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 email@example.com
Gallery Grill Spaces
Featuring a wood-burning fireplace and showpiece cocktail bar, the lounge is perfect for pre-dinner cocktails, an elegant reception or intimate dinner.
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
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.
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.
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
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