Winterlicious has arrived in Old Town Toronto and your favourite restaurants are serving up hot 3-course fixed price meals starting at $27 from January 31st – February 13th. Check out the menus below and hit up an old favourite, or try somewhere new.


Amano Trattoria

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

At Amano Trattoria, authentic Italian flavours, premium ingredients, and a lively atmosphere come together to create a truly memorable evening

Click here to make a reservation

$55 Dinner, plus taxes and gratuity

Appetizer
Truffle Salad: baby gem, fresh apple, parmigiano, chives, black truffle vinaigrette (vegetarian/gluten-free)
White Fish Crudo: pickled mussels, yogurt, herbs and crispy shallots
Beef Carpaccio: pickled beech mushrooms, hazelnut emulsion, lemon, parmigiano, greens (gluten-free)

Main Dish
Squash & Maitake Risotto: Ontario squash puree, maitake mushroom, white wine, chives, lemon
Grilled Branzino: charred rapini & caulini, olive sauce, parsley bagna cauda, red chili bomba
Slow Roasted Porchetta: prosciutto stuffed pork belly, chicharron, bomba rapini & caulini, potatoes, salsa verde

Dessert
Nonna’s Tiramisu: savoiardi cookie, espresso, marsala zabaione, shaved chocolate
Warm Brownie a la Mode: dark chocolate brownie, vanilla gelato, caramel sauce, chocolate crumbs
Mixed Berry Pavlova: crunchy meringue, mixed berry compote, yogurt mousse, vanilla chantilly


Bar Goa

Bar Goa, 36 Toronto St / 416-350-8188 / Cuisines: Indian / Accessible

Ultra-stylish décor and lip-smacking cocktails put Bar Goa in a league of its own. Inspired by Portuguese Cubist and Indian art, with textured walls shimmering in silvery leaf overlaid with beige, pistachio and lilac, Bar Goa takes your breath away with its beauty. Bar Goa’s cocktail menu is a fusion of tradition and innovation using exclusive vintages and limited edition champagnes, spirits and liqueurs.

Click here to make a reservation.

$34 Lunch, plus taxes and gratuity

Appetizer
Junglee Fried Chicken Caesar Salad: extra crisp romaine and shredded kale, fried chicken, shaved parmesan, garlic butter croutons, fresh lemon, creamy Caesar raita
Crispy Calamari: deep fried calamari, scallions, jalapenos, white pepper and five spices, served with a sweet & chili sauce
Samosa Waffle Fries: pastry filled with potatoes and green peas, served with waffle fries (vegetarian)
Calamari Fritti: tender rings of calamari in a cornmeal crust served with red pepper aioli

Main Dish
Keema Pau: bison keema, pickled radish, coriander pau
Tandoori Chicken Fajitas: cilantro white basmati, corn, pico de Gallo, avocado mash, mint cilantro chutney
Short Ribs Vindaloo: beef short ribs in vindaloo sauce served with mini garlic naan
Pan Seared Chicken: skin on chicken breast, pan seared and served on a bed of wild mushroom orzo
Vegetable Biryani: mixed vegetables cooked in a clay pot with rice and spices, served with raita and mirchi salan (vegetarian)

Dessert
Mango Lassi Panna Cotta
Warm Toffee Pudding
Spiced Chocolate

$45 Dinner, plus taxes and gratuity

Appetizer
Chicken Masala Fry Taco: chicken masala fry, chives in mint kulcha
Prawn Balchao Toast: tiger shrimp in sicy tomato chilli, tamarind sauce, red radish, prawn chilli oil on a Japanese bread toast
Mushroom Chai with Kebab: chanterelle, porcini, and shiitake mushrooms, saffron roti, white truffle mushroom chai (can be made vegan upon request, vegan/vegetarian)
Lamb Chop: fenugreek mint sauce, strawberry chilli chutney, Bengali mustard

Main Dish
Organic Baby Chicken: makhani sauce, fenugreek, charcoal smoked, served with mini naan
Branzino Fish Curry: baby spinach & sea lettuce poriyal, roasted moilee, served with house basmati
Charcoal Smoked Tandoori Steak: seared tandoori steak cooked in salan & fenugreek potatoes
Lasuni Palak Paneer: roasted garlic, baby spinach, nutmeg & rogan sauce, served with mini naan (vegetarian)

Dessert
Mango Lassi Panna Cotta
Warm Toffee Pudding
Spiced Chocolate


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)

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)


Biff’s Bistro

Biff’s Bistro, 2 Front St E / 416-860-0086 / Cuisines: Bistro, French / Accessible

Experience a slice of European enchantment at Biff’s Bistro. Offering traditional French bistro favourites that are humble yet full of flavour, indulge in seasonal cuisine in the warm and inviting dining room.

