Filipino Catering Service
Remely’s Filipino Fast-Food Restaurant & Catering Services is the first in Toronto. Under the direction of the Master Chef and owner Remely Depante Gutierrez, we only use the finest and freshest ingredients.
Our catering services require a minimum of 100 people up to a banquet of 1,000. We can cater at any time of day. For more information about booking, please contact Vince or Remely. 416-609-9661.
We cater to all occasions including:
- Christenings
- Birthdays
- Debuts
- Weddings
- Wedding Anniversaries
- Social, Association & Fundraising Functions
- Private Parties
- Retirements
Banquet Style Catering
Buffet Style Catering
REMELY’S BUFFET STYLE CATERING SERVICE
Selection of Menu is made easier by giving you all the options and flexibility to choose and combine what you think is appropriate for your event. A number of services are also provided for you to decide what suits your needs and budget.
Our Catering Department will be glad to help customize your menu and service needs.
Sample Menu No. 1
(6 Course Meal)
$25.99 per Person
Steamed Jasmin Rice
Pancit Miki Bihon with Vegetables
Sliced Roast Beef with Gravy
Chicken Marsala
Chopsuey
Fresh Fruit Cups
Sample Menu No. 2
(7 Course Meal)
$31.25 per Person
Steamed Jasmin Rice
Pancit Canton Sotanghon with Vegetables
Beef Caldereta
Chicken Pastel
Pork BBQ on a Stick
Fresh Lumpia
Leche Flan
Sample Menu No. 3
(5 Course Meal)
$21.99 per Person
Steamed Jasmin Rice
Pancit Mike with Vegetables
Sliced Beef Mechado with Gravy
Chicken Inasal – Half Leg with bones
Cassava Cake
Sample Menu No. 4
(6 Course Meal)
$27.99 per Person
Rice Pilaf
Linguine Alfredo
Sliced Roast Beef with Gravy
Baked Half Chicken Leg with Herb & Garlic
Medley of Steamed Vegetables
Fresh Fruit Cups
Add 3.00 for Salad Add 2.00 for Bread & Butter
FOOD CHOICES
SALAD: Caesar Salad, Garden Salad (2.50 to replace Steamed Rice, 1.00 to replace Noodles)
NOODLES: Miki Bihon, Canton Sotanghon, (1.50 for Palabok, Spaghetti, Linguini Alfredo; 3.00 for Lasagna.
RICE & PASTA: To replace Steamed Rice with Rice Pilaf (add .50).
BEEF: Slice Roast Beef with Gravy, Sliced Beef Asado with Gravy, Sliced Beef Mechado w Gravy, Beef Caldereta, Beef Steak with Onins, Beef with Vegetables, Beef Morcon (with additional charge)
CHICKEN: Chicken Afritada, Chicken BBQ Half Leg, Chicken Breast with Mushroom Sauce, Chicken with Sweet & Sour Sauce, Chicken with Oyster Sauce, Chicken Half Leg Cacciatore, Chicken Cordon Bleu (with additional charge) Chicken Half Leg with Pineapple, Chicken Pastel, Chicken Relleno, Fried Chicken Half Leg, Fried Chicken Wings, Herbed Chicken Half Leg
PORK: Lumpiang Shanghai, Pork Afritada, Pork Asado Sliced with Gravy, Pork Chop with Mixed Vegetables, Pork Embotido, Pork Hamonado, Pork Menudo, Pork Pastel, Pork with Sweet & Sour Sauce, Sweet & Sour Meatballs, Pork BBQ Sticks – Mini
FISH & SEAFOOD: Fish Fillet with Sweet & Sour Sauce, To replace Chicken Dish/ Pork Dish or Vegetable Dish with Salmon (add 7.00)
VEGETABLES: Chopsuey, Mixed Vegetables with Oyster Sauce, Spring Rolls with Vegetables or Noodles, Fresh Lumpia, Medley of Steamed Vegetables: Baby Carrots, Broccoli, Cauliflower
DESSERT: Bico, Buco Pandan Salad (add 1.0), Cassava Cake, Leche Flan, Fresh Fruits
RENTALS
CATERING PACKAGES
This Package will include your Choice of Menu together with:
1. Catering Service Staff. Number of Staff will vary based on the confirmed number of guests.
2. Two hours of Buffet Service.
3. Buffet Table set up: with the Table Linens and Skirts, complete set of Chafing Dishes as required, and Servers.
(Function Hall management is responsible for putting out and arranging all the requested tables and chairs according to the given lay out by the host).
