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Our last reservations are at 9:00 (9:30 on Saturdays), last orders go into the kitchen by 9:30 (10:00 on Saturdays) and everyone is welcome to relax and enjoy their dinner. There is no set time when we close, we are here until everyone is finished their dinner. Scaramouche has long been celebrated by customers and critics for its unwavering commitment to making each dining experience a memorable one.
Sophisticated French haute cuisine in an upscale space with skyline views & a more casual bistro.
Address and Contact Information
Address: 1 Benvenuto Pl, Toronto, ON M4V 2L1, Canada
Phone: +1 416-961-6240
Menu Photos
Order and Reservations
Reservations: scaramoucherestaurant.com
Photo Gallery
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Reviews
Calista Williams
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.
… moreIvan Yushin
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.
… moreTerrine 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.
Chen Xie
We celebrated a birthday here earlier this year, and returned this week for another. The presentation of some dishes has changed, but the food remains consistently excellent. Service was pretty good as well. They would split dishes for you if you’re sharing everything. We found that very thoughtful.
… moreTugba Arslan
It was truly heartwarming to be part of such a special occasion. We gathered to celebrate our family and friends as they embraced their new nationality, and it filled my heart with joy. A heartfelt thank you to the entire team for making this day memorable. Looking forward to seeing everyoneagain soon!
… moreNicki
After recommendations from friends and evaluating online reviews (should have read the 1 stars), we selected this establishment to commemorate my birthday, an occasion that regrettably culminated in one of the most disappointing dining experience we have encountered, marked by mediocre cuisine, inattentive service, and an overall failure to meet even modest expectations.
Beverages: The Jingle Bellini proved adequate, though one would be hard-pressed to compromise such a straightforward combination of pear, cranberry juice, and champagne.
The Ebeneezer, however, requires substantial refinement. The grapefruit chili syrup, admittedly flavorful and well-spiced, settled entirely at the bottom, rendering the bulk of the cocktail reminiscent of cough syrup. Had we not persevered to the final sips, we would have remained entirely unaware of the syrup’s presence. The concept shows promise; the execution demands thorough reconsideration.
Bread and Hummus: The sourdough possessed an excessively firm crust that posed a genuine risk to one’s palate. The hummus, while competent, offered nothing beyond a one-dimensional smokiness.
Lobster Salad: Simply boiled lobster accompanied by sparse citrus, beets, and fennel. The promised mint was conspicuously absent, both visually and palatably.
Short Rib: Appropriately tender. The radicchio risotto base delivered satisfying richness but suffered from inadequate cooking, as the rice center remained discernibly undercooked and unpleasantly granular.
Québec Duck Breast: The duck itself was competently prepared, though the pairing with foie gras jus and black currant sauce was undermined by inadequate utensils that made carving unnecessarily laborious. The skin lacked proper crisping. The mushrooms were oversalted, and while the duck confit tart component showed potential, it would benefit from proper shredding and incorporation rather than being deposited as an unappealing mass at the base.
Yukon Gold Potato Gnocchi: Egregiously overcooked and unacceptably mushy. I sampled a single piece before abandoning the dish entirely; the texture was simply intolerable.
*The interval between the short rib and subsequent courses exceeded twenty minutes by my photographic timestamps (accounting for consumption time, the actual gap approached forty minutes). We very nearly cancelled the remainder of our order, a decision I now deeply regret not following through on, as what followed proved both underwhelming and genuinely disappointing.
Service: Demonstrably inattentive. Multiple water refills went unaddressed throughout the evening and did not even remember what type of water we ordered.
Atmosphere: Standard subterranean aesthetic, comparable to Jacob & Co Steakhouse, an establishment I would readily recommend instead, particularly for their thoughtful amenities such as reading glasses for guests requiring them.
Facilities: Unremarkable. No elevated touches such as premium fragrances, quality amenities, or mouthwash others provide. The aesthetic offered nothing worthy of documentation.
The birthday acknowledgment consisted of a small dessert (as pictured), comparable to Casa Loma’s BlueBlood Steakhouse, though without BlueBlood’s complementary branded wine stopper.
One might inquire why these concerns were not raised during service. The answer is deliberate: I wished to observe how the establishment conducts itself with newer, younger clientele throughout the entirety of the experience. It has been my observation that many fine dining establishments fail to extend the same gravitas to younger patrons, despite the well-documented fact that youthful palates often possess greater sensitivity than those of older diners. Furthermore, I sought to avoid the scrutiny and potential dismissiveness that frequently characterizes high-end establishments when faced with criticism. Given the trajectory of inattentive service from the outset, I held little confidence that voicing concerns would yield meaningful change, validated conclusively with each successive disappointment.
