Seared Georgian Bay trout with lovage beurre blanc on a dark plate, candlelight behind

Harbourfront · Toronto

Lake fish, live fire, a table on the water.

Dinner Tue–Sun from 5 pm · last seating 9:30Lunch Fri–SunPatio on the water until Thanksgiving

Snack

Smoked whitefish, rye, shallot

Lake Huron whitefish, cold-smoked over maple for six hours, whipped with crème fraîche on a rye crisp. Pickled shallot cuts the richness.

Lake Huron · KincardineContains fish, gluten, dairy

Raw

Trout crudo, sea buckthorn, dill

Georgian Bay rainbow trout, sliced thin and dressed at the pass with sea buckthorn, cucumber and dill oil. Cold, bright, gone in four bites.

Georgian Bay · Parry SoundContains fish

Chef's hands placing microgreens on a fish course with tweezers

III

Garden

Ember carrots, brown butter, sunflower

Holland Marsh carrots roasted in the embers until the skins blister, then brown butter, toasted sunflower and a salsa verde from their own tops.

Holland Marsh · BradfordVegetarianContains dairy, sunflower

Lake

Seared trout, lovage beurre blanc

The course people book for. Skin crisped hard in cast iron, flesh left just translucent, over charred leeks and fingerlings with a lovage beurre blanc.

Georgian Bay · Parry SoundContains fish, dairy

Seared trout course with herbs and beurre blanc

Fire

Dry-aged duck, crabapple, chicory

Duck from a Waterloo Region farm, aged fourteen days, glazed with crabapple and finished over the grill. Bitter chicories, a spoon of jus.

Waterloo RegionContains sulphites

Two glasses of red wine and a candle by a window at night

Sweet

Apple tarte fine, sheep's-milk ice cream

Northern Spy apples on paper-thin pastry, sheep's-milk ice cream, and County honey warmed at the table.

Prince Edward CountyContains gluten, dairy, egg

Allergies and diets. Tell us when you book. We can adapt the tasting menu for pescatarian, vegetarian, gluten-free and dairy-free guests with 24 hours' notice. Our kitchen handles fish, shellfish, tree nuts, sesame and gluten, so we can't promise an allergen-free plate.

Chef plating a course with tweezers in a dark kitchen — Chef Elena Marsh · at the pass

Chef & sourcing

We buy whole fish from two licensed commercial fishers on Lake Huron and Georgian Bay, and we cook the whole fish: crudo from the loin, rillette from the belly, stock from the frames. Vegetables come from four farms we visit every month.

WhitefishLake Huron, Kincardine

TroutGeorgian Bay, Parry Sound

Roots & greensHolland Marsh

DuckWaterloo Region

Cheese & honeyPrince Edward County

FlourStone-milled, Oxford County

Private dining & events

The Chart Room seats twenty-four.

Parties of nine or more book here, not online. A private room with its own window on the lake, the tasting menu or a family-style feast, and one of our managers looking after you from the first email.

24seated guests

40standing reception

$1.8kmin. spend Fri–Sat (sample)

Harbourline's waterfront patio at dusk with string lights over empty tables and the city skyline

Enquire about a group

Tell us the date and how many. We reply within one business day with menus and a quote.

Wine list

Mostly Ontario. Always cold enough.

Forty bottles, two thirds of them VQA from Niagara, the County and Lake Erie North Shore. Bring your own on Tuesdays: $35 corkage per bottle.

Two glasses of red wine and a lit candle at a window table at night

Riesling, Niagara Escarpment VQA 2023Lime, wet stone; with the crudo$16 / 5 oz

Chardonnay, Prince Edward County VQA 2022Lean, a little oak; with the trout$19 / 5 oz

Cabernet Franc rosé, Lake Erie North Shore 2024Strawberry, dry; patio wine$15 / 5 oz

Pinot Noir, Twenty Mile Bench VQA 2022Cherry, forest floor; with the duck$21 / 5 oz

Sparkling, traditional method, NiagaraBrioche, green apple$18 / 4 oz

Prices in CAD, HST extra. Licensed by the AGCO. Please drink responsibly; we'll gladly call you a cab.

Reservations

Pick a night. We'll hold the table.

Live times for the next eight weeks. Parties of 1 to 8 book here; 9 or more go to the Chart Room. Prefer to talk? Call 416 555 0137 or reserve on OpenTable (placeholder).

Party size

Seating

Date

Time

Pick a date to see open times.

Harbourline gift card

Good for dinner, the bar, the patio or the Chart Room.

$290

Emailed instantly. Never expires, as Ontario law requires.

Give dinner on the water

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What the critics wrote.

"The trout course alone justifies the walk down Queens Quay in February."
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"A supper club that actually feels like a club: warm, a little theatrical, never stiff."
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"Booked for the patio, stayed three hours. Sit facing the lake."
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Visit

245 Queens Quay West

On the boardwalk, between the ferry docks and the Music Garden. Sample address for the demo.

TTC509 Harbourfront or 510 Spadina streetcar to Queens Quay at Lower Simcoe, then 2 minutes west.

ParkingGreen P garage on Lower Simcoe. We validate 3 hours after 5 pm (sample).

BikeMartin Goodman Trail runs past the door. Racks by the patio.

AccessStep-free entrance from the boardwalk, accessible washroom on the main floor.

Reserve a table Call 416 555 0137

Questions

Before you come

Is there a dress code?

No. Most people dress up a little because it's a night out, but jeans are fine.

What if it rains on the patio?

We move patio bookings inside when we can and text you by 3 pm if the weather looks bad. The patio closes for the season after Thanksgiving Monday.

Can you handle allergies?

Yes, with notice. Add them when you book and we'll plan your tasting menu. Our kitchen handles fish, shellfish, nuts, sesame and gluten, so cross-contact is possible.

Are children welcome?

Yes, at lunch and before 7 pm. We have a short kids' plate of trout, potatoes and greens for $18.

How long is the tasting menu?

About two and a quarter hours. If you have a show to catch, book the chef's bar and order à la carte.