CORPORATE EVENTS

  • From the Soil:

    • Sweet Corn Cannoli (VG)

    • Porcini & Truffle Croquette (VG)

    • Artichoke Tartlet (VG)

    From the Land:

    • Beef Tartare (GF, DF)

    • Peking Duck Taco (DF)

    • Chicken Bao Slider (DF)

    From the Sea:

    • Ahi Tuna Tartare (GF, DF)

    • Sesame Prawn Toast (DF)

    • Bacalao (DF)

    Something Sweet:

    • Chocolate Miso Caramel Tartlets

    • Guinness Cake Financier

  • The Aburi Sushi Experience
    Blowtorched with Japanese Charcoal
    Pressed oshi sushi topped with premium Ocean-Wise fish, finished with sauces and a charcoal flame.

    • Three varieties per guest

    The Oyster Raw Bar
    Shucked to order, served on ice 
    Three West and East Coast oyster varieties from Fanny Bay, shucked to order for guests, and served classically with lemon, horseradish, mignonette, and cocktail sauce.

    • Three oysters per guest

    The Long Table Grazing Board
    A bit of everything for everyone
    A curated selection of imported and domestic charcuterie and cheeses, served alongside Valencia almonds, olives, seasonal fruit, preserves, dips, and crackers.

    • Perfect as a welcome spread or to carry guests from canapés to dinner

    The Yakitori Experience
    The perfect summertime station
    Our chefs grills classic Japanese yakitori with chicken, pork, and seasonal vegetables over binchotan charcoal. Skewers are cooked to order and handed directly to guests, hot off the grill.

    • Three skewers per guest

    The BBQ Brisket Station
    Slow smoked, boldly flavoured
    Whole 12lb brisket smoked until tender, and sliced to order for guests. Served with soft potato buns, slaw, bread & butter pickles, and our tangy BBQ sauce.

    • Two sliders per guest

    The Dim Sum (Get Some!)
    Handmade, steamed, and served hot
    A rotating selection of locally crafted dim sum made with premium ingredients. Expect favourites like Xiao Long Bao, Sui Mai, Har Gow, Shrimp & Chive Dumplings, and a seasonal vegetarian option.

    Served with chili crisp, scallion-ginger sauce, and an array of house-made dips to complete the experience.

    • Five dumplings per guest

  • Salad (choice of)

    • Heirloom Beet & Citrus

    • Green Gazpacho

    • Foraged Morel Mushroom Velouté

    Main (choice of):

    • Chicken Supreme

    • Seared Beef Tenderloin

    • Miso Glazed Sablefish

    • Celeriac Pithivier (V)

    Dessert (choice of):

    • Dark Chocolate Cherry Bar

    • Honey Lavender Pannacotta

    • Strawberry Basil Mille-Feuille

  • Smoked Hamachi Tataki
    Japanese pickled onion, cucumber, shiso flower, miso mustard, house ponzu

    Butter Poached Lobster Tail
    Caviar beurre blanc, edamame purée, cured egg yolk

    Wagyu Tartare with Foie Gras
    Toasted milk bread, A5 wagyu tartare, foie ganache, uni, caviar

    Seafood Miso Soup
    Seafood stock, assorted shellfish, tofu, scallion

    10 Chef Selection Nigiri
    Assorted sushi combining both modern and traditional preparation of ingredients

    A5 Miyazaki Wagyu
    Served with a side of garlic miso glazed seasonal vegetables

    Uni Carbonara Udon
    Guanciale, fresh uni

    Yuzu Crème Brûlée

  • The Artisan – $26/Guest

    • Citrus Chia Yogurt Parfait: Vanilla Bean, Orange Segments, Mint, Chia Granola

    • Baked Breads: Butter Croissant, Savory Scone, Banana Bread

    • Breakfast Spreads: Herbed Cream Cheese, Seasonal Fruit Compote, Maple Whipped Butter

    • Fresh Fruit Platter: Fresh Seasonal Fruits

    The Elevated Classic – $42/Guest Includes everything in The Artisan, plus:

    • Smoked Trout Platter: Lemon, House-made Yogurt Sauce, Pickled Mustard Seeds, Dill Pickled Cucumbers

    • Soft Scrambled Eggs: Feta & Spinach

    • Tallow Hash Browns: Crispy Yukon Gold Potatoes, Smoked Paprika Salt, Chive, Crème Fraîche

    • Maple Glazed Bacon

    • Za’atar Breakfast Sausage

    Baker’s Brunch – $32/Guest

    • Berry Basil Yogurt Parfait: Greek Yogurt, Berries, Basil Syrup, Pistachio Crumble

    • Baked Breads: Ham and Cheese Croissant, Berry Scone, Chocolate Cruffin

    • Breakfast Spreads: Roasted Garlic Cream Cheese, Seasonal Stone Fruit Jam, Maple Butter

    • Fresh Fruit Platter: Fresh Seasonal Fruits, Compressed Melons

    Breakfast Stations

    • Sous Vide Egg Bite Station – $17/Guest: Bacon, Chive & Parmesan or Cherry Tomato, Basil & Pine Nut

    • Eggs Benedict Station – $18/Guest: English Muffin, Lemon Tarragon Hollandaise, choice of Maple-Glazed Ham, Sautéed Wild Mushrooms, or Sautéed Spinach

