CHEF JULIE MARTELEIRA / LEÑA

With Sous Chef Laura Petracca

TUESDAY, SEPTEMBER 18, 2018
7pm
176 YONGE ST, TORONTO

$105 (inclusive of all food, beverages, tax and gratuity)

Chef Julie Marteleira and Sous Chef Laura Petracca, featuring a multi-course dinner that highlight’s Leña’s South American cuisine, with unique Spanish and Italian influences, complete with cocktail and wine pairings.

MENU DETAILS

RECEPTION – PARA PICAR…

Susana’s Gaucho Empanadas
beef, egg, olives

Sea Bream Tartare
fennel biscuits

Quail Eggs
piri piri aïoli, jalapeño

1st COURSE – FOR THE TABLE

Chipas
kale & parmesan biscuits

Miche Bread
salted butter, smoked paprika lardo

House-Pulled Stracciatella
grilled cornbread, white anchovies

2nd COURSE

Albacore Tuna Ceviche
caper lemon tonatto sauce, oregano, chili oil

3rd COURSE

Roasted Leg of Lamb
cumin & paprika-rubbed, baby potatoes, goat cheese cream

4th COURSE

Arrollado
dulce de leche sponge, toasted coconut

Churros

Born in Toronto and raised in Lisbon, Portugal, Julie Marteleira is driven by a passion to create exceptional cuisine with an international flare. Spending her youth in her family’s restaurant kitchen, Chef Julie was strongly influenced by her mother’s devotion to cooking and by her food’s power to bring people together.

Chef Julie enrolled in George Brown’s culinary arts program shortly after her family moved back to Toronto. While working towards a culinary management diploma, Chef Julie honed her skills at Flow Restaurant & Lounge in Yorkville under Chef Richard Andino; and was promoted to Sous Chef shortly after graduating.

In 2010, Chef Julie joined Oliver & Bonacini and quickly became an integral part of the team. Most recently, she has served as Oliver & Bonacini Restaurants’ Executive Chef Tournant, guiding the culinary teams at Jump, Auberge du Pommier, and Luma.

Now, as Executive Chef of Leña, Chef Julie works alongside Chef Anthony Walsh to craft dishes that showcase vibrant Latin flavours and unite guests in intimate, authentic and colourful ways.