Click here to make a reservation.

$41 Lunch, plus taxes and gratuity

Appetizer
Bisque: seafood soup, saffron aïoli, baguette
Chicken Liver Parfait: housemade pickles, mustard, grilled sourdough
Onion Tart: salted ricotta, arugula, balsamic glaze (vegetarian)
Pear & Blue Cheese Salad: Roquefort cheese, spiced walnuts, winter greens, Banyuls vinaigrette (vegetarian)

Main Dish
Steak Sandwich: shaved roast sirloin, horseradish aïoli, Bibb lettuce, tomato, brioche, fries
Poulet: chicken suprême, kale, herbed spätzle, mushroom sauce
Atlantic Salmon: brussels sprouts, mashed potatoes, mustard cream sauce, dill
Pan Seared Chicken: skin on chicken breast, pan seared and served on a bed of wild mushroom orzo
Spinach & Ricotta Ravioli: squash, hazelnuts, brown butter, sage (vegetarian)

Dessert
Creme Caramel: vanilla custard, caramel sauce, oat crumble (vegetarian)
Basque Pumpkin Cheesecake: butterscotch, toasted pecans (vegetarian)
Pot Au Chocolat: chocolate custard, Chantilly cream, almond tuile (vegetarian)

$55 Dinner, plus taxes and gratuity

Appetizer
Bisque: seafood soup, saffron aïoli, baguette
Chicken Liver Parfait: housemade pickles, mustard, grilled sourdough
Onion Tart: salted ricotta, arugula, balsamic glaze (vegetarian)
Pear & Blue Cheese Salad: Roquefort cheese, spiced walnuts, winter greens, Banyuls vinaigrette (vegetarian)

Main Dish
Braised Beef: beef shank, carrots, mashed potatoes, red wine, crispy onion
Truffled Chicken: kale, herbed spätzle, roasted mushrooms, truffle velouté
Atlantic Salmon: Brussels sprouts, squash risotto, curry aïoli
Spinach & Ricotta Ravioli: celeriac, brown butter, hazelnuts, salsify chips, Parmigiano-Reggiano (vegetarian)

Dessert
Creme Caramel: vanilla custard, caramel sauce, oat crumble (vegetarian)
Basque Pumpkin Cheesecake: butterscotch, toasted pecans (vegetarian)
Pot Au Chocolat: chocolate custard, Chantilly cream, almond tuile (vegetarian)


Ceci Bar

33 Yonge St  / 437-253-1613 / Cuisine: Argentinian, Brazillian, Mexican / Accessible

Situated at Yonge & Front, Ceci Bar invites guests to a year-round escape infused with vibrant Latin flair. The lively cantina brings an electric buzz, imaginative eats and spirited service to downtown Toronto.

Click here to make a reservation

$34 Lunch, plus taxes and gratuity

Appetizer
Grilled Caesar Salad: romaine, roasted garlic dressing, anchovies, parmigiano-reggiano, tortilla crumbs
Roasted Beet Salad: poblano pepper and cilantro sauce, sesame, pomegranate, lime (vegetarian/vegan)
Smashed Avocado + Chips: tropical chips, tortillas, pico de Gallo (vegetarian/vegan)
Roasted Cauliflower Tostada: spicy, smoky sesame, tomato spread, sikil pak, salsa roja (vegetarian/vegan)

Main Dish
Cripsy Plancha Chicken + Hominy Corn Stew: pozole, hominy corn, chillies, shredded green cabbage, salsa verde, lime
Juan’s Pork Carnitas Tacos: two pieces, house salad
Mushroom Birria Tacos: beer-battered haddock house salt, cabbage, fries, lime aioli
Cubano Sandwich: crusty roll, smoked ham, roast pork, swiss cheese, yellow mustard, house frie
Cauliflower Fried Rice: marinated + roasted cauliflower, ancho glaze, chicory, spinach

