RUNDLES MORRIS HOUSE
The Rundles Morris House, designed by the Canadian architectural firm Shim-Sutcliffe, is available for rent. The house, which functions as a deluxe suite, has a living room, den, bedroom and two bathrooms. Queen size beds, both with down comforters and pillows, are in the bedroom and den. It has a fireplace in the living room, and wonderful views of the lake. The house does not have an elevator, and therefore is not suitable for anyone who cannot climb stairs.

Seasonal, healthy breakfasts are included. Dinner may be served in the house during restaurant hours; and should you wish to use the house for small meetings or parties, we shall be glad to cater these for you. Tariff is $595 per day plus GST. Reservations at Rundles or by calling 519-271-6442.

Executive Suite

GASTRONOMY
Rundles' philosophy stems from the artistic tradition that it is only after you have mastered the fundamentals can you confidently begin to experiment and interpret to create something unique and original.

In keeping with this principle, food and drink are acquired and prepared according to the standards and practices of French haute cuisine, using only the finest and freshest ingredients, then given a modern interpretation that has been influenced by the singular experience and outstanding talents of Chef Neil Baxter.

Similarly, the fundamentals of design and decor, such as line, texture, colour, and light, have become the foundations for the creative touches that give Rundles its distinctiveness – the architecture of Shim-Sutcliffe, the whimsical works of Viktor Tinkl, the bold addition of Phillipe Starck designs, the dashes of eye-catching colour, and the costuming of Rundles’ owner and staff. Mr Morris wears Yohji Yamamoto designs, while his staff is clothed by Toronto’s Hoax Couture.

The same insistence on mastery of the basics applies to staff training. Once the staff members are confident in their knowledge of proper are confident in their knowledge of proper service, and have acquired the poise and perception that experience brings, they are encouraged to reveal their personalities in a manner that will enhance the pleasure of the restaurant’s clientele.

It is this pleasure that is the root of Rundles’ gastronomic philosophy; its aim is to delight and satisfy its cosmopolitan clients by providing them with an unparalleled dining experience.

CUISINE
Rundles’ cuisine is based solidly on the standards and practices of classical French cookery, influenced by the cuisines of Italy, Japan, Morocco, and other cultures. It is continually being re-styled, revised, and expanded through the creativity and expertise of Chef Neil Baxter. Its sole restriction is the necessity to serve 100 or more clients between their arrival time of 5 or 6pm, and their departure for the theatre before 8.Chef Baxter's cuisine has been guided by his own experience and training, as well as that of his employer at Rundles, James Morris, who encourages Neil's innovative flair. While it has been described in terms ranging from “modern French” to “sophisto-bistro” (the latter by Toronto Life magazine), the cuisine is largely defined by its simple, natural characteristics, emphasizing the superiority of the foodstuffs. It is constantly metamorphosing, resulting in unexpected and exciting interpretations of classical dishes.

Menus are planned to showcase new creations, yet maintain the availability of the dishes that are popular with our more-frequent customers. The most recent approach, which has been enormously successful, is to offer a table d'hôte menu of about six each of appetizers, main dishes, and desserts. In addition, there are two or three gastronomical menus, which are set, three-course menus, using seasonal or occasional special dishes such as game.

RUNDLES RESTAURANT
The ideal venue for a festive, pre-theatre dinner, Rundles is light-hearted, summery, and formal to a degree. Its modern haute cuisine is layered, balanced, and full of harmonious flavours. Wines range from small, local, often unobtainable boutique selections to those of the great houses of Bordeaux. The service is gracious, gastronomically literate, and charming. Rundles' award-winning, modernist architecture and design are warmed by the humorous touches of Viktor Tinkl. The overall effect is that of time suspended, making one feel energized, and inspired to live in the moment. Average cost with a moderate amount of wine is $110 cdn per person, taxes and service not included.