Robin Square is built on our family traditions and gatherings. Every family member brings their individual skillset to the table to create a final product which is designed to provide the client with the level of comfort they would expect in their own home, because when you enter the door to our restaurant, you also enter our extended family

We were brought up around the table!
Our mother, the back-bone of the organisation is responsible for making every moment spent at the table a special one. She taught us that love makes everything taste so good!

We try to make people understand and feel the energy we portray throughout our service and our food. We encourage local and organic farms as much as possible. Our cuisine rests in simplicity, where complex flavours develop from our authentic recipes. Our Chef excels at creating explosions of flavours to awaken our taste buds. Most of our menu is composed of sweet and salty dishes with a touch of sour, bitter and heat. Our chef makes a variety of hot sauces to accompany most plates. We also bake our own breads in house.

The alluring aromas of our creations welcome you into a laid back atmosphere with a decor inspired from Montreal Heritage.

Soupe
- Served with our bakers' bread
Swagger Platter 26
- Melting brie in crust
- Parsnip
- Cranberries
- Speck
- Local cheese
Fried Polenta 19
- Bechamel
- Grilled mushroom
- Spinach
- Marinated Egg
- Sea buckthorn berry
Calamari 19
- Cauliflower puree
- Peppers
- Red onion
- Kalamata
- Chimchurri
- Home smoked coconut
Foie Gras Croque Monsieur Style 26
- Fried fois gras scallop
- Fried smoked lard
- Gruyère
- Fresh tomato emulson
Gnocchi Poutine 35
- Ricotta and fresh herb Gnocchi
- butternut squash
- poached pear
- green Madagascar peppercorn & cognac sauce
Mac N Cheese Remix 25
- Black truffle oil
- Roasted garlic
- Hawaiian sea salt flakes
- Spiced ham
- Brisket option and duck glaze 5$ +
Poached Cod 35
- confit cherry tomato
- market vegetables
Summer Salad 20
- feta
- arugula & spinach
- brocoli
- grapes
- roasted sweet potatoes
- sunflower seeds
King Red 45
- Sirloin
- Sweet pea
- Grilled cauliflower
- Red wine suace
The Ultimate Experience 38
- Nagano pork belly
- Truffle root celery
- pear and apricot jam
- maple albufera sauce
Cornish Hen for two Inspired by David Godin 75
- Granny Smith apple Risotto
- Dried Currants and sage
- Market vegetables
- Blue potatoes and grilled Chorizo
- Cognac chicken stock
Fresh seared mushroom 12
Market vegetables 10
Foie gras mi-cuit 15