Old Montréal is known for its well-established fine dining scene, but the historic district has a new kid on the block in the form of Franco-Italian restaurant, Dorsia, which brings a subtle 1980s vibe to the mix.

Designed by Montreal design firm Ivy Studio—whose previous projects include local favourite Clarke Café, Shay, and retro Ottawa bistro Buvette Daphné—the restaurant sits on the corner of Notre-Dame West and Sainte-Hélène, occupying the ground floor of an early 19th-century building. Its rugged stone façade, with large windows overlooking the street, is intact, respecting the historic streetscape, while the interior offers a taste of 1980s Parisian hedonism.

The L-shaped plan is maximised so diners can enjoy street views across the raised dining room from gold-lipped tables. Cosy two-seat banquettes are upholstered in beige, subtly studded with a ‘giraffe’ print, and forest green velvet, shades that permeate the entire dining room. They’re set between the building’s ornate cast-iron columns.

Checkerboard parquet flooring pairs with terrazzo inserts, while spectacular green-veined marble covers the foyer walls, interspersed with mirrored slits that play with perspective and exaggerate the sense of space. This trick is repeated in the corner booths and on the central columns, which are boxed with mirrors edged with brass.

That’s not to say the space is small—the Montreal restaurant actually spans around 3,000 sq ft. Instead, mirrors heighten the ‘80s aesthetic, complementing chrome, black, and gold accents. Brightly coloured framed artworks inject vibrancy into the room, as does the striking chrome and purple glass chandelier hanging above the staircase.

As Dorsia is focused on the fine dining experience, emphasising ambience and service, IVY designed a pair of alcoves to help shape the acoustics, softening the sound in the space. The kitchen exterior is clad in travertine, wood, and mirrored slits, creating a sumptuous backdrop for the dining room.

Michelin-trained Chef Miles Pundsack-Poe leads the kitchen with a rich and seasonal menu emphasising seafood: think black bass with black garlic, carnaroli and zucchini; whole lobster and lobster cappelletti; scallop with celery salad, apple jam, and sorrel; little necks with kohlrabi, sea grass, and mustard oil; and for the meat eaters, filet mignon served with carrots, potato fondant, and burnt onions.

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