Canoe

Canoe is located on the 54th Floor of the TD Bank Tower, 66 Wellington Street West, just west of Bay Street on the north side.

Connecting people to place through contemporary Canadian cuisine, Canoe crafts inspired dishes reflective of our country’s diverse landscape, history and culture. Our chefs work closely with farmers and suppliers to source the finest ingredients from across the nation. With over 20 years of culinary history, Canoe continues to challenge creative boundaries in the spirit of celebrating Canada and its distinct provinces.

07/17/2026

the final weekend of has arrived 🛶
__
there’s still time to experience chef Roderick’s (Roderick Tomiczek) three-course menu, available through sunday, july 19. discover dishes such as our scallop tartare with pickled apple, hazelnuts, and brown butter, our chicken suprême with braised lettuce, celeriac, and thyme jus, and finish with our blueberry chômeur, served with lemon and buttermilk anglaise.
__
join us for our final weekend of Winter / Summerlicious and experience our three-course $55 lunch or $75 dinner. reserve your table through the link in bio.

07/16/2026

behind taste canoe | part two 🛶
__
chef roderick (Roderick Tomiczek) continues our journey through the latest tasting menu, exploring two courses that capture the transition into spring through texture, technique, and a sense of place.
__
in part two, we take a closer look at the b.c. halibut, with scallop mousse, mushroom, favas, peas, and charcoal, followed by our rabbit saddle, with radish, apple, and celeriac. each dish built around contrast, balance, and the ingredients that define the season.
__
a true expression of spring at canoe, where each course builds on the last. follow along for part three of our behind taste canoe series.

07/15/2026

your table awaits, 54 floors above the city 🛶
__
from first course to final bite, experience Winter / Summerlicious at canoe with a menu that reflects the ingredients and flavours of canada. join us for chef Roderick’s (Roderick Tomiczek) three-course offering, available for lunch and dinner through july 19.
__
reserve your table for our $55 lunch or $75 dinner through the link in bio.

07/14/2026

a sweet finish to your Winter / Summerlicious experience 🛶
__
lean into the brightness of the season with a final course that balances delicate sweetness with thoughtful layers of flavour. our lemon cake brings together strawberry, sumac, and olive oil for a refreshing finish, while our blueberry chômeur pairs rich, comforting notes with lemon and buttermilk anglaise.
__
join us now through july 19 for Winter / Summerlicious and experience our three-course $55 lunch or $75 dinner, 54 floors above the city. reserve your table through the link in bio.

07/13/2026

summer evenings, elevated with 🛶
__
our dinner menu celebrates the depth and freshness of the season. our ramp risone is layered with the richness of aged balsamic and parmigiano-reggiano, finished with puffed grains for delicate texture. our chicken suprême is served with braised lettuce and celeriac, while a thyme jus brings warmth and balance to the dish.
__
join us now through july 19 for Winter / Summerlicious and experience our three-course $75 dinner, 54 floors above the city. reserve your table through the link in bio.

07/11/2026

experience from the 54th floor 🛶
__
dine with us during , and savour the freshness of canada’s summer flavours. treat yourself to a three-course set menu by chef Roderick () and indulge your palate with starters such as beef tartare with bbq lettuce vinaigrette, toasted rye bread, and cured egg yolk, mushroom soup with shaved mushroom, truffle crème fraîche, and chive, or panzanella salad with heirloom tomatoes, housemade sourdough, and basil vinaigrette.
__
now through july 19, treat yourself to our $55 lunch or $75 dinner. head to our link in bio to reserve.

07/09/2026

saturday service for summerlicious
__
this , we'er opening for saturday service as we welcome guests to experience chef Roderick’s three-course summer menu. dine with us on july 11 or july 18 to treat yourself to our three-course $55 lunch and $75 dinner.
__
reserve your table via the link in bio 🛶

07/07/2026

celebrate the flavours of canadian summer with chef roderick’s (Roderick Tomiczek) summerlicious set lunch menu
__
each dish is composed as a study in balance and freshness, bringing you deeper into the flavours of the season. our albacore tuna is paired with white bean and dashi, lifted by briny clam and bright gremolata, while our rigatoni verde unfolds through the depth of ramp pesto and the sweetness of summer peas, finished with cherry tomato and ricotta for a soft, seasonal richness.
__
dine with us now through july 19 and indulge in our three-course $55 lunch or $75 dinner Winter / Summerlicious experiences 🛶

07/06/2026

chicken suprême
__
gently roasted, our chicken suprême is served with braised lettuce and celeriac, bringing together the bright, delicate flavours of the season. a thyme jus adds depth, allowing each ingredient to shine with balance and restraint.
__
dine with us this , and experience the fresh flavours of a Canadian summer, with our $75 three-course dinner. available now through July 19; reserve your table through our link in bio.

