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Text Content

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 * About
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 * Food Truck
 * Fine Foods
 * Gifts + Floral
 * Reservations

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 * About
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 * Catering
 * Food Truck
 * Fine Foods
 * Gifts + Floral
 * Reservations

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> Nestled in the atrium of the TD Towers, Bymark shines as one of Toronto’s
> premier Financial District restaurants, perfectly capturing the energy of
> Toronto’s bustling business hub. With its unique main dining room featuring a
> stunning floor-to-ceiling wine cellar, intimate private rooms, a sleek bar,
> and a spacious patio, Bymark offers an unforgettable dining experience. Chef
> McDougall’s seasonal menu and Yabu Pushelberg’s timeless design ensure
> discerning guests receive both a visual and culinary feast.

66 Wellington St. West
Toronto, ON M5K 1M6 Directions
416-777-1144

Monday – Friday 11:30am – 10pm
Saturday 5pm – 10pm

 * Lunch Menu
 * Dinner Menu
 * Bar Menu
 * Dessert Menu
 * Drinks
 * Wine List
 * 

 * Lunch Menu
 * Dinner Menu
 * Bar Menu
 * Dessert Menu
 * Drinks
 * Wine List

BEGINNING

GEM LETTUCE CAESAR

20

bacon, croutons, grana padano, caesar vinaigrette

MARKET GREENS SALAD

20

pickled radish, tender herbs, wildflower honey chili vinaigrette

SWEET PICKLED BEETS & EGGPLANT CAVIAR

29

pomegranates, tahini yogurt, spiced almond crumble, halloumi

ONTARIO BURRATA TOAST

29

prosciutto, pear, calabrian chili rapini

WAGYU BEEF DUMPLINGS

26

sweet & spicy hoisin sauce

CLASSIC STEAK TARTARE

28

soft egg yolk, crisp potato chips, grated horseradish

BYMARK’S CLASSIC SHRIMP TACOS

26

crisp beet wrap, citrus spiked aioli, scented soy

HAIDACORE TUNA TARTARE

28

ancho, chipotle, fried tortilla chips, avocado, green papaya, chayote,

CHILEAN SNOW CRAB CAKE

28

bearnaise sauce, leek hearts, tomato fillet, aged sherry dressing

GRILLED OCTOPUS & CALAMARI

29

hummus, green harissa, cracked olives, crisp chickpeas

HAMACHI CRUDO

31

pickled pineapple, chili, colatura di alici, mint oil

SCALLOP CRUDO

31

truffle ponzu, crisp sesame crumble, yuzu kosho

BAKED OYSTERS & BONE MARROW

34

bone marrow butter, bread crumb, pecorino

EAST COAST OYSTERS 1/2 DOZEN

32

citrus, horseradish, mignonette, cocktail sauce

WARM HOUSE MADE FOCACCIA

7

cultured butter

MAIN

VEAL SCHNITZEL

43

arugula, lemon, caperberry, parmesan chili vinaigrette

LEMON THYME ROASTED HALF CHICKEN

41

celeriac mashed potatoes, carrots, green peas, corn, pan gravy

KOREAN BBQ DUCK BREAST

51

fermented red cabbage, baby king mushrooms, gochujang sweet potato purée, sweet
cucumber, jus

