Avelo Restaurant

Our squash dish will have you saying "Oh My Gourd!" 😍

Swipe for a little behind the scenes peek into the kitchen 👀

The newest dish to enter the rotation on our tasting menu!!
Our head chef loves to prepare vegetables in a way that we've never seen before! Can you guess what veg we're featuring here?

The days are shorter, the air is crisp and we at Avelo know that Fall is officially upon us, and that means NEW DISHES!!!

Make sure to book a reservation through OpenTable soon to join us for some incredible seasonal flavours featuring local ingredient🧣🍂🍎

Comment and tell us what your fall comfort food is 🧡

Crudité garden, with Ontario baby carrot, cucamelon, pickled button Chanterelles on a beets soil with a dip of split peas, black garlic and our own split pea miso. Served with a croissant.

Zucchini flowers fill with a pumpkin seed cheese and tomato sofrito with sourdough batter. Fermented seabuckthorn veloute and walnut mole, topped with a saffron tuile

Join us for an exclusive 5-course dinner with pairings from Leaning Post Wines, one of Ontario's Top 10 Wineries. Owned by husband and wife team of Ilya and Nadia Senchuk with Ilya as the winemaker and Nadia a certified Sommelier, you can't find a more perfect pairing!

Our host is Priya Rao, The Social Herbivore, who will walk you through the tastings alongside Nadia.

We'll taste 6 wines with a side-by-side tasting of 2 rieslings with one of the courses so you can see and taste how wines made by the same winemaker, from the same grapes can be so very different.

Wednesday, July 31st, 6-8pm

$150 per person

Our last winery dinner sold out within a day! Reserve now at the link in our bio.

Your first course for our Spring tasting menu is a sourdough croissant-style roll with a vichyssoise (potato and leek cream), with ramps and wild mustard, and topped with chervil, chives, and alyssum and onion flowers.

Before/after of our stairwell!

Getting ready for the opening of Bar Avelo!

Bar Avelo, opening soon!

A whole menu of cocktails and other drinks, and a new a la carte food menu.

Avelo will be in an episode of Evolving Vegan! May 4th on Crave and CTV.

Here's a shot from the Social, with Mena Massoud talking about the show, and our chef Fernando presenting a delicious course.

Thank you, for featuring us as a top vegan friendly restaurant in Toronto!

Thank you, , for writing about our blue cheese fondue!

It's made with the same culture used for dairy based blue cheese. Fermented and aged for about 2 months.

Photo by

We are working with Master Sommelier Jennifer Huetherm to bring you the finest plant-based wine pairings!

Beautiful pic of our espresso martinis!

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5-course vegan tasting menu at .restaurant — the desserts and risotto were highlights. Appreciated the various amuse-bouches too. 🌱

Rhubarb Tw***ie - rhubarb mousse filled with a strawberry compote, blood orange mirror glaze, topped with candied rhubarb, candied pecans and koji rice, on a rhubarb sablé made with rhubarb flour.​​​​​​​​
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A fun little bite before dessert! Roasted hazelnut and caramelized sugar cone, lined with dark chocolate and filled with a hazelnut cream.

Tempeh made from local coco bianco beans, with pear chutney and pickled pears, served with a stout beer reduction, and pickled savoy cabbage

Another view from our staircase, a popular spot for photographs.​​​​​​​​
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Amuse Bouche - Jicama Roll ​​​​​​​​
Jicama cured in salt and sugar, rolled in a perilla (shiso) leaf, with cream of wasabi and celery.

A ring made from golden beets, breaded salsify in panko and coconut with a parsnip velouté and dill oil.​​​​​​​​
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Salsify is also called oyster plant, a member of the dandelion family. It's a Mediterranean plant with a delicate taste, slightly sweet, and some say reminiscent of oyster or artichoke.