Scaramouche Restaurant

“We dined at Scaramouche tonight to celebrate my son’s university graduation, and it was an absolutely perfect experience. The ambiance was sophisticated yet welcoming, the food was spectacular, and the service was top-notch from start to finish. They truly made our family milestone feel incredibly special. Highly recommend Scaramouche for any special occasion!”

“We really enjoyed our experience at Scaramouche Restaurant. The food was outstanding and the service was excellent throughout the evening. The foie gras was incredible, and the PEI oysters were exceptionally fresh. Both the halibut and duck were cooked perfectly, and the parmesan fries were a great addition to the meal. For dessert, the coconut cream pie is an absolute must-try. I would highly recommend this restaurant and will definitely be returning.”

“Amazing vibe from the moment we walked in—perfect spot for a special night out. The food was absolutely delicious and incredibly fresh; we genuinely loved everything we ordered. The filet mignon was bursting with flavor and perfectly tender, while the short rib was true melt-in-your-mouth goodness. The Quebec duck breast was also beautifully cooked and very tasty. For dessert, our server Leoni recommended the coconut cream pie—and wow, it did not disappoint! The banana pudding was just as delicious, and the parmesan fries were the perfect savory addition. A special shoutout to Leoni, our server, who was amazing throughout the night—attentive, friendly, and made the experience even better. Also, thank you to Harry for the warm hospitality as we celebrated my son’s birthday. It truly made the evening extra special. Highly recommended—can’t wait to go back.”

“It’s a popular, stylish, and elegant place close to Yonge and Bay street intersection. It’s pretty busy on weekends, so it’s better to book in advance. Terrine of Foie Gras It’s a very tender, airy pate with Riesling jelly and toasted hazelnuts that create a crispy textural contrast, served with sea-salt brioche. If you add to that sweet and tart notes from sour cherry reduction and roasted rhubarb you will have a full picture of this impressive dish (ok, it’s a bit pricey, but you cannot expect Foie Gras on the same as a regular pate). Tuna Tartare Tuna tartare with avocado, radish, coriander and sesame tempura is a celestial symphony of tastes and flavors. It’s the best tuna tartare I ever tasted with unimaginable combination of different textutes that delivers your palate an experience close to climax. Chicken It seems to me to figure out a chef's talent is to try both - something very uncommon and something very standard. The roasted chicken breast was tender, white asparagus and morels were fabilous, but overall it was not something special or memorable. Filet Mignon It's a good filet mignon with amazing side of mixed mushrooms and green beans. Red wine jus was a perfect match for the meat. Coffee Semifreddo Dacquoise Probably it's the best frosen desert that I tried in last 3 years with nice bitter coffee notes, crispy sweet hints from hazelnut praline, and plesant boozy notes from the brandy caramel sauce and chocolate shards Conclusion: it’s a great place, we visit it from time to time when we come for concerts at the Royal Conservatory of Music nearby.”

“This place had the best tuna tartare — absolutely fresh, perfectly balanced, and easily the highlight of the meal. The coconut cream pie was very tasty, and the white chocolate topping really took it to another level. The peppercorn fettuccini was delicious and comforting, though the steak could have had a bit more flavour to truly stand out. The hummus was also very good and nicely done. Overall, a great dining experience with a few standout dishes and just a small area for improvement.”