Winterlicious has arrived in Old Town Toronto and your favourite restaurants are serving up hot 3-course price fixed meals starting at $27 from January 26th- February 8th. Check out the menus below and hit up an old favourite, or try something new.

Winterlicious Restaurants

Amano Trattoria

9 Church St / 647-349-7297 / Cuisine: Italian / Accessible

Amano Trattoria offers a culinary journey in a sophisticated and elegant setting where guests’ experience, exceptional food, and true hospitality are the top priority. Enjoy classic and modern flavours inspired by Chef Michael Angeloni’s Italian heritage alongside a curated wine list, fully stocked cocktail bar and surrounded by friends and family.

Click here to make a reservation

$55 Dinner, plus taxes and gratuity

Appetizer
Truffle Salad: baby gem, fresh apple, pecorino, black truffle vinaigrette
Nonno Armando’s Crudo: yellowtail, marinated shrimp and squid, saffron and olive dressing & herbs
Beef Carpaccio: pickled mushrooms, hazelnut emulsion, lemon, parm, arugula

Main Dish
24-Hour Short Rib: braised beef short rib, cheese curd polenta, brown butter gremolata
Gallina alla Cacciatora: half cornish hen, olives, mushrooms, green pepper relish, tomato, white wine, marsala
Grilled Rainbow Trout: salt cod puttanesca, garlic sauce, herbs, parsley garlic oil (served medium)
Risotto Milanese: saffron risotto, butter-poached vegetables, herbs, parmesan (vegetarian)

Dessert
Tiramisu: savoiardi cookie, espresso, mascarpone, marsala
Apple Olive Oil Cake: apple compote, cinnamon streusel, vanilla chantilly
Cannoli: ricotta, mascarpone filling, white chocolate citrus

Biagio Ristorante

155 King St E / 416-366-4040 / Cuisine: Italian / Accessible

Located in Toronto’s beautiful and historic St. Lawrence Hall, Biagio Ristorante has been serving authentic, classic northern Italian cuisine and an extensive array of wines since 1989. Enjoy an elegant dinner in the gorgeous dining room or on the intimate garden patio with gas lamp posts, welcomed by knowledgeable and experienced staff.

Click here to make a reservation

$48 Lunch, plus taxes and gratuity

Appetizer
Soup of the Day: vegetarian
Insalata Caprese: vine tomatoes, fresh mozzarella, basil and extra virgin olive oil
Polpo Alla Griglia: grilled octopus with slightly spicy aioli sauce, arugula and cherry tomatoes

Main Dish
Risotto Di Mare: carnaroli rice with a mix of seafood
Paccheri Alla Boscaiola: large rigatoni in a rosé sauce with mushrooms and peas (vegetarian)
Pollo Alla Montanara: breaded chicken breast with white wine sauce and mushrooms
Risotto Di Marepaccheri: Alla Boscaiolapollo Alla Montanara

Dessert
Tiramisu: lady fingers soaked in espresso coffee with mascarpone cream and zabaglione (vegetarian)
Mousse Nocciola E Cioccolato: hazelnut and chocolate mousse with crème anglaise (vegetarian)
Panna Cotta Al Limoncello: cream pudding flavoured with limoncello, with chocolate ganache and walnut (vegetarian)

$65 Dinner, plus taxes and gratuity

Appetizer
Soup of the Day: vegetarian
Burrata E Panzanella: burrata cheese served with toasted bread, tomato and onion salad (vegetarian)
Polenta E Funghi: grilled polenta (corn meal) with a sausage & mushroom ragout sauce

Main Dish
Orara All’Acqua Pazza: Mediterranean sea bream fillet with a white wine, cherry tomato & caper sauce
Stinco D’Agnello: lamb shank braised in a red wine & tomato vegetable sauce
Gnocchi Al 4 Formaggi: potato gnocchi in a 4-cheese sauce (fontina, mozzarella, parmigiano & gorgonzola) (vegetarian)

Nami Japanese Restaurant

55 Adelaide St E / 416-362-7373 / Cuisine: Japanese

Located in the downtown core and operating since 1984, Nami is Toronto’s oldest and well known Japanese restaurant. Walking through the front doors of Nami is like taking a trip to Kyoto.

Click here to make a reservation.

$55 Lunch, plus taxes and gratuity

Appetizer (all appetizers are served with miso soup)
Sashimi: five pieces of sashimi, chef’s choice (gluten-free)
Tempura: choice of mixed tempura (three pieces of shrimp tempura and two pieces of vegetable tempura) or five pieces of shrimp tempura or eight pieces of vegetable tempura
Grilled Vegetables: chef’s choice of vegetables grilled with Japanese charcoal (vegetarian/vegan/gluten-free)
Tofu Salad: tofu, seaweed and mixed green salad with chef’s special dressing (vegetarian/vegan/gluten-free)

