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Outside Bannock, the new collaboration between Oliver and Bonacini and HBC
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Bannock’s grab-and-go café serves breakfast, lunch and dinner.
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The café section features stools and high tables.
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A spread of takeout options from the café
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Bannock’s patio has views of Old City Hall and Nathan Phillips Square.
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The dine-in side of Bannock
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Concrete panels line the walls of the Designum-designed dine-in section.
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The harvest table seats larger parties and is located in the room’s southeast corner under a wiry light installation that’s reminiscent of hay.
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Oliver and Bonacini’s corporate executive chef Anthony Walsh with guest Jamie Kennedy, sampling some freshly baked bannock.
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Chef Paul Brans at Bannock’s bannock-making orientation session held in the Arcadian Court kitchen.
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Chefs Michael Bonacini and Anthony Walsh explain Bannock’s food philosophy to Toronto media.
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Making dried fruit bannock at the company’s inaugural bannock-making orientation session
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Freshly made bannock baking in O&B Artisan’s Cinelli ovens
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Anthony Walsh breaks freshly baked bannock.
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A semi-private six-top in Bannock’s dine-in area’s northeast corner.
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A sample-sized version of the classic. The St-Canut pulled-pork tourtière features honeyed root vegetables and greens. It’s served with a package of Heinz ketchup (full size $16).
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A cross section of Bannock’s pickerel taco and cucumber apple salad (full size $11), which is served in a fluffy steamed bun with a caviar tartar.
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Miniaturized version of the Arcadian Court chicken pot pie (regularly $16). Requests to keep this beloved item on the new Bannock menu were honoured; however the puff pastry cap is now made by O&B Artisan.
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Chef de cuisine Luke Kennedy leads his team of new recruits at the company’s inaugural bannock-making orientation session.
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Bannock’s open kitchen is at the heart of the dining room.
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Bite-sized sample of the whitefish and shrimp cake and chips, served with a dill pickle tartar sauce (full size, $15)
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Five house cocktails are on the drink list, including the Bannock Caesar (full size $9) with vodka, sherry, Clamato, salsa and a maple–bacon chip garnish.
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A slider version of the boneless back-rib burger with smoky tomato jam (full size $15) that’s served with maple-mustard barbecue sauce.
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Sampler-sized pieces of the bannock (full size $14) which features house-smoked salmon, onions, cumin and house-made cream cheese.