Toronto’s culinary scene is constantly evolving, and nowhere is this more evident than among the city’s vibrant catering industry. Today’s top Toronto caterers aren’t just serving food—they’re crafting unforgettable experiences through bold flavours, artistic presentation, and inventive menus that surprise and delight. Whether you’re planning a wedding, corporate gala, or private celebration, choosing a caterer who brings fresh, creative culinary concepts to the table can completely elevate your event.
With this in mind, we reached out to a handful of Toronto’s top caterers to share some of their favourite creative culinary concepts for 2025.
Photo Credit: Bruce Gibson
Flank Steak Pastrami on a Crispy Golden Hash Brown
With Mini Hash Brown, Deli Mustard, Dill Pickle Crumble
Our Flank Steak Pastrami on a Crispy Golden Hash Brown is one of our all-time favourites—and a client favourite too—for good reason. It’s the perfect bite: tender house-cured flank steak with all the bold, smoky flavour of classic pastrami, balanced by the crunch of a mini hash brown and a tangy zing of deli mustard. What takes it over the top? A sprinkle of our signature dill pickle crumble—unexpected, unforgettable, and undeniably Eatertainment. It’s creative, playful, and packed with personality—exactly what our clients love when they want something that stands out.
Lavender Melon (GF/NF/V)
With Balled Melon Trio, Mustard Seeds, Whipped Lemon Feta, Mint
Like cilantro, lavender in food can be quite divisive. With our Lavender Melon Salad, we’re enticing more people to give lavender a shot. Compressing cantaloupe, watermelon, and honeydew with lavender for eight hours allows us to infuse the melons with its floral notes in a subtle, unexpected way, making the flavour more appealing to a broader group. The result is a vibrant summer dish.
Granny’s Apple Pie
With Birch Syrup, White Chocolate
Growing up in the Netherlands, my grandmother would always make apple pie for our family birthday celebrations, a tradition everyone loved. For this dessert, I used this comfort memory from my childhood as an inspiration to come up with a new creation. Recently, I discovered that Birch Syrup is a great pairing with apple and white chocolate so I decided to play around with these flavours and create this into a fresh and airy plated dessert with balancing textures and flavours.
Cherry Bomb
With Crisp Chocolate Shell, Sour Cherry Confit, Dark Chocolate Feuilletine
At the intersection of art and cuisine lies trompe l’oeil—a culinary technique that tricks the eye while treating the palate. Our Cherry Bomb is a standout example of this playful and refined concept, designed to look like a perfectly ripe cherry but concealing a decadent dessert within. This isn’t just a treat—it’s a conversation starter, a visual sleight of hand that turns dessert into performance. The Cherry Bomb challenges expectations and rewards curiosity, making it an unforgettable bite for guests who appreciate both beauty and bold flavour.
Sea Bream Crudo
With Tart Ontario Rhubarb, Limes, Spices, Aromatics, Slightly Spicy Jalapeno, Crispy Puffed Rice
This dish incorporates flavours and techniques from Peruvian Nikkei (Japanese-influenced) cuisine. The Leche de Tigre is bright and delicate with nuanced flavours from tart Ontario rhubarb, limes, spices and aromatics. Sea Bream is quickly cured and then thinly sliced so it melts in your mouth while being seasoned throughout the whole flesh. The crunchy local cucumber, slightly spicy jalapeno and crispy puffed rice provide lots of texture and balance on the palate. This dish is unique, yet approachable for any affair, whether it be a high-end wedding, corporate event, or outdoor spring/summer celebration. We have also seen a trend in the demand for starting formal dinners (or even stations) with dishes like this as alternatives to the traditional 'salad'. It has a 'restaurant-driven' feel, but can be produced so that hundreds/thousands can enjoy it simultaneously. We are beyond excited to present this to our amazing clientele for the brighter, warmer days ahead.
Grilled Peaches and Burrata Salad
With Grilled peaches, Fresh Orange, Creamy Burrata, Pickled Grapes, Microgreens, Bright Citrus Vinaigrette
Bright, bold, and beautifully balanced—this summer salad layers flame-kissed peaches, juicy orange segments, and luscious burrata atop a bed of fresh microgreens. Sweet-tart pickled grapes add a surprising pop, while a citrus vinaigrette ties it all together in a sun-soaked symphony of flavour. Fresh, elevated, and effortlessly elegant—this is summer on a plate.
Miso Carbonara
With Hand-pull Fresh Noodles, Cured Egg Yolk
Toronto’s culinary scene is buzzing with innovative energy, and our catering company is at its forefront with our signature Miso Carbonara. This audacious fusion dish brings together the bold umami of miso and the creamy charm of classic Italian carbonara in an unforgettable live spectacle. Skilled chefs expertly hand-pull fresh noodles right before your eyes, transforming each dining event into a dynamic performance that captivates both the mind and the palate. To elevate this sensory journey even further, every plate is crowned with a cured egg yolk that melts into a luxuriously rich sauce, adding depth and complexity to every bite. This inventive culinary experience not only redefines fusion cuisine but also celebrates Toronto’s relentless spirit of creativity and innovation.
Amritsari Fish Tacos
With Curry Leaf Beer Batter, Pico de Gallo, Chilli Lemon Cilantro Raita, Crispy Papadam Shell
These tacos are a fusion of Ma-Ro Catering's founding flavours, combining Mexican and South Asian cuisine. These bite-sized tacos bring a bold and unapologetic flavour. I take great joy in creatively showcasing cultural traditions in fresh and exciting ways and inviting guests to explore and savour a world of flavours beyond their own.
The Spanish Paella
With Customizable Preferences
Let Chef Andrey and ThinkOFood Catering elevate your next gathering with one of our favourite shareables - The Spanish Paella. Choose from three crowd-pleasing styles: succulent Seafood Paella, hearty Meat Paella, or the colourful and aromatic Vegetarian Paella—each made with premium ingredients and authentic spices. This dish brings the warmth of summer and the soul of Spain to any private event and it’s the perfect choice for food lovers who want something bold and memorable.
Seacuterie Station
With Customizable Preferences
This year we have decided to represent Canada to the fullest, with this station having our country written all over it. Boasting fresh shucked Oysters from PEI, Smoked Salmon from BC, Scallops from Georges Bank Nova Scotia, and Canadian Cove Mussels steamed in a Lighthall Progression, a white wine from Prince Edward County to name a few. Our Seacuterie Stations got you covered from coast to coast.. All of these ingredients are tied together with other local flavours giving our station a sense of pride, representing and showcasing Canada.
Japanese Cannoli
With Matcha Mousse, Cannoli Shards, Whipped Ricotta with Yuzu, Strawberry Variations, Basil, Preserved Lychee
A play on a cannoli with Japanese flavours: matcha mousse, cannoli shards, whipped ricotta with yuzu, along with several strawberry variations, including a strawberry consommé, macerated strawberry, strawberry/white chocolate crèmeux and freeze-dried strawberry. Garnished with basil and preserved lychee.
Eggs Sous Vide
With Egg Yolk Trio, Crisp Brioche Toast Sandwich, Egg White Sesame Mayo
Meet the ultimate creative twist on a grilled cheese, without any cheese! Our Eggs Sous Vide combines an egg yolk trio in a perfectly crisp brioche toast sandwich, topped on an artful layer of egg white sesame mayo. This delectable dish stands out with creamy, buttery flavours and an eye-catching presentation. A balanced garnish of caviar adds smooth texture and a luxurious taste.
