Enigma Yorkville

What says Fall more than Butternut Squash: Chefs take on a Ravioli with no pasta. Butternut Squash Ravioli using the Squash as the pasta. Filled, then poached in sage brine until “al dente”. Filled with butter and sage roasted squash puree & orange confit, finished with Yuzu butter sauce, dehydrated parmesan, Sourdough Starter crumble and Micro Sage from Squash from

Come experience these sharp, bright, Fall flavors

It’s that time of the week again—welcome to Fall Friday Recipes!

Every second Friday throughout the months of October, November and December, we’ll be featuring a special recipe that embodies the warmth and richness of the cold season. These recipes are crafted for our Northern Hemisphere followers to celebrate the beauty of fall and winter with dishes that are luscious, hearty, and full of deep, layered flavors.

Hay Smoked Trout with Celeriac Remoulade

Ingredients:

Trout:
- 1 trout fillet (skin on, pin-boned)
- 20g salt
- 20g sugar
- 1 lemon (zested)
- 100g hay

Celeriac Remoulade:
- 1 celeriac (peeled and grated)
- 200g yogurt
- 10g mustard
- 20g fresh dill (diced)
- 1 lemon (zested and juiced)
- 5g salt
- 5g sugar
- 20ml honey

Method:

To cure and smoke the fish:
1. Mix salt, sugar, and lemon zest. Season the trout fillet well on both sides, then let it cure in the fridge for 1 hour.
2. Rinse the cure off under cold running water and pat the fish dry.
3. Place a rack over a large tray filled with hay. Set the hay on fire around the fish and cover the tray with aluminum foil.
4. Preheat the oven to 65°C (149°F). Place the covered tray in the oven for 15 minutes.
5. After smoking, keep the fish covered in the fridge for 2 hours.

For the remoulade:
1. In a bowl, mix yogurt, mustard, honey, lemon juice, and dill.
2. Season the grated celeriac with salt and sugar, then mix well. Add the yogurt mixture and stir to combine.

To serve:
1. Remove the smoked trout from the fridge, and brush it with melted butter or good olive oil.
2. Serve with the celeriac remoulade, fresh rocket (arugula), and lemon wedges on the side.

Course #8: Gruyere, Grape, Celery

Explore the art & elegance of fine dining with our 10-course Prestige Menu.

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Toronto's Enigma Yorkville Partners with The Macallan for Exclusive Whisky Lounge /CNW/ - Enigma Yorkville, a renowned destination for exceptional dining and entertainment, raises the bar for luxury experiences in Toronto with the grand...

It’s that time of the week again—welcome to Fall Friday Recipes!

Each Friday throughout the month of October, we’ll be featuring a special recipe that embodies the warmth and richness of the season. These recipes are crafted for our Northern Hemisphere followers to celebrate the beauty of fall with dishes that are luscious, hearty, and full of deep, layered flavors.

*Raisin & Pecan Country Sourdough*

Ingredients:
- 500g bread flour
- 100g sourdough starter (optional)
- 8g dried yeast (16g if using fresh yeast)
- 30g honey
- 10g salt
- 60g pecan nuts (crushed)
- 60g golden raisins (or other dried fruit like apricots or cranberries)
- 70ml oil (to keep the bread moist)
- 350g water
- 10g brown sugar (for topping the bread)

Method:
1. Preheat the oven to 200°C (392°F).
2. In a large bowl, combine flour, yeast, pecans, and raisins. Dry blend, then add the salt (keep salt and yeast separate at first).
3. In a separate bowl, mix water, honey, oil, and sourdough starter until well combined.
4. Using a kitchen mixer, knead the wet and dry ingredients together for 10 minutes until a wet dough forms. (This is a high-hydration dough, so it will be sticky—don’t worry!)
5. Cover the bowl and let the dough prove in a warm place for 45 minutes.
6. Flour a work surface and shape the dough into an oval or round, pulling from each end toward the center.
7. Place a floured cloth inside a bowl or banneton, and transfer the dough into it, seam side up. Leave uncovered in the fridge overnight.
8. The next day, preheat a baking tray in the oven for 10 minutes.
9. Remove the tray, sprinkle with flour, and turn the dough out onto the hot tray.
10. Sprinkle the top with brown sugar and score a line down the center of the dough with a sharp knife.
11. Quickly throw half a cup of water into the bottom of the oven to create steam (this helps develop a good crust).
12. Bake for 30-45 minutes until golden.
13. Remove from the oven and transfer the bread to a cooling rack.

Enjoy this hearty autumn bread—perfect with a warm cup of tea or coffee!

Enigma Yorkville has partnered with The Macallan to create Toronto’s first exclusive lounge dedicated to Macallan whisky. This intimate, six-seater space offers a private experience where guests can explore Macallan’s exceptional single malts, paired perfectly with Michelin-starred cuisine.

The curated menu features elegant dishes like Antonius Oscietra Caviar and Highland Beef Wellington, paired with whisky cocktails like The Macallan Old Fashioned, Paper Plane and the iconic Macallan 18.

