Indulge in the epitome of refined culinary experiences with Soca Brunch & Dolce Den

BY SIMONE J. SMITH

Strategically placed far up in the skies of Toronto is an enchanting rooftop hideaway situated atop W Toronto. It is a place where the downtown natives celebrate the end of the working day and arrival of the evening. As the sun sets, Skylight casts its spell on the city with a late-night scene that dazzles with alluring cocktails and Mediterranean-inspired raw bar and mezze. The indoor-outdoor boho oasis overlooks Toronto’s iconic Bloor Street, bringing back to life the provocative and artistic spirit of the hippie revolution in Yorkville during the 60s.

On Sunday, August 6^th, 2023, in honour of Toronto’s famed Toronto Caribbean Carnival, Skylight at W Hotel Toronto hosted its inaugural Soca Brunch & Dolce Den, an elevated feast with vibes, welcome rum punch, decadent entrées and unlimited desserts, all with a Caribbean twist. The hotel’s famed “Dolce Den” experience included live dessert stations featuring towering chocolate fountains and lavish curated in-house sweet treats.

Thankfully, the Toronto Caribbean Newspaper was invited to indulge in the epitome of refined culinary experiences with Soca Brunch & Dolce Den’s exquisite luxury brunch. Nestled in an opulent setting, this gastronomic journey was designed to tantalize my senses and redefine my perception of brunch.

As I stepped into the elegant venue, I was greeted by an ambiance that seamlessly blended sophistication and comfort. Soft, natural lighting cast a warm glow, accentuating the intricate details of the decor – from plush upholstery to tastefully arranged floral centerpieces. The melodious strains of soca music fill the air, setting the perfect backdrop for my Caribbean culinary escapade.

My culinary adventure began with a curated selection of: Island greens, shaved vegetables, cilantro, ginger dressing cassava; carrot, onion, celery, egg, scotch bonnet dressing, black bean salad; chickpeas, peppers, onions, curry mint accompanied by: rice and peas, braised greens, and coconut bake.

The focal point of this extravagant feast was the main brunch entree, meticulously curated by world-class chefs. Imagine a symphony of colours and flavours: avocado, quinoa, mango, Caribbean salsa, tomato, onion, and cilantro offering a delicate balance of taste and texture to the Jerk Shrimp Bowl that i ordered.

I of course had to try the infamous Jerk Chicken & Waffles (jerk fried chicken, sweet potato waffle, pineapple aioli, Caribbean salsa), and Johann Keens Douglas (Skylight’s General Manager), very graciously brought over a breakfast patty, which was a delightful, braised oxtail, over easy egg, cheddar cheese, pickled shallots, lettuce, and tomato.

Did I mention our libation selection? They were equally as luxurious, with a deliciously concocted rum punch as well as an extensive collection of Champagne and sparkling wines, meticulously chosen to elevate my brunch experience. They had handcrafted cocktails, infused with rare spirits and fresh botanicals, mixed to perfection adding an air of effervescent sophistication.

The day would not have been complete without a visit to Pastry Chef, Don Perera, who curated an opulent brunch journey with an artful selection of hand-crafted desserts that were as visually stunning as they were delectable. From intricately plated mini cakes (island pavlova, assorted choux pastries, hazelnut bars, pineapple upside down cake, macarons, Caribbean cornmeal cake, and ruby chocolate sweet potato fudge), to Verrines a flambeed banana with amaretto, Caribbean rice cups, and coconut mango tiramisu parfaits, each sweet creation was a testament to the culinary expertise that defined my luxury brunch.

I want to thank the Executive Chef Michael Hawryluk, B&F Operation Manager Abhijeet Mane, and of course the General Manager Johann Keens Douglas for sharing their space with us, and creating a beautiful brunch experience.