TL Insider: Soluna

Join TL Insider for a Taste of Soluna: A Culinary Oasis on Queen Street West

Discovering Soluna: A Miami Meets Tulum-Inspired Supper Club 

Soluna is a day-to-night supper club that offers a coastal dining experience with globally-inspired music and lively performances.  Nestled in the heart of Queen Street West, it's a culinary oasis where guests can indulge in a fusion of delicious dishes and a vibrant nightlife. At Soluna, Chef Ricardo Dominguez’s menu blends diverse influences from Latin America, Southeast Asia, and the Mediterranean, promising a dining experience like no other.

"As a Mexican chef, I've had the opportunity to work in various regions throughout Mexico, and have spent time honing my skills in Italy, and now I call Toronto home. My diverse background and culinary travels have allowed me to develop a unique repertoire of techniques, flavours, and ingredients, which I draw upon to create Soluna’s menu that reflects all these experiences. At Soluna, you'll find classic dishes infused with my personal touch, representing a blend of traditional and contemporary culinary artistry.” Chef Ricardo Dominguez

Experience the best of Soluna with a share-style menu inspired by coastal cuisine.

MENU

First course
Spicy crudo
Seared-raw AAA tenderloin, spicy habanero black sauce,
avocado, red onion, crispy shallots

Peruvian Ceviche
grouper, watermelon, gooseberries, yuzu & aji panca glaze,
hominy corn, red onion, soy caviar, sesame oil.

Labneh
Beet hummus, cucumber, Kalamata olives,
za'atar, pita & crostini

Second course
Cauliflower
Gluten free battered cauliflower florets, pipian sauce,
pumpkin parmesan, sour cream.

Thai Shrimp
Yellow curry sauce, compressed pineapple,
red pickled onion.

Mediterranean salad
Red gazpacho, Boston lettuce, cucumber, tomato,
greek feta, red onion, olives, croutons.

Third course
Duck tacos
Duck confit, flour tortilla

Striploin
Angus striploin, miso butter, puffed potatoes, serrano aioli.

Branzino
Sea bass, adobo sauce, tomatillo & pineapple salsa

Sides (broccolini with brown butter &
fingerling potatoes with garlic aioli)

Fourth course
Cassis cloud
Mixed berries, brownie, cassis cream.

Passion fruit tart
Custard tart, Italian meringue, chocolate curls.

Tres leches
Sponge cake soaked in three milks, espresso meringue,
coffee whipped cream, berries.