Canoe

Directions Website

Contemporary Canadian cuisine and cocktails on the54th 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.

10/30/2026

supplemental taste canoe course | truffled brie
__
toasted rye bread, radicchio, birch syrup
__
an optional addition to your journey, reflecting chef roderick’s () love for a thoughtfully composed cheese course. a wheel of ontario brie is layered with truffle paste and shaved truffle, bringing earthy depth to its creamy centre. toasted danish-style rye adds a nutty crunch, while radicchio dressed in vinaigrette and a drizzle of birch syrup balance the richness with bitter, sweet and sour notes. each element brings its own character, creating a considered balance of textures and flavours.
__
join us for , monday to friday. head to our link in bio to reserve. 🛶

10/28/2026

our annual celebration of canada’s rich culinary landscape returns to the 54th floor on november 21. 🛶
__
don your finest plaid and coziest toque for an unforgettable evening honouring the ingredients, producers and culinary talent that define canadian cuisine. this year’s multi-course feast brings together acclaimed guest chefs Afrim Pristine () of , Junelle Casalan of and Jason Bangerter () of , alongside executive chefs Anthony Walsh (), John Horne () and chef de cuisine Roderick Tomiczek (). paired with w**es from Domaine Le Clos Jordanne (), each course showcases canada’s wild game, fish, pristine waters and homegrown harvest.
__
join us saturday, november 21, from 5pm for this one-night-only feast in support of st. joseph’s health centre foundation’s build extraordinary campaign, helping transform community health care across toronto’s west end.
__
tickets are $325 per person, including a multi-course menu and select beverages. reserve your place via the link in bio.

10/27/2026

welcoming a new chapter in the canoe kitchen. 🛶
__
for more than 30 years, Canoe has championed the richness of Canada’s ingredients, the talent of its producers, and the traditions that continue to shape our culinary identity.
__
we are seeking a Chef de Cuisine to lead our kitchen team, bringing vision, creativity, and a deep appreciation for Canadian cuisine to one of the country’s most celebrated dining destinations.
__
for a culinary leader ready to contribute to Canoe’s enduring legacy while helping shape its future, we invite you to apply through the link in our bio.

10/27/2026

course five | 54-hour short rib
__
potato, pickled garlic, mustard, sauce robert, caramelized onion palmier
__
cooked sous vide at 56 degrees for 54 hours, the short rib transforms a traditionally tougher cut into a tender, steak-like centrepiece. roasted in brown butter with rosemary and thyme, it’s served alongside potato fondant, pickled garlic and a sauce robert enriched with red w**e, port and mustard, bringing acidity and balance to the richness of the dish.
__
reflecting our commitment to thoughtful ingredient use, the short rib trimmings are braised again with caramelized onion and folded into a crisp, buttery palmier.
__
experience monday to friday from 5–9:30pm. link in bio to reserve. 🛶

10/23/2026

course four | roasted scallop
__
carrot, ginger, wildflower honey
__
bringing together two ingredients that work beautifully in tandem, this dish pairs roasted scallop with carrot, explored through a range of techniques. a smooth carrot purée and lacto-fermented heirloom carrots offer contrasting textures and flavours, while carrot and ginger foam adds warmth and brightness.
__
wildflower honey, wild carrot vinegar and carrot oil complement the natural sweetness of the scallop, bringing balance and depth to each element.
__
experience monday to friday from 5–9:30pm. link in bio to reserve. 🛶

10/21/2026

supplemental taste canoe course | cookstown beets
__
beet variations, red fruit, borscht
__
an optional addition to your journey, celebrating the richness of the autumn harvest. sourced from cookstown greens, beets take centre stage in a study of flavour, texture, and transformation. dehydrated beets glazed in a reduction of beet juice, balsamic vinegar, and sugar, creating a chewy, sweet-tart finish reminiscent of fruit leather. macerated blackberries, sour cherry gel, and the earthy depth of borscht bring layers of acidity and warmth, showcasing the remarkable versatility of this seasonal root vegetable.
__
join us for , monday to friday. head to our link in bio to reserve.

10/19/2026

Romance, high above the city. Share this with a bride-to-be 🤍
__
One of Toronto's most iconic restaurants, is a striking setting for your winter wedding. Book the new, all-inclusive winter wedding package (for celebrations from January–April 2027) and enjoy chef-curated menus, refined canapes and an open bar. Plus, our dedicated events team will work closely with you to ensure every detail is perfect.
__
Inquire today at the link in our bio to lock in your date 💍

10/16/2026

course three | venison tartare
__
juniper, mushroom, pickled elderberry, leftover sourdough
__
chef roderick ()'s love for tartare comes through in this expression of late-summer and early-fall flavours. lightly cured venison is paired with juniper, pickled elderberry and layers of mushroom, from truffled brown butter crème fraîche to mushroom ketchup and shaved mushrooms dusted with morel powder.

a rich mushroom consommé brings the dish together, while leftover sourdough trims are transformed into crisp, puffed crackers. a thoughtful touch that gives new life to an ingredient from the first course.
__
experience monday to friday from 5–9:30pm. link in bio to reserve. 🛶

10/14/2026

course two | snacks
__
a playful trio of bites bringing together the flavours of fall, with each one offering its own balance of texture, richness and brightness.
__
a delicate squash is filled with ratatouille, while foie gras parfait meets wild blueberry in a light choux pastry. cured halibut and pickled apple bring a fresh, bright finish in a crisp phyllo tartlet. together, the bites set the tone for the courses to come: thoughtful, unexpected and full of flavour.
__
experience monday to friday from 5–9:30pm. link in bio to reserve. 🛶

10/13/2026

course one | spelt + oat porridge sourdough
__
driven by chef roderick’s () passion for breadmaking, this in-house sourdough brings together canadian grains from manitoba and ontario, including red fife, hard red wheat, rye and spelt flours.
__
fermented over three days and baked in-house, the loaf is served with saint brigid’s butter and a roasted chicken skin butter with thyme, bringing together the patience, technique and creativity at the heart of .
__
experience monday to friday from 5–9:30pm. link in bio to reserve. 🛶

10/09/2026

a closer look at
__
from house-made bread fermented over three days to short rib cooked for 54 hours, each course reflects the thoughtful technique, creativity and attention to detail that shape the menu. familiar fall flavours are transformed through fermentation, preservation, roasting and slow cooking, creating a menu that invites you to experience the season in unexpected ways.
__
join us monday to friday from 5–9:30pm and experience the new menu. link in bio to reserve. 🛶

10/07/2026

as the season turns, so does 🛶
__
chef roderick () and his team bring the flavours of fall to the table through thoughtful technique, unexpected pairings and a deep respect for every ingredient. from three-day fermented sourdough and 54-hour short rib to vegetables transformed through fermentation, roasting and preservation, each dish reflects the craft and creativity behind the kitchen.
__
experience the new taste canoe menu, monday to friday from 5–9:30pm. link in bio to reserve. 🛶

Address

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

Website

https://linktr.ee/canoerestaurant, https://www.instagram.com/canoerestaurant/, https://www.canoerestaurant.com/

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.