Powder Room is a late-night Toronto cocktail lounge in the heart of the Yorkville neighbourhood.

With live music and an upscale food and bar program, it's the kind of establishment that calls for dressing to the nines while indulging in fun finger foods topped with caviar.

Located on the second floor above Cibo Wine Bar, the 200-person supper club is best described as moody and alluring, where old-world class meets modern finishes, and everything from the walls to the seating is draped in romantic reds and luxe fabrics.

​The house rules are simple. Bring your best, stay awhile, and savour a few little luxuries along the way. Oh, and no relaxed attire.
Created by Liberty Entertainment Group (DaNico, Don Alfonso, Cibo), Powder Room marks the latest addition to the hospitality giant's portfolio. Designed to fuse nightlife with fine dining, the menu leans on the expertise of the group's Michelin-recognized chef, Davide Ciavattella and the inventiveness of world-class bartender Jacob Martin.

"[Jacob] is basically like a scientist, so any cocktail that was touched by him was created so unique and so different from any other cocktails you will ever try in Toronto," assistant general manager, Polina Braynina, tells blogTO.

​Playful and approachable (with a fine-dining price tag), the offerings include caviar bumps, mini wagyu hot dogs, and even a cocktail served in a miniature bathtub.

​The Birthday Suit ($26) leans heavily on theatrics and has the taste to match. It mixes pandan milk-infused vodka with a house-made strawberry cordial and is topped with bubbles of carbonated coconut water.

​A riff on a burnt paloma, the Sherry Sherry Lady ($26) combines roasted pomelo with toasted sesame, tequila, and sherry for a drink that's equal parts smoky and citrusy. A smoke-filled bubble pops just before sipping.

​The Yorkvillain Margarita ($25) adds matcha and sake to the usual tequila and lime cordial, along with fresh cilantro, pineapple, and jalapeño. It's garnished with a peppery nasturtium leaf and a few drops of saline (AKA liquid salt).

For food, ​the Tuna Crudo ($36) features imported Japanese yellowfin in a citrusy, umami-rich house-made ponzu made with soy, kombu, sake, mirin, bonito flakes, and Japanese orange bitters. It's topped with thinly sliced serrano pepper and seasoned spring onion.

​Sweet and salty, the Feta Melon Mosaic ($26) pairs compressed watermelon with Greek feta, mint oil, and balsamic.
Unlike a traditional beef tartare ($36), this version arrives in a flaky, buttery tart. Each is hand-filled with chopped wagyu tenderloin, hazelnut and herb mayonnaise, and fresh raspberries — a combination that almost reads like dessert.

​Described as couture-level hot dogs, the Wagyu Pups ($40) are the definition of elevated street food. Made with 100 per cent wagyu beef, these dogs come tucked in toasted milk buns with house-made mustard, pickled onion, and a topping of caviar.

​Also leaning into nostalgic fare are the signature Caviar Nuggets ($200). Far from your typical brown-bag happy meal, they arrive in a custom-designed box.

​Swapping out the usual blinis, these crispy, golden nuggets are made with free-range chicken and served with all the usual accompaniments of crème fraîche and finely chopped chives, plus a 30-gram tin of caviar. With eight per box, they might just be the priciest chicken nuggets around.

The Kobe Tenderloin ($120) is lightly seared and served medium-rare alongside expertly piped mashed potatoes and a 48-hour mustard jus built from fortified chicken stock.

Powder Room is located at 129 Yorkville Ave.