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Dailo Special Events DaiLo Special Events 503 College Street, Toronto 647.341.8882 www.dailoto.com PHILOSOPHY DAILO (大佬 \ CANTONESE \ NOUN \ DĪ-(,)LŌ): big brother; a term of endearment to show respect and love to an elder; a nod to the ways and tastes of older cultures and generations; implies a connection to future generations. Or, big boss; bad-ass. At DaiLo, we believe eating well is a fundamental part of living well. How we cook, reflects how we live. We want DaiLo to be comforting and be representative of a time and place, but also have integrity and be exciting, too. We support local and sustainable food because we believe this type of food leads to better lives and more delicious meals. NEW ASIAN CUISINE DaiLo’s menu features ancient favorites that are updated to suit the Western palate and the modern demand for local and sustainable ingredients. We call our food Modern Asian Cuisine because it is inspired by Chef Liu’s Hakka background as well as the background of the assembly of talented chefs in our kitchen who bring with them the flavours of China, the Philippines, Thailand, India and beyond. At the same time, our kitchen follows the French tradition and incorporates techniques learned in some of the world’s finest kitchens. At the heart of Liu’s cooking is a love and respect for the dishes he ate growing up as the son of Hakka parents passed down for generations and carried across the world. DRINKS DaiLo has a sophisticated beverage program that integrates seamlessly and complements the bold flavours of Chef Liu’s food. Sommelier, Anton Potvin, is inspired by wines, beers and spirits that have soul, true character, transparency and above all else, a sense of terroir. Our wine list is built on the philosophy that wines we enjoy should be produced with minimal intervention. We appreciate quality and technique, but crave character and individuality. Our offerings also include an extensive list of bespoke cocktails and sake. SPACE DaiLo’s romantic interiors were designed by Solid Design and Build, the team behind many of Toronto’s best restaurant interios including La Carnita, Baro, El Rey and Miss Thing’s. The design is inspired by Chinese influences mixed with French elegance. It combines elements of chinoiserie that harken back centuries with modern raw materials that make the space feel comfortable, elegant, and authentic. DaiLo features a range of custom built décor including gold painted koi fish that take on a floating look on the floor, brass partition screens, and hand painted murals. In the main bar, custom details include imported Chinese tile and an atrium style skylight that has a custom chandelier suspended from the apex, reminiscent of a Chinese Lantern. Our space is divided into two venues; DaiLo is our main floor restaurant and LoPan is our second floor cocktail bar. They are available for private bookings separately or together. DAILO DaiLo has seating for up to 88 or can accommodate cocktail parties for up to 100 guests. The space features a long banquette, three intimate booths, a larger communal table, and high tops and bar side dining options. It is the perfect space for unique private dining experiences and intimate weddings. LOPAN LoPan has fixed seating for 30 and can comfortably host cocktail parties for groups of 50+. It can also occasionally be reserved for partial buyouts for groups of up to 20. The space consists of a large bar and fixed high tops. It is a great space for product launches, private parties and wine tastings. CHEF NICK LIU Nick Liu trained at George Brown’s Culinary Management program, and from there received an internship at Scaramouche. He worked at Scaramouche for nine years, with a one-year sabbatical in Tuscany at Castello Vicchiomaggio. After leaving Scaramouche, Chef Liu traveled throughout England and Australia and worked in such restaurants as Rhodes in the Square, Rhodes 24, Fat Duck, Le Gavroche, St. Johns, Tetsuya’s, and Long Grain. When he returned to Toronto, Nick Liu became a Sous Chef at Splendido, and later Executive Chef at Niagara Street Café. Chef Liu has had the honour of representing Canada during the G20 summit in Toronto and The Pan Am Games in Mexico. After leaving Niagara Street Café, Chef Liu started a pop up restaurant called GwaiLo. He is now the Executive Chef and Partner at DaiLo. PRESS RATED CANADA’S #4 BEST NEW RESTAURANT IN CANADA Air Canada enRoute, 2015 RATED #18 BEST RESTAURANT IN CANADA Canada’s 100 Best, 2017 ANTON POTVIN RATED SOMMELIER OF THE YEAR Air Canada enRoute, 2015 RATED #6 BEST NEW RESTAURANT IN TORONTO Globe and Mail, 2014 RATED #4 BEST NEW RESTAURANT IN TORONTO Toronto Life, 2015 “THIS NEW RESTAURANT WILL BECOME ONE OF TORONTO’S BEST” Chris Nuttall-Smith, Globe and Mail, 2014 DAILO MENU For a seated dining experience in DaiLo’s main dining room, we are happy to customize a menu and will accommodate dietary restrictions, allergies and cultural / dietary preferences. Our sommeliers also offer an interactive and engaging beverage