Canoe
Canada
Canoe explores Canadian ingredients from the 54th floor of Toronto's TD Bank Tower, with the skyline spread beyond the dining room. Chef Roderick Tomiczek and his team shape seasonal tasting menus around produce, fish and meat sourced across the country, using both familiar and less expected combinations. Recent menus have featured Nova Scotia crab with ramp emulsion and British Columbia halibut with scallop mousse. Autumn brings mushrooms, root vegetables and slow-cooked short rib, alongside bread made with Canadian grains. The chef's rail offers a closer view of the kitchen's work, while wine pairings selected by the sommeliers accompany the changing sequence of courses.