PACKAGE NO.3 CATERING SERVICE (Buffet)
(add $24.00 per person)
This package will include your Choice of Menu together with:
Dinner Plate – 10 inch China
Dinner Fork
Dinner Knife
Dinner Napkin – White linen 18×18 inches
Wine Glass or Water Glass
Dessert Plate – 7 inch China
Dessert Spoon or Fork
Table Linens – White square 85×85 inches
1. Catering Service Staff. Number of Staff will vary based on the confirmed number of guests.
2. Tables Set Up two and a half hours before dinner.
(Function Hall management is responsible for putting out and arranging all the requested tables and chairs according to the given lay out by the host).
a. Guest Tables set up with the Table Linen, Dinner Fork, Dinner Knife, Dinner Napkin – White linen 18×18 inches and Wine or Water Glass.
b. Head Table set up the same way as the Guest Tables. (If the occasion requires a head table. Additional charge applies).
c. Buffet Table set up: with Table Linens and Skirt, Complete Set of Chafing Dishes as required, Servers and Dinner Plates – China.
3. Two hours of Buffet Service. Set Up will be removed after the service.
4. Busing of Guest Tables and Head Table.
5. Removal of Table Linens from the Guest Tables and Head Table at the end of the event.
6. Storing of plates, cutleries, napkins and glasses in the kitchen for a scheduled pick up.
7. Please inquire for Sit – Down Dinner Service.
Note: Add $1.50 for each additional ware. Upgrades are also available. Please see catering policies for other details.
POLICY REQUIREMENTS INFORMATION
Catering Service is provided with a minimum requirement of one hundred guests. Otherwise, food will be charged by the party tray sizes and will be delivered with a minimum order requirement of $350.00 before taxes and not including any cake orders. Delivery charge of $100.00 minimum will apply depending on the area of delivery. (Delivery of food only; No service involved). (Delivery Person is outsourced).
Deposit of 25 percent is required to confirm your booked function. No refunds. No guarantee of Catering Service will be provided if confirmation was not made.
Final number of guests and full pre-payment must be given one week prior to the event. Catering Department has to be notified 48 hour prior to your function for any additional in the number of guests. In the event that less than the number of confirmed guests showed up, no amount of refund will be given.
Menu selected and expected number of guests is to be submitted the same time confirmation was made. It is the responsibility of the host to inform the Catering Department of any allergies or food specifications. We are not a nut free or allergen free facility and claim no responsibility for any reactions from any food prepared in our facility.
Menu prices and items are subject to change based on market conditions without prior notice. Menu prices may also change based on food items selected, type of function and venue location of the function.
Number of staff will vary depending on the occasion, service chosen and the number of guests confirmed. Staffs will only perform duties specified in the contract by the catering management. No matter what type of service was chosen for your function, additional charges may apply for extra hours or extra service rendered. Maximum number of hours for buffet service is two. Charges may apply for extra services rendered based on an hourly rate.
Additional charges may apply to Catering Service Package Number 2 and 3 with regards to the rented items date and time of delivery and pick-up, as well as the distance of the function hall. Overtime fee will apply if they are to be picked up on the same night of the event by our third party rental place. It is also the responsibility of the host to arrange with the function hall management regarding the overnight storage of the rented items and their scheduled pick-up time the following day or the day after a holiday. Any lost or stolen items will be under the responsibility of the host.
Function hall Management is responsible for putting out and arranging all the requested tables and chairs according to the lay out given by the host. Tables and chairs are not provided by the caterer unless specified.
Gratuities are not included in price.
Applicable taxes may apply.
Prices may change without notice. Prices as of July 2023
