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Similar to his restaurant Patios, chef Craig Wong merges flavours and culinary traditions from various cultures into an innovative chef-driven menu. Asian and Caribbean flavours come together with a French flair in chef Craig Wong's seafood-centric menu.
The wine bar uses locally sourced ingredients, with the menu changing depending on the season. The current line up includes lobster siu mai topped with roe, Korean-inspired steak tartare, Ontario pickerel crudo with yuzu, peach and dill and a clam pasta with a touch of sake.
The wine bar also has a raw bar, where they serve oysters with a watermelon chilli mignonette, lobster and shrimp cocktail.
The food is paired with an equally thoughtful wine list curated by sommelier Toni Weber, who has worked with some of Toronto's finest restaurants, including Canoe, Alo and Giulietta. The wine menu features a limited selection of natural red and white wines, predominantly from France, and a few skin-contact wines from the Okanagan Valley.
The oasis themed restaurant boasts a tastefully gaudy interior with emerald green and white checkered tiles, teal walls and Asian-oriented details, while the chic and airy outdoor terrace offers rooftop views of the Trinity-Bellwoods neighbourhood.
Bar Mignonette has been in the works for over a year, but was put on hold due to the pandemic. The wine bar is now open at 794 Dundas West, on the second floor above Patois, from Tuesdays to Saturdays.