Instagram Story Save

spring arrives, ushering in chef Roderick’s (@roderick_1987) new #tastecanoe menu
__
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
__
experience the season at its peak. reserve your table through the link in bio.
__
#tastecanoe

spring arrives, ushering in chef Roderick’s (@roderick_1987) new #tastecanoe menu
__
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
__
experience the season at its peak. reserve your table through the link in bio.
__
#tastecanoe

treat yourself to an elevated midday indulgence
__
begin your meal with our stracciatella with roasted grapes, savoury steak frites to follow, and a standout finale for only $65.
__
take lunch hour to new heights. reserve your table today.

course five | optional upgrade | dry aged tenderloin
__
black garlic, koji, peppercorn, celeriac, ramp
__
dry aged tenderloin is marinated with black garlic, dijon, and koji rice, enhancing both flavour and tenderness. finished in a fragrant crust of mixed peppercorns, this dish delivers warmth and complexity with every bite. paired with celeriac in layered forms, and a charred ramp leaf, each element remains grounded in season, while a delicate beef cheek croquette adds richness and texture.

a refined interpretation of steak au poivre, reimagined without cream to highlight the clarity of a bordelaise and the gentle heat of green peppercorns.
__
your #tastecanoe experience is waiting. head to our link in bio to reserve.

course five | optional upgrade | dry aged tenderloin
__
black garlic, koji, peppercorn, celeriac, ramp
__
dry aged tenderloin is marinated with black garlic, dijon, and koji rice, enhancing both flavour and tenderness. finished in a fragrant crust of mixed peppercorns, this dish delivers warmth and complexity with every bite. paired with celeriac in layered forms, and a charred ramp leaf, each element remains grounded in season, while a delicate beef cheek croquette adds richness and texture.

a refined interpretation of steak au poivre, reimagined without cream to highlight the clarity of a bordelaise and the gentle heat of green peppercorns.
__
your #tastecanoe experience is waiting. head to our link in bio to reserve.

course five | rabbit saddle
__
radish, apple, celeriac
__
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.
__
a continued exploration of #tastecanoe. head to our link in bio to reserve your experience.

course five | rabbit saddle
__
radish, apple, celeriac
__
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.
__
a continued exploration of #tastecanoe. head to our link in bio to reserve your experience.

course five | rabbit saddle
__
radish, apple, celeriac
__
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.
__
a continued exploration of #tastecanoe. head to our link in bio to reserve your experience.

course four | b.c. halibut
__
scallop mousse, mushroom, favas, peas, charcoal
__
a west coast expression that brings together land and sea in quiet harmony. halibut is gently poached and topped with a delicate scallop mousse, lightly torched for a subtle char. beneath, mushroom, peas, and favas are folded with brown butter and mushroom crème fraîche, offering warmth, texture, and depth. finished with a clear mushroom consommé and a touch of smoked sturgeon oil infused with charcoal, the dish is layered, earthy, and reflective of canada’s coastal landscape.
__
discover the full #tastecanoe experience at our link in bio.

course four | b.c. halibut
__
scallop mousse, mushroom, favas, peas, charcoal
__
a west coast expression that brings together land and sea in quiet harmony. halibut is gently poached and topped with a delicate scallop mousse, lightly torched for a subtle char. beneath, mushroom, peas, and favas are folded with brown butter and mushroom crème fraîche, offering warmth, texture, and depth. finished with a clear mushroom consommé and a touch of smoked sturgeon oil infused with charcoal, the dish is layered, earthy, and reflective of canada’s coastal landscape.
__
discover the full #tastecanoe experience at our link in bio.

course four | b.c. halibut
__
scallop mousse, mushroom, favas, peas, charcoal
__
a west coast expression that brings together land and sea in quiet harmony. halibut is gently poached and topped with a delicate scallop mousse, lightly torched for a subtle char. beneath, mushroom, peas, and favas are folded with brown butter and mushroom crème fraîche, offering warmth, texture, and depth. finished with a clear mushroom consommé and a touch of smoked sturgeon oil infused with charcoal, the dish is layered, earthy, and reflective of canada’s coastal landscape.
__
discover the full #tastecanoe experience at our link in bio.

supplemental taste canoe course | snow crab
__
ramp emulsion, verbena, herbs, watercress velouté
__
an optional addition to your #tastecanoe journey, available for those wishing to extend their experience further. nova scotia snow crab is lightly dressed with olive oil, shallots, and chives, allowing its natural sweetness to shine. paired with a vibrant ramp emulsion and bright verbena, the dish is layered with fresh herbs, delicate flowers, and puffed quinoa for texture. finished with a warm watercress velouté, it is a refined expression of the coast—light, aromatic, and quietly complex.
__
join us for #tastecanoe, monday to friday. head to our link in bio to reserve.