Main Dish
Assorted Sushi: assorted eight pieces of sushi including Akami, Hamachi, Salmon and five pieces chef’s choice (ingredients will be decided based on the arrival of seafood from Japan and locally- gluten-free)
Bara Chirashi: small pieces of mixed sashimi on a bed of sushi rice (ingredients will be decided based on the arrival of seafood from Japan and locally- gluten-free)
Gindara Saikyo-yaki: grilled black cod marinated with chef’s saikyo-miso, served with a bowl of steamed rice
Unagi Warayaki Don: Kabayaki grilled Unagi smoked with Wara (Japanese straw) on top of steamed rice
Hamachi Kama: smoked Yellowtail neck grilled with Japanese charcoal, served with a bowl of steamed rice (gluten-free)

Dessert
Miso Cheesecake
Hojicha Pudding (gluten-free)
Daifuku Mochi
Fruits with Sake Jelly (gluten-free)

$75 Dinner plus taxes and gratuity

Appetizer
Tai Kabura-mushi: steamed Japanese sea bream with grated Japanese turnip
Kinmedai Soup: Japanese golden eye snapper soup with fish cake and vegetables
Tempura: choice of mixed tempura (three pieces of shrimp tempura and two pieces of vegetable tempura) or five pieces of shrimp tempura or eight pieces of vegetable tempura
Tofu Salad: tofu, seaweed and mixed green salad with chef’s special dressing (vegetarian/vegan/gluten-free)
Oyster: four pieces of fresh oysters served with lemon, ponzu and garnish (gluten-free)

Main Dish
Sashimi: assorted ten pieces (five kinds) of chef’s choice of sashimi (ingredients will be decided based on the arrival of seafood from Japan and locally), served with steamed rice (gluten-free)
Assorted Sushi: assorted eight pieces of chef’s choice sushi (ingredients will be decided based on the arrival of seafood from Japan and locally- gluten-free)
Kaisen Chirashi: nine kinds of thinly sliced sashimi on a bed of sushi rice (ingredients will be decided based on the arrival of seafood from Japan and locally- gluten-free)
Maguro Zukushi: five pieces of bluefin tuna sushi using all different parts including Toro, Chutoro and Akami, with four pieces of Torotaku Chumaki rolls (gluten-free)
Wagyu Steak: four ounces of Japanese wagyu striploin steak grilled with Japanese charcoal, served with a bowl of steamed rice (gluten-free) Sukiyaki (minimum of 2 orders required): sliced Wagyu and Angus beef cooked at the table in a Japanese Tetsunabe iron pot with Nami’s sweet soy broth with vegetables.

Dessert
Miso Cheesecake
Hojicha Pudding (gluten-free)
Fruits with Sake Jelly (gluten-free)

Hothouse Restaurant & Bar

35 Church St / 416-366-7800 / Cuisine: American, comfort food, Italian / Accessible

Located in the historic St. Lawrence neighbourhood, Hothouse Restaurant & Bar is situated amongst many of the city’s iconic landmarks and entertainment hotspots, offering delicious food made from scratch with the freshest ingredients, and great hospitality.

Click here to make a reservation

$34 Lunch, plus taxes and gratuity

Appetizer
Greek Salad: cucumber, tomato, red onion, Kalamata olive, green pepper, feta, tossed in a Greek vinaigrette (vegetarian/gluten-free)
Tuscany Farro Soup: tomato-based with farro, white beans, vegetables, and kale (vegetarian)
Turkish Pide: Turkish flatbread stuffed with mushrooms, peppers, spinach, and feta cheese (vegetarian)

Main Dish
Stuffed Calamari: tomato and herbed rice pilaf, served on tomato sauce with microgreens, frisée, and radish salad (gluten-free)
Falafel Bowl: hummus, tabouli, tomato, cucumber, radish, red onion, feta, and falafel (vegetarian/vegan / gluten-free)
Mediterranean Chicken Gyro: Greek marinated grilled chicken wrapped in a pita with tzatziki, cucumber, tomato, and red onion. Served with fries
Vegetable Kebab: zucchini, cremini mushroom, red onion, eggplant, peppers, and halloumi cheese, served over yellow rice

Dessert
Lemon Cream Pavlova: fluffy meringue topped with lemon cream and fresh berries (vegetarian/gluten-free)
Orange Cardamom Olive Cake: light and fragrant sponge cake with saffron Chantilly and fresh berries (vegetarian)
Tiramisu: Italian ladyfinger ginger cookies drenched in espresso, Kahlua, brandy, Frangelico and Baileys Irish Cream, covered with layers of sweetened mascarpone cheese and lightly dusted with cocoa powder

$45 Dinner, plus taxes and gratuity

Main Dish
Orange Glazed Roasted Salmon: blood orange glazed 6 oz salmon with lemon herb orzo, and saffron harissa confit fennel
Lamb Moussaka: eggplant casserole with ground lamb, potato, and bechamel Lebanese 7-Spice Chicken Supremeroasted 7-spice rubbed chicken supreme served over a cranberry and apple freekeh
Vegetable Kebab: zucchini, cremini mushroom, red onion, eggplant, peppers, and halloumi cheese, served over yellow rice, and finished with herbed Greek yogurt (vegetarian)

The Chefs’ House

George Brown College, 215 King St E / 416-415-2260 / Cuisines: Canadian, Global / Accessible

Located in the heart of downtown Toronto, The Chefs’ House is an innovative concept restaurant run by students from George Brown College’s Centre for Hospitality & Culinary Arts. Under the guidance of a professional instruction team, hospitality and culinary arts students put their skills into practice in a live restaurant environment, treating guests to a unique dining experience.

