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(416) 615-0095
Toronto, ON
Hours:
Payment:
Business Type: Catering
Region: All
Municipality: Toronto
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Since its inception in 1998, Senses has electrified enthusiasts in the culinary world. From our restaurant, bar, cafe/bakeries and catering services to cakes, pastries, chocolate and gourmet products unique to Senses, we offer our discerning clients the most extraordinary gourmet experience.
Heighten all five senses - explore the inspiring world of culinary excellence with everything that's Senses. |
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Catering, Restuarant |
Restuarant
| pleasant preludes
Has the spring equinox stirred your bacchanal soul? Are you long overdue in returning the favour of past party invitations? Is your 39 1/2 birthday climbing over the horizon? Or perhaps your team at work has finally closed that big deal? Any reason is a good reason to have a party. | Modus operandi
Breathe life into your party plans by choosing a theme. Perhaps the avant garde in you desires a New York chic affair with fresh basil martinis and trendy hors d'oeuvres. Or maybe an evening in Havana with Afro-Cuban jazz and spicy rum cocktails. | A host for all occasions
With the right ideas and the right assistance, planning and hosting a party can be a delicious experience. After all, it's a celebration. That means even you should have a great time before, during and after the event. Plan for your next affair to be an unequivocal success. | First Bite
How you design the reception will determine the mood and tempo for the remainder of the party. To create a sans souci atmosphere, inspire conversations by offering unique hors d'oeuvres that will seduce and beguile. | Divide and delight
Everyone loves to be served. Where possible, have hors d'oeuvres brought to each guest, treating them to a variety of taste experiences. For smaller parties, individually plated hors d'oeuvres are a chic solution. Be sure to expand your selection to accommodate different tastes and diets. | The artful aficionado
Be creative with the food offered at the reception. Ultimately, however, your party should create an enjoyable and relaxed atmosphere. Avoid hors d'oeuvres that are overly drippy or fragile, and remember, they should only be one or two bites. | Menu design
Creating a feast is an art form, so pick up your palette of colours and start making broad strokes. For the aspiring bon vivant, a professional chef can help turn any ordinary fare into a majestic portrait of gourmand proportions | Colouring outside the lines
Devise a menu featuring a variety of tastes and textures. Stimulate palates with the bite of crispy chicken, followed by the velvety smoothness of whipped potatoes and the resilient crunch of al dente vegetables. For superior cuisine, plan your menu to include alternating temperatures. | Mark of the maestro
Seasonality plays a significant role in menu selection. Saut??ed fiddleheads, for example, are best served during the spring months, chilled soups and light broths during summer, and hot soups and heavy curries during fall and winter. |
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