Toronto · Seasonal Tasting

A menu written by the season, not the chef.

Verdant is a garden-driven kitchen on the edge of the city — grown, foraged, and gathered from within 100 kilometres of the pass. What arrives at the door decides what arrives at your table.

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Our Philosophy

We cook where we are, when it's ready.

Verdant began as a market-garden greenhouse and a stubborn belief: the best cooking is the shortest distance between soil and plate. We plant with our growers in spring, we forage the hedgerows and shorelines through summer, and we preserve the surplus for the lean months — so the plate is honest to the day you sit down.

Nothing is flown in. Nothing is out of season. What the land offers, we translate.

Seasonality

The menu changes as often as the fields do — sometimes weekly.

Sourcing

Named growers within 100km. We know the soil each root came from.

Sustainability

Root-to-leaf cooking, composted to the garden, near-zero waste.

Freshly pulled heirloom vegetables and herbs laid out on a rustic table in soft natural light

100 km radius

Garden Snacks & Cured Roots

Whey-cured beetroot, smoked chèvre, pickled green strawberry, seeded rye cracker.

To Begin

Charred Spring Onion & Toasted Barley

Onions from the ash of last night's fire, barley broth, wild garlic oil, nasturtium.

Vegetable

Line-Caught Lake Trout, Buttermilk & Dill

Cured then lightly smoked over applewood, cucumber pressed in whey, garden dill.

From the Water

Heritage Squash Roasted in Its Own Leaves

Slow-roasted with brown butter and sage, toasted seeds, aged Ontario cheddar.

From the Fields

Dry-Aged Duck, Blackcurrant & Foraged Elder

Pasture-raised County duck, hung 14 days, glazed in last summer's preserved blackcurrant.

The Main

Sheep's Milk Curd & Wildflower Honey

Fresh curd set that morning, honey from our rooftop hives, cracked buckwheat.

Cheese Course

Stone-Fruit & Toasted Hay Ice Cream

Orchard plums roasted in verbena, custard steeped in sweet meadow hay, oat crumble.

To Finish

Fully plant-based and allergen-adjusted menus prepared with notice. Please tell us when you book.

Our Growers

The hands before ours.

A restaurant is only as honest as its suppliers. These are the people who grow, raise, and forage what you'll taste tonight — every one within a short drive of the door.