Harbour Sixty, one of Toronto’s most enduring dining institutions, offers an exceptional New Year’s Eve experience with a curated prix fixe menu crafted by Executive Chef Solomon Mason. Known for his disciplined technique and ingredient-driven approach, Chef Mason has designed a celebratory menu that blends classic luxury with refined, contemporary flavour: Spotlighting premium seasonal ingredients and signature preparations that embody Harbour Sixty’s commitment to excellence.

The NYE prix fixe menu is priced at $189 per person, exclusive of tax and gratuity, and is available on December 31 during evening service. Reservations may be made through Harbour Sixty’s OpenTable page under the Experiences tab, where the first seating appears as “NYE Prestige”, with times offered at 5:00 pm, 5:15 pm, 5:30 pm, 7:00 pm, 7:15 pm and 7:30 pm.

For guests wanting to usher in the year at the height of celebration, the final seating of the night is offered at 9:00 pm, 9:15 pm and 9:30 pm and priced at $289 per person, exclusive of tax and gratuity, listed as “NYE Deluxe Midnight”. This final seating includes all menu enhancements and places guests at the table for the midnight moment.

The restaurant will remain open until 3:00 am, allowing guests to continue celebrating in one of the city’s most luxurious dining spaces.

With its historic setting, glamorous ambience and elevated service, Harbour Sixty provides a sophisticated backdrop for marking the final evening of the year. The New Year’s Eve menu reflects the restaurant’s dedication to premium sourcing and precise technique, offering a thoughtful progression of flavour and texture that honours classic steakhouse tradition while bringing a polished, contemporary sensibility to the festive occasion.

New Year’s Eve Menu:

First Course

Beef Tartare

Shallot, Chive, Gougere, Mimolette

Second Course

Chilled Seafood

Valley Pearl Oyster, Little Neck Clams, Jumbo Tiger Shrimp, Snow Crab, Kosho Mignonette, Smoked Buttermilk, Cocktail Sauce, Lemon

Optional: 25g Kaluga Caviar +$80

Third Course

Lobster Bisque

Caramelized Fennel, Brioche, Creme fraiche

Or

Koshikhari Rice Risotto

Porcini mushroom, Parmesano reggiano, Chive

Optional: Black Truffle +$45

Fourth Course

Poached Halibut

Caviar, Melted Leeks, Chantrelles, Veloute

Or

A5 Waygu Striploin +$65

Mitake Mushroom, Torpedo Shallot, Arrowleaf Spinach, Truffle Jus

Fifth Course

Mont Blanc

Caramel, Chestnut, Chantilly

Sixth Course

Petit Fours

This New Year’s Eve offering at Harbour Sixty embodies the restaurant’s culinary identity: pairing premium product with careful execution while presenting each dish with discipline and clarity. From seafood and beef preparations to the assured finale of Mont Blanc and petit fours, the menu provides a structured, expressive and celebratory dining format for guests welcoming the year ahead.