Buffet
Hot and cold stations with continuous restocking and staff on the floor. The most efficient way to feed a large room well, and the easiest to scale.
Home · Catering
Menus built
with you
Not a list you pick from. We start with your guest count, your venue and what your people actually eat, and build the menu from there.
The service
Five ways
Five ways
we serve
Most events combine two or three of these. Part of the consultation is working out which mix fits your room, your timing and your budget.
Meats
Family-style cuts brought to the table, or a live carving station where a chef serves guests directly. Seasonal sides built around the cut.
Cheese boards
Grazing tables and charcuterie boards assembled on site, not delivered pre-made. Works as a cocktail hour centrepiece or as the whole offer for a smaller gathering.
Custom plates
A plated menu designed with you, with a tasting beforehand for larger events. The right choice when timing and presentation matter more than volume.
Drinks
Bar service with certified servers, signature cocktails built for the occasion, aguas frescas and non-alcoholic options that are not an afterthought.
Not sure what you need?
Tell us the guest count and the venue. We will recommend the service style that actually works, and explain why.
Get adviceHow a menu gets built
Four questions,
Four questions,
then a menu
01
Who is eating
Guest count, ages and any dietary needs. This decides the service style before anything else.
02
Where it happens
Kitchen access, power, space for stations. A venue without a kitchen changes what can be served hot.
03
What matters most
Some clients want abundance, others want presentation. Knowing which one you are saves money.
Your quote always shows the food, the service charge and HST as separate lines. The service charge is itself subject to HST in Ontario, which is why the final number can surprise people who have only been quoted a per-person price.