Banquet & Event Halls —
the long table, set for a story.
Two ballrooms, a chef's long table and a pastry kitchen that takes weddings personally. Weddings, galas, awards nights and the anniversaries that deserve better than a function room — coordinated to the minute by our own events team.
220 — covers seated, 120 standing on the terrace.
3 — ballrooms: Logan, Garden Room, and the Terrace itself.
1:12 — crew to guests, all night, every package.
The occasions
Five ways to fill a ballroom.
Weddings, the long-table way
One long table or forty rounds, the terrace for photographs, first-dance lighting rigged in advance and the cellar's champagne hold on ice. Coordinator, MC liaison and the quiet-word crew all night.
Galas & award nights
Stage, lectern, walk-up stings and a seated supper that survives a three-hour program — plates timed to the run sheet, not the clock.
Milestones & anniversaries
The Garden Room at its most intimate: 40 guests, one menu written around the couple's history, a cake that closes the room.
Corporate celebrations
Quarter-end dinners with a casino conversion option — the stage becomes the felt by 21:30 if the numbers were good.
Afterparties
Terrace bars, cellar pours and — where the occasion calls for it — private casino tables rolled out for the last third of the night.
The reel
Nights we'd frame ourselves.
Banquet packages
Per guest, per course, no surprises.
The Seated
Three courses · 40–220 guests- Three courses & bread service, tea and coffee
- Dedicated coordinator & 1:12 crew
The Celebrated
Five courses · most booked- Five courses, cellar pours, pastry-dawn cake
- Terrace hour & stage lighting program
The Legendary
Full house · 100–220 guests- Everything in Celebrated, plus oyster hour & sommelier table service
- Afterparty bar held to 02:00, casino option priced in
The planning ribbon
Six months to the first dance.
The conversation
Occasion, guest count, date held — the coordinator sketches the room before you've finished your coffee.
The tasting
Four courses at the chef's long table; Chef Theo writes the menu around your answers.
The floor plan
Tables, terrace, stage and cellar list signed; dietary matrix opened to your guest list.
The run sheet
Timeline to the minute — speeches, pours, cake, first dance — shared with every crew head.
The final count
Numbers locked, seating set, lighting programmed; the quiet-word crew briefed on your VIPs.
The pastry dawn
Cake at 05:00, tables dressed by noon, terrace photographs at golden hour, and the doors at six.
Banquet questions
Every couple, every board asks.
Yes — the hall converts to a private casino floor after supper: blackjack and roulette with professional dealers, house chips, a pit boss. The conversion itself takes ninety minutes and the pricing lives with the private hire options in the services catalogue.
The terrace holds ceremonies for up to 120 under the fig tree, with the ballroom doors open behind — one address for vows, supper and the afterparty, and one coordinator for all three.
The house is licensed 18+ throughout, so every guest on the list is ID-checked at the door — the same protocol as the main floor, detailed in our terms of visit. Daytime ceremonies can be arranged before the licence hours open; ask the events desk.
Saturdays in peak season (September–April) book roughly a year ahead; Fridays and Sundays sit at six months, and midweek celebrations can often be arranged inside eight weeks. The events desk keeps a live calendar.
Direct line · celebrations desk
Start with a tasting, not a contract.
Book the chef's long table for two — four courses, honest conversation, and a menu that only exists if you love it.
Book the tasting