Fourteen at the cellar table. One hundred and twenty for a full buyout.
Private Dining
The building was a meat locker until 2016 and it still behaves like one — thick walls, cold storage below grade, a service lift that reaches the cellar without crossing the dining room. That geometry is why a private party here never feels like a party held inside somebody else’s restaurant.
We take one private event a night. The events director walks the room with you, the chef writes the menu against your budget rather than a package sheet, and the sommelier proposes three cellars — conservative, adventurous, and the one we would drink ourselves.
The Spaces
Capacities below are drawn live from the floor plan, so what you read is what the room actually seats tonight.
Vaulted ceilings, brass chandeliers, open pass.
Typical use
Weddings · corporate galas · film premieres
Twelve seats facing the wood-fired hearth.
Typical use
Press previews · product launches · cocktail hours
Retractable roof, olive trees, city skyline.
Typical use
Rehearsal dinners · summer receptions · brand launches
Private room seating fourteen among the bottles.
Typical use
Board dinners · milestone birthdays · collector verticals
At a Glance
Minimum spend is food and beverage before tax and a twenty-two percent service charge. It falls by a third from Sunday to Wednesday, and in January.
| Space | Seated | Standing | Minimum spend | Typical use |
|---|---|---|---|---|
| The Cellar | 16 guests | 26 guests | $6,000.00 | Board dinners · milestone birthdays · collector verticals |
| The Hearth Bar | 12 guests | 19 guests | $9,000.00 | Press previews · product launches · cocktail hours |
| Garden Terrace | 36 guests | 58 guests | $12,000.00 | Rehearsal dinners · summer receptions · brand launches |
| Full restaurant buyout | 118 guests | 189 guests | $65,000.00 | Weddings · corporate galas · film premieres |
Buyouts include the terrace, the bar and the cellar as one contiguous space. A cellar dinner and a terrace reception can run simultaneously with separate service teams.
Sample Menus
Illustrative only — every menu is rewritten against the market and your table. Prices are per guest, before tax and service.
per guest
Four courses, served family style down the centre of the table.
per guest
Four plated courses with a Coravin pour beside each.
per guest
Cooked at the pass by Chef Lindqvist, served by the kitchen itself.
Vegetarian, vegan, kosher-style and allergy-led menus are written at no supplement. Wine pairings begin at $85 per guest.
Enquire
Three proposals within two business days, each with a menu, a wine plan and a full cost. No deposit is taken until you choose one.