“Everything we do at Tundra is Canadian-inspired,” said Edwin Frizzell, GM of the Toronto Hilton. The design, by Montreal-based firm Lemaymichaud, features elements of fire, Earth, wood and metal with designs such as tangerine-coloured hues to evoke the Northern Lights and wood accents in the floors and tabletops. The space also boasts a communal table and horseshoe-shaped bar area.
One big change is the restaurant, which was previously separate from the lobby space and is now an extension of the lobby. “Today, the lobby and hotel has to be a kind of space where people can commune, work, grab a drink, have a burger and meet friends. You want to see and be seen at the same time,” Frizzell said.
At the helm of Tundra’s culinary evolution is executive chef Kevin Prendergast, who will design a new, seasonally inspired menu four times a year. He uses locally sourced ingredients, herbs from the hotel’s garden and cheese from Toronto-based Cheese Boutique.
At the event, guests got a sneak peek at the restaurant’s menu, sampling buffalo mozzarella with petit pois, charred leeks, pea shoots, pickled fiddleheads and pine nut shards ($16) as well as seared scallops with saffron wheat berries, sautéed watercress, carrot coconut emulsion ($19, pictured).
“We’re not just another Hilton,” said Frizzell. “We are always trying to do something more for our guests to keep them fascinated. Our vibe is definitely different, and we hope to keep it that way.”