Treat Mom to a refined prix fixe lunch in our elegant dining room on Sun, May 10.
Redeemable at all O&B restaurants (including 15 in Toronto). Buy online!
Our latest tasting menu spotlights Canada’s impressive bounty.
Mark their milestone on weekdays in June with a curated multi-course menu.
Canoe’s world-class cuisine, exceptional service & views of the city make it the venue of your dreams.
66 Wellington St. W,
TD Bank Tower, 54th Floor
Toronto, ON M5K 1H6
(416) 364-0054
Please note: Ongoing promotions are subject to change, and may not be available during other promotions or special menus.
Lunch
Mon–Fri: 11:30am–2pm
Dinner
Mon–Fri: 5–9:30pm
Bar
Mon–Fri: 11:30am–11:30pm
Please note: Canoe is closed to the public on Saturdays and Sundays.
Explore frequently asked questions about dining at Canoe.
Private Dining
Submit an inquiry and we can work with you to find your perfect space.
Valid at all O&B restaurants (including 15 in Toronto). Treat a foodie in your life (or yourself!). Gift cards never expire. Buy now and dine in style in 2026! Discount available until Dec 2. Not valid for in-restaurant purchases.
We accept online reservations only. Online reservations can be made 3 months in advance for up to 12 guests. To accommodate all group dining needs, parties of 9–12 guests will be required to select from our Chef’s Choice menu. Click here to reserve.
Reserve a seat at the Chef’s Rail and watch the action unfold in the open kitchen. Tasting menu only. Limited seating.
We accept reservations for bar seating from 6:30pm onwards. Walk-ins are welcome and subject to availability.
170. per person
+125. with wine pairings
Available Monday to Friday from 5–9:30pm
With advance notice, our chefs can prepare a vegetarian or pescatarian tasting menu. Please call 416-364-0054 to arrange.
Please note, ingredients are subject to change based on seasonal availability.
whipped brown butter
smoked mussel + pickled radish
rhubarb choux + foie gras parfait
beef tartare tartlette + truffle
caviar, coddled egg, white asparagus, hollandaise
supplemental course +22
ramp emulsion, verbena, watercress velouté, sourdough
scallop mousse, mushroom, favas, peas, charcoal
radish, apple, celeriac
upgrade to dry aged tenderloin +24
fennel yoghurt, oat
strawberry, honey comb, spruce tip
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
