Welcome to Lavelle, the one place that allows patrons to take in one of the best views of Toronto’s skyline. Situated on King West 16 levels above ground, the seating choices are plentiful – during the warmer weather, patrons can seat at the patio surrounding the 155-foot swimming pool, inside the private cabana or get cozy in the lounge while still viewing the glimmering pool through floor to ceiling windows with Toronto’s skyline in the background.
Lavelle is open every day of the week serving French cuisine with global influences by Chef Romain Avril for lunch, dinner and brunch on the weekends.
Executive Chef Romain Avril has experience working in 1 and 2 Michelin-starred restaurants in France and UK before moving to Toronto… After his tenure as Executive Chef at La Societé, he took the reigns at Lavelle since it opened in July 2016. Influenced by his classic French training and his interest in fusion and molecular gastronomy, Chef Avril creates contemporary French dishes, influenced by wild and local Canadian ingredients, for brunch, lunch and dinner at Lavelle.
Here’s a variation of what’s on the menu at Lavelle:
- Fried Chicken Bao, jalapenos, ponzu mayo, kimchi and coriander $10
- Tuna Tartare, soy dressing, daikon, sesame cracker, pickled ginger, cilantro $24
- Thai Consume, duck confit, napa cabbage, chilis, soy $16
- Agnolotti, hazelnut, feta, butternut squash, sage, lemon balm $21
- Heritage Pork Tenderloin Choucroute, pork belly, pear & apple mustarda $29
- Fogo Island Cod, barley noir risotto, matane shrimp, campagne velouté $29
- Carrot Textures, yoghurt, hazelnut, sea buckthorns $12
- Chocolate Creme, maple, buttermilk, buckwheat, pear $12
Carrot Textures, yoghurt, hazelnut, sea buckthorns – $12
From black risotto to parcels of agnolotti, Chef Avril introduces French-style cooking with global influences through local Canadian ingredients. Each dish shone through a variant of textures adding crunch, savouriness and sweet. My favourite was the tuna tartare which was dressed in soy sauce and garnished with a fried sesame rice paper. Each dish was a representation of a deconstructted style of sweets which truly gave me the opportunity to appreciate each flavour on it’s own.