- Cocktails
- Table Service
- Wine by the Glass
- Wine by the Bottle
- Beer
- Hot Appetizers
- Sushi
- Mains
- Desserts
- Lovelle-o-Gram
SIGNATURE COCKTAILS
Executive Mixologist Manuel Contreras Palma
VODKA
PROSECCO
NON-VINTAGE CHAMPAGNE
ROSÉ CHAMPAGNE
VINTAGE CHAMPAGNE
TEQUILA
GIN
SCOTCH
RUM
WHISKEY
COGNAC
BEER
NON-ALCOHOLIC
Executive Mixologist Manuel Contreras Palma
BUBBLES
ROSÉ
WHITE
RED
Executive Mixologist Manuel Contreras Palma
PROSECCO
NON-VINTAGE CHAMPAGNE
ROSÉ CHAMPAGNE
VINTAGE CHAMPAGNE
WHITE WINE
CHARDONNAY
RIESLING
SAUVIGNON BLANC
PINOT GRIGIO
OTHER WHITE VARIETALS
RED WINE
CABERNET SAUVIGNON/ FRANC & BLENDS
PINOT NOIR
MALBEC
TEMPRANILLO
NEBBIOLO
SHIRAZ / SYRAH & RHÔNE VARIETALS
SANGIOVESE & BLENDS
CORVINA & BLENDS
OTHER RED VARIETALS
DESSERT WINE & DIGESTIFS
PORT
DESSERT WINE
AMARO
SHERRY
Executive Mixologist Manuel Contreras Palma
BEER
Executive Mixologist Manuel Contreras Palma
Executive Chef Daniel Ken
Executive Chef Daniel Ken
Executive Chef Daniel Ken
Executive Chef Daniel Ken
Lovelle-o-Gram
Since the pandemic rules don’t let you walk around, send your favourite table a drink instead!
Executive Mixologist Manuel Contreras Palma
Executive Chef Daniel Ken
Born in São Paulo, Brazil, Daniel Ken Miyamoto practically grew up in the kitchen. His grandmother and father were both Japanese immigrants and decorated sushi chefs who opened the first sushi resturant in São Paulo.
Daniel started helping in the kitchen and learning the trade until he moved into an Executive Chef role in many upscale establishments across the globe, including Canada, Italy, Uruguay, Japan, Quatar and Brazil. He is best known in Toronto for leading the culinary team at Blowfish for 3 years.
His style of cuisine is Yoshoku, which is a new Japanese cuisine with a twist of West-East ingridents. Some would call it “Japanese Fuision”.