CHEF COLLABORATION DINNER

Join us for an exclusive one-night-only culinary collaboration of an 8-course dinner featuring District Executive Chef Ryan Lister from The Dorset in Toronto and Executive Sous Chef, Paul Audet from H Tasting Lounge. This special evening blends coastal British flavours with local, sustainable Canadian ingredients, showcasing the unique culinary styles of two visionary chefs.

Highlights include dishes like Roasted Scallop and Venison Tartare from The Dorset, alongside Haida Gwaii Tea Smoked Sablefish and Koji Aged Hiro Wagyu Striploin from H Tasting Lounge. Guests will also enjoy a decadent dessert course and depart with a surprise selection of handcrafted treats. Don’t miss this unforgettable night of innovation and artistry.

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4 Grain Black Treacle Soda Bread (The Dorset)

St Brigid's Jersey cow butter, Dorset sea salt

Harvest Trifle (H Tasting Lounge)

Bayshore honey-glazed squash, parsnip, and celeriac with roasted pumpkin purée, herb soil, chili oil pearls, and basil foam.

Roasted Scallop (The Dorset)

celeriac, charred cabbage, dry cider and cucumber sauce

Venison Tartare (The Dorset)

pork & deer scotch quail egg, beetroot, blackberry, watercress

Haida Gwaii Tea smoked Sable Fish (H Tasting Lounge)

Potato pave, Brown butter carrot puree, Northern Devine Caviar & Dashi beurre Blanc, Charred Thumbelina carrots, Carrot oil

Koji aged Hiro Wagyu Striploin (H Tasting Lounge)

Umami pickled Maitake mushrooms, Parsley root puree, crispy duck fat potato web, Confit shallot, winter truffle jus, Leek ash

Apple Sorrel Sorbet Pre-Dessert (H Tasting Lounge)

Meringue, Urban cultivator Sorrel, Bee Pollen, Pine essence

Chocolate Marquise (H Tasting Lounge)

Burnt Orange & Hazelnut Anglaise, Toasted Rice Namelaka, Puffed Rice