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Mention the Queen Mother Café to any Torontonian, and you'll almost certainly have stirred warm memories. The restaurant has been a fixture of the Osgoode Station area since 1978.
It's the ultimate in comfort food, and co-owner André Rosenbaum had coziness and quirkiness in mind from the moment the restaurant opened decades ago. André and his business partner, David Stearn, were both lawyers looking for a change of career — something arty and eclectic. Along with André’s sister Anique, they opened an 18-seater at 206 Queen Street West — a mere third of the footprint of the Queen Mother Café today.
“We had no idea what we were doing,” reminisces André about the Queen Mother Café’s first days. “We had a kitchen that was so small that if you stood in the middle, you could pick up a clean dish at the sink, swivel 15 degrees to get the food off one of our two burners, and swivel again and hand the order out the window to the server!”
Luckily for its many long-time customers, the café has since expanded into the two neighbouring addresses and now incorporates a full-sized kitchen. It also spills out into a beautiful, ivied oasis of a back patio.
STICKY RICE
steamed in a straw basket with a peanut sauce dip
EDAMAME
steamed soybean snaps served with chilli soy dipping sauce
NAM JEUN
three crisp Laotian spring rolls filled with a special vegetable mixture, served with sweet and spicy peanut sauce
VEGETARIAN NAM DIP
soft rice paper rolls filled with tofu, bean sprouts, cucumber, lettuce, vermicelli noodles, carrot, bell peppers, fresh mint and coriander, served with sweet and spicy
peanut sauce
CORN CHOWDER CRAB CAKES
corn, potatoes, onion, red pepper, crab and fresh dill, coated with crispy gluten free bread crumbs and served with a tomato horseradish mayo
CRISPY CALAMARI
marinated with ginger, garlic and chillies, dusted with seasoned flour and served with a sweet chilli dipping sauce
HARISSA ARTICHOKE GOAT CHEESE DIP
artichoke hearts and goat cheese blended with spicy harissa chilli paste, lemon, garlic and olive oil, served with crudité vegetables and crispy taro chips
QUINOA SALAD
a high protein gluten free grain tossed with garlic, lemon, fresh herbs, red pepper, red onion, chickpeas and olive oil, topped with crumbled goat cheese and sundried tomatoes, nestled on baby greens
ARUGULA AND SMOKED CHEDDAR SALAD
baby arugula, toasted pumpkin seeds, pickled red onion and grape tomatoes, in a lime
spinach and Dijon dressing, topped with grated smoked cheddar cheese
KALE, ROASTED TOMATO AND GREEN LENTIL SALAD
fresh kale tossed in a toasted cumin, coriander and lemon vinaigrette, topped with oven roasted tomatoes, toasted pistachios and green lentils
HOUSE SALAD
mixed greens tossed in a balsamic vinaigrette
DIM SUM QUARTET
an assortment of wonton wrapped dim sum filled with chicken and shrimp,
steamed and served with soy sauce and a garlic chilli dipping sauce
HAND CUT YUKON GOLD FRIES
house made French fries served with chipotle mayonnaise
DESSERTS
please see our display case for today’s selection
many of our dishes contain peanuts, please inform your server of any allergies
18% service charge for groups of 5 or more
h.s.t.. not included
we do not accept debit
PAD THAI
soft thin rice noodles stirfried with chicken, shrimp, bean sprouts, scallions, egg, chopped peanuts and ground roasted chillies in a tangy sweet and sour sauce (mild, medium or spicy)
(can be ordered vegetarian with tofu instead)
BAH ME HANG
fresh thin egg noodles stirfried with bean sprouts, onions, celery, chopped peanuts, sautéed shrimp and golden sliced chicken in a spicy lime coriander sauce, topped with green onions (mild, medium or spicy)
KHAO SOY GAI
traditional northern Laotian dish of chicken simmered in a spicy broth of ginger, fresh Thai herbs, turmeric, curry and coconut milk, served on a bed of soft thin egg noodles, bean sprouts, watercress, garnished with mint, shallots, marinated bok choy and fresh coriander
PING GAI
boneless chicken marinated with garlic, coriander and black peppercorns, grilled crispy and served with a spicy lime and coriander dipping sauce, salad and steamed rice
RED CURRY SEAFOOD HOT POT
market fish, shrimp and calamari simmered with vegetables and basil in a Thai spicy red curry coconut sauce, served with steamed jasmine rice
