Scaramouche

The story

Crafted with passion, served with love

A Toronto Institution on Benvenuto Place

Perched at One Benvenuto Place in midtown Toronto, Scaramouche has long held a reputation as one of the city's most accomplished fine dining rooms. That standing is now formally recognised by the Forbes Travel Guide, which awarded the restaurant its Four-Star rating for 2026 — a distinction earned by fewer than one percent of hotels and restaurants evaluated worldwide. The recognition reflects what regulars have known for years: an evening here is defined by precision, hospitality, and a kitchen that takes its ingredients seriously.

The Kitchen and Its Craft

The menu reads as confident and seasonally grounded, drawing from Ontario producers alongside carefully sourced European and North American ingredients. Appetisers set a clear tone: Ontario green asparagus arrives with a soft-poached quail egg, crispy caper breadcrumbs and a green herb dressing; a terrine of foie gras is accompanied by quick-pickled cherries, riesling jelly and toasted Italian hazelnuts on brioche toast; and 50g of Kaviari Oscietre caviar comes with buckwheat blini and crème fraîche for those inclined toward something more indulgent.

Pastas and risottos occupy a satisfying middle ground — a Sicilian-style lamb ragù over casarecce with orange gremolata and Manchego, peppercorn fettuccine with beef tenderloin and a Gruyère breadcrumb crust, and a lobster risotto finished with Meyer lemon relish and fine olive oil. Main courses include Québec duck with beluga lentils and pickled cherries, rack of lamb with a parsley breadcrumb crust and spicy walnut romesco, and sea scallops with English peas, morels and a brown butter porcini vinaigrette.

The Coconut Cream Pie and Other Reasons to Stay for Dessert

Scaramouche's Coconut Cream Pie has achieved something close to legendary status in Toronto — a coconut custard topped with chantilly cream, white chocolate shavings and dark chocolate sauce, available to order directly from the restaurant's website. The rest of the dessert menu holds its own: a cherry mille-feuille with almond praline cream and fresh black cherries, a strawberry and lemon soufflé tart with Ontario strawberries, and a Tahitian vanilla panna cotta with roasted rhubarb and honeycomb crisp.

The Room and the Experience

The cocktail list features drinks like Chef Reid's Gin & Tonic — built around Reid's Gin, a family-run East End Toronto distillery, with Fever-Tree tonic, cucumber and lemon — alongside a well-curated wine programme spanning Champagne, Burgundy, Niagara VQA, and bottles from across Europe and the New World. Corkage is welcomed for bottles from your own cellar. Complimentary valet parking is provided, and the kitchen works without a firm closing time — guests are encouraged to dine at their own pace.