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2026-10-23
course four | roasted scallop
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carrot, ginger, wildflower honey
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bringing together two ingredients that work beautifully in tandem, this dish pairs roasted scallop with carrot, explored through a range of techniques. a smooth carrot purée and lacto-fermented heirloom carrots offer contrasting textures and flavours, while carrot and ginger foam adds warmth and brightness.
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wildflower honey, wild carrot vinegar and carrot oil complement the natural sweetness of the scallop, bringing balance and depth to each element.
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experience monday to friday from 5–9:30pm. link in bio to reserve. 🛶
2026-10-21
supplemental taste canoe course | cookstown beets
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beet variations, red fruit, borscht
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an optional addition to your journey, celebrating the richness of the autumn harvest. sourced from cookstown greens, beets take centre stage in a study of flavour, texture, and transformation. dehydrated beets glazed in a reduction of beet juice, balsamic vinegar, and sugar, creating a chewy, sweet-tart finish reminiscent of fruit leather. macerated blackberries, sour cherry gel, and the earthy depth of borscht bring layers of acidity and warmth, showcasing the remarkable versatility of this seasonal root vegetable.
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join us for , monday to friday. head to our link in bio to reserve.
2026-10-19
Romance, high above the city. Share this with a bride-to-be 🤍
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One of Toronto's most iconic restaurants, is a striking setting for your winter wedding. Book the new, all-inclusive winter wedding package (for celebrations from January–April 2027) and enjoy chef-curated menus, refined canapes and an open bar. Plus, our dedicated events team will work closely with you to ensure every detail is perfect.
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Inquire today at the link in our bio to lock in your date 💍
2026-10-16
course three | venison tartare
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juniper, mushroom, pickled elderberry, leftover sourdough
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chef roderick ()'s love for tartare comes through in this expression of late-summer and early-fall flavours. lightly cured venison is paired with juniper, pickled elderberry and layers of mushroom, from truffled brown butter crème fraîche to mushroom ketchup and shaved mushrooms dusted with morel powder.
a rich mushroom consommé brings the dish together, while leftover sourdough trims are transformed into crisp, puffed crackers. a thoughtful touch that gives new life to an ingredient from the first course.
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experience monday to friday from 5–9:30pm. link in bio to reserve. 🛶
2026-10-14
course two | snacks
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a playful trio of bites bringing together the flavours of fall, with each one offering its own balance of texture, richness and brightness.
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a delicate squash is filled with ratatouille, while foie gras parfait meets wild blueberry in a light choux pastry. cured halibut and pickled apple bring a fresh, bright finish in a crisp phyllo tartlet. together, the bites set the tone for the courses to come: thoughtful, unexpected and full of flavour.
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experience monday to friday from 5–9:30pm. link in bio to reserve. 🛶
2026-10-13
course one | spelt + oat porridge sourdough
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driven by chef roderick’s () passion for breadmaking, this in-house sourdough brings together canadian grains from manitoba and ontario, including red fife, hard red wheat, rye and spelt flours.
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fermented over three days and baked in-house, the loaf is served with saint brigid’s butter and a roasted chicken skin butter with thyme, bringing together the patience, technique and creativity at the heart of .
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experience monday to friday from 5–9:30pm. link in bio to reserve. 🛶
2026-10-09
a closer look at
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from house-made bread fermented over three days to short rib cooked for 54 hours, each course reflects the thoughtful technique, creativity and attention to detail that shape the menu. familiar fall flavours are transformed through fermentation, preservation, roasting and slow cooking, creating a menu that invites you to experience the season in unexpected ways.
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join us monday to friday from 5–9:30pm and experience the new menu. link in bio to reserve. 🛶
2026-10-07
as the season turns, so does 🛶
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chef roderick () and his team bring the flavours of fall to the table through thoughtful technique, unexpected pairings and a deep respect for every ingredient. from three-day fermented sourdough and 54-hour short rib to vegetables transformed through fermentation, roasting and preservation, each dish reflects the craft and creativity behind the kitchen.
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experience the new taste canoe menu, monday to friday from 5–9:30pm. link in bio to reserve. 🛶
2026-10-02
the craft behind every plate🛶
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rooted in technique and guided by the ingredients themselves, each dish reflects the care, creativity and precision our culinary team brings to the kitchen every day.
