📍 Bar Goa Toronto – 36 Toronto St, Toronto, ON M5C 2C5
🌍 Country: India
🔥 Must-try dish: Standard Omakase Menu (Non-Veg)
🎭 Dinner guests: Nic Jr. & Suited Sebastien
🪑 Seating: Indoor only, accessed via a small set of stairs.
👍 The high: A fantastic deal for a well-crafted seven-course meal.
👎 The low: The set menu features few traditional Goan dishes, though the à la carte selection includes some curries from the region.

Bar Goa Toronto is an upscale Indian restaurant on the edge of the Financial District, offering a thoughtfully curated selection of dishes from across India. Despite its name hinting at a Goan focus, the menu embraces a broader range of Indian cuisine. The restaurant’s inclusion in Toronto’s Michelin Guide is immediately apparent in its top-tier service, refined presentation, and expertly crafted dishes. It reimagines classic Indian flavors with a modern twist, making it an exciting destination for enthusiasts of the cuisine.

Dishes are designed for sharing, with a range of portion sizes and diverse ingredients catering to different tastes. The menu clearly differentiates between vegetarian and non-vegetarian options. After much deliberation, we opted for the Standard Omakase Menu (Non-Veg), which stands out as one of the best-value dining experiences in the city ($99) in terms of both quality and quantity. For an additional $39, a drink pairing completes the experience.

Each of the seven courses offers a contemporary spin on a traditional dish, drawing inspiration from various regions of India. Here’s how they arrived at our table:

Berry Chaat: This dish set the tone with an eye-catching presentation and bold flavors. A double-decker plate arrived, with a liquid poured onto the bottom level, releasing a mist reminiscent of a Harry Potter potion. The effect lingered for several minutes, adding a theatrical touch. The dish itself proved to be the unexpected favorite. A crispy, hollow shell held potato, yogurt, pomegranate seeds, beetroot, radish, a berry chutney, and masala seasoning—allegedly imbued with magical qualities. The entire experience felt otherworldly.

Makhan Chicken Tikka: These tender, seasoned chicken pieces delivered a satisfying bite. A creamy, and cheesy sauce elevated their simplicity, adding a decadent element.

Chicken Pepper Fry “Kulcha Taco”: India’s answer to Mexico’s Birria Taco. The slow-cooked, shredded chicken was juicy, with just the right amount of spice. Wrapped in a soft kulcha and grilled to perfection, it was easy to eat and full of rich flavors. If fusion cuisine has a benchmark, this might be it.

Prawn Balchao Toast: This open-faced shrimp sandwich caters to beer lovers, served with a shot of lager to balance the heat. One of the spicier options on the tasting menu, but it remained approachable. The grilled shrimp, paired with a fiery pickles from Goa, sat atop soft, buttery Japanese milk bread. This bold two-bite delight packed the most personality among the courses.

Keema Pau: Think of this as an Indian-style sloppy joe—small but packed with flavor. Miniature dinner rolls cradled a rich, saucy bison keema (minced meat) with a sweet-and-sour flavor profile. Unlike the other courses, this handheld bite introduced a distinctive taste to the set menu. It was also the only red meat dish in the lineup.

Curry of the Day: The rotating curry selection keeps things interesting. On our visit, we sampled Butter Chicken and Dal. The Charcoal Butter Chicken, a Delhi specialty, stood out with its deep, smoky essence, achieved by smoking the meat before slow-cooking it in a Makhani tomato-based sauce. This unique preparation likely makes it the only version of its kind in Toronto. Fortunately, it’s a staple on the à la carte menu. The Charcoal Dal Makhani featured rich, slow-cooked black lentils. While lentils are a dietary staple in India, this elevated rendition added a luxurious touch.

Petit Fours: The meal concluded with three small cakes—Black Forest, cheesecake, and caramel cake. Since desserts change regularly, expect a surprise as the final bite of the evening.

Choosing the set menu means missing out on some of the more traditional Goan curries, which typically highlight fresh fish and seafood. South Indian fish curries rarely appear on Indian restaurant menus in Canada, making them a rare treat when available. Goan cuisine, in particular, stands apart from other coastal Indian states (Kerala, Karnataka, Tamil Nadu) due to its Portuguese influence, which introduces unique ingredients and flavors.

Although we didn’t dive into the cocktail or wine list, they looked intriguing. The cocktails incorporate Eastern flavors, setting them apart from others in the city. There’s even a secret cocktail menu, offering another reason to return. Sampling these drinks alone would make for an exciting experience!

Eat with you soon,

Mandrea Bike
(Mat & Andrea)