News
Ruby LarsenSep 18, 2026
What is new on our winter menu
Slow-cooked lamb returns, joined by a celeriac risotto and a blood orange tart for dessert.
Ruby LarsenSep 18, 2026★★★★★4.9/5 from 5.9k reviews
Your favourites, delivered hot
Order online for pickup in 15 minutes, or delivery within five kilometres, packed to arrive as good as in the dining room.
They made my daughter's birthday dinner truly special.
Ava CarterWeekend brunch regular
Seasonal menus from local farms
Our menu changes every six weeks, built around vegetables, meat and cheese from 12 farms less than an hour away.
Open the dashboardReservations
1,134
19.9%Orders
4,581
19.6%Covers
4,225
2.9%Average ticket
$28.57
23.6%
Desserts
Mason HughesAug 30, 2026
Our chocolate tart, step by step
Our pastry chef shares the recipe behind the dessert guests ask for most, from crisp pastry to glossy ganache.
Mason HughesAug 30, 2026
Tips
Leo KimMay 27, 2026
Three pasta shapes to make at home
Orecchiette, pici and tagliatelle need only flour, water or eggs, and a little patience. Our sous chef shows you how.
Leo KimMay 27, 2026A month at Yaraly Labs
Tables booked, plates served and the average bill, counted every month.
40seats in the private room
120kplates served each year
11years in the neighbourhood
4.8/5from 3,400 reviews
Process
Book a table Book your table in seconds
01
Choose your time
Pick a date and time that suits you online.
02
Tell us the occasion
Birthday, date night or business dinner, we prepare accordingly.
03
Enjoy your meal
Sit back while our team takes care of everything.
04
Take the taste home
Order your favourite dishes for pickup next time.
Guest reviews
What our guests say
Reviews from regulars, birthday tables and first-time visitors.
Delivery arrived hot and beautifully packed. Just like eating in.
Freya OkaforRegular guestThe cooking class was such fun, and I finally make proper fresh pasta at home.
Amara LarsenBusiness dinner hostThe truffle pasta is the best I have had outside of Italy. We come back every month.
Priya OrtegaRegular guestOur go-to place for business dinners. The private room is perfect.
Jonah DuarteWeekend brunch regularGreat vegan options that are not an afterthought. Everything was delicious.
Noah SilvaFood bloggerThey made my daughter's birthday dinner truly special.
Lucas KowalskiCooking class studentThe kitchen team
Join the team The people behind every plate
Kenji Brennan
Restaurant ManagerRavi Mensah
Pastry ChefElena Varga
Head ChefSamir Nguyen
Sous ChefJournal
Notes from the pass
Our chefs and sommelier share what is cooking and what is worth pouring.
How we make our sourdough every morningA 36-hour process, a starter we have kept alive for nine years and the 5 am shift that bakes every loaf.Planning the perfect birthday dinnerHow to choose the date, the menu and the cake, and the details our team takes care of for you.Our chef's guide to seasonal autumn produceSquash, wild mushrooms and late figs: what arrives from our farms in October, and how the kitchen cooks it.The story of our wood-fired ovenBuilt by hand in our first year, it now bakes around four hundred pizzas on a busy Saturday night.
Contact
Get in touch
Questions about bookings, events or catering? We reply within a few hours.
Valencia247 Market Square
Toronto240 Orchard Close
Seoul281 Hillcrest Road
32.5kreaders every week
News from our kitchen
New menus, cooking class dates and wine evenings, once a month.
Takeaway
Reserve your table tonight
A few tables are still free this week. Book yours in seconds.
