Private Functions
Cellar 65 offers an intimate, bespoke event space for up to 30 people with a wide range of options to fit your needs. We can host holiday gatherings, private corporate events, birthday parties, and more!
We recommend booking your private event as soon as possible to avoid disappointment! For private events, a minimum spend of $2500 is required. Groups with larger requirements also have the option of booking our sister restaurant, Blissful Spoon, which can host up to 80 people.
- Customizable menus available for all your event needs
- Large selection of wine, beer and craft cocktails with open bar available
Our five-course menu options are listed below. We are happy to customize your private event if needed, and dietary restrictions should be discussed well in advance of your event to ensure all of your guests are well taken care of.
Please contact us via email with your requests or questions at cellar{at}cellar65.com.
MENU OPTIONS 5-courses (or choose 5-6 appetizers/desserts)
Moroccan
- Moroccan Carrots - dukkah, almond cream, spicy red pepper dressing
- Hummus - roasted garlic, red zhoug, tahini, pita
- Spinach Bastilla - lemon preserve, sheep feta, wrapped in feuille de brick pastry
- Moroccan Tajine - a traditional slow cooked dish served with couscous - your choice of chicken or beef tri-tip
- Almond cake - cardamom yogurt, toasted almonds, orange syrup
Spanish
- Gaspatxo - also known as gazpacho, a refreshing vegetable soup served chilled
- Mushrooms al ajillo - in garlic and sherry sauce
- Andalusian - smoky chorizo, chickpeas, apple cider broth, fresh herbs
- Rabbit legs - basted in Pedro Ximenez sherry sauce with roasted potatoes
- Creme catalan
Italian
- Rosemary focaccia with roasted garlic, olive oil and fig vincotto glaze
- Burrata with confit tomatoes
- Smoky aubergine caponata & crostini
- Chicken cacciatore with housemade focaccia
- Tiramisu
French
- Vichyssoise - delicious leek, potato and herb soup served chilled
- Smoked salmon mousse, capers, pickled onion on puff pastry
- Asparagus & cured ham in buerre blanc sauce
- Cornish game hen and local, black pearl mushrooms braised in mustard & verjuice with buttered french beans
- Cherry clafoutis