The Platinum Club at Air Canada Centre provides a unique fine dining experience in the city of Toronto.
The restaurant hosts 260 guests for business dinners, wine tastings or a romantic evening for two.
Established in 1999, the restaurant provides platinum seat holders with a sophisticated environment to enjoy exceptional food and premium service. The atmosphere includes soft lighting paired with rich colours and textures, surrounded by elegant handmade décor crafted by various Canadian artists. Guests can enjoy their experience in one of our three unique dining spaces that come together to make Platinum Club a destination.
Our club features a stunning 3,000 bottle, floor to ceiling Sterling Three Palms Merlot wine cellar, surrounding a marble table, ideal for private dinners or wine tastings. The room also includes two sub-zero fridges keeping wine perfectly chilled and ready to serve. Two beautiful onyx backlit bars are located on either side of the wine cellar, perfect for pre-game or intermission cocktails. Opposite the wine cellar stands the Champagne Room, an eight-person private dining experience featuring a mother of pearl wall, as well as a solid mahogany and ebony table, surrounded by glass for a more exclusive and intimate atmosphere. Both of these unique dining experiences can be booked through the club manager. Finally, our main dining areas are ideal for accommodating parties of most sizes before an event or during intermissions.
Accompanying the extravagant décor, the menu, created by Platinum Club's Chef de Cuisine Jason Bailey, will excite your appetite with a variety of classically inspired dishes that change seasonally. To complete the dining experience, indulge in a warm Lindt milk chocolate fondue or a selection of local artisanal cheese. To compliment dishes, our Head Sommelier Anne Martin and her certified team will pair your meal with wines from our award-winning wine program of over 600 labels from various regions around the world.
The club is overseen by Manager Karen Geddes, Chef de Cuisine Jason Bailey, Culinary Director of F&B Chris Zielinski and Senior Manager of Restaurants and Catering Keryn Gibson.