Introducing Chef Scott Roberts & Tango’s New Menu
Scott Roberts first came to Kingston to attend Queen’s University. During his second year of university, cooking quickly turned from a hobby to a downright obsession. While on an exchange to Helsinki, Finland, Scott fell in love with the delicate style of cuisine and had the opportunity to use some of the finest seafood in the world in his creations. Inspired by his Nordic experience, Scott returned to Canada to give professional cooking a try at Toronto’s Auberge du Pommier. Returning to Kingston to finish his studies at Queen’s, Scott worked full time at AquaTerra, continuing his culinary pursuits, actively contributing to the weekly Table D’hote tasting menu and developing close supply relationships with Kingston area farmers and purveyors. Fueled by his culinary enthusiasm, Scott left Canada to pursue training abroad, spending two months at the three-Michelin starred L20 in Chicago. He learned “the push”: an ethos of continuous improvement and an uncompromising standard of excellence.
Chef Scott Roberts comes to Tango ready to make his mark in the culinary world with exciting cuisine revolving around the balance and harmony of flavour, texture and temperature. His cuisine is elegant, yet simple; innovative, yet approachable, comfortable and familiar. His inspiration comes from classical cuisine, always striving to showcase fresh ingredients in exciting ways. He hopes to develop Tango into a cohesive union of food and drink, looking forward to evolving the concept Simply Fresh, in new directions.
With high anticipation, Tango will present a fresh, innovative new menu on Monday, November 14. Chef Scott Roberts will showcase his culinary talent and unique tastes, revitalizing Tango favourites and introducing new culinary delights. Expect to see a creative infusion in Tango’s tapas, lunch and dinner menus, focusing on fresh, quality ingredients from local farms where possible. Experience new twists to old favourites like Moroccan Chicken Skewers with parsley puree and garlic sauce. Try something new like our Spanish Omelette with chorizo, manchego cheese and piquillo pepper. If you are in search of lighter fare, try our Roasted Beet Salad with hibiscus, walnuts and goat cheese dressing.