5th Elementt Restaurant

Downtown Toronto

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In a Nutshell

Indian dishes with a contemporary twist include pan-seared Atlantic salmon in curry sauce, venison with curried glaze, and lamb kebabs

The Fine Print

Promotional value expires Dec 27, 2012. Amount paid never expires. Limit 3 per person. Valid only for option purchased. Reservation required. Dine-in only. Limit 3 per table. Not valid on holidays. Valid only for single bottle of wine up to $40 value. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Family members who eat together stay together, and family members who get stranded on an island together begin imagining one another as food. Have a family meal with this Groupon.

Choose Between Two Options

  • $29 for an appetizer, two entrees, and one dessert (up to a $67.80 total value)
  • $49 for an appetizer, two entrees, one dessert, and one bottle of wine (up to a total $107.80 value)

The menu includes appetizers (up to an $11.95 value each) such as vegetable samosas or lamb kebabs with mint chutney. Entrees (up to a $24.95 value each) include such dishes as pan-grilled Atlantic salmon in a bengali curry sauce; biryani stew with portobello, shitake, and button mushrooms; and rack of venison with a curried glaze. The dessert selection (up to a $5.95 value each) includes orange-mango cheesecake and chocolate soufflé. Twosomes can also opt to select a bottle of wine (up to a $40 value) from the monthly wine menu.

5th Elementt Restaurant

Elegant plating adds a touch of contemporary flair to the traditional Indian dishes at 5th Elementt Restaurant. Chefs shape mounds of saffron rice into pyramids, and porcelain dishes come artistically splattered in sauce, like the Jackson Pollock paintings most museum curators eat for breakfast. Inside the dining room, the warm smell of curry wafts up from the sleek tables that line a long banquette. From the wine list, servers pour vintages sourced from around the globe, while bartenders shake up lychee, mango, and french martinis.

5th Element Restaurant

Elegant five-star hotels. The United Nations. Bustling cruise ships. For Chef Johnee Savarimuthu, no venue is too intimidating. Since completing his training at the Culinary Institute of America, he's prepared meals for international luminaries in kitchens around the globe. After years of wayfaring, he settled in Toronto, bringing his flair for food to the prep stations of 5th Element Restaurant. Open since 2006, the restaurant made a immediate splash with local diners when it was named an official restaurant of that year's Toronto International Film Festival. Praised at the time by the Toronto Star for its "primo location" and "trendy Indian-Mediterranean fusion food," the restaurant continues to turn out memorable meals today. Inside the dining room, the warm smell of curry wafts up from the sleek tables that line a long banquette. Menus change every 30-45 days to keep flavors fresh, but past praise-earning dishes include "Indo-Med dishes such as halibut, Goan-style strip sirloin and pork ribs marinated in mango chutney." No matter the dishes at hand, meals always pair well with selections from the wine list; behind the bar, resident mixologists also shake up lychee, mango, and French martinis.

Customer Reviews

Food is very good - highly recommended.
Doreen M. · January 2, 2013
Delicious food!
Cathy · December 24, 2012
Amazing food, great FAST service! An amazing twist on traditional Indian food! Thanks for your creativity!!!
Pamela B. · December 13, 2012

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