Unlimited caviar and champagne? There’s a new dinner series for that
Introducing Deep Sea at Queens Harbour
Queens Harbour—that 23,000-square-foot restaurant on the harbourfront with a retractable roof second only to the Rogers Centre—made a splash on socials for its grand opening party with videos of over-the-top drink stations, mermaids, caviar bumps and a chef feeding people sashimi straight from the belly of a giant bluefin tuna.
The evening produced an unprecedented amount of overstimulation for guests, and a certain amount of FOMO for the rest of us. Now, the harbourfront hot spot is opening up a similar party to the public.
Queens Harbour’s new ticketed event series, Deep Sea, is neither a dinner nor a nightclub. It’s an immersive experience bringing international DJs, all-inclusive food and drinks, and large-scale audiovisual production under one retractable roof in Queens Garden, the venue’s open-air dining terrace.
“Instead of doing another private event for the first anniversary, we’re launching a series of events open to the public,” says co-owner Ali Badreddine. “We want people to be able to experience this.”
The concept centres on house music, with performances from UK-based duo DJ HotLap, making their Canadian debut, as well as Miami-based DJ Amal Nemer.
“It’s definitely music-forward,” said Badreddine. “It’s supposed to be a full immersive experience with phenomenal sound and visuals. The goal is to create a more elevated alternative to conventional nightlife.”
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Food stations will include grilled yakitori, fresh pasta, matcha and sushi (yes, the bluefin tuna carving ceremony will make a comeback). Guests will also have access to passed canapés and two bars serving signature cocktails. If that wasn’t enough, there’s also a cigar station with Rémy Martin XO, a Moët Champagne lounge with caviar service, an oyster shucker and a Red Bull bar—because after all-you-can-eat barbecue and sushi, a caffeine/taurine/sugar combination will counteract the need to nap.
Tickets for the July 9 party start at $200 for early birds, and will increase through tiered pricing as sales continue. Dates for future events have not yet been determined but will be announced sporadically throughout the year.
Helen Jacob is a freelance journalist writing stories about food and real estate. She has a master’s in journalism from Toronto Metropolitan University
