Opus Restaurant on Prince Arthur

The story

Crafted with passion, served with love

Passion with Flawless Attention to Detail

In the heart of Yorkville, steps from Toronto's top hotels, the ROM, and Canada's premier fashion district, Opus Restaurant on Prince Arthur has quietly set the standard for refined European dining in the city. It is the kind of place where the kitchen and the cellar receive equal reverence — and where both consistently deliver.

Chef Jason Cox

Canadian-born Chef Jason Cox has led the kitchen at Opus for eighteen years. His cooking is rooted in classical European technique — French, Mediterranean, with threads of Asian influence — but each plate carries an unmistakable Canadian stamp. He describes his approach as playing within the boundaries of classical cuisines while injecting subtle twists and refined nuance. The result is food that feels both grounded and alive: seared foie gras on maple-glazed apples and cassis, Fogo Island cod with sunchoke and samphire, herb-crusted Ontario lamb rack with aigre-doux leeks and saffron, or a 12 oz bison ribeye with bordelaise and fava bean purée. The menu reads like a confident survey of European cooking filtered through the best Canadian larder.

A Wine Cellar Unlike Any Other

The Wine Spectator Grand Award — held continuously since 2002 — places Opus among the top 93 wine restaurants in the world, and the cellar earns that distinction. Over 2,300 selections drawn from an inventory of more than 52,000 bottles are housed in an underground cellar that Wine Spectator ranks as the most comprehensive wine collection in Canada. It is a serious list built for serious guests, and the team will send it ahead of your visit on request.

The Room, the Courtyard, the Bar

The main dining room sets a tone of polished glamour without austerity. For private occasions, an elegantly appointed room seats 22 comfortably — or up to 36 when combined with the courtyard, where black granite tables dressed in white linen sit beneath a Manitoba maple on a grey quarry stone floor. The bar pours until 2 a.m., making Opus as viable for a late glass of Burgundy as for a full dinner of European cuisine from start to finish.