Set within the iconic St Kilda Sea Baths, Encore is pure and simple, casual and familiar, with a flexible design. Offering multiple spaces which have been designed to extend the interior spaces into alfresco entertaining areas, making the most of the unsurpassed beachside location.
What better way to take in the Sydney harbour views than with this gorgeous private and intimate dining room that accommodates up to 20 seated guests. Sails on Lavender Bay also offers entire venue hire for exclusive sit down dining events for up to 100 people.
Ezard at Levantine Hill is a gastronomic partnership between hatted chef Teage Ezard and Levantine Hill Estate. Levantine Hill is one of the most visually remarkable and exquisite destinations you will ever find.
Flying Fish has stunning Sydney Harbour views as well as three private fine dining rooms for 20 to 70 seated guests and up to 100 guests for cocktail parties. The entire venue is also available for hire seating 150 guests and standing for up to 300 guests.
Husband and wife team Stephen and Ute Mercer operate Mercer’s Restaurant from this Federation style cottage, surrounded by a wide verandah and a cottage garden, situated in the tree lined gateway to the leafy suburb of Eltham, in Melbourne’s north east.
Guildhall is a lovingly restored and artfully decorated event space in the heart of North Fremantle. Whether you’re saying ‘I do’ followed by a sumptuous feast, toasting a special birthday in the private courtyard...
Village Cinema's Doncaster are fully licensed, and have numerous theatre style function rooms with huge screens, great AV facilities for corporate events or presentations as well as offering private gold class cinemas with food and beverage packages for birthday parties
Villa D'Este Restaurant was opened in 1994 by Enrico and Elizabeth Moschetti. Enrico Moschetti came to Australia from the North of Italy after extensive travels throughout Europe, owning restaurants in Italy and Scotland.
Located in the heart of Collingwood, Saint Crispin’s kitchen, run by chefs Joe Grbac and Scott Pickett, prepares a finely considered contemporary menu that’s amended daily according to nature’s bounty.