Canoe

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 👏.
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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.
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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 🛶.
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warmest congratulations, Oscar.

course seven | caramelized honey cake
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strawberry, honeycomb, spruce tip
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a sweet conclusion shaped by the flavours of the season. caramelized honey cake is crafted with honey from Michael Bonacini’s () very own farm, its richness balanced by a light sour cream filling and a touch of citrus. strawberries bring brightness through a vibrant coulis, layered with delicate notes of spruce tip oil. finished with honeycomb and crisp rice pearls for texture, the dish is floral, fresh, and gently indulgent — a final expression of spring across canada.
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experience with us, monday to friday.

spring arrives, ushering in chef Roderick’s () new menu
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a multi-course journey through the season’s first harvest—where bold, vibrant flavours meet the varied textures of Canada’s landscape. each dish shaped by a deep respect for ingredient and place, guided by canoe’s commitment to zero food waste and thoughtful use of every element
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experience the season at its peak. reserve your table through the link in bio.
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mother's day is one week away | new seating added🌷
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in response to overwhelming demand, we’ve decided to open brunch at 11am, with a select number of tables now available at that time. treat the special women in your lives to an elegant four-course prix fixe, crafted by chef de cuisine chef roderick tomiczek ().
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with one week to go, we invite you to secure your table and join us for a thoughtfully composed experience, where each course is designed to delight both the eye and the palate, as the city's beautiful backdrop makes the moment even more memorable.
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full menu and reservations can be found on our website or at the link in bio.

earthy, rich, crafted with intention.
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our mushroom risone brings together orzo pasta, wild mushrooms, and parmigiano-reggiano—simple ingredients, elevated through balance and depth.
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it's time you join us for dinner. link in bio to reserve.

crafted to compliment your evening
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let our team craft your experiene; from classics to canoe specials.
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the perfect unwind begins at canoe bar, mon to fri from 11:45am to 11:30pm.

a trip to the rugged terrain of canada’s east coast.
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cold-poached scallops, their natural sweetness preserved with a gentle chill. celeriac cooked in whey brings softness and depth, while horseradish, burnt chive, and hazelnut shape a composed, savoury finish.
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experience , mon to fri from 5 to 9:30pm

the perfect savoury-sweet refresher
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a playful balance of contrast and restraint. grape sorbet meets the complex flavours of mimolette, finished with dark chocolate for a clean, lingering finish.
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discover this moment as part of our menu.