Private Bookings

The Gallery Grill is closed for the summer, and will re-open on Tuesday, September 6, 2016.




Bar Lounge: 60 standing
Dining Room: 72 seated, 90 standing
Bar & Dining Room: 150 standing

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.

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 paid for via FIS, allowing us to waive HST. Please provide your CC# and FC# when booking your event.

Sample Menus for Private Functions

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”


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

Back to top

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


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

Back to top

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


“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

Back to top

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

Back to top