SRI LANKAN VEGETABLE ROTI
sweet potato, chickpeas, eggplant and baby spinach, in a spicy Sri Lankan curry sauce, wrapped in a warm Dahl roti, and topped with fresh coriander
served with salad greens
SPINACH AND RICOTTA CANNELONI
baked with garlic and herbed tomato sauce, topped with edam cheese,
and served with green salad and garlic toast
STICKY RICE
steamed in a straw basket with a peanut sauce dip
EDAMAME
steamed soybean snaps served with chilli soy dipping sauce
NAM JEUN
three crispy Laotian spring rolls filled with a special vegetable mixture, served with sweet and spicy peanut sauce
VEGETARIAN NAM DIP
soft rice paper rolls filled with tofu, bean sprouts, cucumber, lettuce, vermicelli rice noodles, carrot, bell pepper, fresh mint and coriander,
served with sweet and spicy peanut sauce
CRISPY CALAMARI
marinated with ginger, garlic and chilies, dusted with seasoned flour and served with a sweet chilli dipping sauce
HARISSA GOAT CHEESE DIP
artichoke hearts and goat cheese blended with spicy harissa chili
paste, lemon, garlic and olive oil, served with crudité vegetables and crispy taro chips
KALE, ROASTED TOMATO AND GREEN LENTIL SALAD
fresh kale tossed in a toasted cumin,
coriander and lemon vinaigrette, topped with oven roasted tomatoes, toasted pistachios and green lentils
QUINOA SALAD
a high protein gluten free grain tossed with garlic, lemon, olive oil, fresh herbs,
chickpeas, red pepper, red onion and olive oil, topped with goat cheese, nestled on baby greens
KHAO SOY GAI
a traditional northern Laotian dish of chicken simmered with ginger, fresh Thai
herbs, turmeric, curry and coconut milk, served on a bed of fresh bean sprouts and soft thin egg noodles, topped with shallots, marinated bok choy, fresh mint and coriander
THE Q.M. BURGER
(née Cosmic) a high protein vegetarian patty of grains, nuts, herbs, egg and mushrooms, covered in melted cheese and served with our very own special sauce, lettuce and tomato, on your choice of whole wheat pita or toasted bun, and with choice of hand cut fries or salad greens
MY LUNCH IN PROVENCE
roasted red pepper, caramelized onions, grilled zucchini and
eggplant, dotted with goat cheese, wrapped with flat bread spread with black olive tapenade,
served with hand cut fries or salad greens
STICKY RICE
steamed in a straw basket with a peanut sauce dip
NAM JEUN
three crispy Laotian spring rolls filled with a vegetable mixture, with sweet and spicy peanut sauce
VEGETARIAN NAM DIP
soft rice paper rolls filled with tofu, bean sprouts, cucumber, lettuce, vermicelli noodles, carrot, bell peppers, fresh mint and coriander, served with sweet and spicy peanut sauce
CRISPY CALAMARI
calamari marinated with ginger, garlic and chillies, dusted with seasoned flour and served with a sweet chili dipping sauce
HARISSA GOAT CHEESE DIP
artichoke hearts and goat cheese blended with spicy harissa chili paste, lemon, garlic and olive oil, served with crudité vegetables and crispy taro chips
QUINOA SALAD
a high protein gluten free grain tossed with garlic, lemon, fresh herbs, chickpeas and olive oil,
topped with crumbled goat cheese, nestled on baby greens
ARUGULA AND SMOKED CHEDDAR SALAD
baby arugula, toasted pumpkin seeds, pickled red onion and grape tomatoes, in a lime, spinach dressing, topped with grated smoked cheddar cheese
KALE, ROASTED TOMATO AND GREEN LENTIL SALAD
fresh kale tossed in a toasted cumin, coriander and lemon vinaigrette, topped with oven roasted tomatoes, toasted pistachios and green lentils
HOUSE SALAD
mixed greens tossed in a balsamic vinaigrette
SPICY ITALIAN SAUSAGE HASH AND EGGS
two fried eggs nestled on potatoes fried with spicy Italian sausage, onions, garlic and peppers, served with side salad
CRAB CAKE BENNY
house made patties of crab, corn, potatoes, onion, red pepper and fresh dill, coated with crispy gluten free bread crumbs and topped with poached eggs and Hollandaise sauce, served with salad greens
EGGS BENEDICT
poached eggs with your choice of peameal bacon or sautéed wild mushrooms and onions or smoked salmon, on an English muffin, topped with Hollandaise sauce, and served
with home fries
STUFFED FRENCH TOAST
challah bread stuffed with apples and toasted pecans, in cinnamon and vanilla egg batter, served golden brown, drizzled with vanilla yogurt, served with real Ontario maple syrup
