What are the opening hours?

Wednesday 5:30pm - 10:30pm Thursday 5:30pm - 10:30pm Friday 5:30pm - 11pm Saturday 5:30pm - 11pm Sunday 11am - 4pm

Hawker Restaurant

Name: Hawker Restaurant
Address: 291 Augusta Avenue, Toronto, ON, M5T1N9, CA
Telephone: +1 416-628-1905
Price range: $$$

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Hawker Restaurant

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Naturalist cuisine. Small plates. Plant based.

10/08/2026

We’re excited to be launching our third W**e with Friends, featuring exclusively w**e with Canadian roots.

Join Hawker and Stratus for a delectable evening tasting Vegan and Canadian W**es, with the option to pair it with a six course tasting from Chef Leah’s kitchen.

Morgan Rock from Stratus and our in-house somm, alongside special guests, will be guiding you through what separates the Canadian w**e making landscape from other international vineyards and processes.

We’re excited to be sampling a Blanc de Blanc, biodynamic w**e, Canadian w**emaker’s work from abroad, and a delicious ice w**e to finish.

A night you won’t want to miss.

Please note, unfortunately due to the nature of this tasting menu we are unable to accommodate dietary restrictions.

Tickets are in our bio.
Member of industry? DM us.

**ewithfriends **etasting

06/18/2026

SUMMERLICIOUS IS BACK JULY 3-19 and as of RIGHT NOW reservations are live for lunch and dinner on our site!

Menus are revealed on the city website if you cant wait another moment, but we’ll announce them here next week ;)

Featured: our eggplant dish, sweet fern smoked eggplant, chaga and oyster mushroom sauce, broccoli, broccolini and pickled eggplant skin.

Photo: ally

06/11/2026

We’re going where the BEES are! We are super excited to be a Food Vendor at the upcoming ROM AFTER DARK Royal Ontario Museum, their “Locally Crafted” event.

We’ll be serving variations of our Mole, Papadam, Grapes, and Perilla Leaf dishes. Come find us in the DINO HALL!!

Have you ever been to a ROM After Dark? What was your favourite part?

Photo by ally

05/27/2026

I am deeply infatuated with endive. It is so elegant, bitter, yet tender. I wanted to create a dish where the endive was braised rather than raw. Cutting the endive in half exposes all of the gorgeous layers, making it perfect to absorb a braising liquid composed of fermented tomato brine and smoked corn broth. After a gentle and quick cook, I allow it to cool, then serve it in a bright cucumber and sweet pea broth. Dressing it up in a pea cream with chilis and pickled pioppino mushrooms creates incredible flavours and textures. This dish tastes like spring.

- chef leah :)

05/21/2026

Have you tried our endive yet?
Endive is newly launched at Hawker as part of our Spring menu. It grows similarly to forced rhubarb, ie, completely in the dark once it sprouts.

It was discovered by fluke- when a farmer returned from war and found their stored chicory roots had sprouted into something edible and yummy.

Here at Hawker, Leah is braising them, reducing a bit of their inherent bitterness, and serving up a delicious cold fresh bite with pickled pioppino mushrooms, pea and cucumber broth, and chili + sweet pea cream.

Enjoy the next piece in our aRt&D series!
Photos and design

05/14/2026

We at Hawker are so excited to be participating in the inaugural Sustainalicious!

While one could argue that everything served at a vegan restaurant is climate-smart, we’ve curated a three course tasting menu to highlight some of our most ✨Sustainalicious✨ options. 😉

Introducing asparagus, eggplant, and rhubarb - all featured in our new spring menu rolling out this week, and available as a three course dinner until June 14.

Why these dishes? Because right now, here in Ontario, these are grown fresh, foraged nearby or transported from local farms, and turned into something new and exciting.

We hope to see you for dinner soon :)
Kiss kiss

Photos by

05/05/2026

rhubarb

When you grow rhubarb in darkness, you get something very special. The bright and sour ingredient becomes more delicate and sweet in flavour. We call this “forced” rhubarb. For this dessert, I fermented the forced rhubarb under layers of sugar to create a sweet, candy-like ferment. This also leaves us with a super useful syrup for other dishes. This fermented rhubarb becomes the star of our dessert, served on a cedar whipped cream with sumac sprinkled on top to accent its acidity. We also decorate the top with chamomile pearls; rhubarb and flowers are a perfect combination.

This all gets nested into a super thin buckwheat pastry ring. The idea is that you can crack the pastry with your spoon and scoop up the components with it. Rhubarb and buckwheat is an ode to spring. Come try it for yourself.

04/14/2026

Spring is upon us! As we’re playing with R&D for our new dishes and menus, I wanted to bring you along and share more about our ingredients, our farms, our local partners. We want to let you in to our play and process a little too.

This week we’re experimenting with forced rhubarb from . Chef Leah fermented and stewed it, creating a new dessert you might just find on special this week.

03/27/2026

We had such a great time on Monday with all of you. A big thanks to **eclub Morgan for sharing knowledge and w**e with us. It was an evening full of tastings, delicious bites and laughter.

We hope to see you at our next one.
**ewithfriends **etastings

03/13/2026

Join us on March 23rd at 6pm for another (Vegan) W**e with Friends!!

CRU W**e Merchant & Founder of A Little Drink W**e Club, Morgan Rock, will be guiding us through the evening alongside your favourite Sommelier Abi and Chef Leah. This evening will explore the question of “what makes a w**e vegan?”!

Six courses paired with curated small bites from Leah, this intimate event is not one to miss. Limited seating remains, grab a ticket while you can!

More about Morgan: Morgan began her w**e career working in several exceptional Italian restaurants in Toronto, where she honed her skills. Driven by her passion, she pursued w**e courses to further her career. In 2018, she relocated to London, England, to join the w**e industry. While completing her WSET Level Three exams, Morgan spent three years managing a w**e bar in London. This international experience enriched her understanding and appreciation of w**e. Upon her return to Toronto, she contributed to the establishment of a w**e bar and bottleshop with a London-inspired concept. Morgan also worked in various w**e-focused bars and bottle shops. Eventually, she transitioned into the w**e sales industry, currently working for Cru W**e Merchants and hosting regular w**e clubs throughout the city.

Link in our bio. “w**e with friends”
**etasting

Address

291 Augusta Avenue
Toronto, ON
M5T1N9

Opening Hours

Wednesday	5:30pm - 10:30pm
Thursday	5:30pm - 10:30pm
Friday	5:30pm - 11pm
Saturday	5:30pm - 11pm
Sunday	11am - 4pm

Telephone

+1 416-628-1905

Website

http://hawker.to/

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Phở 90 Toronto
1980 St Clair Avenue West, Unit J107

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