Dessert
Chocolate Espresso Mousse: coconut, shaved chocolate (vegetarian/vegan)
Flanna Cotta: salted caramel, churro crumble (vegetarian)
Ceci Sundae: haskap berry, lime + brown sugar lace cookie, vanilla ice cream (vegetarian)

$55 Dinner, plus taxes and gratuity

Appetizer
Grilled Caesar Salad: romaine, roasted garlic dressing, anchovies, parmigiano-reggiano, tortilla crumbs
Roasted Beet Salad: poblano pepper and cilantro sauce, sesame, pomegranate, lime (vegetarian/vegan)
Empanada: Gaucho Pie Co. mushroom (vegan) or beef empanada, cabbage, chiminasty sauce (vegetarian/vegan)
Ceci Avocado Toast: crushed tomato, guacamole, sourdough toast (vegetarian/vegan)

Main Dish
Cripsy Plancha Chicken + Hominy Corn Stew: pozole, hominy corn, chillies, shredded green cabbage, salsa verde, lime
Juan’s Pork Carnitas Tacos: two pieces, house salad
Mushroom Birria Tacos: beer-battered haddock house salt, cabbage, fries, lime aioli
Chorizo Rigatoni: spicy pork sausage, malbec wine, tomato, oregano, green pepper sofrito, parmigiano-reggiano
Cauliflower Fried Rice: marinated + roasted cauliflower, ancho glaze, chicory, spinach
Seared Salmon: carrots al pastor, crispy rice, poblano pepper, scallion sauce, spicy aji mayo

Dessert
Chocolate Espresso Mousse: coconut, shaved chocolate (vegetarian/vegan)
Flanna Cotta: salted caramel, churro crumble (vegetarian)
Ceci Sundae: haskap berry, lime + brown sugar lace cookie, vanilla ice cream (vegetarian)


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
Winter Panzanella Salad: herbed croutons, roasted beets, roasted butternut squash, pomegranate seeds, grapefruit fillets, crumbled blue cheese, grapefruit vinaigrette (vegetarian/gluten-free)
Cream of Roasted Parsnip Soup: garnished with roasted root vegetables and micro cilantro (vegetarian/vegan/gluten-free)
Buffalo Chicken Wings: fried chicken wings tossed in buffalo sauce with blue cheese dip
Garlic Cheesy Bread: baked garlic focaccia with mozzarella cheese and side marinara sauce (vegetarian)

Main Dish
Hot Chicken Sandwich: hot chicken closed face sandwich served with mashed potatoes, minted green peas, and finished with chicken gravy
Beef Pot Pie: minced beef and vegetables in a delicious savoury pastry, served with onion gravy and side heritage salad
Fish and Chips: beer battered and fried cod served with french fries, coleslaw, and tartar sauce
Veggie Wellington: medley of seasonal vegetables, mushrooms, butternut squash, sautéed spinach, carrots, roasted peppers (vegetarian/vegan/gluten-free)

Dessert
Coconut Cream Pie: creamy smooth coconut custard with roasted coconut flakes, whipped cream, and flaky pie crust (vegetarian)
Banana Split: traditional banana split with chocolate, strawberry, and vanilla ice cream, topped with chocolate sauce, whipped cream, and maraschino cherries (vegetarian)
Golden Carrot Tart: saffron-infused carrot pudding in a crisp tart shell, topped with Chantilly cream and shaved chocolate (vegetarian)

$45 Dinner, plus taxes and gratuity

Appetizer
Winter Panzanella Salad: herbed croutons, roasted beets, roasted butternut squash, pomegranate seeds, grapefruit fillets, crumbled blue cheese, grapefruit vinaigrette (vegetarian/gluten-free)
Cream of Roasted Parsnip Soup: garnished with roasted root vegetables and micro cilantro (vegetarian/vegan/gluten-free)
Buffalo Chicken Wings: fried chicken wings tossed in buffalo sauce with blue cheese dip
Garlic Cheesy Bread: baked garlic focaccia with mozzarella cheese and side marinara sauce (vegetarian)

Main Dish
Cottage Pie: minced beef and vegetables topped with mashed potatoes and served with onion gravy and heritage greens
Pork and Beans: sous vide and roasted pork belly served over 12hr baked beans (gluten-free)
Canadian Fish Chowder: hearty tomato-based chowder with a medley of Canadian fish, potatoes and vegetables, served with grilled crostini
Veggie Wellington: medley of seasonal vegetables, mushrooms, butternut squash, sautéed spinach, carrots, roasted peppers (vegetarian/vegan/gluten-free)

