Top Combination Platter dishes in Toronto

A broad spread of lentil, legume, and vegetable stews arranged on a shared injera — the best way to survey the kitchen's range in one order

A generous spread of lentil, chickpea, and collard green wots arranged on a single sheet of injera — the clearest showcase of the kitchen's spice work

A mosaic of lentil, chickpea, and vegetable stews arranged on injera — each portion distinct in spice level and texture, best eaten by tearing and scooping

A generous spread of lentil, chickpea, collard green, and split pea stews arranged on a large round of injera — the definitive way to survey the kitchen's range in one order

A generous spread of misir wat, gomen, tikil gomen, and shiro arranged on injera — the veggie options are well-spiced and varied enough to anchor a full meal

A spread of lentil stews, spiced greens, and chickpea dishes arranged on a large injera — the breadth and depth of the vegan options here is the real draw

A sampler of lentil, split pea, and vegetable wats arranged on injera — the misir wat and gomen are the anchors worth seeking out

A spread of misir wat, gomen, shiro, and seasonal veggie stews on injera — an honest argument that Ethiopian vegetarian cooking rivals any meat dish

A spread of lentil wats, split peas, sautéed greens, and ayib arranged on injera — the best way to sample the full range of the kitchen

A generous array of lentil, chickpea, and vegetable wats arranged on a shared injera — the clearest way to experience the kitchen's depth and range in one order

A shared spread of wats, tibs, and vegetable sides arranged on injera — the best way to survey the kitchen's range in one order

The centerpiece of the menu — a mixed selection of proteins (chicken, shrimp, steak) cooked tableside with fried rice and vegetables, seasoned with house garlic butter

A generous spread of misir wat, gomen, shiro, and seasonal vegetable dishes on injera — substantial enough to satisfy meat-eaters and a standout even by Ethiopian standards

An assortment of misir wat, gomen, shiro, and other plant-based stews arranged on injera — a broad introduction to Ethiopian flavours with real depth in each preparation.

A mound of injera topped with misir wat, gomen, tikil gomen, and ayib — a satisfying and well-balanced spread that shows the kitchen's range beyond the meat dishes

An assortment of the kitchen's meat wats and tibs arranged on a shared injera — the best way to survey the menu on a first visit

A canvas of misir (spiced red lentils), gomen (collard greens), shiro (chickpea stew), and seasonal vegetable mounds served over injera — a genuinely satisfying spread, not a consolation plate

A broad spread of lentil, chickpea, and vegetable stews arranged on injera — the fasting platter format gives you the full range of the kitchen's meatless cooking