Overlooking Lake Victoria. Architecture by Shim-Sutcliffe; décor by Viktor Tinkl. Contemporary haute cuisine, fine wines, and gracious service. Fixed-price menu only. Catering. For hours of operation, and further details, please see our website.
40th SEASON: MAY 27 to SEPTEMBER 24, 2016.
Dinner: Tuesday through Sunday. (Closed Monday.)
Review of Rundles Restaurant:
"On the bank of the River Avon, Rundles is an idyllic spot for pre-theatre dining in Stratford. The room, all grey cement and pale wood, feels like a Mies van der Rohe–designed spa. Chef Neil Baxter, who’s been head chef since 1981, has a flair for the dramatic, in a good way. The tender poached lobster with salmon roe, cubed cucumber, yuzu jelly and dill oil sparkles like a mosaic of multicoloured sea glass and tastes bright and clean. Flawless panfried rib-eye showcases classic training and finesse. At the end of the meal, the server suggests “the famous lemon tart.” The brûléed concoction, studded with toasted pistachios and sided with smooth orange sorbet, lives up to its recommendation." (TorontoLife.com)
James Morris, proprietor.
Neil Baxter, chef de cuisine.
Kathy Bell, maître d'hôtel.
Richard Maloney, sommelier.
Hours of operation
|Tuesday||Open||5 p.m.||7:30 p.m.|
|Wednesday||Open||5 p.m.||8:30 p.m.|
|Thursday||Open||5 p.m.||8:30 p.m.|
|Friday||Open||5 p.m.||8:30 p.m.|
|Saturday||Open||5 p.m.||8:30 p.m.|
|Sunday||Open||5 p.m.||7:30 p.m.|
Meet Our Team (2)
In 1991, in recognition of his accomplishments at Rundles, and as founder of the Stratford Chefs School, James received the Ontario Hostelry Institute’s Gold Award for his outstanding contribution to the hospitality and food service industry of Ontario.
In North America, he has completed stages at JoJos and the Quilted Giraffe in New York; Chez Panisse in California; Four Seasons in Philadelphia; and San Francisco’s Compton Place Hotel. In 1995, he was named Chef of the Year and received the Silver Ladle Award from the Toronto Culinary Guild.