Dessert
Coconut Cream Pie: creamy smooth coconut custard with roasted coconut flakes, whipped cream, and flaky pie crust (vegetarian)
Banana Split: traditional banana split with chocolate, strawberry, and vanilla ice cream, topped with chocolate sauce, whipped cream, and maraschino cherries (vegetarian)
Golden Carrot Tart: saffron-infused carrot pudding in a crisp tart shell, topped with Chantilly cream and shaved chocolate (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)
Mixed Vegetables: chef’s choice of vegetables grilled with Japanese charcoal (vegetarian/vegan/gluten-free
Carpaccio: smoked salmon dressed with chef’s sauce
Tempura: choice of mixed tempura (two pieces of shrimp and three pieces of vegetable) or three pieces of shrimp tempura or six pieces of vegetable tempura
Maguro Avocado: Tuna and avocado with chef’s nori seaweed sauce
Oysters: three pieces of fresh oysters served with lemon and ponzu sauce (gluten-free)

Main Dish
Assorted Sushi: one piece each of maguro, hamachi, salmon and five other pieces of chef’s choice (ingredients decided based on the arrival of seafood from Japan and locally, gluten-free)
Mix Sushi Set: one piece of inari sushi, four pieces of unagi bbq eel chumaki rolls and three pieces of sushi of chef’s choice
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 (gluten-free)
Unagi Warayaki Don: Kabayaki grilled Unagi smoked with wara (Japanese straw) on top of steamed rice
Harami Steak: angus outside skirt steak grilled with Japanese charcoal, served with a bowl of steamed rice (gluten-free)

Dessert
Miso Cheesecake
Ice Cream (gluten-free)
Fruits (vegetarian/vegan/gluten-free)

$75 Dinner plus taxes and gratuity

Appetizer
Sashimi: five pieces of sashimi, chef’s choice (gluten-free)
Mixed Vegetables: chef’s choice of vegetables grilled with Japanese charcoal (vegetarian/vegan/gluten-free
Tempura: choice of mixed tempura (two pieces of shrimp and three pieces of vegetable) or three pieces of shrimp tempura or six pieces of vegetable tempura
Kaki Mizore-ni: simmered oyster in grated daikon radish
Oysters: three pieces of fresh oysters served with lemon and ponzu sauce (gluten-free)

Main Dish
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: eight 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: four pieces of blue fin tuna sushi using all different parts including toro fatty tuna, chutoro medium fatty tuna, akami red tuna and four pieces of torotaku chumaki rolls (gluten-free) 
Wagyu Steak: Wagyu striploin steak grilled with Japanese charcoal, served with a bowl of steamed rice (gluten-free)
Madai Yuan-Yaki: Japanese sea bream marinated in a chef’s yuan sauce (mixture of soy sauce, sake, mirin and citrus fruit) and grilled, served with a bowl of steamed rice
Buri Daikon: Simmered yellowtail and daikon radish, served with a bowl of steamed rice

Dessert
Miso Cheesecake
Ice Cream (gluten-free)
Fruits (vegetarian/vegan/gluten-free)


OEB Breakfast Co.

20 Toronto St / 437-880-8291 / Cuisine: Canadian, European, French/ Accessible

Chef-driven farm-to-table cuisine.

Click here to make a reservation

$34 Lunch, plus taxes and gratuity

Appetizer
Fresh Fruit (vegetarian/vegan/gluten-free)
Blistered Shishito Peppers
Deep Fried Perogies

Main Dish
Chasing Chicken: artisan cheese curds, hand-pulled smoked chicken
Falafel Burger: falafel, chickpea hummus, tzatziki, tomato, pickled onion, cucumber, fresh herbs, sesame seeds, japanese milk bun (vegetarian)
Gnocchi Breakfast Carbonara: gluten-free gnocchie, double smoked bacon, brown butter hollandaise, grana padano, raw yolk, petite wtercress (gluten-free)
Korean Bulgogi Benny: Korean-style shaved inside round beef, peperonata

Dessert
Baked Apple Griddle Stack: house-baked apple topping, chantilly cream, griddlecakes (vegetarian)
French Toast Trifle: broche, lemon curd, fresh berries, pistachios, torched pavlovas (vegetarian)
Belgian Waffle: Quebec maple syrup, salted butter, powdered sugar (contains almond extract, gluten-free, vegetarian)


The Berczy Tavern

The Berczy Tavern, 69 Front St E/ 647-479-0279 / Cuisines: American, Canadian, Mediterranean / Accessible

Step into The Berczy Tavern and enjoy contemporary cuisine, crafted cocktails, and live music blended seamlessly with the timeless charm of Toronto’s heritage district.

