Local deli moves into fine dining

One of Icoa Fine Restaurant’s new dinner dishes

Friday,  March 10, 2006

Icoa café & bakery has changed its name to Icoa Fine Foods, a moniker they describe as more suitable to convey what they now offer. 

Relocated to Seven Mile Shops the restaurant has utilized the space at its new unit and converted into a deli area and dining room. 

The deli offers artisan breads, crusty chewy loaves, fresh salads, deli to go items like pates, chutneys, European cheeses, marinated vegetables as well as beautiful pastries and desserts.

Open for breakfast, lunch and afternoon tea, Icoa is now open for dinner on Friday and Saturday nights.

According to one customer who has tried the food, they have still to get over how great the food was.

“I was lucky enough to be invited by the chef to try the amazing tasting menu and have yet to get over the gracefully presented food and the special experience your taste buds go through the entire evening,” the diner said.

“Jurgen, the talented executive chef, has created a three, four and five course-tasting menu and I opted for the 4-course meal, which gives you the additional course.”

Shirley, the pool supervisor, said when people come to Icoa they have a hard time choosing and women especially want to try mini courses as opposed to 2 courses which was the motivation behind the multiple course meals.

The diner added that the menu is classical with a modern local twist.

“Jurgen’s classical training definitely guides his cooking his creativity is apparent in the twists & turns he takes,” she said.

“It would be a shame never to have tasted this feast, never to know the melt in your mouth potato fondant, the sublime smoked eel with hollandaise, never to have your eyes close involuntarily because of the sensations in your mouth.

“This chef deserves praise, this chef knows food, this chef can cook.’

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