Boralia celebrates the historic origins of Canadian cuisine. Our menu draws inspiration from traditional Aboriginal dishes, as well as the recipes of early settlers and immigrants of the 18th and 19th centuries.
Food & Drink
"The most positive menu-writing innovation I’ve seen in this city appeared last fall at Boralia, a polished and groundbreaking new restaurant on lower Ossington Avenue. Boralia’s aim is to celebrate the historical foods of Canada – but not just the usual poutines and butter tarts."
"They've imbued their welcoming Ossington Avenue room not just with first-rate cooking and the subtle scent of pine smoke, but also with uncommon polish and grace."
"There was the surprise of Boralia on Ossington Ave., a restaurant that mines the past with delicious results."
"Think Canadian cuisine is all maple syrup and poutine? Think again. Thanks to the new Boralia on Ossington Ave., my edible Canada now includes Chinese-style deviled eggs, Acadian beignets and a seemingly simple but utterly captivating 17th-century dish involving mussels, butter and pine needles. "
"The highlight one night was a casserole of dense salt cod quenelles, their marine flavour ratcheted up by a bisque-like velouté and tender lobes of lobster. A history lesson has never left me so happy."
"Toronto’s homage to Canadiana is breathtakingly delicious thanks to superchef Wayne Morris."
"Husband-and-wife team chef Wayne Morris and Evelyn Wu give us Canadiana on a plate – the most delicious history lesson you can get. "
"Take a trip back in time at this Ossington restaurant where historic recipes of native peoples and Canada's early settlers get revamped for modern palettes."
"Must-order: L'éclade ($15): this bowl of mussels is served under a glass dome, which is lifted at the table, releasing an aromatic cloud of pine smoke."
"It’ll be the most delicious history lesson you ever take."
"Boralia is a win-win: it oozes with charm with a relaxed almost natural elegance."
"The finished buttery mussels have a lush, arboreal flavor with a hint of smoke—and no residual ashes."