spring arrives, ushering in chef Roderick’s (@roderick_1987 ) new #tastecanoe 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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#tastecanoe
course five | rabbit saddle
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radish, apple, celeriac
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a lighter expression of spring, showcasing a lesser-seen canadian protein through thoughtful technique and full utilization. the rabbit is prepared in its entirety — legs confited and folded into a delicate farce, saddle wrapped and roasted, and bones transformed into a refined jus. paired with celeriac, pickled apple, and fresh radish, the dish balances brightness with depth, while maintaining a sense of restraint. a composition that is both elegant and intentional, inviting a new appreciation for rabbit and the careful craft of preparing it.
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a continued exploration of #tastecanoe. head to our link in bio to reserve your experience.
course three | asparagus + egg
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caviar, coddled egg, white asparagus, hollandaise
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a refined take on a classic spring pairing; where asparagus and egg are explored through layers of flavour and texture. green asparagus is gently warmed in a smoked barbecue asparagus jus, made from charred stems, while pickled white asparagus adds brightness and contrast. a softly coddled egg — slowly cooked until just set with a jammy yolk — is topped with nova scotia caviar and a light, aerated hollandaise. finished with a crisp crumb of chicken skin, thyme, and repurposed brioche, each element brings depth, balance, and a thoughtful expression of the season across canada’s landscape.
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experience #tastecanoe with us. reserve your table through the link in bio.
course two | snacks
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smoked mussel + pickled radish
rhubarb choux + foie gras parfait
beef tartare tartelette + truffle
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a trio of refined bites designed to awaken the palate with bursts of flavour and texture. as Chef Roderick (@roderick_1987 ) puts it, this course is meant to feel playful and exciting; each element offering something distinct. an edible shell cradles smoked mussel with pickled radish, bringing brightness and smoke, while a delicate choux filled with foie gras parfait is lifted with rhubarb and whipped parmesan. layers of crisp phyllo brushed with roasted beef fat, holds a classic beef tartare, finished with wakame and summer truffle. thoughtful, textural, and vibrant: each bite offers something different, yet excites the same senses.
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experience #tastecanoe with us. reserve your table through the link in bio.
course one | canoe brioche
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whipped brown butter
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begin your #tastecanoe journey with a warm, housemade brioche. crafted in-house as a reflection of Chef Roderick’s (@roderick_1987 ) passion for bread making and a desire to create something entirely our own to kickstart your tasting menu experience. served with whipped brown butter and crème fraîche, each bite is rich yet delicate, gently lifted with a touch of acidity. a simple, thoughtful introduction designed for sharing, inviting you to savour, settle in, and anticipate the courses to come.
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experience #tastecanoe with us, monday to friday. reserve your table through the link in bio.
mother's day is one week away | new seating added🌷 __
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 (@roderick_1987 ). __
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.
a refined take on a beloved classic
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beef tartare
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layered with smoked heart, rosemary custard, and crispy sunchokes, bringing richness, warmth, and texture into balance. each element is considered, building a dish defined by depth and precision.
