What’s on the menu at Toronto Beach Club, the new lakeside lounge and patio at Woodbine Beach

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What’s on the menu at Toronto Beach Club, the new lakeside lounge and patio at Woodbine Beach

Name: Toronto Beach Club
Contact: 1681 Lake Shore Blvd E., thetorontobeachclub.com, @torontobeachclub
Neighbourhood: The Beaches
Owner: Scale Hospitality by Hanif Harji
Chef: Ted Corrado (The Drake Hotel, Summerhill Market)
Outdoor seating: A 176-seat patio
Covid-19 safety measures: Strict mask policy for staff and patrons, frequent sanitization, limited capacity inside when indoor dining returns
Accessibility: Fully accessible

The food

Corrado cooks up Mediterranean dishes with an emphasis on fresh seafood, local meat and tasty mezze like hand-sliced Iberian ham and crisp calamari with champagne aïoli. There’s also a raw menu with oysters, snow crab and an entire seafood platter loaded with lobster, mussels, shrimp and other under-the-sea treats, depending on what’s fresh and available that day. “When we’re out, we’re out,” says Harji about the seafood selection. For lighter bites to go with a cocktail or two, there’s a snack menu that’s offered between 3:30 and 4:30 p.m. (think avocado labneh with grilled pita or burrata with smoked grapes).

Charcoal-grilled artichokes with mint pesto and Aleppo chili are the highest calling of artichoke—meaty, herbaceous and with smoky depth from the grill. $19.

 

Sea bream crudo with finger lime, lemon, and chili. See the translucent little pearls nestled near the chiles? That’s the inside of a finger lime, sometimes referred to as citrus caviar. The fruit looks a bit like a jalapeño pepper on the outside; inside, tiny pearls of zingy goodness. $21.

 

Vibrant and tender beef carpaccio with oyster crema, watercress and horseradish pangritata (breadcrumbs). Some capers and finely chopped chives add zing. $21.

 

The coconut “bomb” is coconut sorbet, finished with lime and Osetra caviar—one of the finest varieties available. It’s served with a dramatic dry-ice smoke effect, because why not? $26.

 

The lobster linguine with stretchy stracciatella, San Marzano tomatoes and spicy bomba. Here, the accents are just that—this pasta is all about complementing the starring crustacean. $36.

 

The seafood platter is loaded with tender lobster mignonette, freshly shucked oysters, shrimp, mussels and crab, all served with cocktail sauce and lemon. It’s a veritable seafood medley for when you can’t decide on a fish (or crustacean). Market price.
When it comes to fresh seafood, this restaurant’s policy is “when we’re out, we’re out.” Here’s a snapshot of the day’s catch.

 

A trio of rockfish from the daily catch menu.

 

A frosty scoop of s’mores ice cream. The Beach Club regularly rotates its ice cream and sorbet flavours. $8.

 

Chef Ted Corrado
The drinks

With expansive wine and liquor menus alongside beer, champagne and cocktails, there’s not a lot you can’t drink here. The daytime cocktail menu is lighter and fruitier than the evening’s more potent offerings, but all of them incorporate creative house infusions like strawberry-infused Bacardi and lavender lime leaf cordial.

Pouring an ice-cold Club Daiquiri made with Bacardi rum infused with Ontario strawberries and cardamom. Refreshing, fruity, and not too sweet, the cocktail is balanced with a squeeze of lime. $15.

 

And the finished product.

 

Here we have the Toronto Riviera, an homage to the Brancolada (a staple at Donna, a now-closed Brooklyn cocktail bar) which is a play on a piña colada. It’s a heady, tropical mix of Patron silver tequila, pineapple, lime, coconut water syrup, herbaceous Fernet Branca and classic Peychaud’s bitters. $25.
The space

In short, beachy European vibes permeate the place. There’s a big, breezy and plant-filled patio just steps from the water. It’s decorated with custom everything—tiles, furniture, upholstery. There’s a seamless flow between the indoor and outdoor dining rooms, flooding the space with light and fresh air no matter where you choose to sit. “I wanted to create a space for people who appreciate great food and service, but who also want to be entertained,” says Harji. Soon–depending on the night—you might catch an opera singer, a flamenco dancer or a five-piece band.