Marcus Restaurant + Terrace

The story

Crafted with passion, served with love

A Rooftop Stage for Inventive Cooking

Perched above Rue de la Montagne inside the Four Seasons Hotel Montreal, Marcus Restaurant + Terrace runs from early breakfast through late-night cocktails without ever losing its sense of occasion. The space is generous and open, with the terrace setting it apart as one of the few rooftop dining rooms in the city that operates across every daypart — weekend brunch, weekday lunch, and dinner that stretches well into the evening.

Jason Morris and the Kitchen's Direction

The restaurant's identity is built around Executive Chef Jason Morris, a Montréal native who trained at the Institut de Tourisme et d'hôtellerie du Québec before sharpening his skills in New York alongside chef and restaurateur Paul Liebrandt. He began his career as a poissonnier, and that grounding in seafood remains visible throughout the menu. Recognized among Canada's Top 10 Chefs and Canada's 100 Best Chefs, Morris is known for pairing local ingredients with precise, technically demanding technique.

The signature dishes reflect that balance. The Seafood Tower arrives with oysters, cocktail prawns, snow crab, sashimi, and Nordic prawn salad — a straightforward showcase of quality product. Canadian Black Cod comes with sesame, potato, and edamame, while the Piccadilly pairs fresh pasta with lobster and chilli. Elsewhere on the menu, a Double-Cut Lamb Chop with artichoke and roasted peppers and an Eggplant dish finished with Québec maple syrup and togarashi show the kitchen moving comfortably beyond seafood when the moment calls for it.

Wine, Cocktails, and the Full Picture

The beverage program carries its own weight. Chef Sommelière Alexandra Guay, whose experience spans Provence, Rio de Janeiro, and beyond, curates a wine list that earned Marcus a Wine Spectator Best of Award of Excellence in 2023 — a mark of genuine depth and curation rather than volume alone.

At the bar, Head of Mixology Jay Lawson brings a background in chemistry and thirteen years across some of North America's most respected cocktail programs, including venues that placed on the North America's Top 50 Bars list. His approach at Marcus emphasizes fermentation, technical precision, and seasonal rotation.

Together, the kitchen, the cellar, and the bar make Marcus Restaurant + Terrace one of Montréal's more complete dining destinations — a seafood-anchored table that earns its reputation across every hour of the day.