![]() ![]() It tastes high quality, despite having a buttery smooth, processed texture. What is nice is that you do not get the sense that this sauce is cheaply produced. This sauce is probably strained or perhaps power-blended with ungodly horsepower. It has a lathery, smooth texture, unlike many other fine sauces that maintain the textures of the ingredients within. What is most impressive about Heartbeat Pineapple Habanero is the consistency of the sauce. If you like their sauces enough (yes, they have a few other hot sauces), maybe you can take advantage of this in the future. However, Heartbeat currently offers free shipping on orders over $99 (at the time of writing this article). Being based in Canada means that shipping costs to the US can be relatively high, so check prices on Amazon or Heatonist to get the best deal. has a great website for buying their hot sauces. It is best used on milder flavored meals to allow the pineapple zing to shine. Tip: Don’t expect this sauce to add much heat to meals. This is on par with something like Frank’s RedHot, and can similarly be used on a wide variety of foods to add a little kick. You’ll notice the heat when eaten plain, but it won’t overwhelm your meal with spiciness. The simple fact is that Heartbeat Pineapple Habanero hot sauce measures just 12,200 SHUs on the Scoville Scale. Instead, you can use this every day without the need for a glass of milk and a cold towel. Believe it or not, some people don’t just look for the hottest sauce they can find. Heartbeat Hot Sauce Pineapple Habanero is not going to knock your socks off. Heartbeat Pineapple Habanero Scoville & Spiciness It isn’t too spicy, hence the ketchup-style spout for squeezing out plenty of sauce. When used in the right application, this sauce is just what the doctor ordered. However, the flavor of this sauce is not overpowering, and that can be a good thing. It is also a good addition to a plate of cheese and crackers. The flavor is great when added to mildly flavored meals, like chicken or fish tacos. did a great job pairing the sweet, tangy flavors of pineapple and lime with savory onion, garlic and habaneros. I can’t say I’d make the drive and fight for a parking space solely to eat at this restaurant, but if I was there already, Cityfields would be at the top of my list.“This sauce is probably strained or perhaps power-blended with ungodly horsepower.” It’s one of hospitality’s most difficult tricks: maintaining quality when quantity is also at play and creating a veneer of fanciness in a place that also needs to cater to families with kids, worn-out shoppers, date-goers and just about any other kind of diner here because it’s convenient. Otherwise, service was professional and friendly, with staff working hard to keep the place gleaming. We ordered their takes on the gin fizz ($22) and the sling ($22), and both were silly and fun when they arrived, but they took about 30 minutes (and no, the bar wasn’t busy perhaps that was the problem). Its main function is that it can make a ton of cocktails at once, which is nice, but I’m not sure if the bar has figured out what to do when you only need one and not 12. In press around Cityfields’ opening, much was made of a very fancy machine called a “sling shaker” that’s modelled on a similar contraption at Raffles Hotel in Singapore. It’s rare for a vaguely steak-focused restaurant to put this much effort and creativity into its vegetarian main, but this dish showcases Martin’s handle on classic technique as well as his desire to go above and beyond. In the mood for a tuna nicoise salad ($32)? A bowl of pasta ($28-$36)? A cheeseburger ($24)? A 1.2-kilogram T-bone ($150) intended to feed eight people? Martin has you covered. The food is as American as it is Italian as it is French. He’s created a menu that mimics a brasserie, but only somehow. Cityfields’ chef is Tim Martin, formerly of Rockpool and co-winner of the 2015 Good Food Guide Young Chef of the Year award. ![]() The place is co-owned by Adam Wright-Smith, who also owns Half Acre in South Melbourne. It’s pretty bright, a little impersonal and so big it’s hard to imagine it anywhere but in a shopping centre, airport or casino. Does it feel like a mall restaurant? Kind of. There’s a balcony with a firepit, a massive staircase, lots of mirrors and chrome and chandeliers and a large, open kitchen. The venue is capable of seating 600 guests over two levels and offers multiple dining areas (including private rooms) and a large bar. Given the immensity of the room and the vastness of the menu, the creativity and quality on display are downright impressive.
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