The Ember Room
Where culinary artistry meets genuine hospitality
Where culinary artistry meets genuine hospitality
Look, we're not gonna pretend we've reinvented the wheel here. But what we do have? A chef who's spent 20 years perfecting dishes that make people close their eyes when they take that first bite.
Chef Marcus Beaumont sources from local Ontario farms and changes our menu with the seasons - not because it's trendy, but because tomatoes in January just don't cut it. Simple as that.
The Ember Room isn't about being fancy for fancy's sake. It's about honest-to-goodness flavor, ingredients treated with respect, and creating moments where conversation stops because the food's just that good.
These are the dishes our guests keep coming back for
28-day dry-aged, charred to perfection with truffle butter. Comes with roasted root vegetables and a red wine reduction that's been simmering since morning. Yeah, it's worth it.
$58
Pan-seared with crispy skin (the best part, honestly), served over citrus quinoa with seasonal greens. Light but satisfying - you won't leave feeling heavy.
$46
Fresh pasta made in-house every morning. Tossed with butter, parmesan, and generous shavings of black truffle. Simple ingredients, maximum flavor. That's the whole philosophy right there.
$42
Crispy skin, tender meat, and a maple glaze that's been a house secret for years. Paired with sweet potato puree and sauteed kale. This one's proudly Canadian through and through.
$52
Rich, decadent, and surprisingly not too sweet. Made with 70% cacao, served with vanilla bean ice cream and fresh berries. Pro tip: order one and share it... or don't. We won't judge.
$14
Classic French technique with a subtle hint of lavender. That satisfying crack when you break through the caramelized top? Never gets old. It's the little things.
$12
Takes like two minutes, then you can get back to daydreaming about that steak
Our sommelier, Catherine, has put together a wine collection that spans both old-world classics and exciting new discoveries. She's got this knack for pairing wines you wouldn't expect with dishes that make total sense once you taste them together.
Not a wine person? No worries. We've got craft cocktails that'll change your mind about what a drink can be, plus local Ontario beers and non-alcoholic options that aren't just an afterthought.
Ask Catherine what she's excited about right now - she loves talking shop and won't steer you wrong.
The practical stuff you're probably wondering about
Dinner: Tuesday - Saturday
5:00 PM - 10:00 PM
Weekend Brunch:
Saturday & Sunday
10:00 AM - 2:00 PM
Smart casual works just fine. You'll see everything from button-ups to nice jeans. Just maybe skip the gym clothes and flip-flops, yeah?
Vegetarian, vegan, gluten-free, allergies - we handle it all. Just give us a heads up when you book and Chef'll take care of you.
Started washing dishes at 15, worked his way through some of Toronto's best kitchens, and eventually landed here at Onyx Venlar Quint about six years ago.
Marcus isn't the type to chase trends or do fancy plating just for Instagram. He's more interested in flavor memories - the kind of food that sticks with you long after the meal's over.
When he's not in the kitchen, you'll find him at farmers markets on Saturday mornings, chatting with the folks who grow what ends up on your plate. That connection matters to him, and honestly, you can taste the difference.
Give us a call and we'll sort you out. Private events, large groups, special occasions - whatever you need.