Nexoragrand Loyalty Programme
The Nexoragrand Loyalty Programme treats repeat guests as the creative collaborators they genuinely are - each stay, dining visit, and gaming session generates points that unlock tangible, culinary-led rewards rather than generic room discounts. The programme has four tiers - Harvest, Greenbelt, Reserve, and Crest - each named after a stage in Ontario's seasonal food cycle and calibrated to reflect the depth of a guest's relationship with the property. Members shape the hotel's evolving menus through a biannual feedback panel where senior-tier guests taste and vote on proposed Greenbelt Table courses before they reach the public menu.
Points Earned Across All Spend Categories
Every dollar spent on rooms, dining across all three venues, cooking school sessions, and the gaming floor contributes to a unified point balance - no siloed earning categories.
Culinary Rewards at Every Tier
From Harvest tier upward, point redemptions include in-room chef breakfasts, priority Greenbelt Table reservations, and complimentary St. Lawrence Market morning runs - keeping culinary access central to the programme.
Greenbelt Menu Voting Panel
Reserve and Crest members are invited to a biannual tasting panel where they sample and score proposed Greenbelt Table dishes - directly influencing which courses appear on the next seasonal rotation.
Birthday and Anniversary Recognition
The hotel kitchen prepares a personalised recognition dish - chosen from a member's documented flavour preferences - delivered to the room on every stay that coincides with a birthday or anniversary.
Partner Transfers from Major Programmes
Points transfer in from four major international loyalty programmes at a published rate - allowing first-time guests arriving from frequent-flyer or hotel rewards schemes to begin their Nexoragrand relationship with an existing balance.
Crest Tier - Lifetime Penthouse Priority
Crest tier members - the programme's highest level - hold permanent priority access to the Distillery Penthouse and receive a personally addressed annual letter from Chef Ferrand detailing the kitchen's plans for the coming year.