THE RESTAURANT
Welcome
to Prime.
Our menu brings together steaks from Canada, Australia, Argentina and Japan, a raw bar, and dishes that tell our own story.
Dinner,
the Prime way.
We take steak seriously, and the rest of the evening just as seriously. The raw bar, the wine, the tableside finishes: each has its place. Our team brings it all together.
THE STEAK COLLECTION
Our steak
collection.
Our Martin’s Family Farms striploin and tenderloin come from Ontario and are wet-aged for 40 days. The bone-in striploin spends 45 days dry ageing, developing a more concentrated, nutty flavour. Japanese A5 brings a different kind of richness, with fine marbling that gives it its soft texture.
Our steak tastings put these differences side by side, with each cut introduced at your table.
Registered Kobe restaurant, No. 1859.
What makes it Kobe? ↗
SUSHI + SASHIMI
The raw bar
has range.
From lean Akami to the richness of Chūtoro and Ōtoro, bluefin takes several forms at Prime. Sashimi and nigiri let the character of each cut come through.
Ōra King salmon, Hokkaidō scallops and our changing seasonal selection bring more to the table.
mark the year we opened.
refer to our home at 390 Brant Street.
Two dishes
that tell our story.
Both are finished at your table. We dress and toss the slaw in front of you. For the Yakisoba, we break the duck-egg yolk into the noodles and toss it through with the sauce.
See the dinner menu ↗
CHEF’S SIGNATURE EXPERIENCE
Leave the menu
to our chefs.
For the Chef’s Signature Experience, our chefs choose the courses for your table, from the raw bar and starters through to steak and dessert.
The kitchen sets the pace, and our team brings the dishes, their stories and wine recommendations to your table.