You will be impressed by the decor as soon as you step in the restaurant Onyx. Life size horse statues are guarding the door and Greek style columns run along the hallways. There are also private rooms and, on the second floor, large mezzanines that can accommodate groups. The decor is divided in several sections, each one with a purpose. The first section is perfect for a romantic diner with its waterfall divider separating the booths. Further, the second section gives us the illusion of a forest with its large palm trees and tropical leafs. The last section of this restaurant has a pool table area, for a more relaxing time. You will also find mosaic walls and impressive statues that will add to the visual pleasure you will be experimenting. The service is courteous and the ambiance is appropriate for all types of events. But, please note that the music from the pool bar will impose itself on the other sections. That can be very unpleasant if you are discussing business.
Onyx, the restaurant, has a numerous wine collection to accompany your sushi or your grilled meals. If you are having problems making a selection, the waiters will know how to guide your choice.
On the suggestion of the house, we started our meal with an array of small dishes including various appetizers like Tataki, a red tuna sashimi with wasabi sauce. Three types of lobsters were served to us: lobster tartar served on a Japanese spoon and mixed with spices, fresh and succulent lobster grips and a lightly breaded Tempura. The degustation plate also included filet mignon tartar served on crackers, an excellent Tomato-Cherry salad but my favorites were the U3 shrimps accompanied by the soya base vinaigrette. I strongly recommend you to try the Onyx’s “Dragon Eye” maki, a fried sushi that will be appreciated even by the finest palates.
Then, the grilled plates made their apparition. Onyx ages its meat in refrigerators at controlled temperatures in order to provide to its clientele a USDA quality beef, the best quality of beef served in North America.
The steakhouse chef prepared us a filet mignon Onyx style and a juicy rib steak. The steak “Filet Mignon Style Onyx” is sautéed in garlic and come served on a bed of mashed potatoes surrounded by a creamy sauce mixed with spinach. The “Côte de Boeuf au Jus” was succulent. It literally melted in my mouth leaving behind a pleasant flavor from the grill. Each bite of that steak will leave you longing for the one to come.
To top it all, an assortment of desserts including crème brûlée, cheesecake, a chocolate delight and an orange sorbet, arrived presented with elegance. I recommend not setting aside the sorbet served in orange peel; it is exquisite and will help you to digest your meal.
You can spend a very nice and complete evening at Tops Complex in Laval that will satisfy your culinary and entertaining need.
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