PUNCH Toronto

Good company, bold flavour, and a room alive with energy. Tonight is best spent around our table.
Reservations via the link in bio

A Sunday morning that unfolds beautifully, with thoughtful dishes and moments that arrive unexpectedly. Join us for brunch at PUNCH next weekend via the link in bio.

This Mother’s Day, honour her with an afternoon at PUNCH. A three-course brunch begins with a welcome mimosa and unfolds through layered, expressive dishes, accompanied by coffee and a decadent dessert buffet. A celebration designed to feel as special as she is. Link in bio to book before we book up.

Good company, bold flavour, and a room alive with energy. Tonight is best spent around our table. Reservations via the link in bio

Cold, crisp, and in excellent form, the perfect way to start your evening. Fancy a taste? Plan your week at PUNCH, book through the link in bio.

An evening of flavour, rhythm, and indulgence. This is PUNCH. Fancy a taste this weekend? Your table is waiting.

Where Flavour Takes Form • Dum Pukht Chicken Biryani |

Chef de Cuisine ‘s family recipe, brought to PUNCH.
Inspired by the Hyderabadi dum pukht method — a sealed pot cooking technique where marinated chicken and partially cooked basmati rice are layered, enclosed, and slowly brought together over heat.

Infused with saffron, rose, herbs, and warming spices, then finished with a cooling raita.

Fragrant, slow-cooked, and deeply personal.

Stories in Flavour, Brunch • PUNCH Steak & Eggs.
A new addition to brunch, inspired by the richness of a classic British beef and ale stew, where beef is slowly braised with ale and aromatics. We then reimagined it through bold Indian influence, drawing from Kerala beef fry, a South Indian staple known for its deep, spiced character, toasted coconut, and curry leaves.

Two traditions, brought together on one plate. Enjoy it this Sunday.

Where flavour takes form • Step behind the kitchen doors with and , where the dishes that define our table come to life.

Where flavour takes form • Step into the kitchen with Executive Chef Mandar Kulkarni as he prepares our Butter Chicken Pot Pie.

A makhani sauce layered with tomatoes, butter, cashews, cardamom, and Kasoori methi. Tandoori-marinated chicken grilled and folded into the sauce with potatoes, peas, and carrots before being finished beneath a golden, flaky crust.

A British comfort classic reimagined through Indian spice. A dish that reflects the very heart of PUNCH.

Modern London, alive in the heart of downtown Toronto • Our table is only the beginning.

Fancy a taste?