Culinary Excellence Awaits
Where tradition meets innovation on every plate
Look, we're not gonna throw fancy words at you about "molecular gastronomy" or whatever's trending this week. What we do here is straightforward - take amazing ingredients, treat 'em with respect, and serve 'em in a space that feels like you've stepped back to when dining actually meant something.
Our chef's been around. Trained in Montreal, spent time in Vancouver's kitchens, even did a stint in Lyon. But honestly? The best stuff comes from right here - Ontario farms, Great Lakes fish, foragers who know these woods better than their own backyards.
Breakfast starts at 7 AM for early birds, lunch runs from noon, and dinner service kicks off at 6 PM. Though between you and me, the bar stays open way past that if you're feeling the night.
Menu changes with the seasons, but here's what's making people come back
Not your typical continental spread that tastes like cardboard. We're talking thick-cut bacon from a farm just outside the city, eggs from chickens that actually see daylight, and pastries our baker starts at 4 AM because that's what it takes.
The regulars always go for: Maple-glazed french toast with Ontario berries, smoked salmon benedict that'd make Montreal jealous, or just a proper espresso with fresh croissants if you're keeping it simple.
7:00 AM - 11:00 AM daily
Business lunch or just escaping the office? We've got you covered either way. Nothing too heavy that'll put you in a food coma, but substantial enough that you won't be raiding the minibar at 3 PM.
Can't go wrong with: Pan-seared pickerel with seasonal veg, wild mushroom risotto that changes based on what came in that morning, or the burger - yeah it's $24 but there's a reason people keep ordering it.
12:00 PM - 3:00 PM Monday to Saturday
This is where we really show off a bit. Candlelight, proper wine pairings, and the kind of food that makes you put your phone down and actually taste what's in front of you.
The kitchen's pride: 45-day aged ribeye that melts like butter, duck confit that's been perfected over two decades, Atlantic lobster done three ways, and a vegetarian tasting menu that'll surprise even the hardcore carnivores.
Reservations? Yeah, you'll want one - especially on weekends.
6:00 PM - 10:30 PM daily
Our sommelier, Antoine, takes wine way too seriously - and that's exactly what you want. Over 300 bottles from Niagara to Napa, Bordeaux to Barolo. He'll pair your meal perfectly or just pour you something interesting if you're here for drinks.
Cocktails are classic with a twist. Old fashioned made with Canadian rye, martinis that'd make Hemingway nod in approval, and some seasonal concoctions that depend on Antoine's mood and what's fresh.
Craft beers too, obviously. Local breweries mostly, because Toronto's beer scene is too good to ignore.
Tables fill up fast, especially Thursday through Saturday. Let's get you sorted.
Need to book for a larger group or private event?
Give us a call at (416) 555-0184Got something special coming up? Birthday, anniversary, business dinner? We've got a private room that seats up to 20 and a chef who loves showing off for intimate groups.