… moreBeverages: The Jingle Bellini proved adequate, though one would be hard-pressed to compromise such a straightforward combination of pear, cranberry juice, and champagne.
The Ebeneezer, however, requires substantial refinement. The grapefruit chili syrup, admittedly flavorful and well-spiced, settled entirely at the bottom, rendering the bulk of the cocktail reminiscent of cough syrup. Had we not persevered to the final sips, we would have remained entirely unaware of the syrup’s presence. The concept shows promise; the execution demands thorough reconsideration.
Bread and Hummus: The sourdough possessed an excessively firm crust that posed a genuine risk to one’s palate. The hummus, while competent, offered nothing beyond a one-dimensional smokiness.
Lobster Salad: Simply boiled lobster accompanied by sparse citrus, beets, and fennel. The promised mint was conspicuously absent, both visually and palatably.
Short Rib: Appropriately tender. The radicchio risotto base delivered satisfying richness but suffered from inadequate cooking, as the rice center remained discernibly undercooked and unpleasantly granular.
Québec Duck Breast: The duck itself was competently prepared, though the pairing with foie gras jus and black currant sauce was undermined by inadequate utensils that made carving unnecessarily laborious. The skin lacked proper crisping. The mushrooms were oversalted, and while the duck confit tart component showed potential, it would benefit from proper shredding and incorporation rather than being deposited as an unappealing mass at the base.
Yukon Gold Potato Gnocchi: Egregiously overcooked and unacceptably mushy. I sampled a single piece before abandoning the dish entirely; the texture was simply intolerable.
*The interval between the short rib and subsequent courses exceeded twenty minutes by my photographic timestamps (accounting for consumption time, the actual gap approached forty minutes). We very nearly cancelled the remainder of our order, a decision I now deeply regret not following through on, as what followed proved both underwhelming and genuinely disappointing.
Service: Demonstrably inattentive. Multiple water refills went unaddressed throughout the evening and did not even remember what type of water we ordered.
Atmosphere: Standard subterranean aesthetic, comparable to Jacob & Co Steakhouse, an establishment I would readily recommend instead, particularly for their thoughtful amenities such as reading glasses for guests requiring them.
Facilities: Unremarkable. No elevated touches such as premium fragrances, quality amenities, or mouthwash others provide. The aesthetic offered nothing worthy of documentation.
The birthday acknowledgment consisted of a small dessert (as pictured), comparable to Casa Loma’s BlueBlood Steakhouse, though without BlueBlood’s complementary branded wine stopper.
One might inquire why these concerns were not raised during service. The answer is deliberate: I wished to observe how the establishment conducts itself with newer, younger clientele throughout the entirety of the experience. It has been my observation that many fine dining establishments fail to extend the same gravitas to younger patrons, despite the well-documented fact that youthful palates often possess greater sensitivity than those of older diners. Furthermore, I sought to avoid the scrutiny and potential dismissiveness that frequently characterizes high-end establishments when faced with criticism. Given the trajectory of inattentive service from the outset, I held little confidence that voicing concerns would yield meaningful change, validated conclusively with each successive disappointment.
Canadian traveller’s
Lets start with positive, staff are amazing . They all try their best and view is gorgeous. Coconut pie is too die for.
Now food is different story. My food had not much taste, I had short rib, which had same sauce as fillet mignon . And as you can see in picture I didn’t touch risotto. Yet they charged us.
I would recommend this place for vallet parking and view with dessert only.
… moreNow food is different story. My food had not much taste, I had short rib, which had same sauce as fillet mignon . And as you can see in picture I didn’t touch risotto. Yet they charged us.
I would recommend this place for vallet parking and view with dessert only.
Yuliya I.
We had a fantastic experience at this cozy restaurant. The atmosphere is warm and inviting, with plenty of beautiful natural light streaming in from the large windows — such a refreshing change, especially in the downtown area.
The food was absolutely excellent. I especially loved the tuna tartare and the duck — both were perfectly prepared and full of flavor. My husband was very impressed with the halibut, which was cooked to perfection.
Another big plus was the valet parking service. It was smooth, friendly, and incredibly helpful — no stress trying to find parking in a busy downtown area.
Highly recommend this gem for both the food and the overall experience!
… moreThe food was absolutely excellent. I especially loved the tuna tartare and the duck — both were perfectly prepared and full of flavor. My husband was very impressed with the halibut, which was cooked to perfection.
Another big plus was the valet parking service. It was smooth, friendly, and incredibly helpful — no stress trying to find parking in a busy downtown area.