Click here to make a reservation.

$55 Dinner, plus taxes and gratuity

Appetizer
Tuna Tostada: yellowfin tuna, avocado mayo, lime, cilantro, jalapeño (gluten-free/local)
Chicken Liver Mousse: mushrooms, pickled pearl onions, sherry gastrique, brioche (local)
Roasted Squash Salad: toasted pumpkin seed, champagne vinaigrette and goat cheese (vegetarian/gluten-free/local)

Main Dish
6oz Hanger Steak: café de paris butter, veal jus, triple cooked fries and garlic aioli (gluten-free)
Seabream: tomato truffle butter sauce, cured cherry tomato, herbs, radish, lemon (local)
Giannone Chicken Supreme: mashed potatoes, bacon, mushrooms, pickled pearl onions, jus (local)
Risotto: sunchoke puree, grilled maitake mushroom, chive (vegetarian/gluten-free/local)

Dessert
Tiramisu Profiterole: marsala zabaione, choux paste, espresso sponge
Dark Chocolate Panna Cotta: chocolate crumble, dark chocolate ganache, raspberry gel
Mixed Berry Cheesecake: vanilla cheesecake, mixed berry compote, yogurt mousse, speculoos crumbs


The Chef’s 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 Joneses

The Joneses, 33 Yonge St #100/ 647-258-5209 / Cuisines: American / Accessible

Serving quintessential American classics at the corner of Yonge and Wellington, The Joneses’ mid-century modern inspired bar, dining room and lounge offer a funky mix of old and new. Rediscover retro charm with its eclectic menu of premium steaks, pressed sushi, fresh pasta, and Detroit-style pizza, alongside a big, bold cocktail and wine program. One of Toronto’s most buzzworthy new restaurants, enjoy a heaping dose of nostalgia in the city’s bustling downtown core.

Click here to make a reservation.

$41 Lunch, plus taxes and gratuity

Appetizer
Waldorf Salad: salt-roasted celeriac, walnut crumble, pickled grapes, granny smith apple, horseradish dressing (vegetarian)
Mushroom Soup: enoki salad, black truffle (vegetarian/vegan)
Roasted Beet Salad: bosc pear, pumpkin seed granola, aged balsamic, watercress (vegetarian)
Fish Cake: albacore tuna, smoked haddock, thousand island dressing, whole grain mustard, savoy cabbage slaw

Main Dish
Buttermilk Fried Chicken Sandwich: ranch, iceberg lettuce, dill pickles, beef fat fries
Beef Stroganoff Penne: slow-roasted beef, cream, green peppercorns, caramelized onions, button mushrooms
Seared Tofu Poke Bowl: molasses katsu glaze, avocado, cucumber, sticky rice, marinated cabbage, sesame (vegetarian/vegan)
Miso-Glazed Salmon: sushi rice, charred scallion + wakame, bok choy
All-Dressed Smash Burger: two dry-aged patties, iceberg lettuce, onion, pickles, cheddar cheese, smoky mustard mayo, beef fat fries

Dessert
Sticky Toffee Pudding: molasses caramel, cream cheese (vegetarian)
Apple Pie Panna Cotta: spiced apples, oat crumble
Chocolate Mousse: sour cherries, mint (vegetarian/vegan)

$55 Dinner, plus taxes and gratuity

Appetizer
Waldorf Salad: salt-roasted celeriac, walnut crumble, pickled grapes, granny smith apple, horseradish dressing (vegetarian)
Mushroom Soup: enoki salad, black truffle (vegetarian/vegan)
Roasted Beet Salad: bosc pear, pumpkin seed granola, aged balsamic, watercress (vegetarian)
Big M Empanada: chimichurri mayo, sesame seeds

