The old world meets contemporary charm in a dining room reminiscent of a colonial train car. There are few surprises on the menu that issues classic dishes done extremely well by chef de cuisine Heidi Flanagan and her team. Indulgent steaks take centre stage—in particular the unctuous snow-aged full-blood wagyu (A4) and the earthy dry-aged, grass-fed Irish striploin and rib-eye. Wherever possible, the restaurant sources sustainable produce from responsible purveyors, so the delicious miso and butter-glazed black cod served with sautéed greens is made with wild black cod that’s line-caught off the coast of Canada, while the grass-fed Australian lamb rack served with radicchio, labneh and a honey vinaigrette is raised hormone-, cruelty- and antibiotic-free. The resulting dishes are unfussy, deftly prepared and dependably solid. Backed by a team of impeccably trained service staff, Origin makes for a reliable venue when one needs a restaurant that won’t let you down on any count.
On Sundays, the Origin Vintage Brunch offers a lovely menu of elegant dishes such as gratin of new season white asparagus with coddled egg and brown butter sauce, as well as a small list of vintage wines and a cocktail trolley.