BC HALIBUT & CLAMS

55

cauliflower puree, chorizo potato pavé, vermouth beurre blanc

MISO BLACKENED STEELHEAD SALMON

47

maitake mushrooms, toy choy, spiced fermented daikon, yuzu dashi broth

GRILLED SEABREAM

55

charred leek, fingerling potatoes, cracked olive tapenade, cured tomatoes

BRAISED SHORT RIB RIGATONI

39

field mushrooms, horseradish chimichurri, preserved chili, grana padano

WILD RED SHRIMP CASARECCE PASTA

42

bisque, fennel pollen, lime



SANDWICHES

CLASSIC 6OZ BYMARK BURGER

40

brie de meaux, shaved truffle, grilled porcini mushroom

LOBSTER ROLL & MALT VINEGAR FRITES

44

steamed lobster, tarragon aioli, crumbled chorizo

JERK YELLOW FIN TUNA BLT

29

heirloom tomato, bacon, lemon garlic aioli

PASTRAMI RUBBED TURKEY

27

fermented red cabbage, aged cheddar, jalapeño aioli

All sandwiches served with Gem Caesar, Greens Salad or Frites

FROM THE GRILL

TENDERLOIN CANADIAN P.E.I. GRASS FED

54

6oz

TENDERLOIN CANADIAN P.E.I. GRASS FED

72

8oz

STRIPLOIN BLACK ANGUS U.S.D.A. GRAIN FED

39

6oz

STRIPLOIN BLACK ANGUS U.S.D.A. GRAIN FED

65

10oz

RIBEYE U.S.D.A. PRIME NEBRASKA

105

16oz

TOMAHAWK RIBEYE CANADIAN P.E.I.

212

peppercorn sauce & choice of two sides 36oz



SIDES

SAUTÉED SPINACH

15

fried quail egg, crumbled pancetta

SAUTÉED RAPINI

15

peanut sea salt crumble, calabrian chili

ZA'ATAR ROASTED CAULIFLOWER

15

hummus, crisp chickpeas, roasted garlic yogurt

LOADED MASHED POTATOES

15

crisp chorizo, crème fraiche, wispy scallions, cheese curds

ROASTED KING MUSHROOMS

15

aged sherry, mushroom powder

MUSHROOM RISOTTO

15

whipped truffle mascarpone

TRUFFLE FRITES

15

parmesan, truffle

HOUSE CUT FRITES

8

chipotle aioli

SAUCES

CLASSIC BÉARNAISE

6

GREEN PEPPERCORN & SWEET ORANGE

6

HORSERADISH CRÉME FRAÎCHE

4

BEGINNING

GEM LETTUCE CAESAR

20

bacon, croutons, grana padano, caesar vinaigrette

MARKET GREENS SALAD

20

pickled radish, tender herbs, wildfl ower honey chili vinaigrette

SWEET PICKLED BEETS & EGGPLANT CAVIAR

29

pomegranates, tahini yogurt, spiced almond crumble, halloumi

ONTARIO BURRATA TOAST

29

prosciutto, pear, calabrian chili rapini

HAIDACORE TUNA TARTARE

28

ancho, chipotle, fried tortilla chips, avocado, green papaya, chayote,

WAGYU BEEF DUMPLINGS

26

sweet & spicy hoisin sauce

CHILEAN SNOW CRAB CAKES

28

bearnaise sauce, leek hearts, tomato fillet, aged sherry dressing

WARM HOUSE MADE FOCACCIA

7

cultured butter

BYMARK’S CLASSIC SHRIMP TACOS

26

crisp beet wrap, citrus spiked aioli, scented soy

GRILLED OCTOPUS & CALAMARI

29

hummus, green harissa, cracked olives, crisp chickpeas

BAKED OYSTERS & BONE MARROW

34

bone marrow butter, bread crumb, pecorino

CLASSIC STEAK TARTARE

28

soft egg yolk, crisp potato chips, grated horseradish

HAMACHI CRUDO

31

pickled pineapple, chili, colatura di alici, mint oil

SCALLO CRUDO

31

truffle ponzu, crisp sesame crumble, yuzu kosho

EAST COAST OYSTERS 1/2 DOZEN

32

citrus, horseradish, mignonette, cocktail sauce

BUTTER BRAISED LOBSTER POUTINE

42

crisp frites, classic béarnaise

MAINS

VEAL SCHNITZEL

43

arugula, lemon, caperberry, parmesan chili vinaigrette

LEMON THYME ROASTED HALF CHICKEN

41

celeriac mashed potatoes, carrots, green peas, corn, pan gravy

KOREAN BBQ DUCK BREAST

51

fermented red cabbage, baby king mushrooms, gochujang sweet potato purée, sweet
cucumber, jus