Main Dish
Buttermilk Fried Chicken Sandwich: ranch, iceberg lettuce, dill pickles, beef fat fries
Beef Stroganoff Penne: slow-roasted beef, cream, green peppercorns, caramelized onions, button mushrooms
Seared Tofu Poke Bowl: molasses katsu glaze, avocado, cucumber, sticky rice, marinated cabbage, sesame (vegetarian/vegan)
Miso-Glazed Salmon: sushi rice, charred scallion + wakame, bok choy
BBQ Braised Short Rib: beef, caramel apple bbq sauce, creamy white corn grits, crispy onions

Dessert
Sticky Toffee Pudding: molasses caramel, cream cheese (vegetarian)
Apple Pie Panna Cotta: spiced apples, oat crumble
Chocolate Mousse: sour cherries, mint (vegetarian/vegan)


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
Red Lentil Soup: tomato, carrot, onion, garlic, cumin (vegetarian)
Maftoul: ground beef, raisins, cashews, pastry, chipotle aioli
Beet Fusion Salada: beets, goat cheese, cherry tomatoes, spring mix, walnuts, pomegranate vinaigrette (vegetarian/gluten-free)

Main Dish
Braised Lamb Shank: sauteed vegetables, toasted cashews – served with choice of rice, couscous or mashed potatoes
Moroccan Salmon: salmon baked with simple Moroccan spices, cumin, cinnamon, smoked paprika, topped with lemon caper dill sauce, choice of rice, couscous, or mashed potato
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
Carrot Cake: caramel glaze


Uncle Tony’s

Uncle Tony’s, 38 Wellington St / 416-455-6650 / Cuisines: Italian / Accessible

Ultra-stylish décor and lip-smacking cocktails put Bar Goa in a league of its own. Inspired by Portuguese Cubist and Indian art, with textured walls shimmering in silvery leaf overlaid with beige, pistachio and lilac, Bar Goa takes your breath away with its beauty. Bar Goa’s cocktail menu is a fusion of tradition and innovation using exclusive vintages and limited edition champagnes, spirits and liqueurs.

Click here to make a reservation.

$34 Lunch, plus taxes and gratuity

Appetizer
Junglee Fried Chicken Caesar Salad: extra crisp romaine and shredded kale, fried chicken, shaved parmesan, garlic butter croutons, fresh lemon, creamy Caesar raita
Crispy Calamari: deep fried calamari, scallions, jalapenos, white pepper and five spices, served with a sweet & chili sauce
Samosa Waffle Fries: pastry filled with potatoes and green peas, served with waffle fries (vegetarian)
Calamari Fritti: tender rings of calamari in a cornmeal crust served with red pepper aioli

Main Dish
Keema Pau: bison keema, pickled radish, coriander pau
Tandoori Chicken Fajitas: cilantro white basmati, corn, pico de Gallo, avocado mash, mint cilantro chutney
Short Ribs Vindaloo: beef short ribs in vindaloo sauce served with mini garlic naan
Pan Seared Chicken: skin on chicken breast, pan seared and served on a bed of wild mushroom orzo
Vegetable Biryani: mixed vegetables cooked in a clay pot with rice and spices, served with raita and mirchi salan (vegetarian)

Dessert
Mango Lassi Panna Cotta
Warm Toffee Pudding
Spiced Chocolate

$45 Dinner, plus taxes and gratuity

Appetizer
Chicken Masala Fry Taco: chicken masala fry, chives in mint kulcha
Prawn Balchao Toast: tiger shrimp in sicy tomato chilli, tamarind sauce, red radish, prawn chilli oil on a Japanese bread toast
Mushroom Chai with Kebab: chanterelle, porcini, and shiitake mushrooms, saffron roti, white truffle mushroom chai (can be made vegan upon request, vegan/vegetarian)
Lamb Chop: fenugreek mint sauce, strawberry chilli chutney, Bengali mustard

Main Dish
Organic Baby Chicken: makhani sauce, fenugreek, charcoal smoked, served with mini naan
Branzino Fish Curry: baby spinach & sea lettuce poriyal, roasted moilee, served with house basmati
Charcoal Smoked Tandoori Steak: seared tandoori steak cooked in salan & fenugreek potatoes
Lasuni Palak Paneer: roasted garlic, baby spinach, nutmeg & rogan sauce, served with mini naan (vegetarian)

Dessert
Mango Lassi Panna Cotta
Warm Toffee Pudding
Spiced Chocolate


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