As of June 6, residents of Midtown will be able to enjoy an elevated supper club experience, courtesy of INK Entertainment Group and Harlo Entertainment.
Nestled between the neighbourhoods of Rosedale, Summerhill and Forest Hill at 12 St. Clair Ave. E., Ultra invites guests to indulge in a feast for the senses, from exceptional Pan-Asian cuisine and exquisite cocktails to elevated entertainment and decor curated by internationally-acclaimed design collective, Studio Munge.
If the name sounds familiar, it's because it is— Ultra was a popular supper club concept located on Queen West during the 2000s, and one of the first collaborations between INK and Studio Munge. Ultra marks an exciting new venture and partnership between INK CEO Charles Khabouth and president Danny Soberano, and Michael Kimel and Brandon Marek of Harlo Entertainment, as they introduce the first concept of its kind to Toronto’s Midtown.
The interior of Ultra was inspired by the creativity of British fashion designer Alexander McQueen, with three beautiful spaces to enjoy the evening. Decorated in gold decor with a bespoke chandelier and plush sofas and ottomans, the Ochre Room is the heart of Ultra. The Onyx Bar, done in moody black velvet decor is a cozy spot to wind down with a drink. The Mineral Lounge is an octagonal terrace done in seafoam green and is home to a lively bar with views of Toronto, making it the perfect spot for al fresco dining as the weather warms.
“Whether guests choose to stop by for a cocktail in our Onyx Bar, or spend an evening with us for a decadent meal followed by dancing and entertainment in our opulent golden parlour, Ultra will offer an experience unlike any other in the city," says Khabouth.
Ultra's menu is predominately Pan-Asian. Developed by Executive Chef Kihyun Kim (previously Akira Back Toronto, Millennium Hilton Seoul and Yellowtail at The Bellagio), the fusion menu spotlights small hot or cold sharing plates and includes dishes like giant ezo hokkaido scallop and seared Japanese yellowtail; rice and noodles, including black garlic somen and bay scallop chili udon; fresh sushi and sashimi; and robata grill mains, like hangar steak, picanha, miso black cod and charred lamb chop.
Ultra also offers an extensive international wine list and sake collection sourced from Japan and beyond, both available by the glass or bottle.
Ultra is open for dinner Monday to Saturday, between 5 and 11 p.m., with the Supper Club experience available Thursday through Saturday until 2 a.m. Advance reservations can now be made via OpenTable.
