Please contact Travel Support if you have special requests regarding bedding, meals or medical needs, or any other questions about this trip.
Please note:
At the time of booking, you will see a page with your order number and
trip cost. This is your confirmation. Please retain and bring this
information with you on your trip.
Gratuities are not included at
the hotel. We suggest 3-5 Canadian dollars per day for housekeeping,
and 7-8 Canadian dollars per bag for round-trip porterage services.
Full-day tour:
•
We recommend that you bring everything with you that you will need for
the day, as guests will not be returning to the hotel until after the
end of the tour (5 p.m.).
• Please contact Travel Support in advance of travel if you require assistance with a wheelchairs or other mobility device.
•
Admission to the Christmas Market at the Distillery District is not included. This activity is optional and is at your own expense.
CN Tower:
• All bags, including purses and knapsacks, are subject to inspection by CN Staff.
•
Bags larger than 25 inches (63.5 centimeters) long, 15 inches (38
centimeters) wide and 20 inches (51 centimeters) high are not permitted.
• Please note that there are no storage locker facilities at CN Tower.
• Prohibited items, including oversize bags and open alcohol, will be confiscated and will not be returned. Please see the venue policies for the complete list.
• Smoking is not permitted in any area of the building.
Sample menu for 360 Restaurant
Please note: food and beverages not listed here are available for purchase.
Your choice of appetizers:
•
Organic ocean BC Humboldt squid — Petite Thuet’s baguette toast,
avocado, sea salt, Pristine Gourmet first-pressed canola oil and
cilantro sprouts.
• Hearts of romaine and baby red kale salad — 360
Caesar vinaigrette, maple-glazed bacon lardons, focaccia croutons and
shaved Parmigiano.
• Celery root and fennel bisque — smoked bay scallops, shaved celery and fennel sprouts.
• 360 New Farm greens salad — young lettuces and mustard leaves, baby cucumber mat, local radishes and maple vinaigrette.
•
Leamington heirloom tomatoes — Monforte Dairy Mary Jane cheese,
Creemore arugula, Rosewood smoked honey vinegar and first pressed
sunflower oil.
• Perth Country smoked ham hock and BC morel terrine —
pickled Ontario green garlic shoots, summer fruit mostarda and black
garlic aioli.
Your choice of main dish:
• Crispy Perth Country
pork belly and seared East Coast sea scallops — green pea puree, Steam
Whistle Brewing spent grains and king salmon caviar.
• Prairie
grains risotto — wheat berries, barley, wild rice, Stonetown Homecoming
Raclette cheese, wild BC mushrooms, New Farm greens, seared baby peppers
and summer squashes.
• Roasted Ontario Chicken Supreme —
blackcurrant and pink pepper jus, three-onion marmalade, creme fraiche
whipped potato, green beans and heirloom carrots.
• Pan roasted
duck sausage — local duck sausage finished with pine sea salt flakes,
maple and chili jus, brandied cherries, cauliflower and allspice puree,
and rainbow Swiss chard.
• Grilled summer vegetable stuffed pasta —
stuffed pasta shells, fresh lemon, Niagara Ricotta, Kingsville cherry
tomato ragu and Slegers Greens herb salad.
• Atlantic salmon
fillet: Dried blueberry and cracked juniper crust, yellow split-pea and
nori puree, buttered corn and sugar snap peas, and smoked pearl onions.
Login popup
CLOSEUpgrade popup
CLOSE