x: -15 / y: -25 / scale: 0.95%
x: 25 / y: -30 / scale: 1%
x: 0 / y: 15 / scale: 1%
x: -70 / y: 100 / scale: 1.2%
x: 100 / y: -50 / scale: 1%
x: 50 / y: -75 / scale: 0.95%
x: 65 / y: 0 / scale: 2.5%
x: 100 / y: 70 / scale: 1.2%
x: 5 / y: 100 / scale: 1%
x: 0 / y: 100 / scale: 1%
x: 5 / y: 100 / scale: 0.85%
x: 0 / y: 100 / scale: 0.8%
x: 100 / y: -75 / scale: 1%
x: -100 / y: 0 / scale: 0.6%
x: 40 / y: 65 / scale: 1.7%
x: 100 / y: 45 / scale: 0.7%
x: -80 / y: 75 / scale: 1%
x: 75 / y: 0 / scale: 0.75%
x: 100 / y: 0 / scale: 1.6%
x: 0 / y: 0 / scale: 1%
x: -20 / y: 100 / scale: 1.3%
x: 0 / y: 90 / scale: 1%
x: -65 / y: -45 / scale: 0.9%
x: 15 / y: 100 / scale: 1.5%
x: -45 / y: 0 / scale: 1%
x: -40 / y: 25 / scale: 1%
x: 0 / y: 0 / scale: 1%
Everything we serve at Lawrence was made by us or carefully sourced from people we trust. We practice whole animal butchery with animals raised on small farms that we have longstanding relationships with. All the charcuterie, breads and preserves are made in house. All the vegetables are local and seasonal. We try to highlight the best Québec has to offer, from caviar to wild mushrooms to Boreal spices.
Thursday to Saturday
6pm – 10pm
Holiday hours
Open Dec 31 – Jan 1
Closed Jan 2
Open Jan 3 – 11
Closed Jan 12 – Feb 5 2025
9 av Fairmount est
Montréal, QC H2T 1C7
map
+1 514 796 5686
or email
Need a table tonight?
We offer a fixed, multi course meal defined by the seasons.
In the winter there will be a focus on meat, stored root vegetables, legumes and preserves. When Quebec fishing season opens in April the menu will move towards shellfish like snow crab, sea urchin and lobster, and shortly after that we’ll start to see the new season’s vegetables like radishes, asparagus, some wild greens and maybe even the first strawberries.
In summer everything goes, and the menu will centre more around fruit and vegetables: peas, fava beans, fennel, melons, blackberries and a lot more besides.
In the fall you’ll see corn, many kinds of peppers, brassicas, local freshwater fish and tuna from the east coast.
The price is $110 per person, including service and excluding drinks.