supplemental taste canoe course | snow crab
__
ramp emulsion, verbena, herbs, watercress velouté
__
an optional addition to your #tastecanoe journey, available for those wishing to extend their experience further. nova scotia snow crab is lightly dressed with olive oil, shallots, and chives, allowing its natural sweetness to shine. paired with a vibrant ramp emulsion and bright verbena, the dish is layered with fresh herbs, delicate flowers, and puffed quinoa for texture. finished with a warm watercress velouté, it is a refined expression of the coast—light, aromatic, and quietly complex.
__
join us for #tastecanoe, monday to friday. head to our link in bio to reserve.

supplemental taste canoe course | snow crab
__
ramp emulsion, verbena, herbs, watercress velouté
__
an optional addition to your #tastecanoe journey, available for those wishing to extend their experience further. nova scotia snow crab is lightly dressed with olive oil, shallots, and chives, allowing its natural sweetness to shine. paired with a vibrant ramp emulsion and bright verbena, the dish is layered with fresh herbs, delicate flowers, and puffed quinoa for texture. finished with a warm watercress velouté, it is a refined expression of the coast—light, aromatic, and quietly complex.
__
join us for #tastecanoe, monday to friday. head to our link in bio to reserve.

supplemental taste canoe course | snow crab
__
ramp emulsion, verbena, herbs, watercress velouté
__
an optional addition to your #tastecanoe journey, available for those wishing to extend their experience further. nova scotia snow crab is lightly dressed with olive oil, shallots, and chives, allowing its natural sweetness to shine. paired with a vibrant ramp emulsion and bright verbena, the dish is layered with fresh herbs, delicate flowers, and puffed quinoa for texture. finished with a warm watercress velouté, it is a refined expression of the coast—light, aromatic, and quietly complex.
__
join us for #tastecanoe, monday to friday. head to our link in bio to reserve.

course three | asparagus + egg
__
caviar, coddled egg, white asparagus, hollandaise
__
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.
__
experience #tastecanoe with us. reserve your table through the link in bio.

course three | asparagus + egg
__
caviar, coddled egg, white asparagus, hollandaise
__
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.
__
experience #tastecanoe with us. reserve your table through the link in bio.

course three | asparagus + egg
__
caviar, coddled egg, white asparagus, hollandaise
__
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.
__
experience #tastecanoe with us. reserve your table through the link in bio.

course three | asparagus + egg
__
caviar, coddled egg, white asparagus, hollandaise
__
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.
__
experience #tastecanoe with us. reserve your table through the link in bio.

course three | asparagus + egg
__
caviar, coddled egg, white asparagus, hollandaise
__
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.
__
experience #tastecanoe with us. reserve your table through the link in bio.

course two | snacks
__
smoked mussel + pickled radish
rhubarb choux + foie gras parfait
beef tartare tartelette + truffle
__
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.
__
experience #tastecanoe with us. reserve your table through the link in bio.

course two | snacks
__
smoked mussel + pickled radish
rhubarb choux + foie gras parfait
beef tartare tartelette + truffle
__
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.
__
experience #tastecanoe with us. reserve your table through the link in bio.

course two | snacks
__
smoked mussel + pickled radish
rhubarb choux + foie gras parfait
beef tartare tartelette + truffle
__
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.
__
experience #tastecanoe with us. reserve your table through the link in bio.

course two | snacks
__
smoked mussel + pickled radish
rhubarb choux + foie gras parfait
beef tartare tartelette + truffle
__
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.
__
experience #tastecanoe with us. reserve your table through the link in bio.

course two | snacks
__
smoked mussel + pickled radish
rhubarb choux + foie gras parfait
beef tartare tartelette + truffle
__
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.
__
experience #tastecanoe with us. reserve your table through the link in bio.

course one | canoe brioche
__
whipped brown butter
__
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.
__
experience #tastecanoe with us, monday to friday. reserve your table through the link in bio.

course one | canoe brioche
__
whipped brown butter
__
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.
__
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.
__
full menu and reservations can be found on our website or at 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.
__
full menu and reservations can be found on our website or at the link in bio.

Mark your grad’s milestone with an intimate gathering at @canoerestaurant. 🎓

On weekdays in June 2026, celebrate with a curated multi-course menu, complete with a complimentary sommelier-selected glass of sparkling wine to toast in their honour. 🥂

Early booking perk: Reserve by May 15, 2026 and enjoy a welcome round of canapés for each guest.

Availability is limited, so tap the link in bio or reach out to events@oliverbonacini.com now to secure your preferred date.

midday, elevated
__
join us for lunch and experience a three-course prix fixe, featuring your choice of appetizer, main, and dessert. highlights include stracciatella on ontario seeded rye with roasted grapes and camelina oil, or a classic steak frites—each dish thoughtfully composed and rooted in seasonality.
__
$65 per person | available mon to fri, 11:30am–2pm