What’s on the menu at Goldie, a new two-storey cocktail bar with a chef from Lavelle
By Renée Suen| Photography by Renée Suen
| December 20, 2017
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Name: Goldie
Contact: 619 King St. W., 416-214-3180, goldie.ca, @goldie.ca Neighbourhood: King West
Previously: Candyland
Owner: Reza Abedi (Trademark Hospitality Inc.)
Chef: Romain Avril (Lavelle)
The drinks
Cocktails of the classic kind, and signature drinks developed by bar manager Jake Dolgy (Good Fortune, Frings) using premium booze. In addition to a selection of digestifs, there are international red and white wines available by the glass or bottle, and fancy-schmancy champagne from brands like Louis Roederer and Piper-Heidsieck. There’s bottle service in the upstairs lounge, but there’s a minimum spending amount (however if you’re willing to throw down $5,900 for a bottle of Remy Louis XIII, then that shouldn’t be an issue).
Empire State: Bulleit rye, Boulard calvados, Amontillado sherry, PX sherry, cinnamon, brown sugar, lemon, egg white and crabapple bitters. $16.
Velvet Veneer: Grey Goose vodka, coconut, banana, pineapple, lime, cranberry bitters, and finished with butterfly pea flower (to simulate the look of a sunset). $16.
Refined bar snacks that include oysters, cheese and charcuterie boards, veal tartare, lobster poutine, duck confit wontons and B.C. rockfish ceviche. There are also a few desserts (olive oil cake, grapefruit givrée, and a peanutty chocolate bar) to satisfy any late-night sugar cravings.
Fried green tomatoes served with sriracha aïoli, and topped with a pea shoot salad and Asiago cheese. $12.
Fried duck confit wontons on miso mayo, topped with green onions and purple shiso. $10.
Falafel are topped with garlic yogurt and pickles, and finished with sumac and mint. $12.
B.C. rockfish ceviche is prepared with citrus, avocado and jalapeño, then topped with popcorn. $15. (Fish may change depending on availability.)
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Lamb meatballs glazed with a harissa emulsion, and served with cucumber raita and mint. $13.
These chicken drumettes are Avril’s version of honey-garlic wings. They’re served with a blue cheese sour cream. $14.
The space
A whole lot of velvet went into outfitting this 200-year-old townhouse. A more-relaxed cocktail bar takes up the first floor, while upstairs, there’s a moodier lounge equipped with its own DJ booth and bar, plus a private room that can accommodate up to 35 guests for tastings or parties.
This is the first-floor lounge.
And again.
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And one more time.
Here’s the upstairs lounge.
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