pairing to complement each dish of your multi-course meal, which can include wine, beer, cocktails and sake. Our menu is constantly evolving and changing with the seasons. POMELO BETEL LEAF (1PC) 5 lime leaf, lemongrass, shallot, nut crumble coconut caramel dressing HAKKA BROWN WONTONS (PORK & SHRIMP) 11 toasted sesame oil, house xo sauce, almond crumble CRISPY OCTOPUS TACO (2PC) 12 red braised pork belly, sambal aioli, jicama shell FRIED WINTER MELON & HOUSE CURED PORK BELLY 13 pickled honey mushrooms, shrimp floss shiitake infused black vinegar TORCHED TAMARI GLAZED BEEF CARPACCIO 13 90 day olliffe’s rib cap, herb salad, nuoc mam, prawn cracker MISO SALT COD BRANDADE 14 smoked baby anchovy, fried shallot and garlic, dried chili yauhjagwai SEARED NAPA CABBAGE 15 miso aioli, monforte abondance & raclette cheeses crispy garlic CHICHARRON & CRISPY ASIAN GREEN 15 sous vide egg, pickled chili, cured duck yolk vinaigrette ONTARIO PEA DUMPLINGS 16 bone marrow, hon shimeji, summer truffle, marrow crumble bacon dashi GENERAL TSO SWEETBREADS 16 fried dry chili, grilled scallion, toasted almond crumble SINGAPORE CURRY CAULIFLOWER 21 purple fingerlings, heirloom carrots, garlic scapes, almonds TRUFFLE FRIED RICE 21 black truffle, egg, carrots, edamame, puffed rice, xo sauce CONFIT PEPPER PORK CHEEKS 23 charred onion fennel relish, sambal gai lan, miso mustard BRAISED LAMB NECK RENDANG 34 banana blossom salad, sticky rice WHOLE FRIED GIGGIE TROUT 38 nahm jim, green curry aioli, soy glaze OLLIFFE’S 90 DAY DRY AGED RIB EYE (12OZ) 47 bok choy, radish, pickled mushroom, black bean bagna cauda BROME LAKE PEKING GLAZED DUCK 49 cucumber and scallion salad, hoisin vinaigrette, scallion pancake chips STICKY RICE 3 JELLYFISH SLAW 6 napa cabbage, lime soy vinaigrette, sesame seeds DAILO’S CHOICE (CHEF PICKS YOUR MEAL) 65 CHAMPORADO 8 chocolate pudding, cocoa crispies, chocolate polvoron, white rabbit ice cream, salted caramel SOJU POACHED ASIAN PEAR 8 szechuan chantilly, brown butter nut crumble, saskatoon berries KASU WHITE SUGAR CAKE 8 coconut lime leaf rice pudding, sake macerated sea buckthorn, toasted coconut chips LOPAN MENU LoPan offers a range a canapes and small plates that can passed. In addition, for a more complete dining experience, we can offer large format platters with items from DaiLo’s menu, that can be served buffet style and/or passed. Prices below are shown per person. KFC POPCORN TOFU 5 green curry slaw, asian bbq sauce BIG MAC BAO (1 PC) 6 lettuce, special sauce, crispy potato CRISPY SATAY CHICKEN NUGGETS 6 garlic sambal, pickled chili, nuts CRISPY OCTOPUS FRESH ROLL 6 jicama wrap, red braised pork, asian garnish, sambal mayo BLISTERED SHISHITO PEPPERS 7 sambal aioli, togarashi MISO SALT COD CROQUETTES 8 fresh wakame, yuzu aioli GENERAL TSO CRISPY CONFIT DUCK WINGS 8 ground almonds, general tso sauce HAKKA BROWN WONTONS (PORK & SHRIMP) 10 toasted sesame oil, house xo sauce, nuts PEA DUMPLING 4 bacon dashi butter nage, bone marrow crumble, shimeji mushroom POMELO BETEL LEAF 6 lime leaf, lemongrass, shallot, nut crumble, coconut caramel dressing FRIED WINTERMELON 4 pickled honey mushroom, shrimp floss, shiitake infused black vinegar DRINKS DaiLo and LoPan have extensive lists of wines, beers, cocktails and spirits. A selection of our house wines, sake and cocktails are shown below. Our team can send you full drink menus on request, including our extensive list of spirits, beers, ciders and teas. WINE & SAKE RIESLING “SPARK” 10 / 50 Sparkling, Tawse, Limestone Ridge, Niagara, Ontario, 2014 CHINON “CUVÉE MARIE JUSTINE” 12 / 60 White, Tawse, Limestone Ridge, Niagara, Ontario, 2016 RIESLING 10 / TAP White, Tawse Estate, Niagara Peninsula, Ontario, 2015 MULLER THURGAU 12 / 60 White, Cantina Nals Margreid, Südtirol-Alto Adige, Italy, 2015 VOUVRAY SEC TENDRE 13 / 65 White, Benoit Gautier, Loire Valley, France, 2015 JURANÇON SEC “PIERRE DE LUNE” 14 / 70 White, Domaine Nigri, South West France, 2015 GRÜNER VELTLINER 15 / 75 White, Loimer, Kamptal, Austria, 2016 MONASTRELL "AL-MUVEDRE" 10 / 50 Red, Telmo Rodríguez, Alicante, Spain, 2014 GAMAY "LE COEUR" 13 / 65 Red, Malivoire, Beamsville Bench, Niagara, Ontario, 2016 SCHIAVA “GALEA” 14 / 70 Red, Cantina Nals Margreid, Alto Adige, Italy, 2015 CABERNET FRANC "GROWER'S BLEND" 14 / 70 Red, Tawse, Niagara Peninsula, ON, 2013 IGT SICILIANE "HIERA" (ALICANTE/NOCERA/NERO D'AVOLA) 16 / 80 Red, Hauner, Vulcano, Sicily, Italy, 2014 JUNMAI, “NIKKA DRAFT”, 4OZ DRAUGHT 8 izumi, toronto, canada TOKUBETSU JUNMAI, “DARUMA CUP”, 180ML 26 nishinoseki, ohita, japan GINJO, “GOKU-JO”, 300ML 48 yoshi no gawa, niigata, japan LOPAN COCKTAILS STOCKHOLM KNIGHTS 14 absolut, mango, yuzu sake, lemon, thai basil ginger beer NETFLIX AND MITTY 15 lot 40, cherry heering, amaro montenegro popcorn orgeat, lemon THAI FIZZ 15 beefeater, kalani coconut rum, nahm jim sherbet egg white, thai bitters, soda BABADOUSI 15 mount gay black barrel, ancho reyes, lillet blanc crème de banane, peychauds, malic PRINCESS KRONA 15 reyka, st.
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