TORONTO — After being closed for almost two years for an extensive renovation and re-branding, Harbour Sixty — the iconic steakhouse that has hosted thousands of discerning diners, celebrities, professional athletes, and political leaders over the last 25 years — re-opened its doors last month. The highly anticipated multi-million transformation will continue to offer its acclaimed steakhouse experience across two floors while introducing two new exciting venues, a private event space named Estelle and a new modern Italian restaurant called Arianna.
The re-design honours the legacy of Harbour Sixty while re-branding it for a new era. Through its design, the iconic steakhouse has evolved into a contemporary destination, blending classic sophistication with modern flair. The flagship restaurant is situated on the first and second floors of the building offering business and leisure dining and a storied legacy that spans more than 25 years.
Chef Solomon Mason and his team have curated a meat program that focuses on local and international premium beef selections with USDA prime from Creekstone and Omaha, Canadian Prime from Van Osch and High River Farms, along with Australian wagyu from Oakleigh Ranch. The restaurant is one of only a few restaurants in Toronto with Kobe-certification with help from Famu to achieve designation from the Kobe beef marketing and distribution certification organization.
One example of the steakhouse’s high-quality beef program is the menu’s signature Harbour Sixty Chop, an 18-ounce Creekstone USDA Prime bone-in tenderloin that’s difficult to source and available in limited quantities from the rancher. An equally unique seafood program includes a dry-aging room for fish — an emerging culinary technique that’s gained traction in some of the best restaurants in the world. Additional comforting yet luxurious offerings include fresh oysters, crunchy buttermilk-fried cauliflower and decadent mac and cheese made with canestri pasta and Gruyère cheese with the option to add freshly shaved truffle. Desserts include coconut cream and classic chocolate baked Alaska.
“Our goal is to showcase the best of Canadian agriculture while staying true to the timeless steakhouse experience,” says Mason. Harbour Sixty’s menu also features other carefully sourced ingredients from esteemed Canadian suppliers, including Tamarack Farms and Broad Form Farm.
The restaurant also features a private dining room called The Commissioner’s Room with a seating capacity of 24.The private dining room boasts an intricately carved wood ceiling. The room is equipped with an LCD TV offering cloud-based support, direct wired connectivity, and K-ray technology. Additionally, guests can enjoy a Bluetooth connection to curate their own playlist and enjoy their musical selections.
New to the building, is a private space, located on the third floor, elegantly designed to host signature and private events while offering a selection of food-and-drink offerings from both Harbour Sixty and Arianna (situated on the fourth floor). Estelle’s event menus are curated to deliver an elevated, bespoke experience featuring refined dishes and top-notch service. Estelle caters to events ranging from weddings to conventional corporate events.
Also included in the space is The Cellar, a private tasting room that combines exclusivity with a focus on exceptional wines while also offering an intimate space for gatherings. With its low-lit atmosphere and sophisticated design, The Cellar provides a unique setting for expertly paired culinary offerings alongside some of the world’s best wines.
Estelle also features The Louis XIII Room, a distinguished private dining experience that draws its inspiration from the architectural brilliance of the Louis XIII era. With a maximum capacity of 18 guests, the room is designed for small gatherings and features an LCD TV equipped with cloud-based support, direct wired connectivity, and K-ray technology, as well as Bluetooth connectivity for the music system, allowing guests to curate their own playlist. A private bar further enhances the exclusive ambiance.
Capping off the building is the crown jewel of Harbour Sixty, Arianna, which offers a vibrant space with sweeping views of the Toronto skyline. Arianna’s elevated concept delivers a smart, modern take on Italian cuisine with bold flavours and artful presentation. Signature dishes include Sicilian Crudo, made from delicate bluefin tuna, Hawaiian Kanpachi, and salmon, as well as a fried Italian dough stuffed with ricotta drizzled with burnt honey and the Arianna Pepperoni Bolognese Pinwheel Lasagna.
“We’ve created a room and a menu that toes the line between tradition and avant-garde flair,” says Arianna’s chef de cuisine, Scott MacKenzie.
