What’s on the menu at the Lost Land, a new farm-to-table restaurant in the Financial District

Including an over-the-top cocktail served in a smoking treasure chest

By Jessica Huras| Photography by Ryan Nangreaves

| December 23, 2024

What's on the menu at the Lost Land, a new farm-to-table restaurant in the Financial District

Name: The Lost Land Contact: 146 Yonge St., unit 101, thelostland.ca, @thelostland.ca
Neighbourhood: Financial District
Owner: Edison Xue Chef: Cesar Karanapakorn (Florette, Judaline) Accessibility: Not fully accessible

With a menu featuring a bounty of local ingredients and a dining room brimming with greenery, the Lost Land offers downtowners a chance to reconnect with the natural world—in the Financial District. “We wanted to create a restaurant that brings nature into the heart of the city,” says chef Cesar Karanapakorn.

The team at Lost Land, a restaurant in Toronto — The Lost Land team

Karanapakorn spent his early career cooking in kitchens around Mexico and the US, eventually meeting the chef who would become his mentor, Larry Feldmeier, at the Bristol restaurant in Chicago. Feldmeier, though still based in Chicago, is lending his expertise from afar to help Karanapakorn develop the Lost Land’s seasonally driven menu.

The Food

“I like to focus on making good food rather than tying myself to a specific kind of cuisine,” says Karanapakorn. The menu is indeed a globetrotting affair that includes French classics like foie gras, Italian-style pastas and Latin-influenced mains like chicken tinga.

A chef puts the finishing touches on a dish — Chef Cesar Karanapakorn puts the finishing touches on the crudo

Karanapakorn works with Ontario producers (Bondi Produce, ClearWater Farm, Marc’s Mushrooms, White Lily Farms) to shape the menu around locally grown ingredients. Soon, the restaurant will take its commitment to fresh, sustainable ingredients to the next level—literally—with the launch of a large rooftop garden to grow produce destined for Lost Land dishes.

A trio of brioche rolls and herbed butter — These pillowy house-made brioche rolls are served alongside a scoop of herb butter packed with confit garlic, chives and parsley. $9

Tuna crudo — For this dish, thinly sliced yellowfin tuna crudo is topped with pickled blueberries and red onions. Crunchy radish slices, nasturtium leaves and cilantro oil add herbaceous and peppery notes, and yuzu kosho gives it a citrusy kick. It comes with house-made rice crackers. $23

Bucatini and tiger shrimp in a rose sauce — Tiger shrimp cooked in house chili oil are nestled in a bed of bucatini coated in a silky rosé sauce made from seafood stock, tomatoes and cream. The noodles are currently sourced from Famiglia Baldassarre, but the restaurant plans to launch an in-house pasta program. Anchovy butter and a hint of garlic and shallot add richness to the sauce, and a sprinkle of fried chili strings, caviar and microgreens finish the dish with heat and brine. $36

Braised beef cheeks on pomme purée — Here we have fork-tender beef cheeks, braised for 15 hours and rested on a silky bed of pommes purée. A splash of beef demi-glace adds deep savoury notes while parsley oil and tangy giardiniera lend a zippy contrast. It’s crowned with a tangle of micro-greens. $40

Duck leg and breast with roasted vegetables — Rich slow-cooked duck two ways (tender confit leg, magret breast) is rounded out with caramelized roasted root vegetables, a charred tomato salsa and tomatillo jam, then finished with a drizzle of cilantro oil. $55

Chocolate mousse — For this dessert, rich chocolate mousse is layered over a delicate chocolate sponge and perched on a bed of crunchy chocolate soil. Strawberry coulis adds a tangy sweetness, and fresh berries bring a bright pop of flavour. A scoop of creamy vanilla ice cream ties it all together. $17

Lemon olive oil cake with fresh fruit and mascarpone — This lemon olive oil cake is served with a swirl of whipped mascarpone. Cherry gel and pink peppercorn crème anglaise add layers of complexity while a caramel tuile provides texture. Seasonal berries and microgreens complete the pretty plate. $15

The Drinks

Bar manager Vitus Wight brings an equally borderless approach to the bar’s cocktails. Staying true to the restaurant’s earth-focused ethos, Wight prioritizes sustainability, using inventive techniques to minimize waste and repurpose ingredients, all while maximizing flavour.

A cocktail inspired by mango sticky rice — Inspired by mango sticky rice, the BKK Alley shakes up spiced rum, coconut cream, sweet mango purée and sticky rice syrup. Added to the mix: coconut sago pearls, mango gel and a crispy sticky rice chip garnish. $22

The Silent Peak cocktail is a mix of oolong-infused gin, strawberry purée, peach liqueur and lemongrass tincture, balanced with an acid solution for a bright, refreshing finish — Here we have the Silent Peak, a mix of oolong-infused gin, strawberry purée, peach liqueur and lemongrass tincture balanced with an acid solution for a bright, refreshing finish. On the side, there’s a dehydrated strawberry meringue with sweet green tea caviar. The meringue—made from the leftover strawberry purée used in the cocktail—delivers a sweet, airy garnish while doubling as a testament to the restaurant’s low-waste philosophy. $34

A take on a manhattan, served in a treasure chest — This dramatic riff on a manhattan arrives in a treasure chest filled with swirling bergamot vapour. The drink itself combines salted plum–infused rum, Japanese plum wine, an Italian aperitif and a touch of peated scotch for a smoky finish. $31

The Space

The dining room is equal parts contemporary and—in keeping with the whole nature theme—earthy. Lush greenery spills down the walls, softening the industrial feel of exposed brick and ductwork. And a bustling open kitchen and chef’s counter offer a front-row seat to the action.