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join us at canoe and experience the thought and skill behind every dish. link in bio to reserve.
2026-09-23
a recognition made possible by the people behind every plate, pour and service 🛶.
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we’re honoured to once again be recognized by MICHELIN Guide (official), a reflection of the care, craft, and dedication our team brings to the table every day.
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to our culinary team, our front of house staff, our guests, and our vendors, thank you for being part of the journey. your support and commitment continue to shape what we do, year after year.
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congratulations to all of the extraordinary chefs and restaurants recognized this year. we’re proud to be among such a talented community, and grateful to keep pushing our craft forward together.
2026-09-23
a study in seasonal simplicity
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tender asparagus, coddled egg, rich hollandaise and delicate caviar come together in a composed expression of the season.
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join us for monday to friday, link in bio to reserve.
2026-09-21
the details are in the making
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for the second course of , each snack is carefully assembled to balance texture, flavour and finesse. from smoked mussel and pickled radish to rhubarb choux with foie gras parfait, and our beef tartare tartlette finished with truffle, every element has been thoghtfully considered down to the last detail.
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experience taste canoe, link in bio to reserve.
2026-09-18
experience the craft, precision and dedication with every bite
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each dish is thoughtfully composed by our culinary team, bringing together technique, artistry and exceptional ingredients to create a dining experience that unfolds with every course.
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discover canoe and experience the artistry behind every plate. link in bio to reserve.
2026-09-16
a taste of canadian summer
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honeyed, botanical and quietly elegant, the flora brings together unfiltered 22 gin, honey, chamomile and bénédictine. delicate, aromatic and effortlessly refined, each sip offers a moment of escape.
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join us at canoe bar, monday to friday, 11:30am–11:30pm
2026-09-14
where memorable moments meet an unforgettable setting.
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host your next celebration, gathering, or private dinner above the city. from intimate occasions to full restaurant buyouts, every event is thoughtfully curated with refined cuisine, attentive service, and sweeping views from the 54th floor.
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start planning your private event with us. contact [email protected]
2026-09-10
a little risk makes for a memorable evening.
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celebrate with our risky business, a bright and layered cocktail of le citron vodka, crème de pêche, aperol, amaro nonino, lemon, orange, and cranberry.
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join us above the city for a cocktail before the credits roll. link in bio to reserve.
Address
66 Wellington Street W. TD Bank Tower, 54th Floor
Toronto, ON
M5K1H6
To reach the restaurant located at Wellington Street W. TD Bank Tower in Toronto, you can take the TTC subway to St. Andrew Station or Union Station and walk for 5-10 minutes to reach the destination. Alternatively, there are several bus stops along Wellington Street West that provide access to the area.
If you prefer to drive, you can park your vehicle at one of several nearby parking lots or garages, such as Simcoe Place Parking Lot, MetroCentre Parking Garage, or Standard Parking. Please note that parking rates may vary depending on the time of day and day of the week.
Alerts
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What people say
Canadian restaurants are known for their unique and diverse cuisine that reflects the country's rich history and culture. Canoe, located on the 54th floor of the TD Bank Tower in Toronto, is a perfect example of a Canadian restaurant that offers contemporary Canadian cuisine with a twist. The restaurant's commitment to sourcing the finest ingredients from across the nation is evident in every dish they serve.
Canoe's menu is inspired by Canada's diverse landscape and provinces, which makes it stand out from other restaurants in Toronto. The chefs at Canoe work closely with farmers and suppliers to ensure that only the freshest and highest quality ingredients are used in their dishes. From appetizers to desserts, each dish is crafted with precision and care.
The ambiance at Canoe is also worth mentioning. The stunning views of Toronto's skyline from the 54th floor add to the overall dining experience. The restaurant's elegant decor creates a warm and inviting atmosphere that makes you feel right at home.
Overall, Canoe is an exceptional Canadian restaurant that offers an unforgettable dining experience. Whether you're looking for a romantic dinner or a business lunch, Canoe has something for everyone. With over 20 years of culinary history, this restaurant continues to push creative boundaries while celebrating Canada's distinct provinces through its inspired dishes.
