The part of the evening people remember.

Wedding, corporate and private event catering across Toronto and the GTA. Seasonal menus, halal and plant-based cooking, and a service team that runs the room.

Plan your menu Weddings

Lunch for the boardroom. Every Tuesday.

Office lunches, conferences and recurring meal programs. Individually labelled, delivered on time, invoiced cleanly.

Corporate catering Boxed lunches

Halal, plant-based, South Asian. Cooked properly.

Dietary menus written as full menus, prepared separately and labelled at service, so every guest eats as well as the head table.

Dietary menus Halal catering

Cocktails at home. Nobody in the kitchen.

Milestone birthdays, engagements and dinner parties, with canapés, grazing tables and staff who clear as they go.

Private events Canapés

Our kitchen

We cook for boardrooms on a Tuesday and for three hundred wedding guests on a Saturday, and we take both equally seriously.

Everything is cooked from scratch, finished on site and served by our own staff. Menus are written for your guests, your venue and your timeline, with halal, plant-based and gluten-free cooking held to the same standard.

How it works About us

Plated main course with wild rice and chanterelles

Weddings & receptions

Cocktail hours, plated dinners, family-style feasts and late-night stations.

Wedding catering 02

Corporate catering

Office lunches, conferences, launches and recurring team meal programs.

Corporate catering 03

Private celebrations

Milestones, engagements, cultural celebrations and gatherings at home.

Private events

Run of show

An evening, hour by hour.

11:30

11:30 Kitchen load-out: Prepared components, cold chain and equipment leave our kitchen with a packed-and-checked list.
13:30 Arrival and kitchen build: Chefs set up ovens, hot boxes and plating lines; rentals are counted against the order.
15:00 Team briefing: The captain walks servers through the floor plan, allergy seats, speech order and the couple's names.
16:30 Ceremony: Kitchen fires the first hot canapés; bar is set and ice is in.
17:00 Cocktail hour: Four to six canapé varieties passed, about 6 to 8 pieces per guest in the hour.
18:15 Guests seated: Water poured, bread and first course timed to the MC's welcome.
18:45 Dinner service: Plated courses or buffet release by table; special meals go out with their table.
20:15 Speeches and cake: Service pauses for speeches. Cake is cut and plated, with coffee and tea set.
22:30 Late-night food: A late-night station goes out once the dance floor has been busy for an hour or two.
00:30 Last service and pack-down: Bar closes before 2:00 a.m. under SOP rules; kitchen is cleaned and rentals are staged for pickup.

7:00 Load-in and setup: Staff arrive, set the breakfast and coffee stations in the foyer and check the lunch space.
8:00 Breakfast and registration: Continental breakfast with a hot option and coffee as attendees register.
8:45 Breakfast cleared: Food is cleared as the first session starts; coffee stays out.
10:15 Morning break: Coffee refresh, fruit and a savoury snack, two stations to keep lines short.
12:15 Lunch: Buffet in two identical lines, special meals set aside by name, 45-minute break.
2:45 Afternoon break: Savoury snack, cold drinks, water and a smaller coffee service.
4:30 Closing reception: Canapés or a grazing table for about an hour of networking.
6:00 Clear and load-out: Stations broken down and the space left as we found it.