B. L. T.
the classic sandwich combination of bacon, lettuce and tomato on a toasted baguette with chipotle mayonnaise, served with your choice of salad or hand cut Yukon gold fries 11.95
with fried egg add
HOMEFRIES
BACON
FRENCH FRIES
TOAST
CHIPOTLE MAYONNAISE
MONTREAL BAGEL
PING GAI
boneless chicken marinated with garlic, coriander and black peppercorns, grilled crispy and served with a spicy lime and coriander dipping sauce, salad and steamed rice
SPINACH AND RICOTTA CANNELONI
baked with garlic and herbed tomato sauce, topped with edam cheese, served with green salad and garlic toast
THE Q.M. BURGER (née Cosmic)
a high protein vegetarian patty of grains, nuts, herbs, egg and mushrooms, covered in melted cheese and served with our own special sauce, romaine lettuce and tomato, on your choice of whole wheat pita or toasted bun and choice of salad or fries
THE BEEFEATER
homemade patty of lean 100% premium beef on a toasted bun, and chipotle mayonnaise, served with hand cut fries or salad
DESSERTS
please see our display case for today’s selection
many of our dishes contain peanuts, inform your server of any allergies
18% service charge for groups of 5 or more
PAD THAI
soft thin rice noodles stirfried with chicken, shrimp, bean sprouts, scallions, egg, chopped peanuts and ground roasted chillies, in a tangy sweet and sour sauce (mild, medium or spicy)
BAH ME HANG
fresh thin egg noodles stirfried with bean sprouts, onions, celery, chopped peanuts, sautéed shrimp and golden sliced chicken in a spicy lime coriander sauce, topped with green onions (mild, medium or spicy)
KHAO SOY GAI
traditional northern Laotian dish of chicken simmered in a spicy broth of ginger, fresh Thai herbs, turmeric, curry and coconut milk, served on a bed of and soft thin egg noodles with bean sprouts, watercress, and topped with mint, shallots, marinated bok choy and fresh coriander
STICKY RICE
steamed in a straw basket with a peanut sauce dip
EDAMAME
steamed soybean snaps served with chilli soy dipping sauce
NAM JEUN
three crispy Laotian spring rolls filled with a special vegetable mixture, served with sweet and spicy peanut sauce
VEGETARIAN NAM DIP
soft rice paper rolls filled with tofu, bean sprouts, cucumber, lettuce, vermicelli noodles, carrot, bell peppers, fresh mint and coriander, served with sweet and spicy peanut sauce
DIM SUM QUARTET
an assortment of wonton wrapped dim sum filled with chicken and shrimp, steamed and served with soy sauce and a garlic chilli dipping sauce
CORN CHOWDER CRAB CAKES
corn, potatoes, onion, red pepper, crab and fresh dill, coated with crispy gluten free bread crumbs and served with a tomato horseradish mayo
CRISPY CALAMARI
marinated with ginger, garlic and chillies, dusted with seasoned flour and served with a sweet chilli dipping sauce
HARISSA ARTICHOKE GOAT CHEESE DIP
artichoke hearts and goat cheese blended with spicy harissa chilli paste, lemon, garlic and olive oil, served with crudité vegetables and crispy taro chips
ARUGULA AND SMOKED CHEDDAR SALAD
baby arugula, toasted pumpkin seeds, pickled red onion and grape tomatoes, in a lime
spinach and Dijon dressing, topped with grated smoked cheddar cheese
KALE, ROASTED TOMATO AND GREEN LENTIL SALAD
fresh kale tossed in a toasted cumin, coriander and lemon vinaigrette, topped with oven roasted tomatoes, toasted pistachios and green lentils
HOUSE SALAD
mixed greens tossed in a balsamic vinaigrette
PAD THAI
soft thin rice noodles stirfried with chicken, shrimp, bean sprouts, scallions, egg, chopped peanuts and ground roasted chillies in a tangy sweet and sour sauce (mild, medium or spicy)
(can be ordered vegetarian with tofu instead)
