Welcome to the Platinum Club. Our club features a stunning 3,000 bottle floor to ceiling 'Sterling Three Palms' wine cellar that surrounds a marble tasting table. The room also includes two sub-zero fridges to keep white, dessert and sparkling wines perfectly cared for and ready to serve. Opposite the wine cellar, the Rothschild Room is surrounded by glass for a more exclusive and intimate atmosphere. Both of these unique dining experiences can be booked through the Club Manager.

The Platinum Club at the Air Canada Centre provides the most luxurious dining experience in the city of Toronto. In collaboration with the Fleur De Lis Design Team, the recently renovated restaurant now 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 that are 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 the Platinum Club a destination. The Sterling Three Palms Merlot Wine Cellar is a glass enclosed room surrounding an eight person marble table, ideal for private dinners or wine tastings. Opposite the wine cellar stands the Rothschild Room, an eight-person private dining experience featuring a mother of pearl wall and a solid mahogany and ebony table. Finally, our main dining areas are ideal for accommodating parites of any size for exceptional cuisine before the event or during intermission. Two beautiful onyx backlit bars are located on either side of the wine cellar. Both are perfect for a pre-game or intermission cocktail.

Accompanying the extravagant décor, the revised menu created by our Executive Chef and Senior Director of Culinary Robert Bartley will excite your appetite with an array of classic cuisine including slowly braised organic short ribs, butter poached lobster, complete with milk chocolate fondue and Tahitian vanilla bean crème brulee. To complement their dishes, our Master Sommelier Jennifer Huether alongside her certified team pair your food with our award winning wine program of over 600 labels from various regions around the world.

The newly renovated club is overseen by our Manager Karen Geddes, Assistant Manager Kristy Arbuckle, Director of Restaurants and Catering Rik Ocvirk, Executive Chef Chris Zielinski, and Chef de Cuisine Jason Bailey.