Avelo Restaurant

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.

Zebra tortellini stuffed with chestnut and apple, with soubise sauce (rice sauce with confit white onion). ​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​
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Today is your last chance for Valentine's orders! Feb 13-14 pickup or delivery dates. Order at localEats.TO/avelo​​​​​​​​
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Avelo's tables are booked for this weekend, however our sibling restaurant, still has some availability for Feb 13!​​​​​​​​
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Mushroom bolognese lasagne - this one is gluten-free! With San Marzano tomatoes, oat bechamel, almond ricotta and cashew mozzarella.

Since we can only host a small amount of guests, here's our Valentine's at Home menu! Available for delivery or pickup on Feb 13 + 14.​​​​​​​​
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Sunchoke and Wild Mushroom Soup​​​​​​​​
Also known as "Jerusalem artichokes," they are at their peak in autumn and winter. We make a sunchoke confit, and use wild mushrooms and potato. Finished with white truffle oil.​​​​​​​​
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Focaccia with Herb-Infused Olive Oil ​​​​​​​​
A focaccia bread topped with herbs, served with olive oil infused with rosemary.​​​​​​​​
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Frisée and Mushroom Bacon Salad​​​​​​​​
Frisée and leafy greens, roasted cremini mushroom, toasted pepitas, roasted red pepper, and feta cheese (soy), served with a sherry vinaigrette.​​​​​​​​
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Mushroom Bolognese Lasagna ​​​​​​​​
Gluten free pasta sheets, mushroom bolognese, San Marzano tomatoes, oat bechamel, almond ricotta and cashew mozzarella.​​​​​​​​
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Seared Maitake​​​​​​​​
Maitake mushrooms are have an earthy and savoury taste. We press and sear them to create a “meaty” texture. Served with chimichurri made with parsley, cumin oil, sherry vinegar.​​​​​​​​
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Chocolate Cookie Pie à la Mode​​​​​​​​
Cookie crumb crust, with 70% dark chocolate and coconut milk filling. Served with vanilla bean gelato.​​​​​​​​
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Cherry Stracciatella Gelato​​​​​​​​
Stracciatella is Italian for “shreds,” which describes the texture of the chocolate - like a more refined version of chocolate chip. This chocolate is added to our cherry gelato, made with our oat milk and coconut milk base.

Maitake mushrooms marinated, seared, and pressed. Serving them up for NYE take out!

On our NYE menu: Pear mousse with a red wine bosc pear compote gel, with poached pear in white wine.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Tomorrow at noon is the cutoff time for orders, or until we sell out.

Roasted Parsnips and Brussels Sprouts⠀⠀⠀⠀⠀⠀⠀⠀⠀
with fennel seed, black pepper, and olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
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On our New Year's Eve menu. Accepting orders until Dec 29 or until we sell out!

Accepting orders until Wednesday for pickup or delivery Dec 30 or 31. Order at localEats.TO/avelo⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Focaccia ⠀⠀⠀⠀⠀⠀⠀⠀⠀
with herb-infused olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Roasted Parsnips and Brussels Sprouts⠀⠀⠀⠀⠀⠀⠀⠀⠀
with fennel seed, black pepper, and olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Russet and Sweet Potato Gratin⠀⠀⠀⠀⠀⠀⠀⠀⠀
thinly sliced, with cauliflower puree⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Maitake Steak⠀⠀⠀⠀⠀⠀⠀⠀⠀
seared, and served with chimichurri⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Wellington⠀⠀⠀⠀⠀⠀⠀⠀⠀
chickpea, farro, walnut, filled with almond Gouda , wrapped in a duxelle of cremini and smoked sh*take mushrooms⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pear Mousse⠀⠀⠀⠀⠀⠀⠀⠀⠀
with a red wine bosc pear compote gel, poached pear in white wine⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Chocolate Cookie Pie a la Mode⠀⠀⠀⠀⠀⠀⠀⠀⠀
cookie crumb crust, served with vanilla bean ice cream