Actinolite Restaurant

Seasonal foraged mushroom course

A recurring tasting menu highlight showcasing Ontario wild mushrooms with preparations that shift from raw to deeply roasted depending on what the season yields

Bread service

House-baked loaves with cultured butter, consistently cited as a warm, substantial opener before the formal courses begin

Wild game protein course

The kitchen's treatment of foraged and hunted proteins — venison, duck, or similar — rooted in Canadian terroir and served at the heart of the tasting sequence