KHAO SOY GAI
traditional northern Laotian dish of chicken simmered in a spicy broth of ginger, fresh Thai herbs, turmeric, curry and coconut milk, served on a bed of soft thin egg noodles, bean sprouts, watercress, garnished with mint, shallots, marinated bok choy and fresh coriander
PING GAI
boneless chicken marinated with garlic, coriander and black peppercorns, grilled crispy and served with a spicy lime and coriander dipping sauce, salad and steamed rice
RED CURRY SEAFOOD HOT POT
market fish, shrimp and calamari simmered with vegetables and basil in a Thai spicy red curry coconut sauce, served with steamed jasmine rice
SRI LANKAN VEGETABLE ROTI
sweet potato, chickpeas, eggplant and baby spinach, in a spicy Sri Lankan curry sauce, wrapped in a warm Dahl roti, and topped with fresh coriander
served with salad greens
SPINACH AND RICOTTA CANNELONI
baked with garlic and herbed tomato sauce, topped with edam cheese, and served with green salad and garlic toast
SERVED WITH YOUR CHOICE OF HAND CUT YUKON GOLD FRIES OR SALAD
(half salad, half fries add $1.50, side of chipotle mayo add $1.00)
THE Q.M. BURGER (née Cosmic)
a high protein vegetarian patty of grains, nuts, herbs, egg and mushrooms, covered in melted cheese and served with our own special sauce, romaine lettuce and tomato, on your choice of whole wheat pita or toasted bun
SPICY CHICKEN SANDWICH
grilled marinated chicken breast topped with jalapeno Jack cheese, and nestled on a bun with spicy chili garlic Dijon mustard and baby spinach
MY LUNCH IN PROVENCE
roasted red pepper, caramelized onion, grilled zucchini and eggplant, goat cheese and black olive tapenade wrapped with flat bread and grilled
THE BEEFEATER
homemade patty of lean 100% premium beef grilled and nestled on a toasted bun with lettuce, tomato and chipotle mayonnaise
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It's a small menu at the Queen Mother but a nice one. Our calamari was particularly flavorful. We had identical suppers--shared calamari, long island ice teas and the chicken. So while we didn't work the menu out, it was good food all around. The service was fine. My only thought was that the restaurant was oddly laid out; there were few sound barriers so it got very noisy.
My friend ordered the Chicken Tikka, which was a big chicken breast, grilled with Tikka sauce on the side. Different, but good. I had the Ping Gai chicken which was excellent and came with Rice and Salad. Total with 2 beers came to $53. A great deal for pretty good food in an upscale pub atmosphere. Will definitely return.
Think your friends might be familiar with this business? Ask your friends on Facebook to see what they think.
The Garden Patio out back is an oasis that’s hard to beat. Lush flowers and plants give the 36-year-old restaurant an otherworldly feel. That, paired with their knockout Lao-Thai and pan-global dishes, and the long windy walk you have to take through the restaurant to get to the patio, make it an essential stop this summer.
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At first glance, it may not seem intuitive that this retro-style diner serves up one of the best pad Thais outside of Thailand. Step through the mind-its-own-business doorway and into an interior bursting with kitschy décor paying homage to Queen Elizabeth, herself. The menu not only offers traditional brunch and drool-worthy burgers and fries, but it also hosts one of Toronto’s perfectly authentic pad Thais. Choose from mild, medium or spicy and don’t overlook the fan-favourite vegetarian option, chock full of peppers, broccoli and carrots.
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