Tags
2013, Alaska, almonds, B.C., B.C. scallops, Baba au Rum, barnacles, Basil, Bean, bread, broccoli forage sauce, browned, Butter, chantilly cream, charcoal, Copper, Copper River, crab, crayfish.Wild king crab, Crème, creme fraiche, crispy, crispy shallots, Crusty, crusty bread, cultivated asparagus, cultivated strawberries, edible, edible flowers, Extra, extra virgin, flowers, forage, Fraîche, Fresh, fresh horseradish, from the garden, Garden, Gewurztraminer, Gooseneck, Gooseneck barnacles, grape leaves, gratin, Green, Green Onions, greenswhite, Gustave Lorentz, Horseradish, ice milk, Japanese charcoal, just shucked, King Crab, lamb, Lamb Sausage, Live, Live B.C. scallops, macadamia, macadamia nuts, marinated, Marinated Olives, Milkfed, neck, Nova Scotia, nuts, Oil, Olive, Olive Oil, olives, Onions, Ontario strawberrie, oregano, Radish, radish greens, Reserve, River, Roasted, runner, runner bean, Salad, Salmon, sauce, Sausage, sea asparagus, shallots, shucked, Smoked, smoked neck, sockeye, soft, soft butter, speck, spiced, spiced butter, Spicy, Spinach, Spring, strawberry juice, Tuna, Vin d'Alsace, Virgin, White Asparagus, wild, Wild Asparagus, wild buffalo, wild crayfish, wild oregano, wild roses, Wild strawberries, Yellowfin, yellowfin tuna, Yoghurt
Nova Scotia yellowfin tuna, crème fraîche, crispy shallots, macadamia nuts, green onions
Edulis Restaurant
King West 169 Niagara Street Toronto, Ontario M5V 1C9 +1-416-703-4222
Bistro, Canadian, Eastern European $$$ Outdoor Dining
Hours
Dinner: Wednesday – Sunday from 6:00 p.m. to 10:30 p.m.
Sunday Lunch: Reservations between 12:00 and 1:30
Closed: Monday and Tuesday
Edulis is about many things – the pleasure of enjoying a gathering around the table to share authentic dishes and to be greeted like a friend; conviviality, feasting, celebrating the craft and tradition of cooking, honesty, and spectacular ingredients.
Our strength at Edulis is cooking for you -listening to your preferences, aversions, appetite, and making you a beautiful feast. As the season unfolds, so does our inspiration. Our menus change to showcase the ingredients of the moment – with a strong focus on seafood, vegetables, and wild mushrooms. We encourage you to put yourselves into our hands: we offer two choices of menus – 5 or 7 courses for $65/$85. In truffle season we also offer Truffle Menus
We accept reservations 1 month in advance for parties of 1 – 5 people. For parties of 6, please call the restaurant. Please note that tables of 6 are the largest we can accommodate in our tiny dining room. For inquiries for the private event space, please email us at info@edulisrestaurant.com. We look forward to welcoming you to Edulis!
Twitter: Edulis Restaurant @EdulisToronto
Edulis Restaurant via Bookenda Reservations
Edulis Restaurant Facebook Page
Edulis Restaurant Instagram Page
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- Spicy marinated olives, bread and extra virgin olive oil
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- Spicy marinated olives, bread and extra virgin olive oil
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- Crusty bread and soft butter (perfect for sopping up all the sauces)
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- Crusty bread and soft butter (perfect for sopping up all the sauces)
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- Nova Scotia yellowfin tuna, crème fraîche, crispy shallots, macadamia nuts, green onions
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- Nova Scotia yellowfin tuna, crème fraîche, crispy shallots, macadamia nuts, green onions
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- B.C. Gooseneck barnacles, broccoli, forage sauce, almonds, edible flowers
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- B.C. Gooseneck barnacles, broccoli, forage sauce, almonds, edible flowers
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- Live B.C. scallops (just shucked), browned with spiced butter and basil from the garden, runner bean salad
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- Live B.C. scallops (just shucked), browned with spiced butter and basil from the garden, runner bean salad
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- Wild sockeye salmon from Copper River, Alaska, fresh horseradish, spring onions, spinach
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- Wild sockeye salmon from Copper River, Alaska, fresh horseradish, spring onions, spinach
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- Wild crayfish gratin
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- Wild crayfish gratin
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- Wild king crab cooked over Japanese charcoal, cultivated, wild and sea asparagus, radish
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- Wild king crab cooked over Japanese charcoal, cultivated, wild and sea asparagus, radish
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- Milkfed lamb roasted in grape leaves and wild oregano, smoked neck, lamb sausage, radish greens white asparagus, speck
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- Milkfed lamb roasted in grape leaves and wild oregano, smoked neck, lamb sausage, radish greens white asparagus, speck
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- Wild and cultivated Ontario strawberries, ice milk from wild buffalo yoghurt, wild roses, fresh strawberry juice
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- Wild and cultivated Ontario strawberries, ice milk from wild buffalo yoghurt, wild roses, fresh strawberry juice
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- Wild and cultivated Ontario strawberries, ice milk from wild buffalo yoghurt, wild roses, fresh strawberry juice
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- Wild and cultivated Ontario strawberries, ice milk from wild buffalo yoghurt, wild roses, fresh strawberry juice
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- Baba au Rum with Chantilly Cream
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- Baba au Rum with Chantilly Cream
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- Baba au Rum with Chantilly Cream
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- House chinaware
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- Gustave Lorentz Réserve Gewürztraminer 2013 Vin d’Alsace 750 ml 13%/vol
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- Gustave Lorentz Réserve Gewürztraminer 2013 Vin d’Alsace 750 ml 13%/vol
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- 2015 06 27 The Menu
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- 2015 06 27 The Wine List
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- 2015 06 27 The Wine List
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- The Business Card
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- Dinner for two $192.10 (Gratuity $40.00)
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