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Warm, contemporary seafood-focused restaurant from chef Chuck Hughes, with a cocktail & wine menu.
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Reviews — 8
Tried the table d’hôte at Garde Manger in December 2023, and it was a feast for our eyes and palates.
The seafood platter was beautiful and had an amazing selection, everything was super fresh. We enjoyed the lobster “pogos”, as well as the grilled octopus and fish with brussel sprouts. The white truffle and pecorino pasta was tasty, yet not the favourite truffle pasta we’ve had.
Service was efficient and friendly, and price was acceptable for such a meal, although we recommend coming with a big appetite if you plan to order this six course meal!
The seafood platter was beautiful and had an amazing selection, everything was super fresh. We enjoyed the lobster “pogos”, as well as the grilled octopus and fish with brussel sprouts. The white truffle and pecorino pasta was tasty, yet not the favourite truffle pasta we’ve had.
Service was efficient and friendly, and price was acceptable for such a meal, although we recommend coming with a big appetite if you plan to order this six course meal!
Absolutely amazing experience food wise, in terms of service (these guys are just top notch) and atmosphere. Highly recommend!! We had mussels, tomatoes, salmon, beets, octopus. Everything was unique, flavorful and just perfectly served. These guys know what they’re doing.
The food, atmosphere, and service were top quality. It has been worth the wait trying to get a reservation for dinner. You can't go wrong with anything from here. Have a culinary adventure with this team, and you won't regret it.
Signature Québécois-Canadiana dining @ 408
Garde Manger falls into the ‘must-experience’ category - this is not your average ‘pantry chef’ (translated)-themed restaurant, but a cool, nuanced, and intentionally-not-to-be-found seafood-focused eatery (despite the massive chandelier, open kitchen, and well-stocked bar top). An intimately designed but vivacious resto created by Chuck Hughes (known for defeating Iron Chef Bobby Flay on Iron Chef America, but his enduring accolades (Top Chef Canada, Chopped, Chuck et al Cuisine, to name a few) supersede that accomplishment), Garde Manger exudes Canadiana cottage time; imagery of canoes, backpacks, sandy firepits to cook up the day’s fresh catch, married with eye-rolling innovative creations, from start to end. Presentation span wonderfully the spectrum, exemplified by delicately-prepared Turbot Crudo, laced with the freshest of herbs, all the way to roll-up-the-plaid-lumberjack-sleeves to slurp down briny freshly-shucked maritime oysters. Service for everyone.
We were seated at the bar to indulge in our mid-level menu de dégustation – certainly sufficient for two. Our bar seating – while may not be for everyone – was on point; regular Bartender and Head Chef chat-ery, hustle-and-bustle for the eyes and ears, and attentive food & drink on display, all made for a vibrant, eclectic and fun experience.
A pair of Amuse-Bouches started strong, with a quirky Homard Pogo topped with an incredibly generous porion of sturgeon caviar, followed by a contrastingly delicate, dill-infused Razor Clam, expertly prepped and served on shell. Observant wait-staff providing (almost too) efficient service and clearing – cadence for these experiences should be tempered, to allow for a fuller appreciation of the offerings, wouldn’t you say? Thankfully, it did slow to a comfortable pace.
The Seafood Platter did not disappoint. Maine lobster, Nordic shrimp, mussels, briny Oysters from NB, PEI, and Les Îles-de-la-Madeleine, served up with a variety of house-prepared mignonettes and Chuck’s own sauce piquante. Tres bien!
Paired from this point a Kamptal Reisling, we savored Charred Octopus on a bed on seasoned baby potatoes, the aforementioned Turbot Crudo, and a dill Nordic Salad. We followed with their interpretation of surf & turf, exemplified by aromatic Hangar steak, alongside fresh yet savory scallops bedded on smashed potatoes. Merveilleux.
Closing out with a serving of Nonino Prunella to pair with Profiteroles, and Crème Glacée breaded pudding.
A degustation to remember; taste buds treated well with a marriage of flavors.
Bières pour la cuisine!
Hints- ample online pay-ahead-of-time parking next to GM. Bar seating: ask for the end bar seats. Mid-level Service can be filling, but not uncomfortably.
