Group Bookings & Events

Escape from the everyday and imagine the unimaginable in our timeless Venetian bar, in our private Galleria space or in our "Piazza" style marquee, where our sole focus is on your enjoyment. We  will inevitably provide you and your guests the most memorable, most talked about experience...

20 pax

 

15 pax

 

The Bar


Spoil your guests with a classic Venetian cocktail or crisp glass or prosecco on arrival, followed by delicious canapes in an elegant bar where you could be anywhere in the world and perhaps a whole other era...

The Galleria

Reminisce your previous travels to the mysterious city of Venice or dream of trips to come whilst perusing all of our own wonderful travel images. 

The Piazza


Undercover with heating and cooling, the piazza has a beautiful festive feel with a nice open-air feel. Once restrictions ease, this will comfortably seat 70 people.

Large Private Functions

Restrictions are set to ease on 22 November, so we will no longer have a limit on group sizes so long as each table seats a maximum of 20 people and we adhere to the 1 person per 4 square metres inside and 1 person per 2 square metres on our "piazza"

 

Now that we have a large space available, we are able to offer private functions between 50-60 people for birthdays, christenings, anniversaries and even weddings. This is not something we have been able to do, so a positive that has come out of COVID.

60 pax

 

Exclusive Use:

50-60 pax on the "Piazza"

16-20 pax in the Galleria

13-15 pax in the Bar

 

Function Menu

For Groups of 10 or more

$85 person

(Includes a glass of Prosecco or Beer)

 

Please select 2 entrees, 2 mains, 2 sides and 2 desserts

All dishes will be served feast style, perfect for sharing

All dietary requirements catered for

 

1st Course – Primi

‘Crudo di Manzo’ – Flank of beef served ‘tartare style’ with pomegranate & fennel seed, Prosciutto & panzanella jam, mandarin butter and our own potato crisps

 

Insalata of Stracciatella (young creamy Mozzarella) with nectarine, pink peppercorns, sugar snap peas, pickled shallots, watercress and toasted hazelnuts

 

‘Vignole’ – a fresh vegetable ‘zuppa’ from the Island just north of Venice with braised calamari, globe artichokes, asparagus, fava & butter beans,

Ditalini (thimble pasta) and bruschetta for mopping

 

Scallops ‘Inacidito’ with pickled green grapes, Soppressata crumble, pistachio nibs, black sesame, carrot juice and zucchini with their blossom

 

2nd Course – Secondi

Potato Gnocchi with a veal shin & leek ragu (osso buco), smoked butter made with the marrow from the bone, green goddess salsa and aged mountain Pecorino

 

Saffron Casarecce (short twist) with Queensland tiger prawns, Soave wine, asparagus cream, calamansi butter, spicy prawn oil and parsley pangrattato

 

‘Risi e Bisi’ (the dish for the Doge) Venetian style risotto with freshly podded peas, Prosecco, pea skin ‘brodo’, Parmigiano Reggiano, tendrils and lemon Mascarpone (add Prosciutto San Daniele – 25gm 5)

 

Squid-ink Calamaretti (large ring) with Moreton Bay bug ‘Bolognese’ in a sauce made from their shells with cassia bark, curry leaves and wild fennel pollen

 

Salt bush reared lamb rump ‘cumin rub’ carved and served pink

 

‘Mercato giornaliero del Pesce’ – Market fish & shellfish hand-selected and delivered daily by George and his fantastic team at Ocean Made Seafoods

 

‘Macellai tagliata di Manzo o pollame’ – Different cuts of beef & poultry changing regularly and cooked on the chargrill, sourced from our local butcher Josh from Glenferrie Gourmet or Roger & Simon at Largo’s

 

 

Contorni

A bowl of crunchy fries with rosemary & Parmesan salt and aioli

 

‘The Garden of Venice’ – Treviso style salad of Radicchio & other bitter leaves, heirloom radishes with raspberry & chamomile vinegar

 

Broccoli ‘Caesar’  – local Cos lettuce, cashew nut & anchovy cream,

Parmesan & Prosciutto crumble, lemon, parsley & fried garlic pangrattato

 

All sorts of heirloom tomatoes grown in the Yarra Valley with shallots & capers, tiny cucumbers, basil and extra virgin olive

 

 

3rd Course – Dolci

‘Fritole Veneziane’ – lemon curd filled cinnamon doughnuts (2), blueberry & elderflower compote, lemon pound cake, lemon ‘sorbetto’, fig leaf powder

and olive oil

 

Locally poached peach with Moscato, vanilla & cardamom with chocolate mousse, broken cacao, ‘milk jam’, salted almond brittle and thyme meringue

 

‘Tiramisu’ – our pick me up ‘served old world meets new world’ with espresso, Mascarpone, spiced rum, malted milk, mulberries, bee pollen and honeycomb

 

‘Formaggio’ – Taleggio (soft washed rind), aged mountain Pecorino (semi-hard) served with ‘pane di musica’, fruit bread and fig & quince ‘preserva’

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