Summerlicious Toronto 2025: A Chic Summer Patio Moment At Maxime’s

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Kat Harlton

As part of Summerlicious Toronto 2025, we dined at Maxime’s, a stylish destination known for its lush interiors, vintage inspired patio and modern approach to classic cuisine. Maxime’s offered a Summerlicious menu that felt indulgent, vibrant, and perfectly suited for the season.

A stylish outdoor dining area featuring a table set with plates, glasses, and black napkins, under a green umbrella surrounded by lush foliage. — Maxime’s Patio

A stylish outdoor dining area featuring a green umbrella with tassels, surrounded by lush plants and elegant furniture, creating a vibrant and inviting atmosphere. — Maxime’s Patio

We began with a selection of thoughtfully crafted drinks. The Falling 4 U was a bold and indulgent choice, combining Grey Goose, Kahlua, Torani pumpkin spiced syrup, and espresso for a rich, dessert like cocktail. We also enjoyed the Sangria Blanche, made with Perlage Pinot Grigio, Bols Apricot Brandy, Cointreau, lime juice, lychee juice, and spiced simple syrup bright, refreshing, and ideal for summer dining on the patio.

A hand holding a cocktail garnished with an star anise, resting on a wooden table. — Falling 4 U

A tall glass of orange cocktail with ice and a slice of orange, placed on a textured black surface. — Falling 4 U

To start, the Hamachi Crudo stood out with its delicate balance of chili, yuzu, olive oil, jalapeño, and mint, delivering fresh, clean flavours with a subtle kick. The Caesar Salad, prepared with gem lettuce, sourdough croutons, and Parmigiano, offered a refined take on a classic.

A close-up of a sophisticated dish featuring Hamachi Crudo served in a white bowl with a vibrant orange sauce, garnished with green herbs, alongside a cocktail served in a glass with creamy foam and a star anise on top. In the background, a Caesar salad is partially visible. — Hamachi Crudo

A Caesar salad topped with croutons and Parmesan cheese, served with a slice of lemon, alongside a bold cocktail and a plate of hamachi crudo in the background. — Hamachi Crudo

For mains, we had the 6oz Maxime’s Cut of Australian chuck and the Greek Roasted Chicken, seasoned with oregano and served alongside tzatziki, red pepper and olive relish, and pan jus, with Mediterranean flavours that felt perfect for summer.

A plate of medium-rare grilled steak strips garnished with a 'Medium Rare' flag, sitting next to a dish featuring roasted vegetables and a small bowl of sauce. — Maxime’s Cut

Grilled fish fillet garnished with microgreens and served on a creamy sauce with a lemon wedge, presented on a white plate. — Maxime’s Cut

Dessert was the highlight. The Bananas Foster Baked Alaska featured spiced rum, coffee financier, and salted caramel and the Tsunami Tiramisu, made with Frangelico, espresso, and mascarpone, offered a lighter yet indulgent alternative to close out the meal.

A dessert plate featuring a slice of Bananas Foster Baked Alaska with whipped cream and caramel sauce, alongside a glass of cocktail with ice and an orange slice. A second dessert, Tsunami Tiramisu, is in the background on another plate. The setting includes lush greenery and soft lighting. — Bananas Foster Baked Alaska

A plate featuring a slice of Bananas Foster Baked Alaska with melting ice cream, accompanied by a vibrant yellow cocktail in the background. — Bananas Foster Baked Alaska

Our Summerlicious Toronto 2025 experience at Maxime’s was memorable from start to finish. With a well-curated menu, and stylish patio, it’s the perfect little spot for anyone looking to explore Toronto’s summer dining scene.

For more information or to book a reservation visit Maxime’s Toronto