Adega takes private dinners, dinner meetings, cocktail receptions and group lunches in two private rooms: the Terrace Room, for up to 40 seated or 80 at a cocktail, and the Port Room, a wine cellar for up to 18 guests. The restaurant serves Portuguese-inspired seafood at 33 Elm Street in downtown Toronto.
Seminars and company events
The two rooms suit different formats. The Terrace Room on the upper level is fully private, with its own entrance from the lobby, a private bar, private washrooms, a sound system and a screen provided at no charge. That setup works for a team dinner with a short presentation, a client reception, a product launch evening or an end-of-year party. The Port Room on the lower level is meant for dinner meetings around one table, and it also comes with a screen. Group menus are served at lunch as well as dinner, so a working lunch for a department or a board is as simple to book as an evening event.
Weddings and receptions
The restaurant presents its rooms for private celebrations and large gatherings. With up to 80 guests standing in the Terrace Room, it can host a rehearsal dinner, an engagement party, a birthday or an anniversary. The website does not offer wedding packages or ceremonies.
Rooms and capacities
The Terrace Room, on the upper level, seats up to 40 guests or takes 80 for a cocktail, with a private bar, washrooms, a sound system and a screen. The Port Room, on the lower level, is a rustic wine cellar for up to 18 guests, with a washroom on the same floor and a screen. Each room has a minimum spend, and a deposit, deducted from the final bill, secures the booking. Final numbers are due 24 hours before the event, a cancellation within 48 hours is charged the room minimum, and the group receives a single bill. The website does not mention a buyout of the whole restaurant.
Catering
The kitchen prepares three set group menus. Each offers a choice of starters, such as baby greens, the soup of the day, goat cheese in a nut crust or salmon tartare, then mains that range from sea bream, salmon and white fish to capon, strip loin, beef tenderloin and a mushroom risotto. Dessert is included at dinner and can be added at lunch for the whole group. For a standing event, hors d'oeuvres are ordered by the dozen: grilled vegetable crostini, tomato and pesto bruschetta, salmon gravlax, piri-piri shrimp, cod quenelles, Portuguese shrimp rissóis, grilled chorizo, chicken skewers and beef satay among them. A petisco platter of grilled squid, sardines, chorizo, shrimp, fresh cheese and gravlax serves four to five people. Outside food and drink are not allowed.
Getting there
Adega is on Elm Street, between Yonge Street and Bay Street, a short walk from Yonge-Dundas Square. Dundas subway station on Line 1 is a few minutes away on foot, which makes the restaurant easy to reach for guests coming from offices in the Financial District or from Union Station.
