The Springwood Whitby

Little feature for the next couple days. Some pretty special products just simply served to enjoy a snapshot of this moment.

Organic galia melon from Hope Farm, Mangalitsa prosciutto from Linton Pasture Pork, bi-colour shiso from Ohme Farms, urfa biber and lime zest.

Galia melon is like a cross between a cantaloupe and a honeydew. Very floral and sweet.

We’re selling them by the “boat”. On until we don’t have any melons left.

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PEI Bluefin Tuna, Heirloom Tomato, Preserved Green Strawberry, Shiso, Bergamot Infused Sunflower Oil

Summer🌻

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Carmelized Sunchoke Ice Cream Root Beer Float

One of chef’s all time favourite things is a root beer float. This idea has been simmering for a long time but when the restaurant first opened we didn’t have the confidence in ourselves to just go for it. 3.5 years later, we are less seeking validation and more just serving what we want to serve with confidence. Now of course this is no ordinary root beer float;

Carmelized Sunchoke Ice Cream
Toasted Cacao Nibs
Honeycomb Sponge Toffee
Dad’s Root Beer

Also look at that photo, I mean c’mon. We get humbled by our friend’s talent sometimes.

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The Springwood Fried Chicken
Green Garlic Ranch, Za’atar Honey Mustard, Pickles, Lacto Fermented Radishes, House Hot Sauce

What says summer like fried chicken? But this is no ordinary fried chicken. It all begins with the quality of the birds. We only use White rock chickens from Kendal Hills Farm in Orono, ON. The arrive whole and get brined for 24 hours and then left to dry for another 24 hours. After that, they get cut into pieces and marinated in our buttermilk and hot sauce mixture for at least 48 hours. Finally they get dredged in our secret mix of Colonel Chef’s herbs and spices and fried to order. So if you clocked that right, that’s 5 days of preparation on just the chicken. Like we said…no ordinary chicken.

Not to mention the week-long process for the hot sauce, the 2-week process for the lacto radishes and the 1-month process for the cucumber pickles.

We take our fried chicken very seriously and we hope that you will taste the difference.

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Summer produce is pretty much in full swing. The farms in Southern Ontario are making our jobs easier right now, it’s just a great time to dine out.

Corn, Tomatoes, Peaches, Kohlrabi, Apricots, Summer Lettuces, Zucchini, Broccoli, Cherries, the gang’s all here.

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The Springwood Dry Aged Duck. A staple on our menu for a while now and it has seen a few different variations. All of which have led to this one. We have been tweaking this dish for the last couple of years and we finally feel that we have reached the best version. Swipe to the end for the full description.

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Meathead [meet-hed]

Noun - Slang.

Blockhead; dunce; fool.

Origin of Meathead:

First recorded in 1940-45 when someone thought it would be a good idea to open a restaurant.

Example Sentence:

Only a meathead would open a restaurant after Covid.

Well, here we are 3.5 years later and we appreciate each and every person who has come to support us.

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Rye Cavatelli, Shrimp, Bacon, Garlic, Brandy, Pangrattato, Tomato Sauce

Our house rolled rye flour cavatelli made with K2 Milling light rye flour. The dish is built from the bottom up. We start by rendering bacon lardons made from double smoked bacon from Seed to Sausage. Once rendered down, we add shallot confit and a puree of roasted garlic. We deglaze the pan with both brandy and white wine. Then we add our house made tomato sauce, which is spiked with a little chili flake and fennel pollen. That is the base of the sauce, to that we add the cooked noodles and our BC spot prawns at the last minute so they are just barely cooked. Then on top we add a small layer of Shepherd’s Harvest cheese and a pretty heavy layer of Pangrattato, then broil it under the fire to toast them. We finish with tons of chives, lemon zest, fried garlic and chili flakes.

It should give baked garlic shrimp vibes in the best possible way.

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Cheers to the weekend!

Summer has started, our wines by the glass are chilled and ready for you. Maybe you’re not familiar with local wines or you only know what’s available at your local lcbo. We have curated a fun list of BTG wines that are perfect for the warm weather as well as a bunch of other selections available by the bottle. Let our staff guide you and help you find something that you’ll love.

Winemakers are essentially grape farmers and we love farmers. Grab a seat at the bar this weekend.

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