Fawn Restaurant

Fawn was a very challenging and humbling project for the three of us. As always in life, we were asked to hold and accept multiple truths at once.

Amidst the challenges we were blessed in a myriad of ways—most notably by our team; the folks you saw in the space alongside us every day. It has been the greatest honour getting to know them, learn from them, and see them do the same with each other.

Many people saw our vision, believed in us, advised us, held space, or supported us materially and we’d like to thank a few of them specifically: Colin Beiswanger, Mark Brand, Linda Best, Robyn Manning, Charles Ackerman, and the team at Field Guide. Our early backers who we called “Members”; you know who you are and we are incredibly grateful for the push early on. Finally, our second round of investors, without whom Fawn would not have existed.

To our close friends, industry pals and collaborators, and especially our families—who saw us through the most dimly lit and difficult moments—we are deeply grateful. It is a gift to be known and loved by so many amazing people.

To our guests: we loved hosting you and witnessing shared moments of joy, celebration, and connection. We were buoyed by your presence and feedback day in and day out.

Fawn’s final service was April 22, 2025.

We are forever changed by this experience. Thank you, thank you, thank you. 💙

Come for the sauce, stay for the tiramisu! 🛵 Sugo Sunday starts at 3pm.

🩰 Available tonight! Limited quantity!

Pavlova — blackberry-lime curd, mango jelly, vanilla bean whipped cream topped w/ fresh mango, blackberries, and lime

WE’RE HIRING!

Our BOH team is recruiting a full-time Line Cook.

📆 4-5 shifts per week
🔪 Cold-side line shifts and prep shifts
🌼 Weekend availability is required

Our ideal candidate has at least two years of experience cooking and prepping in a “from-scratch” kitchen. You will be expected to display autonomy and attention to detail while efficiently upholding our high product standards.

We’re looking for someone who is communicative, compassionate, and open to learning in a dynamic environment.

We’re working to fill this role asap! Email [email protected] with a cover letter and resumé to apply or head to the link in our bio and stories to apply on our website!

We came together in community last night in support of .bryony with .kindredcollective and so so so so many amazing talented makers, artists, and entrepreneurs 🫂 it was an honour to host this event; the vibes were off the charts!!!

Thank you to for providing non-alc bubbles to compliment .rideau’s zero-proof cocktails, .napascal for the perfect soundtrack, and everyone who showed up to shop, sip, share, and support! 💙

Dine Around starts today and this year we’re riffing on our Sunday Set Menu with a chopped Caesar Salad.

Available during dinner all month!* You choose the pasta! Choco Cake for dessert! $50pp. Menu details will be saved to a story highlight for your ref.

*except Valentine’s Day 🫶🏽

🍊✨ NYE AT FAWN ✨🫒

Five Courses from – $120pp 🫱🏼‍🫲🏻 Think: Decadent! Fun! Nostalgic! ⛓️ Link in bio to book.

Baked Baby Potato w/ caviar & crème fraîche
—
Beef Carpaccio w/ parm & arugula
or
Caesar Salad
—
Truffle Arancini in cream
or
Crab Rangoon
—
Lasagna Verde
or
Lobster Risotto

Pavlova w/ fresh fruit, curd, & cream

À la Carte Enhancements:
🦪 ½ Dozen Oysters on the half shell
⚫️ Acadian Sturgeon Wild Caviar bumps
🦐 Seafood Platter / Seafood Tower

🍾 Optional wine pairings by Cellar Manager and, as always: 🍸 classic cocktails, good vibes.

Vegetarian and gluten-free options available.

Fawn has reached a critical inflection point as a business and we're reaching out to our community for help.

If you love Fawn and/or believe in what we’re doing, we’d be over-the-moon grateful for your material support. We’re offering dollar-for-dollar gift cards starting at $25 in exchange for donations to the Fawn’tum Leap fund via our website. There’s lots of context and info at the link below and we’d love to hear from you if you have questions, words of encouragement, or wisdom.

With gratitude,
Ceilidh, Katie, and Natalie

Fawn'tum Leap — Fawn Restaurant fawn’tum leap hi friends, As many of you know, Fawn had an extremely challenging start. If you don’t know: our buildout cost twice what we were quoted and took a year longer than expected. We could have thrown in the towel and bailed on the folks who invested money in the initial fundraising sta...

Andrea appreciation post!

She’s a day one bestie who started as a host and has since blossomed into the sweetest server with a genuine enthusiasm and aptitude for hospitality. Andrea is also super into wine and is currently studying Sensory Development and Wine Styles with ! 🦋🦢💙 We’re so lucky to get to work with her!

We get a lot of questions about Afternoon Tea and we haven’t done a post about it for a minute so here’s the … ahem, tea:

Afternoon Tea is served every weekend by reservation only. By 3pm Friday, we cut off reservations for the weekend in order to give our pastry team (aka Peter and Hani) enough time to prepare.

Everything is made in-house with the exception of the sandwich bread!

This is our take on an Afternoon Tea service and we intend for it to be 100% authentic to *us* and our commitment to an elegant take on the classics, but not necessarily “authentic” when compared to the age old, traditional English way. We use mismatched thrifted/vintage teacups, saucers, tidbit trays, and teapots; we make Chantilly cream instead of clotted cream for the biscuits; you can definitely dress up, but you don’t have to!

Each person gets all four savoury and all four sweet bites with unlimited loose leaf tea from

The menu changes semi-seasonally; mostly for the sweets! This photo (by the amazing ) is from the summertime, but we have some fall flavours happening now and we plan to do a fun, festive menu for the month of December!

We have vegetarian and pescatarian versions of our tea menu, plus a children’s-sized offering - all of which can be made gluten-free.

Our Lunch menu (that leans pretty brunch-y) is available alongside Afternoon Tea or if you don’t want to do tea, we’re open for regular Lunch service by reservation or walk-in!

Book online or give us a call! 🫖💙

✨FALL HOURS UPDATE✨

Tonight (10/07) is our last Monday open for the Fall/Winter after an eventful summer! The Monday Set Menu will be pivoting to Sundays; more to come on that!

Fall Hours:
Coffee ~ Lunch* ~ Dinner
Monday: Closed
Tuesday - Friday: Noon-11pm
Saturday & Sunday: 11am-11pm

*Our daily lunch menu includes breakfast-y stuff like the Soft Scramble, French Toast, and Breakfast sandwich :)

See You Soon!

Trusting people to “get” your life’s work and aid in actualizing it is a wild ask and from the get go Rebecca has been an “it getter”. She had faith in our ability to cultivate a workplace culture that she would be comfortable and autonomous in and we quickly realized how adept she is at the art of hospitality; incredibly detail oriented and cool as a cucumber when the weeds start to creep up in service. A leader through and through.

Rebecca has “retired” from the industry–a biiiig bummer for us, but we love it for her. She’ll be busy from here on out becoming a the musical theatre star she was born to be. Starting in November you can catch her in Neptune Theatre’s production of Disney’s Frozen as Queen Iduna.

The Farewell Post™ has become a bit of a tradition around here and while it may seem like we only give people their flowers at the end of their tenure at Fawn (and we did give Rebecca some literal flowers yesterday), we’re pretty confident that she’s known all along how much she’s loved around here and how much she’ll be missed.

As always in these moments “thank you” never seems to cut it, so three times for emphasis: thank you, thank you, thank you Rebecca.