Sunday Brunch at the Ritz: Mimosas & Lobster

Sunday Brunch at the Ritz was one of my family's treasured dining traditions when we all gathered for Christmas on Longboat Key — that was until the hotel was renovated in 2015 and sadly cancelled the popular Sunday morning tradition. Imagine our delight when we heard that the Ritz Toronto had launched their own Sunday Brunch in the hotel's signature restaurant TOCA. One of the most extravagant in the city, Sunday Brunch at The Ritz is pricey, but for special occasions, it's well worth it! Guests can explore a wonderland of lobster tails, chilled poached shrimp, mussels, sushi, a live carving station, omelette station, charcuterie and more, plus enjoy never ending glasses of Mimosas or Bloody Caesars. And if that wasn't enough, there's often a chocolate fountain, crêperie, and French pastries for dessert. Not to be outdone, the Ritz also holds a Veuve Clicquot Sunday Brunch on the last Sunday of every month at $145 per person, which includes all of the Veuve Cliquot you can quaff. When 'extravagant' is on your culinary wish list, the Ritz brunch is hard to beat. 

Main lobby of the Ritz with suspended glass bridge to Toca

Champagne and fresh squeezed orange juice Mimosas

Vine Ripe Tomato, arugula, basil red onion and burrata salad

Roasted Caulifower & Truffle Panna Cotta with Pine Nuts

Tomato Arancini with Basil Pesto and Mozzarella di Buffalo with Marinara Sauce

Hand sliced Niagara Prosciutto and Soppressata

Wheel of Parmigiano-Reggiano

Salmon Crudo with lemon vinaigrette 

Canadian Lobster Tails, Poached Shrimp, Marinated P.E.I Mussels, Snow Crab Legs 

and Freshly Shucked Canadian Oysters

Lobster tails, poached shrimp and grilled asparagus with tomato burrata salad and roasted cauliflower and truffle panna cotta cup

Cheesecake with fresh berries

Chocolate Mousse Cake

Traditional Tiramisu

Pecan and Dulce de Leche Chocolate Tart

Frothy Cappuccino

www.ritzcarlton.com/en/hotels/canada/toronto/dining/toca

Banana Bread French Toast
Serves 4
Recipe courtesy of sous chef Jilin Gaba, Toca

8 slices of banana bread (make ahead - see below)
2 cups 35% cream
10 large eggs
½ cup Xyla® xylitol, or white sugar
1 tsp cinnamon
1 1/2 tbsp butter
1/4 cup walnuts, toasted

Banana Bread (Makes 2 loaves):
3 1/4 cups bananas, mashed
2 2/3 cups Xyla® xylitol natural sweetener, or white sugar
5 extra large eggs
1 1/3 cups 35% cream
1 1/3 cup canola oil
3 1/4 cups all-purpose flour
4 tsp baking soda
1 tbsp vanilla extract


Preheat oven to 350°F. Mix bananas and Xyla® xylitol or sugar in mixer using paddle attachment until bananas are completely mashed. Add flour and baking soda, and mix until combined, scraping down the sides as needed. Add the oil, cream and vanilla extract in a steady stream until fully emulsified. Add the eggs and scrape bowl down. Divide the mixture into 2 loaf pans. Bake for 30 minutes at 350°F, then reduce temperature to 330°F for 50 minutes. When done, remove from the pan and cool on a wire rack.

Whisk together the cream, eggs, Xyla® xylitol (or sugar) and cinnamon to form the mixture. Place the butter in a sauté pan on medium heat until frothy. Soak the banana bread in the eggy mixture for 1 minute, then place in the pan, flipping once until golden brown. Finish in oven for 4-5 minutes until cooked through. To serve, dust with a little confectioners sugar and garnish with fresh berries. A drizzle of pure Canadian maple syrup would be even better. 

The Ritz-Carlton Toronto Mojito 
Serves 1
Recipe courtesy of Head Bartender, Courtney Messam, Ritz Toronto

1 oz rum
1 oz syrup
6-8 mint leaves
1/2 lime, cut in wedges
3-4 oz good quality club soda, such as Fever Tree


Add the syrup, rum, mint and lime to a tall glass, and muddle. Fill with crushed ice and top of with club soda. Garnish with a bouquet of fresh mint, a wedge of lime and a stack of fresh sugar cane.