Private Bookings


Gallery Grill is available evenings & weekends September through June to host your next gathering, celebration or special event.
Capacity:

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 / gallerygrill@gmail.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 25th through to the first Tuesday following January 1st.)

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.



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

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
or

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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