06/30/2026

celebrating fresh ontario flavour with every pour
__
wild strawberries | bright, herbal, and just a little wild; a seasonal nod to peak strawberry moments in the province
__
join us in the 54th for a taste of the season as it unfolds 🛶

06/25/2026

the opening chapter of the tasting menu, built into three distinct bites
__
smoked mussel + pickled radish - an edible oyster shell with layered smoke and brine, finished with bright pickled crunch
foie gras choux - filled with foie gras parfait, topped with whipped parmesan and rhubarb compote for richness lifted by sharp acidity
beef tartare tartlette - delicate phyllo brushed with roasted beef fat, layered with classic tartare, wakame, and summer truffle
__
a trio designed to move between texture, temperature, and intensity—each bite setting the foundation for the experience 🛶

06/24/2026

pêche fumée negroni | crafted and poured with the season in mind ✨
__
smoke meets stone fruit in a negroni that moves slowly, softly, and lingers just long enough
__
sip, settle in, and let the 54th carry you somewhere else. reserve your table through the link in bio.

06/18/2026

we are pleased to share that reservations are now open.
__
chef roderick () presents a contemporary canadian menu rooted in place, shaped by seasonality, and defined by carefully sourced ingredients from across the country. available as a $55 three-course lunch and $75 three-course dinner.
__
reserve your table for the summerlicious program, available july 3 to 19, through the link in bio.

06/17/2026

a glimpse into the moments that lead to the final plate
__
countless hands move in sync behind each course, shaping the dish with care, precision and intention.
__
from the first component to the final placement, each element plays its part in the experience of 🛶

06/15/2026

on June 8, we joined ’s Best Restaurants evening for a special 10th anniversary celebration of our city’s dining culture 🛶
__
held at , the evening brought together the chefs, restaurants, and hospitality teams shaping where Toronto eats now. alongside some of the city’s most exciting culinary talent, we were honoured to share a taste of Canoe with more than 1,100 guests.
__
events like these are a reminder of what makes this industry so special: the opportunity to connect, collaborate, and celebrate with an incredible community of chefs, restaurateurs, producers, and diners.
__
thank you to for bringing together a decade of culinary excellence, and to everyone who stopped by to share the evening with us. we’re proud to be part of a city that continues to inspire, innovate, and elevate dining in Canada ♥️

06/05/2026

behind taste canoe | part one 🛶
__
chef roderick () takes us behind the scenes of the latest taste canoe menu for a closer look at how each course comes together to carry canoe into the spring season
__
in part one, we take a look at the canoe brioche with whipped brown butter, a sequence of snacks built on smoke, acidity and richness, the ultimate pairing of of asparagus and egg, with caviar and hollandaise, followed by our first ever supplemental course, atlantic crab with watercress velouté.
__
a study in progression, restraint, and what happens when each course is allowed to speak for itself. follow along for parts two and three of our behind taste canoe series.

06/02/2026

precision repeated enough times becomes its own kind of art
__
chef de cuisine, Roderick Tomiczek (), prepares the snow crab, a supplemental course from our current menu
__
a progression of dishes composed to move seamlessly from one course to the next, shaping the experience along the way

05/27/2026

please join us in congratulating Oscar Bonacini (), Assistant General Manager at Canoe, on being recognized as one of Kostuch Media ’s Top 30 Under 30 recipients for 2026 👏.
__
this national recognition celebrates the next generation of hospitality leaders shaping the industry through innovation, passion, and a deep commitment to exceptional guest experiences; qualities Oscar brings to Canoe each day through his thoughtful leadership, generosity, and dedication to the craft of hospitality.
__
with experience spanning both front and back of house, Oscar leads with a rare depth of understanding and care. His determination, passion, and ability to create lasting impressions have had a meaningful impact on our team and on every guest welcomed into our dining room. we are immensely proud to see his talent and hard work recognized among this year’s recipients 🛶.
__
warmest congratulations, Oscar.

Address

66 Wellington Street W. TD Bank Tower (54th Floor)
Toronto, ON
M5K1H6

Website

https://linktr.ee/canoerestaurant

Alerts

Be the first to know and let us send you an email when Canoe posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Featured

Phở 90 Toronto
1980 St Clair Avenue West, Unit J107

Want your business to be the top-listed Restaurant in Toronto?