TAVERNA 13THIRTYONE: A New Taste in Hyde Park!

Taverna 13thirtyone

Co-owners Rob D’Amico and Chef Dave Lamers, of renowned Abruzzi in Downtown London, opened this contemporary upscale neighbourhood tavern in 2020. An internationally-inspired menu offers something for everyone, perfect for families, a business lunch, or a great night out with friends.

Co-Owners Chef David
Lamers & Rob D’Amico

The Scene

Taverna 13thirtyone was designed to accommodate the vision of experienced restaurateurs, to create a relaxed yet sophisticated culinary experience. A welcoming bar has both craft beers and quality wines on tap, and a larger selection by the bottle. High ceilings with exposed ductwork and large windows let in plenty of natural light. Comfortable seating is arranged for larger groups and intimate dinners. There is a private room for parties or business meetings and a large seasonal patio.

Angus Striploin

Menu Highlights

Chef David Lamers and Chef Eric Robinson lead the kitchen team, with a Feast ON™-certified menu that celebrates local and seasonal ingredients inspired by international flavours. Charcuterie Boards and a selection of small plate options are ideal for a communal dining experience or choose a small plate as a starter or a light bite. You’ll also find fresh oysters, housemade pasta and an eclectic variety of main dishes, and inspired housemade desserts.
An excellent Sunday Brunch is made even better with half-price Brunch Cocktail refills. Speaking of cocktails, enjoy Happy Hour specials from 2–5 pm seven days a week.
Menu recommendations include:

Oysters Rockefeller with creamed spinach, bacon, pecorino and bread crumbs; or Oysters on the Half Shell with a horseradish mignonette and lemon;
The Taverna Burger with two angus beef patties, cheddar, bacon, greens, red onion, pickles and 1331 sauce;
Mushroom Ravioli with prosciutto crumble, roasted mushroom cream, fried Shogun maitake mushrooms and chives;
Angus Striploin with Yukon gold mashed potatoes, French green beans, caramelized pearl onions, button mushrooms and red wine jus.