Click here to make a reservation.

$27 Lunch, plus taxes and gratuity

Appetizer
Jerusalem Artichoke Soup: spiced almonds, chili, pear (vegetarian)
Charred Broccolini Salad: baby kale, citronette (vegetarian/vegan/gluten-free)
Terrine de Campagne: TCH mustard, pickles, brioche toast

Main Dish
Chicken Pibil: achiote, red onion pickle, charred salsa Verde, black beans, Cotija cheese
Spinach Falafel: pickled Persian cucumbers, harissa couscous, tahini and lime dressing (vegetarian)
Sea Bream Grenoblois: fondant potato, swiss chard

Dessert
Meyer lemon tart with candied kumquats, bergamot meringues
Chocolate crème brûlée with walnut and cacao nib biscotti
Sticky toffee pudding with caramel ice cream

$35 Dinner Plus taxes and gratuity

Appetizer
Jerusalem artichoke soup with spiced almonds, chili, pear (vegetarian/gluten-free)
Malt glazed smoked salmon with quark, knäckebrot, beets
Terrine de campagne with TCH mustard, pickles, brioche toast

Main Dish
Chicken Pibil: achiote, red onion pickle, charred salsa Verde, black beans, Cotija cheese
Spinach falafel: pickled Persian cucumbers, harissa couscous, tahini and lime dressing (vegetarian)
Sea Bream Grenoblois: fondant potato, swiss chard

Dessert
Meyer lemon tart with candied kumquats, bergamot meringues
Chocolate crème brûlée with walnut and cacao nib biscotti
Sticky toffee pudding with caramel ice cream

The Sultan’s Tent & Cafe Moroc

49 Front St E / 416-961-0601 / Cuisine: French, Moroccan

Located in one of the oldest flat iron buildings in Toronto, steps from the St. Lawrence Market and Berczy Park, The Sultan’s Tent & Café Moroc has been delivering memorable experiences to residents and visitors for over 20 years. The elegant décor partnered with the unique and flavourful menus offer a lush French Moroccan experience, enhanced with nightly belly dancing in lantern-lit tents among jewel-toned pillows.

Click here to make a reservation.

$65 Dinner, plus taxes and gratuity

Appetizer
Harira Soup: tomatoes, chickpeas, lentils, kidney Beans, Moroccan Spices (vegetarian/vegan/gluten-free)
Fattoush Salad: romaine lettuce, tomatoes, cucumber, radish, green onions, parsley, mint, sumac, citrus & olive oil dressing, pomegranate, pita (vegetarian)
Hummus Dip & Bread: made fresh daily in-house (vegetarian/vegan)
Maftoul: ground beef, raisins, cashews, pastry, and chipotle aioli

Main Dish
Berber Chicken: spiced grilled chicken breast, grilled vegetables, yogurt, Chermoula sauce – served with choice of rice, couscous, or mashed potatoes
Braised Lamb Shank: sauteed vegetables, toasted cashews – served with choice of rice, couscous or mashed potatoes
Beef Short Ribs: slow-braised short ribs, roasted vegetables, and mashed potatoes served with Chermoula salmon, chickpeas, pepperonata, grilled lemon, and your choice of rice or couscous
Amazigh Tajine: Berber-style vegetable medley with tomatoes, carrots, bell peppers, potatoes, and turnips in Moroccan spiced tomato sauce – served with your choice of rice or couscous (vegetarian/vegan/gluten-free)

Dessert
Baklava: Phyllo pastry, walnuts, pistachios, orange blossom drizzle
Chocolate Cake with spiced orange syrup
Crème Brûlée: vanilla custard, caramelized sugar

Cantina Mercatto

20 Wellington St E / 416-304-0781 / Cuisine: Italian / Accessible

Cantina Mercatto reinvents the underground wine cellar, inspired by sprawling vineyards and coastal Italian resorts. Cantina’s menu speaks to the continued evolution of both the traditional and familiar, paired with creative libations, classic cocktails and a curated mix of flowing wines.

Click here to make a reservation

$41 Lunch, plus taxes and gratuity

Appetizer
Italian Wedding Soup: provimi meatballs, fregola, cavalo nero, parm frico
Arancini: saffron risotto, mozzarella, tomato filetto
Beets & Ricotta with green kale, garlic pangrattato

Main Dish
Margherita Pizza: tomato, fior di latte, basil (vegetarian)
Cacio e Pepe: fresh tonarelli, black pepper, pecorino (vegetarian)
Grilled Shrimp: farro, charred peppers, fennel & apple slaw, pana fresca dressing

Dessert
Tiramisu: Italian cookies, espresso, mascarpone (vegetarian)
Cannolo: cherry crema pasticcera, candied walnuts (vegetarian)
Flourless Chocolate Cake: almond, caramel, whipped cream