Spice Room and Chutney Bar

Soup, Salad & Appetizers

Red Thai Bouillabaisse 10
Mussels, shrimp, calamari and whitefish in a red thai tomato broth

Malaysian Seafood Bisque 10 Lemongrass, coconut cream, kaffir lime leaf, chili spiked shrimp, lobster and mussels

Jump Up Caribe Style 8
Chef Couillard’s classic Caribbean hot pot of calabaza squash, hot and sweet peppers, yams, black-eyed peas, okra and jerk chicken

Salads

Masaii Salad 8
Mixed greens, sprouts and gingered pickled beets tossed in a mango and passion fruit vinaigrette

Reggae Sunsplash 8
Selection of grilled vegetables in a ginger yakitori glaze

Dubai Waldorf Salad 12
Stacked chicken breast, apples, toasted pistachios in a light yoghurt drizzled w/ rose honey

Appetizers

Tandoori Shrimp 10
Spicy shrimp w/ baby spinach and paneer cheese

Sticky Belly Ribs 9
Indonesian style, baby pork back ribs with
coconut peanut sauce

Mushkaki Chicken 8
Sugar cane speared chicken thighs w/ coconut peanut sauce

SPICEROOM

Tuesday - Saturday
5:30 pm - 11:00 pm

Contact:

tel: 416-935-0000
fax: 416-935-1393

Lee Sannella:
lee@spiceroommanyata.com

Curtis Gushulak
curtis@spiceroommanyata.com

RESERVATIONS RECOMMENDED

Main Course

Zanzibar Berebere Rubbed Lamb 28
Spiced rack of lamb, tomato jaggery tamarind and fig glaze over vegetable biriani

Jerk Ostrich Fan Filet 30
Peking duck w/ plum chutney

Four Peppercorn Rubbed Beef Tenderloin 32
Beef tenderloin w/ thai basil jus

Duqqa Spice Rubbed Kumbata Pork Tenderloin 26
Pork tenderloin rubbed w/ an exotic North African spice

Jaipur Cardamom Poussin 22
Young free range chicken marinated in yogurt, cardamom, garlic, green chile and coriander

Maraboo Slash and Burn Snapper 24
Filet of fish slashed w/ fresh thyme, congo peppers, garlic and ginger

Pastas

Penne with Piperade and Italian Sausage 15
Peppers, garlic, olive oil and basil in tomato sauce

Smoked Chicken and Asparagus Fettuccini 16
Peking duck w/ plum chutney

Butternut Squash Agnolotti 16
Half moon pasta filled with squash puree and tossed in sage brown butter and parmagiano cheese

Seafood Linguini 18
Black pasta with bay scallops, shrimp, calamari and mussels in a garlic wine tomato sauce

Greg Couillard

Greg’s illustrious career began in Toronto at the upscale Troy’s Restaurant in 1971 as an apprentice
to Cecil Troy. By 1975 he opened Toronto’s first trendy restaurant on the then unfashionable
Queen Street West, called ‘The Parrot’. It was an overnight sensation and marked the beginning
of new foods with spicy origins as a mainstay of the Toronto dining experience. After a two year
stint catering in New York City, Couillard returned to open ‘Stelle’ Restaurant, again located on Queen
Street West. Stelle allowed Coulliard a canvas by which to raise the bar, as national and international
critics were left scrambling for superlatives. Acclaimed by Joanne Kates as “Toronto’s Spicemeister”
Couillard was soon satisfying the palates of Robert Di Niro, Tom Cruise, Jane Fonda and The Rolling
Stones just to name a few. Travel and Leisure, Gourmet Traveler Australia and New York Magazine
wrote gushing reviews. Di Niro even insisted Couillard visit New York to consult for ‘The Tribeca Grill’.

Upon returning to Toronto, Couillard charged ahead with ‘China Blues’ and ‘Avec’ Restaurants -The
new run don’t walk to hot spots. In 1996 he moved on to the smaller and elegant Sarkis – then Zagat’s
Top Rated Restaurant. By 2001 Couillard had garnered Now Magazine’s Award as “The Most Influential Chef in Twenty Years”.

In 2005 he met up with David Nganga while working at The T.I.F.F. Their chemistry and magic in the kitchen led them to partner at ‘Habitat World Cuisine’ and another success was realized. Since their departure from Habitat, they have joined ranks at ‘Manyata Courtyard Café’ and ‘The Spice Room’ as partners.