Events & Private Dining
Pluremi has three rooms set aside for gatherings, from a ten-seat dinner upstairs to a sixtieth birthday in the whole ground floor. Our chef writes each menu the week before the event, based on what is good at the market and what you actually want to eat.
Small rooms, long tables, and a kitchen that listens
The Cellar Room takes ten guests around a single oak table. The Library, on the first floor, holds twenty-four for a seated dinner. And the ground-floor dining room, with its long bar and wide windows, opens up for receptions up to sixty standing.
Menus lean toward shared plates and seasonal produce, with a dedicated vegetarian path that guests tell us they did not miss the meat for. Wine is matched by our floor manager, who has strong opinions about Yarra Valley chardonnay and will happily argue for it.
- Chef-written menus, adjusted for allergies and preferences without fuss
- Dedicated event coordinator from first enquiry to the last espresso
- Full AV setup included: projector, screen, and two wireless microphones
A chef who has run kitchens from Hobart to Hanoi
Our head chef joined Pluremi in 2019 after a decade cooking in restaurants across Tasmania and Southeast Asia. That background shows in the fish courses and the way he uses citrus. Our event coordinator has managed more than 300 functions here, and she knows the difference between a wedding that runs on time and one that does not.
Nobody remembers the tablecloth. They remember the bread, the second glass of wine, and whether someone noticed the birthday quietly.
Years of professional cooking experience
Functions coordinated by our team
Clients who return for another event
Set menus for a table of ten, twenty, or the whole floor
Long Lunch
Three courses with bread and a shared dessert, served in the Cellar Room for ten to twelve guests.
- Three-course menu set with the chef
- Bread, butter, and shared seasonal dessert
- Filter coffee and tea to finish
- Two-hour booking window
Dinner in the Library
Five courses with wine pairing, hosted in the private Library room on the first floor for up to twenty-four seated guests.
- Five-course tasting menu with vegetarian path
- Matched wines, three glasses per guest
- Dedicated floor staff throughout the evening
- Projector and screen at no extra charge
- Four-hour booking window with flexible start
Whole Floor Reception
Standing reception for up to sixty guests across the ground floor, with a chef-attended station and bar staff pouring all night.
- Eight canapés plus a chef-attended carving station
- Full bar with two staff for the evening
- Living room and terrace access alongside the dining floor
- Setup and pack-down handled by our team
How we plan a night that runs easily
First conversation
We start with a call or a coffee at the bar. Bring rough numbers, a date, and any rough ideas about food. We will tell you which room fits and what is possible.
Menu draft
Our chef sends a written menu within four business days. It is a proposal, not a contract. Add, remove, or swap anything and we will rework it until it fits.
Site visit
Come by and see the room set for your numbers. We will walk through timing, AV, seating, and where guests enter. Fifteen minutes is usually enough.
Confirm and deposit
A 25% deposit holds the date. The balance is due three days before the event. Final guest numbers are locked in ten days out, with a small buffer allowed.
The night itself
The coordinator is on the floor from two hours before guests arrive. Dietary cards sit where they need to sit. If something goes wrong, you will not hear about it until it is fixed.
After the plates
We send a short note a few days later with photos, final invoicing, and a menu card you can keep. Most guests book their next event during that call.
Spaces set up for a table, a toast, or a birthday
Planning something worth gathering for?
Send a date and a rough number and we will come back with a menu, a room, and a plan. No pressure and no long forms.
Get QuoteThe questions we hear most often
Tell us what you are planning
A rough date, an approximate headcount, and a moment of what the event is for is all we need. We will reply within one business day with availability and ideas.