The Met Dining Room at Toronto Metropolitan University

Atlantic baby prawns, herbs, lemon vinaigrette, olive oil. Cucumber and basil geleé, avocado & citrus, Maldon salt. One of 3 appetizer options on our lunch menu.

Caesar Salad is done a lot, but don’t let that fool you. When done properly, it’s as good as it gets. Our Caesar is made the traditional way, making for (what we think) is the best Caesar salad out there. Baby gem lettuce, arugula, Caesar dressing (with anchovies!!!), radish, brioche herb & garlic croutons, parsley, Grana Padano, fresh pepper and last, but not least, an anchovy. One of 3 appetizer options on our summerlicious menu.” Reservations are starting to fill up, so make your reservations OpenTable Canada Link here: https://rb.gy/n011zj

Sneak-peak at one of our epic entrees on this years Summerlicious menu. Crispy Chicken Thigh & Slaw Salad. Braised/crispy chicken thigh, orange-ginger glaze, slaw salad with a Thai vinaigrette, and crispy rice. Clean, light, delicious. Perfect for a summers lunch on our court patio!

Book now via our OpenTable. Link in our Bio!

This year's Summerlicious menu is focussing on freshness, and showcasing the Summer flavours of Ontario produce.

Make your reservation via portal. Link in our bio.

Some exciting news from the Met Dining Room, once again, we are participating in Summerlicious!

This is the end of our semester, we will close for a bit. But don't worry, we will be back in the summertime. STAY TUNE, and see you all again this summer. Thank you for all the support throughout the semester.

It's dessert time!!! APPLE CRUMBLE is one of the dessert choices on this week's menu.

It's made with APPLE, CINNAMON and BROWN BUTTER CRUMBLE on top. You can also pay a supplement of $5 to add vanilla ice cream on top.

Burger is finally back!!! LAMB BURGER is our third entrée choices in this menu.

The burger is made with LAMB, POTATO BUN, MARJORAM AIOLI, CARAMELIZED ONION, GOAT CHEESE, ARUGULA and it served with MARJORAM FRIES.

The taste of spring!!! SPINACH & LEMON ORZO “RISOTTO” (VG) is our second entrée choices in this menu.

ORZO PASTA cooked with SPINACH PURÉE, LEMON ZEST, BROWN BUTTER, and topped with CRISPY PARM. You can also pay a supplement of $8 to add BRAISED PROSCIUTTO.

Our signature entrée is back!!! BUTTER CHICKEN & RICE(GF) is one of the three choices in this menu.

CHICKEN cooked with CARDAMOM & TOMATO CREAM SAUCE served with CUMINRICE and topped with CILANTRO, PICKLED RED ONION & CUCUMBER SALAD.

SPICED CAULIFLOWER SOUP (VEGAN) is our second appetizer choices on this menu.

CAULIFLOWER and COCONUT MILK topped with CHILI OIL, CRISPY ONION AND COCONUT.

Our last menu of this semester!!!
KALE & LENTIL SALAD (VEGAN) is one of the appetizer choices on this menu.
BABY KALE, BRAISED LENTILS and PEARS mixed with MAPLE SHERRY GASTRIQUE

Only two weeks left to try out our new menu before we close for the end of the semester.

NEW menu for April 02/04 & 09/11! From 11:30am to 2:30pm.

✨ Elevate your taste buds without breaking the bank! Indulge in a 3-course culinary journey at The Met Dining for just $25, but hurry – our NEW menu is only here for 2 weeks! ✨

Reserve your seat now and savour the extraordinary before it's gone!

🔥 Link to secure your table: https://www.opentable.com.au/r/the-met-dining-room-toronto 🔥

Our professor briefed our students before the service started. We ensure our students understand which parts they are working on before everything starts.

Our students learned and helped each other get used to their new position. It is important to have hands-on experience throughout their education. At The Met Dining, we offer our students the opportunity to learn about restaurant operations. Come and Support our students!!! See you there!!!