Highly recommend this gem for both the food and the overall experience!
LingJ
A fantastic choice for special occasions, we had our girls night out recently and we really enjoyed the night.
The restaurant is well-known by its breathtaking views of Toronto’s skyline that rival any high-rise restaurant. The ambiance is elegant yet intimate, with soft lighting and a quiet, relaxed atmosphere that makes it perfect for celebrations or romantic dinners.
Our server was attentive and professional, enhancing the experience. The food was well-prepared and flavorful, and the famous coconut cream pie truly lived up to the hype—light, creamy, and perfectly balanced. We’ve tried all three cocktails and the martini was expertly crafted.
A wonderful spot for a memorable evening!
… moreThe restaurant is well-known by its breathtaking views of Toronto’s skyline that rival any high-rise restaurant. The ambiance is elegant yet intimate, with soft lighting and a quiet, relaxed atmosphere that makes it perfect for celebrations or romantic dinners.
Our server was attentive and professional, enhancing the experience. The food was well-prepared and flavorful, and the famous coconut cream pie truly lived up to the hype—light, creamy, and perfectly balanced. We’ve tried all three cocktails and the martini was expertly crafted.
A wonderful spot for a memorable evening!
Bob Lo
My wife and I have been here a few times every decade or so. Always amazed that the food, service and ambiance has always been top notch. Will try not to wait half a decade before coming back.
… moreJ Lambo
Love this restaurant. It’s a lot different than the King West Toronto crowd. If you arrive with cars, the valet booth is right at the condo entrance.
I have been there twice. I am impressed by their service. Friendly staff with good sense of humor
We booked ahead using OpenTable app. It was a birthday dinner. Unfortunately they don’t open on Sunday. We booked the night before. I didn’t say anything but wrote it in the OpenTable comment area. Obviously they read about it and arranged a quiet corner with nicer view
The floor plan of the restaurant is somehow awkward at the same time it works for small groups gatherings.
Mocktails are good. We ordered olive before so we tried Hummus and bread. Very tasty. Need to ask the chef if they added a tiny bit of chilly power into hummus. It is great.
I knew that I wanted a seafood dinner. Half lobster salad. You should not miss. My family ordered the scallop for main but I chose the shrimp and crab meat spaghetti. Because the lobster salad was so good, I was expecting prawns instead of cooked shrimps with the spaghetti. I was a bit disappointed but at the same time I was willing to try out the spaghetti without any hesitation. Spaghetti must be house made. It’s very much like the high end Italian restaurant pasta. It was cooked up to the level which is a bit chewy and good texture.
Even though, I did not have much to say about the main. I knew the dessert dish will make up for the whole experience
Yeah right it’s the coconut cream pie. The crust was not soggy because of the cream. The coconut taste was not overpowering. I am not a white chocolate person but it works well with the whole dessert.
It sounds crazy but I think I can eat at least two more.
I recommend this restaurant for every single special occasion you think of. Glad to see the customers were all well dressed. Love the vibe. Just a bit noisy if you have families dining around you.
… moreI have been there twice. I am impressed by their service. Friendly staff with good sense of humor
We booked ahead using OpenTable app. It was a birthday dinner. Unfortunately they don’t open on Sunday. We booked the night before. I didn’t say anything but wrote it in the OpenTable comment area. Obviously they read about it and arranged a quiet corner with nicer view
The floor plan of the restaurant is somehow awkward at the same time it works for small groups gatherings.
Mocktails are good. We ordered olive before so we tried Hummus and bread. Very tasty. Need to ask the chef if they added a tiny bit of chilly power into hummus. It is great.
I knew that I wanted a seafood dinner. Half lobster salad. You should not miss. My family ordered the scallop for main but I chose the shrimp and crab meat spaghetti. Because the lobster salad was so good, I was expecting prawns instead of cooked shrimps with the spaghetti. I was a bit disappointed but at the same time I was willing to try out the spaghetti without any hesitation. Spaghetti must be house made. It’s very much like the high end Italian restaurant pasta. It was cooked up to the level which is a bit chewy and good texture.
Even though, I did not have much to say about the main. I knew the dessert dish will make up for the whole experience
Yeah right it’s the coconut cream pie. The crust was not soggy because of the cream. The coconut taste was not overpowering. I am not a white chocolate person but it works well with the whole dessert.
It sounds crazy but I think I can eat at least two more.
I recommend this restaurant for every single special occasion you think of. Glad to see the customers were all well dressed. Love the vibe. Just a bit noisy if you have families dining around you.