Garde Manger falls into the ‘must-experience’ category - this is not your average ‘pantry chef’ (translated)-themed restaurant, but a cool, nuanced, and intentionally-not-to-be-found seafood-focused eatery (despite the massive chandelier, open kitchen, and well-stocked bar top). An intimately designed but vivacious resto created by Chuck Hughes (known for defeating Iron Chef Bobby Flay on Iron Chef America, but his enduring accolades (Top Chef Canada, Chopped, Chuck et al Cuisine, to name a few) supersede that accomplishment), Garde Manger exudes Canadiana cottage time; imagery of canoes, backpacks, sandy firepits to cook up the day’s fresh catch, married with eye-rolling innovative creations, from start to end. Presentation span wonderfully the spectrum, exemplified by delicately-prepared Turbot Crudo, laced with the freshest of herbs, all the way to roll-up-the-plaid-lumberjack-sleeves to slurp down briny freshly-shucked maritime oysters. Service for everyone.
We were seated at the bar to indulge in our mid-level menu de dégustation – certainly sufficient for two. Our bar seating – while may not be for everyone – was on point; regular Bartender and Head Chef chat-ery, hustle-and-bustle for the eyes and ears, and attentive food & drink on display, all made for a vibrant, eclectic and fun experience.
A pair of Amuse-Bouches started strong, with a quirky Homard Pogo topped with an incredibly generous porion of sturgeon caviar, followed by a contrastingly delicate, dill-infused Razor Clam, expertly prepped and served on shell. Observant wait-staff providing (almost too) efficient service and clearing – cadence for these experiences should be tempered, to allow for a fuller appreciation of the offerings, wouldn’t you say? Thankfully, it did slow to a comfortable pace.
The Seafood Platter did not disappoint. Maine lobster, Nordic shrimp, mussels, briny Oysters from NB, PEI, and Les Îles-de-la-Madeleine, served up with a variety of house-prepared mignonettes and Chuck’s own sauce piquante. Tres bien!
Paired from this point a Kamptal Reisling, we savored Charred Octopus on a bed on seasoned baby potatoes, the aforementioned Turbot Crudo, and a dill Nordic Salad. We followed with their interpretation of surf & turf, exemplified by aromatic Hangar steak, alongside fresh yet savory scallops bedded on smashed potatoes. Merveilleux.
Closing out with a serving of Nonino Prunella to pair with Profiteroles, and Crème Glacée breaded pudding.
A degustation to remember; taste buds treated well with a marriage of flavors.
Bières pour la cuisine!
Hints- ample online pay-ahead-of-time parking next to GM. Bar seating: ask for the end bar seats. Mid-level Service can be filling, but not uncomfortably.
One of the best restaurants I have ever visited. The food, the service, and the atmosphere are unbeatable. Julian was incredible. Incredible conversation, incredible service, and amazing recommendations.
The King Crab Brioche was absolutely phenomenal. The salmon main dish is to die for. We were surrounded by people who were regulars. We knew this was going to be a phenomenal spot once we sat down. This will be the first place I go every time I am in Montreal.
The King Crab Brioche was absolutely phenomenal. The salmon main dish is to die for. We were surrounded by people who were regulars. We knew this was going to be a phenomenal spot once we sat down. This will be the first place I go every time I am in Montreal.
Not to be dramatic, but this truthfully was the best meal/ experience we’ve ever had. We got a short notice reservation at the bar @ 9:15pm. From the moment we walked in, until the moment we left, the service was 10/10. Our wine glasses or water cups were never empty.
We opted in for the 4 course “chefs menu”, and had a 2 different wine pairing recommendations. Everything was great - from the seafood platter, to the gnocchi with scallops, duck, beans with smoked tuna belly, carpaccio.
We also got a cute little sparkler in our dessert dishes since we weee celebrating our engagement.
Thank you Garde Manger team for the incredible evening!
We opted in for the 4 course “chefs menu”, and had a 2 different wine pairing recommendations. Everything was great - from the seafood platter, to the gnocchi with scallops, duck, beans with smoked tuna belly, carpaccio.
We also got a cute little sparkler in our dessert dishes since we weee celebrating our engagement.
Thank you Garde Manger team for the incredible evening!
Its reputation precedes itself — for good reason. We put ourselves in the chef’s hands and were not disappointed. Service team of Taylor, Wesley and others were kind, attentive and friendly. Loved every part of our meal and experience.
