Appetizers, Soups & Salads
Soups
Malaysian Seafood Bisque 10
Lobster, scallops, shrimp and mussels simmered in a velvety tomato, lime leaf, lemongrass and coconut cream
Jump Up Caribe Style 9
Chef Couillard`s classic Caribbean hot pot of calabaza squash hot and sweet peppers, yams, black-eyed peas, okra and jerk chicken
Altered Beet Salad 9
Organic red and gold beets over baby arugula tossed in pickled ginger and rice vinaigrette
Salads
Masaii Salad 6
Mixed greens, sprouts and gingered pickled beets tossed in a mango and passion fruit vinaigrette
Tex Mex Caesar Salad 9
Grilled chicken breast with crispy ribboned corn tortilla chips in a chipotle spice, red pepper dressing
add a grilled chicken breast 11
Roasted Chicken Waldorf Salad 12
Chicken breast, apples, toasted walnuts and Quebec blue cheese in a light yoghurt dressing
Appetizers
Firebird Tandoori Shrimp 9
Spicy shrimp served over baby spinach and paneer cheese
Sauté
Sticky Belly Ribs 9
Indonesian style, baby pork back ribs w/ coconut peanut sauce
The exotic flavours of Manyata
Dessert Menu
Desserts - $8.00
Chocolate Apocalypto
Warm, dark Callebaut chocolate cake w/ a molten milk chocolate core and Chipotle spice
White Chocolate Cheesecake
White Callebaut chocolate cheesecake w/ Italian Amerena wild cherries
Chai Spiced Carrot Cake
Chai carrot cake w/ pineapple mascarpone
Apple Cardamom Pie
Apples infused w/ home made caramel and topped with cardamom crumble and slivered almonds
Banana Bourbon Pudding
Caramelized bananas, sweet challah and coconut soaked in a rum Crème Anglaise
$12 per person
Artisan Canadian Cheese Platter
Ask your server about the daily selection
EVENTS
Manyata Courtyard Café is a majestic, versatile event space, which has transformed Hazelton Lanes glassed-over courtyard into a scene resembling the Palm Court at the Ritz. The spacious 5,500 sq ft room has cascading ivory drapes, tropical palms,wicker furniture and leather lounge seating. The menu is inspired by Africa; the flavours are delightfully refreshing and can be customized for any taste. The 25-foot open space ceiling has weight-bearing rafters that can hang any variety of lighting and props. Manyata's unique space tempts the imagination to create the most dramatic events with class and style. Download all required information from the main hours page link.
LUNCH
Monday - Friday
11:30 am - 3:00 pm
SUNDAY BRUNCH
11:30 am - 3:00 pm
PRIVATE EVENTS AND FUNCTIONS
For Seating Plan, Pricing, Map Download file
Contact:
tel: 416-935-0000
fax: 416-935-1393
Lee Sannella:
lee@spiceroommanyata.com
Sandwiches
Served with fries or salad
Lamb and Stilton Burger 15
8 oz. fresh lamb burger with St. Elizabeth blue cheese on a home made whole wheat bun
Jerk Roasted Turkey Breast Burger 12
Turkey breast served on a home made coconut bun w/ curried mayo
Tilapia Wakupaka 15
Indo African spice rubbed fillet on a home made coconut bun with
Curried mayo
MAINS
Colonial Shephard`s Pie 14
Indian version of the classic layers of spiced lamb, fresh Ontario corn topped with Gruyere cheese, potato and squash mash
Kikuyu Chicken Pot Pie 14
Puff pastry topped chicken stew with lemongrass, lime leaf, coconut, curry spices and scotch bonnet chili
Yakatori Salmon 16
Salmon marinated in ginger, sherry, soy and sweet mirin served over
mizuna greens
Pasta
Penne with Piperade and Italian
Sausage 15
Peppers, garlic, olive oil and basil in tomato sauce
Smoked Chicken and Asparagus
Fettuccini 16
Baldasor asiago cheese, chicken broth, cream, basil and grilled garlic tossed in fresh fettuccini
Butternut Squash Agnolotti 16
Half moon pasta filled with squash puree & tossed in sage brown butter & parmagiano cheese
Seafood Linguini 18
Black pasta with bay scallops, shrimp, calamari & mussels in a garlic, wine tomato sauce
David Nganga
Born in Kenya, David Nganga attended culinary school at Utali College in Nairobi and became a jr. sous chef at the Nairobi Hilton at age 18. Upon moving to Toronto in 1992, David honed his talents under Albino Silva at ‘Chiado’, a timeless Toronto dining destination and subsequently assumed a sous chef position under Peter Oliver at both ‘The Paramount’ and ‘Olivers’further refining his craft.
In 1996 joined ‘Montana’s Restaurant’ as the head sous chef for lunch and afternoon sittings. In 1998, David was an event co-ordinator for ‘The Warehouse Grill’ assuming responsibility of catering for touring bands under the MCA Record label and House of Blues.
In 2000, David operated ‘The Apothecary Music Bar and Grill’ under the iconic Howard Katzman and in 2003 joined ‘Fred’s Not Here’ and ‘Red Tomato’ assuming control of catering services and events.
In 2004 David became co-executive chef at Habitat along with Toronto’s revered Greg Couillard, bringing international cuisine and flavors to Queen Street West and attracting a diverse but ardent clientele.
After parting ways from Habitat, David assumed the roll of Executive Chef at ‘Carens Wine and Cheese’, in Yorkville. This was short lived as David jumped at the opportunity to reunite with Greg Couillard at his current haunt, ‘Manyata Courtyard Café’ and ‘The Spice Room’, where the pair are setting the Toronto dining scene ablaze with their inventive and exciting flavors and pairings.
Pizza
Vegetarian 12
Grilled red pepper, mushrooms & eggplant with basil & goat cheese
Margherita 10
Tomato, basil & mozzarella
Natasha 14
House smoked salmon, Bermuda onions, spinach & goat cheese
Calabrese 12
Hot sausage, roasted peppers, cheese & tomato
Quattro Formaggi Con Funghi 13
Goat cheese, mozzarella, parmagiano, blue cheese & mixed mushrooms
