What’s on the menu at Planta, a plant-based restaurant from Nota Bene chef David Lee

What’s on the menu at Planta, a plant-based restaurant from Nota Bene chef David Lee

Planta's carrot dog. Photo by Renée Suen

Name: Planta
Neighbourhood: Yorkville
Contact: 1221 Bay St., 647-348-7000, plantatoronto.com, @plantatoronto
Previously: Pangaea
Owner: The Chase Hospitality Group (The Chase, the Chase Fish and Oyster, Little Fin, Kasa Moto, Colette Grand Café) and David Lee
Chef: David Lee (Nota Bene)

The food

Plant-based dishes such as coconut ceviche, meat- and cheese-less pizza and, yes, carrot dogs. Both Lee and CHG president Steven Salm adopted the eat-more-plants lifestyle earlier this year, and veggie dishes have infiltrated all the restaurants in the CHG group, with 25 per cent of each menu devoted to plant-based meals. “I’ve learned a lot over the past 12 months—about our reliance on animal products and the strain it causes on the environment—that’s been eye-opening,” Salm says.

Coconut ceviche: avocado, corn nuts, lime, taro chips. $13.


Watermelon poke: smashed avocado, nori chips, citrus soya. $13.


Cauliflower tots: truffle parmesan, lemon aïoli. $9.


Habibi salad bowl: cauliflower cous-cous, split pea fritters (Lee’s mother’s recipe), lentils, parsley, mint, coriander, currants, sumac, za’atar, tahini dressing. $17.


18 Carrot Dog: aged and smoked Cookstown Greens’ carrots, house-made turmeric buns, fries, mustard, sauerkraut, dill pickle. $17. Photo by Renée Suen


The Frenchie: mushrooms, squash, eggplant, olives, cashew mozzarella, basil, olive oil. $17.


Broccoli fried rice: kimchi, tofu, mushroom bacon. $6.


Brussels sprouts: garlic, black bean, puffed wild rice. $6.


The Chocolate Terrarium: dairy-free chocolate mousse, peanut butter cream, chocolate cake, salted caramel. $11.


Chef David Lee.
The drinks

Biodynamic and organic wines selected by CHG Sommelier, Stephanie Guth; beer; and cocktails made with cold-pressed juices from Village Juicery.

Beauty and the Beet: rum, coconut, lemon, agave nectar, Planta punch (beet, pineapple, lime, coconut water, dash of pink salt). $11.


Peach (Don’t Kill My Vibes): rose gin, pêche de vigne, lemon, soda water. $14.
The space

Skylights brighten up the 165-seat space designed by Salm and East Studio, who commissioned local designers Candice Kaye for the wallpaper and Tisha Myles for the hand-painted mural.






Check out these chairs.