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Toronto – YYZ, YTZ

Foraged ingredients and game meats are the specialty of aptly named chef Michael Hunter, whose first buck hangs as a trophy above the pass. After skewers of grilled soy-glazed duck hearts, he shows a lighter hand in pappardelle topped with tender shredded rabbit and sweet morsels of preserved apricot. The Smoke Barrel is a double-barrelled shot: smoky Laphroaig Scotch and maple syrup in a glass that’s been seasoned with smouldering cinnamon bark.

1454 Dundas St. W. M6J 1Y6 | (647) 345-8300