OMG this was fantastic.
Fifth Course
Honey cheddar creme brulee,with strawberry marmalade, Malbec apple sorbet and grilled flatbread cracker.
Sandhill Small Lots Malbec 2009
This is one of the single greatest deserts I have ever eaten. Chef Lorna is beyond brilliant.
This evening was an event to remember. The food and wine were paired perfectly. Thank you Fusion and Sandhill for a memorable evening.1 Previous Review: Show all »
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3/8/2010 First to Review
Simply the best restaurant in Winnipeg. The Chef and owner make a perfect pair for am enjoyable… Read more »
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Review from Sean D.
10/23/2011
One of my favorite restaurants in Winnipeg! Great food, fresh, and great service! They only use grain fed cows, that is fantastic news. The owner is a waiter and really cares about his business...great spot!
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Review from DineoutGal A.
Winnipeg, MB
7/1/2010 5 photos
My first dining experience at Fusion Grill was great! It was back when locally sourced regional cuisine was still a new if not niche area. After that nice visit, I returned for another meal soon after but the service I received can be summed up as "condescending." We were served a cold bison dish (not room temp, but cold). So when we asked if it could be heated up, the manager leaned in close to my bf and said in a very condescending voice "well, if we heat it up, it won't be medium rare anymore." In a tone that was like "the meat will be warmed up but don't complain when the bison comes back well done instead of how you asked for it." We never asked for a discount or to be comped, we just wanted the meal the way it was suppose to be!
But I am not one to hold onto grudges so I decided to return here recently after several years of boycott.
But my first annoyance came early. My bf called to make a reservation at a specific time but the man on the other line told him that it couldn't be done at that time and made him take a much earlier sitting. When we arrived that night, it was dead. Diners came in sporadically (most were walk ins) and the place was barely half full by the time we left. It just seemed like he wanted us to eat earlier in case he had more late walk-ins.
Their website seems to be well maintained yet the online menu is very different from the actual menu (on the SAME DAY). Once again, this is annoying because I decided to try this place after seeing some specific dishes that piqued my interest.
We chose the 4x4 tasting menu, $45 for 4 courses.
First: a nice starter with 2 small panko crusted pickerel cheeks, creme fraiche and pickled fiddleheads. The flavours were balanced and really, who doesn't like pickerel cheeks? The other course was the crispy grass-fed beef dumplings with noodles. The dumpling was fried well and piping hot inside but tasted like an average Asian dumpling.
Second: White truffle perogie with duck sausage with a walnut cream sauce. I thought the cream sauce overpowered the entire dish. The truffle oil is a nice touch but should be used sparingly. The tomato and arugula parmesan salad was fairly pedestrian. The unfortunate part was that the kitchen used tomatoes right out of the fridge - the tomatoes were tooth numbingly cold! Keeping tomatoes in the fridge kills their flavour. So that dish was a huge disappointment.
For the main, I had the duo of beef. A three ounce or so tenderloin sits on top of a heaping pile of mashed potatoes which is then set on a small pile of braised beef served with carrots and asparagus. I love beef duos but this one didn't do it for me. I hate to sound foo-foo but this was a muddled dish of flavours. It's one of those dishes where there are different components but everything ends up tasting the same (I had a similar experience at Mise). The beef was cooked correctly but the sauce didn't taste appropriate for the dish. The potatoes fluffy and deliciously well seasoned and a delight to eat. The other main was the northern pike with fresh herb in white truffle vinaigrette, spinach and wild mushroom demi-glace. Once again, I like truffles but it shouldn't be added to any dish just cause it's trendy to do so, but because it complements and enhances the flavours of the dish. The scent of truffles is very earthy and overpowering especially in this pike dish.
For the last course, I had the mascarpone cheesecake with Saskatoon berry topping; it was a rich and dense cheesecake - always a plus in my books! The warm apple crumble with caramel sauce and vanilla ice cream was warm and yummy.
Our server was great - very friendly and warm. I'd like to suggest that the server describe the dish to the diner. Any tasting menu I've ever had, the servers always describe the dish to you when they serve it.
The restaurant is very loud when it's full and when it's not, you can clearly hear your neighbour's conversation as the tables are set very close together. Overall, my disappointment with Fusion Grill is that they charge big prices for "quality" ingredients but yet there are so many glaring mis-steps. I wish them well and I know they have a big following but with so many great restaurants in the city that provide a far superior experience, I won't be dining here anytime soon. -
Review from Aric M.
Montréal, QC
3/30/2010
I've been to this restaurant many times and it has its ups and downs. I find that if you go during peak hours (around 6-7), the dinner service is fantastic. However, the couple of times I have gone closer to close (around 8-9), the food has been consistently under par. Cold Entrees, bad cuts of meat, soggy vegetables. Their later service almost makes me feel as if the meal is being cooked by a different chef, or that the best cuts of protein get used earlier in the night. For the price, this seems unacceptable. So go earlier is my advice. Don't bother if you want something past 830pm.
