The Kitchen
The kitchen at Harbour Parlour is built around the table—a place where ingredients, fire, and conversation come together. The table is the centre of our culinary philosophy, where dishes are meant to be shared and savoured. Our kitchen is rooted in Old Montréal's harbour heritage, drawing inspiration from the St. Lawrence and the Atlantic.
Reserve a TableOur Kitchen
Our kitchen draws inspiration from Old Montréal's port history, where ingredients arrived by ship and were transformed by fire and craft. The menu reflects a contemporary Canadian and Québec-inspired approach, blending tradition with modern technique. Our chefs work closely with local purveyors to source the finest seasonal ingredients, ensuring that every plate carries the character of the region and the rhythm of the river.
Led by Chef Marie-Claire Beaulieu, our kitchen team brings together expertise from across Québec and beyond. Chef Beaulieu's approach emphasizes simplicity, seasonality, and respect for ingredients. The team includes specialists in seafood, pastry, and fire cooking, each contributing a precise craft to the dining room's evening service.
At the heart of our kitchen is a custom-built wood-fired hearth, where many of our dishes are finished with smoke and flame. The hearth uses local maple and oak, imparting a subtle sweetness to grilled items. It allows us to cook with precision and a touch of rusticity, bridging the gap between refined technique and the elemental warmth of an open fire.
Québec Ingredients
Our pantry is drawn from the province's most distinctive landscapes—the St. Lawrence, the fertile valleys, the boreal forests, and the sugar bush. Each source brings a different character to the table.
The river provides us with an abundance of seafood, from Gaspésie lobster to Charlevoix scallops. We work with small-scale fishers who practice sustainable methods, and daily deliveries ensure freshness and traceability from the water to the dining room.
Québec's fertile valleys supply us with heirloom vegetables, artisanal cheeses, and maple products. We partner with family farms in the Montérégie and Laurentides regions, and our seasonal menus reflect the harvest calendar with dishes that change as the fields do.
Wild mushrooms, berries, and herbs foraged from Québec's boreal forests add depth to our dishes. Foraging is done responsibly and in accordance with local regulations, and these ingredients appear in seasonal specials and desserts throughout the year.
Maple syrup and sugar are used not only in desserts but also in savoury glazes and cocktails. We source from a sugar shack in the Eastern Townships, and maple adds a distinctly Canadian touch to our menu, from the first course to the last sip.
Seafood
Our oyster selection features varieties from the Gaspé Peninsula, served with mignonette and lemon. Oysters are shucked to order and presented on a bed of ice, and we rotate varieties based on availability and season.
Lobster is a highlight, prepared simply with drawn butter or in a rich bisque. Lobster is sourced from the Îles-de-la-Madeleine when in season, and we offer whole lobster, lobster rolls, and lobster pasta.
Seared scallops from Charlevoix are served with a maple beurre blanc and seasonal vegetables. Scallops are dry-packed and seared to a golden crust, and the maple beurre blanc adds a Canadian twist.
Fire & Grill
Our custom hearth burns local maple and oak, reaching temperatures that sear and caramelize. The hearth is the centrepiece of our kitchen, visible from the dining room, and it imparts a subtle smokiness to meats and vegetables that cannot be replicated by any other method.
From dry-aged beef to Québec lamb, our grill showcases the best of Canadian proteins. Beef is sourced from Alberta and dry-aged in-house, while lamb comes from the Charlevoix region. Each cut is cooked over the hearth to develop a deep, savoury crust.
Seasonal vegetables are grilled over open flame, bringing out their natural sweetness. We use a plancha and grill basket for delicate items, and vegetables are often finished with a splash of aged balsamic or herb oil to brighten their smoky edges.
For the Table
A whole fish, roasted in the hearth and served with charred lemon and herbs, is a centrepiece for the table. Fish selection changes daily based on market availability, and it is served with a side of seasonal vegetables.
A selection of Québec cheeses and house-made charcuterie, perfect for starting the meal. Cheeses come from local fromageries, charcuterie is made in-house, and the board is served with house-made preserves and grilled bread.
A grand seafood tower with oysters, shrimp, lobster, and ceviche, ideal for celebrations. The tower includes a variety of chilled seafood and is served with cocktail sauce, mignonette, and lemon.
Desserts
A classic Québec dessert, our maple sugar pie is rich and not too sweet, served with crème fraîche. Made with maple syrup from the Eastern Townships, the crust is buttery and flaky, giving each slice a delicate, caramelized finish.
A rotating tart featuring the best fruits of the season, from strawberries in summer to apples in autumn. Pastry cream is made with vanilla bean, and the tart is glazed with a light apricot jam for a polished, jewel-like surface.
Wine & Cocktails
Our wine list features a curated selection of Old World and New World wines, with an emphasis on French and Canadian producers. Sommelier-selected pairings are available for each course, and by-the-glass options rotate weekly to keep the list lively and seasonal.
Our cocktails are inspired by the harbour and Old Montréal, using local spirits and house-made infusions. Signature cocktails include the 'Harbour Old Fashioned' and 'Saint-Paul Sour', and we use Québec gins and whiskies to anchor the list in the province's distilling tradition.
We offer a selection of non-alcoholic cocktails, house-made sodas, and fine teas. Non-alcoholic cocktails are crafted with the same care as our alcoholic offerings, and house-made sodas use seasonal fruits and herbs for a refreshing, alcohol-free alternative.
Reserve a Table
Join us for dinner and experience the kitchen built around the table. Reservations are recommended, and we accommodate dietary restrictions with advance notice.
Reserve a TableOr call +1 514 555 0148
After Dinner
After dinner, some guests choose to visit our private poker parlour for a night of in-person Texas Hold'em. It's a separate experience, available to those 18 and over. The poker parlour operates only at physical tables, with no online play. Request a seat at a table night for a different kind of evening.
Explore the Poker Parlour
Harbour Parlour is intended for guests aged 18 and over. By continuing, you confirm that you are at least 18 years old.