BEEF TENDERLOIN & FOIE GRAS BONE MARROW BUTTER

80

woodland mushroom risotto, bordelaise sauce, shaved truffle

BC HALIBUT & CLAMS

54

cauliflower puree, chorizo potato pavé, vermouth beurre blanc

MISO BLACKENED STEELHEAD SALMON

47

maitake mushrooms, toy choy, spiced fermented daikon, yuzu dashi broth

GRILLED SEABREAM

55

charred leek, fingerling potatoes, cracked olive tapenade, cured tomatoes

DAY BOAT DIGBY SCALLOPS

50

crab ravioli, leek purée, miso hollandaise

CLASSIC 6OZ BYMARK BURGER

40

brie du meaux, shaved truffle, porcini duxelle

BRAISED SHORT RIB RIGATONI

39

field mushrooms, horseradish chimichurri, preserved chili, grana padano

WILD RED SHRIMP CASARECCE

42

bisque, fennel pollen, lime

FROM THE GRILL

TENDERLOIN CANADIAN P.E.I. GRASS FED

54

6oz

TENDERLOIN CANADIAN P.E.I. GRASS FED

72

8oz

RIBEYE U.S.D.A. PRIME NEBRASKA

105

16oz

STRIPLOIN BLACK ANGUS U.S.D.A. GRAIN FED

39

6oz

STRIPLOIN BLACK ANGUS U.S.D.A. GRAIN FED

65

10oz

TOMAHAWK RIBEYE CANADIAN P.E.I.

212

36oz
peppercorn sauce & choice of two sides

SIDES

SAUTÉED SPINACH

15

fried quail egg, crumbled pancetta

ZA'ATAR ROASTED CAULIFLOWER

15

hummus, crisp chickpeas, roasted garlic yogurt

ROASTED KING MUSHROOMS

15

aged sherry, mushroom powder

TRUFFLE FRITES

15

parmesan, truffle

SAUTÉED RAPINI

15

peanut sea salt crumble, calabrian chili

LOADED MASHED POTATOES

15

crisp chorizo, crème fraiche, wispy scallions, cheese curds

MUSHROOM RISOTTO

15

whipped truffle mascarpone

HOUSE CUT FRITES

8

chipotle aioli

SAUCES

CLASSIC BÉARNAISE

6

GREEN PEPPERCORN & SWEET ORANGE

6

HORSERADISH CRÉME FRAÎCHE

4

CLASSIC BYMARK MINI BURGER

9

brie de meaux, truffle, grilled porcini mushroom

WAGYU BEEF DUMPLINGS

17

sweet & spicy hoisin sauce

CHICKEN POTSTICKERS

14

black bean vinaigrette

HADIACORE TUNA TARTARE

22

avocado, chipotle, crisp chip

FRIED LEMON PEPPER CALAMARI

18

ginger black pepper aioli

CHIPS & DIP

14

french onion style yogurt dip, scallions, chives, shallot oil

CLASSIC SHRIMP TACOS

26

crisp beet wrap, citrus spiked aioli, scented soy

CRISP TEMPURA SHRIMP BITES

20

creamy chipotle, yuzu

HAMACHI CRUDO

31

pickled pineapple, chili, colatura di alici, mint oil

HAND STRETCHED PEPPERONI PIZZA

16

san marzano tomato sauce, buffalo mozzarella, cracked olives, and preserved
chili