If a meal does not have dessert, it's not a good ending. Chocolate and Raspberry Brownie is one of the two dessert choices in this week's menu. It is dressed with Scotch Caramel Sauce. You can also pay a supplement of $5 to add vanilla ice cream on top. Reserve your table now! Link in Bio.

Our other Entrée this week's menu is Smoked Haddock & Fish Kedgeree (PSC). It is served with Fragrant Rice, topped with Coriander & Pickled Red Onion Salad and Crispy shallots.

Come and join us for lunch!!!
Reserve your table now!!! Limit time only...

Albacore Tuna Tataki (PSC) is one of the two appetizer choices on this week's menu. It is also the most popular appetizer on this menu, often sold out quick. It is made with Sriracha Emulsion, Garlic Oil, Tamari, Crispy Shallots, Pear, and Shiso Leaf.
Wanna give it a try?? Book now, link in Bio.

NEW menu for Mar 19/21 & 26/28! From 11:30am to 2:30pm.

✨ Elevate your taste buds without breaking the bank! Indulge in a 3-course culinary journey at The Met Dining for just $25, but hurry – our NEW menu is only here for 2 weeks! ✨

Reserve your seat now and savour the extraordinary before it's gone!

🔥 Link to secure your table: https://www.opentable.com.au/r/the-met-dining-room-toronto 🔥

Here is one of the two appetizer choices for this week’s menu-Lentil & Grilled Squash Salad (VG-GF). Grilled Ontario Squash mixed with Braised Lentils, topped with Pumpkin Seeds and Maple & Sherry Vinaigrette.

Behind the Scenes - Chef Tommy is showing our students around the back-of-house where everything is stored, and demonstrating how to prepare and plate your course meals. As part of the experiential learning process, he explained the types and purpose of each container, and how to handle ingredients.

Come support our students at The Met Dining. Reserve a table now through the link in the bio - every Tuesdays and Thursdays from 11:30AM - 1:30PM.

NEW menu for Mar 5/7 & 12/14! From 11:30am to 2:30pm.

✨ Elevate your taste buds without breaking the bank! Indulge in a 3-course culinary journey at The Met Dining for just $25, but hurry – our NEW menu is only here for 2 weeks! ✨

Reserve your seat now and savour the extraordinary before it's gone!

🔥 Link to secure your table: https://www.opentable.com.au/r/the-met-dining-room-toronto 🔥

We had special guests visit us yesterday- Dr. Frédéric Dimanche, Dr. Karen Peesker, Dr. Irene Huertas Valdivia and Pia Hautamaki. A big thank you for supporting our students!!!

Thank you for all your support!!! We got a full house yesterday. Make a booking now before all tables run out.

Our last Entrée for this week's menu is Leek and Mushroom Risotto (VEGAN). Arborio Rice cooked with vegetable stock, braised leeks, and roasted mushroom, topped with garlic & caramelized onion puree and espelette pepper.

Feb 29 will be the last day this menu will be served, and there's a new menu coming up for the next two weeks.

Are you getting excited about our new menu??? Follow us for the latest update!!!

Book a table now before it's fully booked!!! Link in Bio.

Our students learn how to operate a restaurant by experiencing every role in a restaurant, including serving. Experiential learning to every student learning. Reserve a table now! Link in Bio.

Behind the Scene (BoH)

Our students learn every part of running a restaurant. In the kitchen, they work closely with our chef, and of course, they also take part in preparing the dishes.

Make your booking now! Link in Bio.

Our Chef makes sure all our students are set up for success by giving students a briefing before every operation. Make your reservation now!

The best way to finish up a meal is with dessert. Bread and Butter Pudding is one of the two dessert choices on this week's menu. Buttered Bread mixed with raisins and vanilla, served with custard sauces.

Want to try out our new menu? Reserve a table now. Link in bio.

Our second appetizer on this week's menu is Yukon Potato & Cheddar Soup (VG-GF). The soup is made with Yukon potato, vegetable stock, cream and smoked sour cream, served with cheddar cheese and crispy potato, and topped with espelette paper and green onion.