Gallery Grill Private Events

One of Toronto’s top restaurants could be the setting for your next event. Hart House is home to Gallery Grill and the gourmet cuisine of Chef Suzanne Baby.

Renowned for sophisticated weekday lunches and Sunday brunch, Gallery Grill also makes a stunning setting for private events and receptions. Bring seasonal, local, creative cuisine to you and your guests in Hart House’s most exclusive event space.

Contact Hart House Meeting & Event Services at 416-978-7758 or events.harthouse@utoronto.ca


Gallery Grill Spaces

The Lounge

Featuring a wood-burning fireplace and showpiece cocktail bar, the lounge is perfect for pre-dinner cocktails, an elegant reception or intimate dinner.

Dining Room

Filled with 20th century Canadian portraits on the walls and golden oak tables, the main dining room offers lofty, light-filled views of both the iconic Great Hall and the Quad sculpture garden. A unique Old Toronto setting for seated dinners and larger receptions.


Gallery Grill Features

  • Custom menus and specialty cocktails
  • Secluded restaurant-style space with adjacent lounge with full bar
  • Artisanal cuisine featuring seasonal local and regional ingredients
  • Extensive wine and spirit menu featuring Ontario producers
  • Dedicated on-site chef and full dedicated staff for full event duration
  • Seating arrangements and décor options to fit any event style
  • Full audio visual support
Availability

Gallery Grill is available for private events seven days a week, day or evening, from September through June. Some exceptions apply, including holiday weekends and University of Toronto holiday periods.

Capacity

Lounge and Dining Room: 150 standing
Lounge only: 60 standing, 24 seated
Dining Room only: 72 seated, 90 standing
Options: Receptions, lunches, brunches, dinners, or cocktail events.


Personal Menu Consultation

Consult with Chef Suzanne Baby to design a seasonal menu that is unique to your event.

Wines may be selected from Gallery Grill’s list, featuring food-friendly bottles from favourite Ontario wineries such as Tawse, Nyarai and Thirty Bench.


U of T staff and faculty bookings can now be paid for via FIS, allowing us to waive HST. Please provide your CC# and FC# when booking your event.




Sample Menus

These menus are samples only. After consulting with you, Chef Suzanne Baby will propose a unique custom menu for your event.

Three-Course dinner with hors d’oeuvres / Spring
Hors d’oeuvres:

Maple-cured Arctic char with wasabi jelly
Fava bean crostini with Fifth Town Dairy ‘Cape Vessey’
Grilled baby lamb chops with Herbes de Provence “gremolata”

Dinner:

Salad of Ontario micro-greens & herbs with warm poached cherry tomatoes and Oka cheese “soufflé”

Wild-mushroom-stuffed Mennonite-raised Chantecler chicken with heirloom carrot risotto and cider jus
or

Roasted Nova Scotia halibut with gratin of asparagus, crispy leeks, olive-oil-crushed fingerling potatoes, and grapefruit sabayon
or

Asparagus Tart Flambé with whipped chèvre, melted leeks, and warm roasted beet salad

Ontario rhubarb with mini burnt-honey cream pie and Meyer lemon sorbet

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Four-course dinner with hors d’oeuvres / Summer
Hors d’oeuvres:

“Pan con tomate” with Manchego
BBQ sesame beef bulgogi skewers
Vietnamese shrimp summer rice paper rolls

Dinner:

Salad of local asparagus with preserved lemon and house-cured Arctic char

Heirloom tomato tart with grilled halloumi and smoked paprika drizzle

Seared sablefish with fiddlehead fregola, honey beets, maitake mushroom emulsion
or

Slow-roasted saddle of Ontario lamb with sumac crust, fingerling potato & Merguez ragout, and honey aioli
or

Stinging nettle “lasagne” with wild mushroom ragout

Earl Grey yogurt panna cotta with elderflower-scented rhubarb & strawberries and candied pistachios

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Three-Course dinner with hors d’oeuvres / Autumn
Hors d’oeuvres:

Miso-grilled sablefish in rice paper
Potato & arugula “pizza bianca” with Pecorino and truffle oil
Mini Moroccan-spiced lamb sliders with smoked pepper aioli

Dinner:

“Tartare” of local tomatoes with grilled maitake mushrooms and herb salad

Spice-poached Arctic char, melted leeks, quinoa, and Thai basil-scented carrot jus
or

Crispy Chevalier brie “arancini” with porcini tomato sauce and toasted sage

Warm roasted Kabocha squash & apple “strudel” with salted caramel sauce and creme fraiche sabayon

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Five-Course Dinner / Winter

Buttermilk-fried oyster mushrooms with micro-greens salad and smoked chili aioli

Crispy duck confit cake with caramelized duPuy lentils and Mutsu apple

Gallery Grill baked gnocchi

Cocoa-braised bison short ribs with parsnip mousseline and peppered cherries

Warm lemon soufflé tart with candied ginger ice cream

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