HAND STRETCHED MUSHROOM PIZZA

16

fresh mozzarella, buffalo mozzarella, grana padano, cracked pepper, sea salt

FRIED CHICKEN DRUMETTES

24

house hot sauce, blue cheese aioli

CHARCUTERIE BOARD SELECTION OF CURED MEATS

30

mixed olives, pickled vegetables

ARTISANAL CHEESE BOARD

40

wild flower honey, warm toast

WOODLAND MUSHROOM ARANCINI

16

truffle aioli, basil

FRIED BUFFALO STYLE CAULIFLOWER

11

blue cheese sauce

FRIES & CHIPOTLE AIOLI

8

TRUFFLE PARMESAN FRIES

14

SMOKED SALMON CROQUETTES

14

lemon crème fraîche, red sauerkraut

BYMARK CHOCOLATE BAR

16

chocolate mousse, crisp feuilletine, passion fruit

APPLE STREUSEL CAKE

16

mascarpone mousse, apple glaze, honeycomb

MALTED MILK CHOCOLATE CRÈME BRÛLÉE

16

caramelized orange ice, chocolate malt balls

VANILLA CUSTARD DONUTS

16

maple bourbon sauce, walnut praline

SELECTION OF FRUITS & BERRIES

15

ASSORTED COOKIE PLATE

12

ARTISANAL CHEESE BOARD

40

wild flower honey, warm toast

BYMARK MIXOLOGY

SPIDER LILY – 3OZ

26

Del Maguey Vida Mezcal, Yuzu sake, Aperol, lime, shisho bitters

SAILOR'S DELIGHT – 2.5OZ

26

Bumbo XO rum, black walnut bitters, simple syrup

CRIMSON SPICE – 3OZ

26

Cinnamon infused Absolut vodka, red wine, cranberry, soda water

MOOD INDIGO – 2.5OZ

26

Empress gin, St. Germain elderflower liquor, Lillet Blanc, lemon

SKI LIFT – 2.5OZ

26

Captain Morgan spiced rum, Orange Curaçao, lemon, maple syrup

WHISKEY PAPA – 2OZ

26

Lot 40 whiskey, lemon, apple pie syrup, pear, Angostura bitters, egg whites

--------------------------------------------------------------------------------

WINE LIST


MEET THE CHEF: BROOKE MCDOUGALL

Executive Chef Brooke McDougall began his career at the lively Blue Mountain
Resort in Collingwood where he quickly rose through the ranks to become Chef de
Partie. Developing his natural talent, Chef Brooke enrolled in the Culinary
Management program at George Brown College while also taking a prestigious
apprenticeship under Executive Chef Scott Gerrie at Carriages Restaurant. After
graduating, Chef McDougall set his sights toward the groundbreaking North 44 in
Toronto. Under the mentorship of Chef McEwan, Chef McDougall promptly landed the
role of Executive Sous Chef at the esteemed restaurant. Known for his strong
leadership skills and dedication to innovative culinary techniques, Chef
McDougall was selected to open the award-winning Bymark as Executive Chef. Now,
Chef McDougall continues to captivate guests with his seasonal menus and
renowned signature dishes like the butter-braised lobster poutine or the
infamous Bymark burger.


BOOK YOUR SPECIAL EVENT

From milestone celebrations in our stunning space to intimate get togethers in
the private dining room, Bymark brings seasonal menus, handpicked wines &
seamless coordination to every event.

Learn More


GET IN TOUCH

To purchase gift cards, make a reservation and for general inquiries:

info@bymark.ca | 416-777-1144

GENERAL MANAGER
Darlien Scott

EXECUTIVE CHEF
Brooke McDougall

CHEF DE CUISINE
John Nepomuceno

OUR RESTAURANTS

 * Bymark
 * Diwan at the Aga Khan Museum
 * Fabbrica Thornbury
 * The Port Tavern Thornbury
 * Fabbrica TD Centre

GOURMET GROCERY

 * McEwan Don Mills
 * McEwan TD Centre

OUR SERVICES

 * Catering
 * Food Truck
 * Floral Design
 * Personal Shopper
 * Prepared Foods

MEDIA INQUIRIES

Media: More to McEwan

Chief Operating Officer
Eric McEwan
eric@mcewangroup.ca

NEWSLETTER

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