Good Food, Simply Cooked!
Thank you for your patronage over the last 3 years.
Good food, simply cooked. That was the idea we started out with, but it’s grown to be so much more. It’s become the place we hope our neighbours stop by after work to catch-up with friends, the place families head to for weekend brunch, and the place for an intimate dinner when the idea of our kitchen seems more appealing than yours. But most importantly, we hope The Corktown Kitchen becomes a place for Corktowners to come together and enjoy good food and the company of their neighbours.
Chef Matt Griffiths was hit with wanderlust around the same time his thirst for culinary knowledge kicked in. After completing his training at Algonquin College in Ottawa he ventured across the globe in search of new culinary and cultural experiences. His travels took him around the world, with stops at the Savoy Hotel in London, The Righa Royal Hotel in New York and gastronomic stops in Australia, Vietnam and Bermuda.
When home beckoned, Matt headed back to Toronto where he worked in some of the city’s favourite kitchens including Ultra Supper Club, Five Doors North, Senses, and the Air Canada Centre's Platinum Club.
Matt's food is international in taste, but Canadian at heart. The Corktown Kitchen is Matt’s way of sharing his culinary experiences in the hopes others are inspired by his global flavours, and appreciation for good food, simply cooked.
Jumbo wings smothered in a bourbon BBQ sauce and
shredded Thai basil. Accompanied by carrots, celery and
a blue cheese dipping sauce.
Cured Salmon with Guacamole and Tortilla
Coriander and lime cured salmon, accompanied by guacamole,
creme fraiche and white corn tortillas.
Vietnamese-Style Vegetarian Cold Rolls
Made with carrots, cucumber, red pepper, jicama, daikon,
green onion, coriander and wrapped in rice paper. Served with
a traditional Vietnamese dipping sauce.
Roasted red, yellow and candy striped beets served with
grilled pineapple and a green onion aioli.
Ontario Vine Tomatoes, Black Olives, Red Onions, with Jalepeno Dressing
Chopped Romaine lettuce tossed with tomato confit, cucumber,
peppers and green onions, sundried cranberries and sunflower
seeds, dressed with either house or caesar dressing.
A half pound house-ground beef burger with all the fixings.
Add Cheese $2
Add Smoked Pork Belly $2
Two Portobello mushrooms packed with crispy vegetables. Garnished with roasted red pepper, grilled tomato, grilled red onion, pickles and tomato.
Add Goat Cheese $2
Subject to Market Price
Marinated shrimp with julienne of carrots, red peppers, cucumber,
daikon, jicama, mango, green onion, coriander and chili aioli.
Subject to Market Price
Grilled vegetables with corn and quinoa, topped
with a house sauce.
We have a changing selection of desserts each day
Subject to Market price
The Corktown Kitchen
354 King Street East
Toronto, ON M5A 1K9
Tel: 416. 901. 1188
Back to Top