Designed for whisky lovers, those seeking a unique night out, elegant business meetings or celebrations—The Macallan Lounge at Enigma Yorkville is the perfect setting. Book an exclusive experience for 2 to 6 guests, Tuesday to Saturday from 5 PM, and immerse yourself in the heart of Yorkville’s finest whisky and Michelin-starred dining.

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culture

Enigma Yorkville has partnered with The Macallan to create Toronto’s first exclusive lounge dedicated to Macallan whisky. This intimate, six-seater space offers a private experience where guests can explore Macallan’s exceptional single malts, paired perfectly with Michelin-starred cuisine.

The curated menu features elegant dishes like Antonius Oscietra Caviar and Highland Beef Wellington, paired with whisky cocktails like The Macallan Old Fashioned, Paper Plane and the iconic Macallan 18.

Designed for whisky lovers, those seeking a unique night out, elegant business meetings or celebrations—The Macallan Lounge at Enigma Yorkville is the perfect setting. Book an exclusive experience for 2 to 6 guests, Tuesday to Saturday from 5 PM, and immerse yourself in the heart of Yorkville’s finest whisky and Michelin-starred dining.

Bookings










culture

✨ Grateful and Honored ✨

Last night, the Michelin Guide announced its latest awards, and we are deeply humbled to have retained our one Michelin star for another year. This recognition is a testament to the dedication, passion, and creativity of our entire team at Enigma.

To all the incredible chefs and restaurants in our city—those who were honored, and those who continue to inspire us—we salute your tireless pursuit of excellence. It’s an honor to be part of such a vibrant culinary community here in Toronto.

Thank you to everyone who has supported us on this journey. We remain committed to creating memorable dining experiences for each of you.

As many of you know, Chef Quinton Bennett was born and raised in South Africa, where he began his culinary journey under the mentorship of two of the country’s top chefs—Chef Rudi Liebenberg and Chef Gordon Manuel . Their influence shaped his early career before he spent a decade working across London and Europe, honing his craft at some of the continent’s most renowned establishments.

Now, in the heart of Toronto’s Yorkville, Chef Quinton’s restaurant reflects his diverse journey, blending European sophistication with the bold flavors of his homeland. Within the restaurant’s elegant and lavishly designed space, nestled on the bustling yet serene streets of Yorkville, he pays homage to South Africa’s culinary heritage with a nod to one of its beloved dishes: boerewors.

Boerewors, a traditional South African sausage, is known for its rich flavor and hearty texture, typically made with a combination of beef and pork and seasoned with coriander, cloves, and nutmeg. This iconic dish is often cooked over an open flame and served at festive gatherings, symbolizing unity and the country’s deep love for outdoor cooking, or “braai.” Chef Quinton’s rendition is a tribute to this beloved staple, reimagined for the modern palate while retaining its authentic essence.

Dish: Boerewors, mustard, turnip canapé

Come experience this staple, redefined.

We’re back from our Summer Break! Come try our latest dish on the menu. Fig Leaf Ice Cream by our Head of Pastry; Chef Sarah

This dessert consists of fig leaf ice cream, serve on top of fresh fig cappacio that we brûlée, season with Malden salt and fig leaf oil. On the side, we have chouquettes garnish with crunchy pearl sugar that guests can build their own ice cream sandwiches.

Fig leafs and figs are from Ohme Farms, located in Jorden, Ontario.

Butter-Poached Nova Scotian Lobster, Tom Yum Coconut Cream, Kaffir Lime

Sides:
Som Tum Salad, Chawan-Mushi, Peanut, Mint
Lobster Dumpling, Scallop XO

We have partnered up with some of Ontario‘s top Wineries. Showcasing the best of Ontario with Winemakers’ Dinners at Enigma Yorkville, plus Regional Food and Wine Pairing Menu at St. Thomas restaurant & wine bar, plus exclusive case sales of ”The Somms Choice“; a mixed case of our Somm team‘s favourite wine from each producer.
There will also be wine farm tastings and tours up for grabs to get you all out of the city and into our wine country to support local.

Cap off the festival with a thrilling Blind Tastings event at St. Thomas, where Ontario wines go head-to-head with international rivals. Limited tickets available for this exclusive experience.
Tickets on sale
Links bellow

We are hiring for St.Thomas, our new Restaurant and Wine Bar.

We have a few positions still available for Cooks, Bar and Service Team.

We offer competitive salaries, two consecutive days off per week, two holiday period closures per year and Family meals, alongside some other great benefits for the right people.

If you’re up for a challenge and to work for a Michelin team, send your cv to [email protected] to be considered.

Thank you *toronto and chef Daisuke Izutsu for the Shizuoka melon the sweetest melon I have ever had. Nice to have you and your team in again. Happy cooking Chef Quinton.

Rougie Foie Gras, Foie Dashi, Pickled Kelp, Allium, Schezwan.

Thanks for coming for dinner chef and congratulations on your Michelin star well deserved.