A Culinary Experience Worth Savoring

Honestly? Our restaurant's become something of a Toronto secret that's not so secret anymore. Chef brings it every night.

Signature dish presentation

The Lorquinthar Table

Look, we're not gonna pretend we reinvented the wheel here. What we did do is create a space where great ingredients meet real talent, and somehow that chemistry just works. Night after night.

Our dining room sits in what used to be the hotel's original grand ballroom - those 1920s ceilings don't lie. We've kept the bones but brought in warmth with custom lighting and honestly, the best acoustics you'll find in the city. You can actually have a conversation without shouting.

The menu changes with what's good right now. Our chef's got relationships with farms within a couple hours of Toronto, and when something's perfect, it shows up on your plate that week. Simple as that.

Meet the Talent Behind Your Plate

We've got a team that actually likes working together. It shows in the food, the service, the whole vibe really.

Executive Chef

Chef Marcus Beaumont

Executive Chef

Marcus came to us from Montreal after doing time in some serious kitchens - Lyon, Copenhagen, you know the drill. But he's not precious about it.

"I got tired of the ego game," he told me over coffee last month. "These days I'm more interested in a perfect roast chicken than some seventeen-component plate that looks better than it tastes."

He's been with us three years now, and yeah, we're hoping he stays forever. His take on French technique through a Canadian lens - with actual seasons and local stuff - it's just smart cooking. Nothing forced.

Also makes the best staff meals, which honestly tells you everything you need to know about a chef.

Pastry Chef

Chef Isabelle Chen

Pastry Chef

If Marcus is all about restraint, Isabelle's the one who reminds us that sometimes more IS more. Her desserts are basically edible architecture.

Trained in Paris, grew up in Vancouver, and somehow combines precision with this playful thing that keeps people coming back. Her seasonal tart series? Yeah, guests plan visits around it.

"Dessert's the last thing they taste," she says. "It's gotta be memorable enough to bring 'em back." And it works. We've had people book tables specifically requesting whatever she's doing that week.

Pro tip: the chocolate situation she does with hazelnut and espresso. Get it before it's gone.

What's Good Right Now

These are the dishes getting the most buzz this season. Menu changes, but the standards stay high.

Seared scallops

Diver Scallops

Cauliflower puree, brown butter, crispy capers. Marcus gets these from Nova Scotia twice a week. Sweet, rich, ridiculously good.

Duck breast

Ontario Duck Breast

Cherry gastrique, roasted root vegetables. Classic done right. The kind of dish that reminds you why French technique matters.

Chocolate dessert

Valrhona Chocolate Sphere

Isabelle's showstopper. Warm caramel melts it tableside, reveals hazelnut mousse inside. Yeah, it's dramatic. Also delicious.

The Bar Situation

Hotel bar

Connected to the dining room but with its own entrance, our bar's become a destination on its own. Dani, our head bartender, treats cocktails like Marcus treats food - respect for classics, but not afraid to experiment.

Open till 1am most nights. Gets lively after 10pm on weekends, mellow earlier if that's your thing.

Wine List Worth Mentioning

Our sommelier Sarah's been building this list for two years - about 300 bottles now, heavy on Ontario and BC, but she's got depth in Burgundy and Northern Italy too. She's great at matching by the glass if you're not ready to commit to a bottle. And honestly? She won't upsell you. She just wants you to drink something you'll enjoy.

Private Dining & Special Events

Got a private room that seats up to 16. It's our most booked space for a reason - original wood paneling, natural light during the day, intimate at night. Works for business dinners, family celebrations, whatever you need.

Marcus'll work with you on a custom menu, or you can go with one of our set options. We've done everything from wine pairing dinners to full buyouts of the main dining room for weddings.

The vibe's flexible - as formal or relaxed as you want it. We're here to make it work, not force you into some rigid format.

Talk to Our Events Team
Private dining room

Hours & Reservations

Dining Room

Breakfast: 7:00am - 11:00am daily

Lunch: 12:00pm - 2:30pm (Tue-Sat)

Dinner: 6:00pm - 10:00pm (Tue-Sat), 5:30pm - 9:00pm (Sun-Mon)

Closed Sunday & Monday lunch service

The Bar

Mon-Thu: 4:00pm - 12:00am

Fri-Sat: 4:00pm - 1:00am

Sunday: 4:00pm - 11:00pm

Walk-ins welcome, but we fill up fast on weekends

Reservations recommended for dinner, especially Thursday through Saturday. You can book online, call us, or just show up and we'll do our best to squeeze you in.

Make a Reservation (416) 555-0187

Not staying with us? That's cool.

The restaurant's open to everyone. Hotel guests get priority on peak nights, but we always hold some tables for walk-ins and outside reservations. Come eat.

But If You're Curious About Rooms...