Seahorse

SPENT: approx. $400 (tips included) STARTERS (5/5) • The Hamachi Crudo was incredibly fresh, with a bright citrus pairing that elevated the dish beautifully, the acidity cuts through the richness of the fish, enhancing its natural sweetness while keeping each bite light and clean. A very thoughtful balance. • 
The Prawn Ceviche was phenomenal. Our server described it as reminiscent of a Thai dish or even pho, and honestly, I completely see it. It had that same refreshing, herbaceous, citrusy depth, vibrant, layered, and incredibly satisfying. ENTREES (5/5) We had the fish and octopus, both of which were outstanding. The portions were generous, perfect for one person, and the quality of the ingredients really stood out. Everything tasted exceptionally fresh and well-executed. I genuinely couldn’t pick a favorite. Both were worth every dollar. DESSERT (5/5) The Crêpe Suzette and Coconut Cream Pie were both excellent, but the crêpe was our favorite. Neither dessert was overly sweet, which I really appreciated. Both had a well-balanced flavor profile with a beautiful contrast of soft and crunchy textures. A unique and refined take on classic desserts that left us wanting more. DRINKS (5/5) We had three Olive Oil Sours: they were so good we couldn’t stop ordering them. Also tried a martini with a grapefruit twist, and they absolutely nailed the customization. Every drink felt intentional and expertly crafted. For the Martini it was a mini show. SERVICE (5/5) Service was exceptional. Our server was attentive without being overbearing, offered thoughtful recommendations (including suggesting bread to soak up the remaining sauces—such a great touch), and tailored everything to our preferences. The bartenders also delivered drinks, which created a nice connection to the bar and elevated the experience. Everyone we interacted with was friendly, funny, and personable, truly a strong, cohesive team. ATMOSPHERE (5/5) The space is beautiful, well-lit, stylish, and reflective of its upscale feel. We were seated by the window, which made the space feel open and airy. However, it is on the smaller side, and I can see how it might feel a bit tight depending on where you’re seated. That said, it’s a minor drawback in an otherwise fantastic experience.

A great new addition to the seafood scene in Toronto. The menu is small but the result of that is a very intentional offering of well done, fresh, and exceptionally prepared dishes. Oyster selection isn’t as extensive as a specialist (island oysters) but the hybrid oysters they carried on this day were some of my favourites. The ice box is a must have - jumbo shrimp were so tender and mussels were really well marinated to absorb a ton of flavour. Another highlight was the seared scallops. They were cooked perfectly, with just a slight brown cap but just fell apart with a fork.

Everything about my experience here was exceptional. The vibe was amazing. I felt like I was in New York City. I love the loud oldies playing in the background. The food was fantastic. Every single thing we ordered was excellent. My only little critique was the tomato toast I thought was going to be fresh tomato like a com de tomate Instead, it was a tomato sauce. However, he still did enjoy it. The fettuccine with scallops were unbelievable or dozen oysters were out of this world. I love the accompaniments, and there are seafood sauce. Cocktails were exceptional too very very good.. I will definitely come back

After months of anticipation, securing a reservation at the intimate, French-inspired Seahorse Bar felt like winning a small lottery. This cozy venue, which seats perhaps thirty guests, focuses its efforts on a concise, seafood-centric menu that promises freshness and quality—a promise it largely delivers on. Our meal was a study in precision and subtle, delightful flavours, though a few constructive tweaks could elevate the experience to pure perfection. We began with a Cesar, which offered a playful twist by including a fresh oyster a welcome addition. However, the cocktail itself lacked the complexity we hoped for; the flavour profile leaned heavily on Clamato and vodka. Adding a homemade, savoury seasoning to the rim and a more generous hand with the Worcestershire sauce would give it the savoury depth to match the creativity of the oyster garnish. (6/10) The appetizers set an extremely high bar. The Endive Salad a masterpiece of Belgian endives, Machego cheese, fresh mint, and a pistachio vinaigrette was the undisputed highlight of the evening. It was light, aromatic, and the combination of flavours was simply brilliant. (10/10) The Tuna Tartare was elegantly plated, with luscious crème fraîche and the intriguing pop of finger lime pearls providing a pleasant texture and sour counterpoint. Our only suggestion here would be to offer a more substantial portion of accompanying bread to fully savor the delicious tartare. (9/10) Seafood Centrepiece The small ice box selection was a testament to the kitchen’s commitment to quality. The oysters and shrimp were impeccably fresh, the mussels were perfectly infused with wine and butter, and the crudo sat on a superb, flavourful tomato base. The presentation was excellent, with complementary sauces for the oysters. However, we noted the absence of the clams, which were listed as part of the dish—an oversight, possibly due to being sold out or forgotten (9/10) The Bouillabaisse was rich and deeply flavourful, featuring tender snow crab, corn, mussels, shrimp, and potatoes immersed in the Seahorse signature sauce. The sauce itself was outstanding, and we strongly recommend the restaurant offer a side of crusty bread for soaking up every last drop of the broth. (9/10) Similarly, the House-Made Tagliatelle with ample snow crab meat and Parmigiano was cooked perfectly al dente and highly satisfying. (9/10) As devotees of dessert, we sampled both offerings. The Ontario Pear Cake was fluffy and moist, featuring a delicious caramel sauce with a pleasant, slight burnt note. While the pear slices lacked a pronounced flavour, the texture and moisture of the cake made this a winning dish. (9/10) The Cherry and Chocolate Tart with preserved cherries and a meringue topping was beautifully plated, and the cherries offered an excellent balance of tart and sweet. However, the chocolate element was too subtle for a dish featuring that combination. We had hoped for a richer, perhaps mousse-like chocolate base to provide a stronger, velvety contrast to the bright fruit. The dish felt so familiar to me.(7/10) Overall, the wait staff were helpful and amazing, contributing greatly to the positive atmosphere. The two areas for improvement lie in table maintenance and cutlery service. The small tables necessitate frequent clearing, which was often delayed, and when the Bouillabaisse arrived, the fish cutlery was simply left on the table rather than presented on a clean tray or dish. While the restaurant has a convivial, slightly loud buzz, the bathrooms were clean and well-maintained. In summery, Seahorse Bar is clearly prioritizing freshness and quality over quantity, the small menu and small portions are intentional, encouraging guests to share several plates and savour the details. It is a fantastic spot for intimate dining and excellent seafood, and with a few small refinements to the drinks and service flow, it has the potential to become truly exceptional.