Gallery Grill is available evenings & weekends September through June to host your next gathering, celebration or special event.
Bar Lounge: 60 standing
Dining Room: 72 seated, 90 standing
Bar & Dining Room: 150 standing
To book your event, contact Jerry Horton at:
416-978-2445 / email@example.com
Personal Menu Consultation
Choose from an assortment of thoughtfully prepared menus or consult with Chef Suzanne Baby to design a seasonal menu that is unique to your event.
Wines may be selected from the Gallery Grill’s growing list of Ontario favourites such as Hinterland and Norman Hardie to pioneering wineries such as Cave Spring Cellars and Henry of Pellam to newer entities such as Tawse, Nyarai and Thirty Bench.
Services and Availability
The Gallery Grill is available day or evening, any day of the week for private events from September to June. (Exceptions: Holiday weekends and from the Saturday preceding December 25
through to the first Tuesday following January 1.)
Audiovisual equipment such as monitors, projectors, screens, speakers, microphones and
computers are available for rental.
The venue is fully accessible. The accessible entrance is located off Tower Road, south of Hoskin Ave. We are located on the east side of the building on the second floor.
U of T staff and faculty bookings can now be accommodated through FIS. Please provide your CC# and FC# when booking your event.
Sample Menus for Private Functions
You can also design your own menu with Chef Suzanne Baby. Call 416-978-2445 to set up an appointment.
Three-Course dinner with hors d’oeuvres / Spring
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”
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
Roasted Nova Scotia halibut with gratin of asparagus, crispy leeks, olive-oil-crushed fingerling potatoes, and grapefruit sabayon
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
Four-course dinner with hors d’oeuvres / Summer
“Pan con tomate” with Manchego
BBQ sesame beef bulgogi skewers
Vietnamese shrimp summer rice paper rolls
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
Slow-roasted saddle of Ontario lamb with sumac crust, fingerling potato & Merguez ragout, and honey aioli
Stinging nettle “lasagne” with wild mushroom ragout
Earl Grey yogurt panna cotta with elderflower-scented rhubarb & strawberries and candied pistachios
Three-Course dinner with hors d’oeuvres / Autumn
Miso-grilled sablefish in rice paper
Potato & arugula “pizza bianca” with Pecorino and truffle oil
Mini Moroccan-spiced lamb sliders with smoked pepper aioli
“Tartare” of local tomatoes with grilled maitake mushrooms and herb salad
Spice-poached Arctic char, melted leeks, quinoa, and Thai basil-scented carrot jus
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
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