    • Belgian Waffle Bar – $17/Guest: Espresso Chocolate Ganache, Whipped Cream, Rosemary-Infused Maple Syrup, Citrus Compote

    • Custom Omelette Bar – $17/Guest: Egg Whites Available. Includes variety of proteins, vegetables, and cheeses

  • Sandwiches

    • The Gabagool: Capicola, Mortadella, Mild Soppressata, Provolone, Arugula, Pepper Relish, Pickled Calabrian Chili Aioli, Balsamic, Olive Oil – Italian Ciabatta Roll

    • Baba Wrap (G, V): Roast Eggplant, Sliced Egg, Chermoula, Arugula, Hummus, Pickled Turnip, Zaatar Crisps (Vegan Option Available)

    Salads

    • Garden in the Sun (G, V): Romaine, Frisée, Baby Spinach, Freekeh, Cherry Tomatoes, Shaved Cucumber, Roasted Red Peppers, Pomegranate Seeds, Parsley, Toasted Pumpkin Seeds, Fresh Mint, Sumac-Tahini Dressing with Citrus Zest

    • Moroccan Market (G, V): Shaved Kale, Purple Cabbage, Bulgur Wheat, Roasted Eggplant, Pickled Red Onions, Za-tar Roasted Squash, Preserved Lemon, Thinly Sliced Cucumber, Spiced Almonds, Ras el Hanout Crispy Chickpeas, Harissa – Yogurt Dressing

    Starches

    • Zucchini & Herb Casarecce (V): Casarecce Pasta, Basil-Mint Pesto, Charred Zucchini, Toasted Almonds, Lemon Breadcrumbs, Shaved Pecorino

    • Pesto Cavatelli (V, N): Kale Basil Walnut Pesto, Toasted Pumpkin Seeds, Blistered Cherry Tomatoes, Parmesan, Crispy Kale, Lemon Zest, Olive Oil

    • Potato Gratin (V): Confit Potato, Caramelized Onions, Compte, and Crispy Turmeric Panko Crust

    Proteins

    • Jerk Chicken (G, D): Jerk Chicken Legs, Pineapple Relish, Toasted Coconut

    • Beef Bourguignon (D): Gochujang Braised Beef, Charred Pearl Onions, Roasted Mushrooms, Chives

    • Umami Pork Ribs (G, D): Honey Soy Braised Spare Ribs, Pickled Red Onion, Cilanto, Sesame

    • Ling Cod Bouillabaisse (G, D): Poached Ling Cod, Dill, Fennel

    Vegetables

    • Shawarma Cauliflower (G, N, V): Beet Hummus, Chimichurri, Pickled Shallots, Spicy Dukkah

    • Smashed Potatoes (G, V): Fingerling Potatoes, Brown Butter, Tarragon, Charred Lemons

    Dessert

    • Black Forest Tiramisu (V): Cherry Liqueur, Shaved Chocolate, Mascarpone Meringue  

    • Raspberry Tart (G, V): Gluten Free Tart Shells, Raspberry Lemon Curd,Raspberry Meringue, Hibiscus Gel

    • Guiness Cake (V)
      Malt Glaze, Baileys Cream

    • Apple Rhubarb Crumble (V, GF, DF)
      Lemon, Vegan Sunflower Seed Topping

  • Get all the details!

  • A person slicing into a savory pastry with black filling, topped with sauce, on a white plate.

    Celeriac Pithivier

    celeriac and truffle terrine, mushroom duxelle, vegan demi glace

  • A white plate with pasta topped with tomato sauce and garnished with green herbs on a gray surface.

    Spicy Lobster Vodka Rigatoni

    pickled calabrian chili, breadcrumbs, herbs, grana padano

  • Eight dates wrapped in bacon, topped with a small dollop of orange sauce and a sprig of cilantro, arranged on a white plate with a black rim.

    Chorizo Stuffed Dates

    smoky romesco sauce

  • A chef in a white coat and gray apron is carefully preparing sushi on a wooden board at a table, with various ingredients and tools around him, in a bright room with large windows.

    Aburi Sushi Station

    featuring 4 assorted bites

A chef stands behind a wide display of colorful sushi and appetizers in a modern kitchen.
Chilled bottles of Perrier-Jouët champagne in decorative champagne buckets, with empty champagne flutes and a champagne menu on a table.
Five women and a dog posing outdoors near a tractor and hay bales, with green crops and a clear sky in the background, having a fun, relaxed gathering.
A cocktail glass with a cloudy yellow drink topped with a layer of foam, on a wooden surface with a dark background.
A chef in a white apron and black smartwatch decorates small appetizer bites on a black slate platter using tweezers.
A silver tray with two filled martini glasses, a cocktail spoon, and dried flowers on a beige surface with a brown curtain backdrop.
A woman in a white chef's coat and black gloves is preparing small appetizers on a plate at a food event, with two men in similar attire in the background, all under a black canopy.
Person's feet in green shoes resting on a marble bar counter with various bottles of alcohol, glasses, and a cocktail, in a dimly lit bar with warm lighting.
Five white ceramic spoons with pinkish-red tartare topped with yellow and green garnishes, arranged on a gold decorative plate with leaf patterns, surrounding green leaves and scattered peppercorns.