Look, we get it - hotel dining doesn't always have the best reputation. But here's the thing: our Citadel Room has been turning skeptics into regulars since we opened our doors. The space itself tells a story - original stone archways from 1892, vaulted ceilings that've witnessed countless celebrations, and lighting that somehow makes everyone look great.
What really sets us apart though? Our chef actually cares. Like, genuinely cares about what ends up on your plate. We're talking seasonal menus that change because the ingredients deserve it, not because some corporate calendar says so. And yeah, we've got the white tablecloths and the fancy silverware, but the vibe's more "sophisticated dinner party" than stuffy formality.
Whether you're celebrating something special or just craving a meal that's worth remembering, we've got you covered.
Executive Chef
Marcus didn't take the traditional route, and honestly, that's probably why our kitchen works so well. Started washing dishes at his uncle's noodle shop in Vancouver at 14, worked his way through culinary school while doing late-night shifts at a French bistro, then spent five years bouncing between Michelin-starred kitchens in Lyon and Copenhagen.
He came back to Canada with this vision - taking those classical techniques he'd mastered overseas and applying them to ingredients he actually grew up with. You'll see it in everything he creates: maybe it's Ontario lamb with a miso reduction, or fresh Atlantic scallops with yuzu butter. It's refined without being pretentious, which pretty much sums up Marcus himself.
"I want people to taste something familiar but experience it in a way they haven't before," he says. "And if they leave arguing about which dish was better, I've done my job."
Years Experience
Culinary Awards
Passion Driven
Current selections from our seasonal repertoire - changes based on what's actually good right now
Three perfectly seared Atlantic beauties on cauliflower puree with crispy pancetta and brown butter. Marcus insists on day-boat scallops - you'll taste why.
Roasted golden and red beets from a farm just outside Caledon, whipped goat cheese, candied walnuts, arugula. The balsamic's been aging longer than some of our staff.
Yeah, it's a classic, but we've been making this for three years and people still order it multiple times in one sitting. Gruyere crust that's basically cheese heaven.
Sushi-grade yellowfin with avocado, sesame oil, and crispy wonton. Fresh ginger and lime keep it bright. Pairs ridiculously well with our Chablis.
Herb-crusted and cooked to your liking, with roasted fingerlings, seasonal veg, and a red wine reduction that'll make you consider licking the plate. We won't judge.
Arborio rice cooked low and slow with porcini, shiitake, and whatever else looked good at the market. Truffle oil, parmesan, patience. Our vegetarian bestseller by a mile.
Quebec duck with Ontario maple syrup - it's a Canadian love story. Served with sweet potato mash and sauteed greens. The skin's crispy enough to shatter.
Pacific halibut that's tender as butter, sitting on lemon risotto with grilled asparagus and a white wine sauce. Light but filling - if that makes sense.
14oz of 40-day aged Alberta beef. Comes with truffle fries and garlic butter that's probably illegal in some countries. Yeah, it's expensive. Also yeah, it's worth it.
Flourless, fudgy, and topped with raspberry coulis. Our pastry chef Marie's been perfecting this for seven years. It shows.
Classic French technique meets Canadian sweetness. That crack when you tap the caramelized top? Pure satisfaction.
Changes with what's in season. Right now it's apple and pear with vanilla custard. Buttery crust that melts on your tongue.
Down beneath the restaurant, there's this incredible stone cellar that's been here since the building's original construction. We're talking brick archways, perfect humidity, and the kind of atmosphere that makes you want to whisper even though there's nobody else around.
Our sommelier David's been building the collection for the past decade - over 400 labels from around the world. Sure, we've got your big-name Bordeaux and Burgundies, but he's really passionate about finding smaller producers doing interesting things. Ontario wines get serious love here too.
Not a wine expert? That's literally what David's here for. Tell him what you're eating and your rough preferences - he'll find something that'll make the meal even better. And if you're into it, he does cellar tours on Friday evenings. Just mention it when you book.
Wine Labels
Countries
By the Glass
Cellar Built
Because atmosphere matters almost as much as what's on the plate
Monday - Friday: 6:30am - 10:30am
Saturday - Sunday: 7:00am - 11:00am
Monday - Friday: 11:30am - 2:30pm
(Weekend brunch menu replaces lunch service)
Daily: 5:30pm - 10:00pm
(Kitchen closes at 9:30pm)
Daily: 5:00pm - Midnight
Got something special coming up? The Citadel Room can be yours for the evening. We're talking birthday dinners, anniversary celebrations, business dinners where you actually want to impress someone.
We can accommodate up to 45 guests for a seated dinner, or up to 70 for a cocktail reception. Custom menus, wine pairings, the whole deal. Our events team (shout-out to Patricia) makes the planning part actually enjoyable.
Drop us your details and we'll confirm your reservation within a few hours. For same-day bookings, just give us a call.