Restaurant & bar

Morning breakfast service

Breakfast service starts daily with hot coffee, local milk, and butter brought up from southern Ontario dairies. Guests receive eggs cooked to order, toast sliced from sourdough loaves, and bowls of seasonal berries. Staff brew tea from loose leaves sourced in the Annex neighbourhood. Kitchen servers clear plates promptly while keeping carafes full. The dining room fills quickly by mid-morning, so arriving early helps avoid short queues at the host stand.

Kitchen operations after noon

The daytime crew shifts to prepping evening meals once breakfast service ends around noon. Cooks receive deliveries of root vegetables and fresh herbs from regional growers twice weekly. Stocks simmer for hours on the back burners while pastry bakers mix dough for dinner rolls. Sauces are reduced from scratch using bone broths and vinegars aged in oak casks. Cleanliness standards require all stainless steel counters to be scrubbed with food-safe sanitisers between prep stages.

Managing dietary requirements

Kitchen staff handle allergies by using separate cutting boards and dedicated saute pans stored in a sealed cabinet. Gluten-free bread arrives daily from a certified bakery on Queen Street to prevent cross-contamination. Vegan meals feature protein options like pressed tofu, lentils, and roasted chickpeas prepared without animal fats. Servers ask about restrictions before taking any orders, and allergy notes print directly on the kitchen ticket for the head chef to verify.

Daily dining schedule

The dining room opens early for breakfast, closes briefly for midday cleaning, and reopens for evening service until late. Room service runs through the kitchen until midnight for guests ordering late-night snacks or hot tea. Afternoon tea service takes place in the sunroom from three until five with scones and potted cream. Kitchen staff use the quiet hours between shifts to inventory dry goods and inspect refrigeration units.