Nicola Brown

"Thin slices of bison are house-cured and air-dried, topped with a wild blueberry juniper vinaigrette. It’s enough to make you thankful for how far we’ve come as a nation from our culinary roots."

Stella Yu

"Bison "Pemmican" Bresaola (all-around amazing textures and flavours with the silky lardo, the savoury bresaola and the tartness of the berries)."

Annie Chu

"The Bison “Pemmican” Bresaola ($15) on the other hand, was a delight. The juniper berries were the perfect complement to this smooth and gamey charcuterie appetizer."

Andrea Toole

"The Bison “Pemmican” Bresaola is an interesting dish. Boralia updates it to a bison bresaola that is house-cured and air-dried, and topped with shaved lardo (cured strips of fat) and a wild blueberry juniper vinaigrette."