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Cauliflower Tots, Truffle Mayonnaise


Hawaiian Big Eye Tuna Tartare

avocado, celery, crema, pine nuts, sesame oil, chili sauce


Québec Foie Gras Torchon

quince, apple cider reduction, walnut pesto, brioche


Burrata Ravioli

shaved black truffles


Perth County Braised Beef

mushrooms, pommes puree, cabbage, pancetta


Charred Wild Sea Scallops

eggplant caviar, salt cod fritters


Mountain Oak, Blue d'Élizabeth, Five Brothers

poached fruit


Banoffee Pie

banana, dulce de leche, vanilla ice cream


Tasting Menu


Wine Pairings Available



Reserve Here

chef david lee


Born in England and heavily influenced by his French and Hakka background, David Lee is the third generation in a family line of Chefs. Since the age of 17, David has worked at a number of Michelin star and famed international establishments such as Relais & Chateaux at Hotel Fleur du Lac in Switzerland and Anton Mosimann’s eponymous restaurant.

At age 24, David moved to Canada and was hired as the Chef de Cuisine for Centro, before acquiring Splendido with partners. During David’s time at Splendido, he had the opportunity to cook at the James Beard House.

In August 2008, David opened Nota Bene, which became an instant success and was quickly awarded “Best New Restaurant” by both Toronto Life and enRoute Magazine. One year after opening Nota Bene, David was named the winner of the Toronto edition Gold Metal Plate in 2009. He has since become the sole owner of Nota Bene and re-launched the restaurant with a brand-new look, concept and menu in February 2016.

David’s work has led him across the globe to expand his knowledge and craft. He has travelled throughout North America, Europe and Asia for food research that later inspired new menus and projects.