Clients are able to select from a range of conference and event packages with a variety of catering options. Ranging from informal buffets through to a la carte dining or cocktail and canapé menus, Sous Chef, Tye Higgins has prepared a range of menu items to cater from 3 to 300 guests.
In extending beyond the work day, there are a myriad of spaces available within the adjoining hotels including a more formal restaurant, bistro and pool area as well as the Sky Lounge Rooftop Venue.
"Fantastic conference venue, with world class service, facilities and food. We had a group of 10 people and worked perfectly with a private room. So impressed we will be returning for a larger size function of 150+ people very soon. Thanks again for the great day!" Cameron Clarke