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Mediterranean/Asian
Queens Harbour
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Stepping into Queens Harbour is like stepping out of Toronto. The bright colours, plants, and view of the harbour transport visitors to Miami or Southern California, the eats reminiscent of trendy European and Asian cities, and the vibe unmatched in the city of Toronto.
The seafood-forward flavours of Asian cuisine meet earthy Mediterranean recipes to create a diverse menu full of items meant to be shared in one of the restaurant’s distinct spaces. The back garden, which overlooks the lake, boasts an architectural feat - the largest retractable roof in Canada - and a giant front patio with views of the CN Tower. There’s also a side patio, an open kitchen, and a total of 800 seats for guests to choose from in a variety of spaces, as well as private dining areas and a luxurious, circular bar.
On Chef Robert Balint’s global, wide-ranging menu, mezzes meet a raw sushi bar, mains with a fusion flair, and an extensive cocktail menu that brings global inspiration to tried-and-true favourites, invoking the vibe that Queens Harbour exudes from every corner - a modern, international twist on classics.
Various types of sushi and nigiri decorate the sushi platter, including the Papi Roll, which is made with jumbo shrimp, asparagus, avocado, soy glaze, and spicy umami mayo.
The Harbour Salad is made with kale and spinach, grapes, pickled onions, pistachios, pomegranate and a maple tahini dressing, topped with an espresso cheese. “The espresso cheese just cuts through all of the other components,” says Balint. “It’s very light and refreshing, and it all just blends really well together.”
“We’ve got our miso cream sauce that we make in-house for our carbonara,” Balint says. “Then it comes with pancetta, our trio mushroom mix - shitake, brown and white mushrooms - with some shallots, garlic, and a quail egg on top.” It’s then dusted with fresh parmesan.
The espresso cheese also tops the chimichurri sea bass, which is butterflied and served with chickpeas and grilled zucchini, peppers, and eggplant. Balint notes that it’s one of the most popular dishes on the menu thus far.
The Dips of the Mediterranean are exactly as advertised: house-made hummus, labneh and muhamarra, served with za’atar and extra virgin olive oil. They come with a side of puffed pita, which Balint brushes with olive oil and sumac.
“We make the truffle mushroom arancini in-house,” Balint explains. “We use arborio rice, and then we cook it down, add our trio mushroom blend, a lot of parmesan, and truffle oil. Then we scoop it and bread it, and it's topped with truffle aioli and balsamic glaze.”
The Papi shrimp tempura roll makes another appearance on the steak and sushi dish. It’s paired with a wafu - or sesame yuzu - sauce and topped with sesame seasoning and green onion.
Queens Harbour’s espresso martini is made with fresh, strong Turkish coffee, which creates a bittersweet taste.
A traditional Old Fashioned gets a Japanese, smoked twist thanks to Suntory whiskey, Angostura, demerara, a filthy cherry, and some maple smoke.
The vodka-based dirty Sprite tastes like an old-school cherry slushie, perfect for sitting outside on a sunny day. It’s made with Chambord, amaretto, simple syrup, and lemon juice.
The herbaceous Poison Ivy was developed by one of the Queens Harbour bartenders after he found sorrel on a trip abroad. He mixed it with gin, triple sec, lemon, green apple, and demerara.
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