Located within the revamped MLC Centre in Martin Place, this inner-city resort-style venue features two bars, semi-private dining, and boasts the city’s largest outdoor terrace, which spans more than 100 metres. Parts of this impressive terrace is undercover, which is helpful to know when planning an event during unpredictable weather.
The open-air bar and kitchen is open all day until late, Monday to Saturday, keeping the hard working city crowd well fed throughout the day and providing a relaxed spot for casual business lunches and after-work drinks.
With its tropical holiday-inspired design featuring a rattan ceiling, lush plants, pastel colour palette, and plush booths, Cabana Bar would be perfectly suited to any beachy-themed events.
There are five functions spaces, which can easily to cater any type of event, whether it’s casual or corporate, accommodating groups of 20 up to 500 for a whole venue hire-out.
Palm Bar, at the entrance to the venue, features its own private bar and is good for more intimate cocktail events or welcome drinks with capacity for up to 50 guests. You can combine this al-fresco space with the adjoining semi-private dining space, The Cove, which on its own can host up to 30.
Casual dinner events for up to 30 guests can be hosted in the Aruba Booths, which has direct access to the Island Bar, while the adjoining Kokomo Room offers a more private space for up to 35 people.
For large outdoor events, the breezy, curved terrace includes The Cape, which can accommodate up to 80 pax, and The Hideaway for up to 70 pax. The two feature flexible seating, large outdoor sun umbrellas, heaters, and views looking out over the MLC Centre and Martin Place. The two spaces can easily be joined together to accomodate events for up to 150 people.
Former AHA Chef of the Year, Brad Sloane, has created an inventive menu that is perfect for group lunches and dinners, with internationally inspired share dishes, salads, tacos and mains with quality local ingredients at the forefront.
The selection of canapés includes lighter choices such as fresh oysters and Samoan Coconut Tuna Ceviche as well as more substantial bites like Wagyu sliders, prawn rolls, and barramundi tacos, with dessert platters also available.
Meanwhile, the bar is busy crafting fresh, inspired and classic cocktails and pouring drops from a rotating collection of premium wines, with a range of tailored function packages also available.
Cabana Bar also has a dedicated evens team, led by Saskia Eichler from Verandah Precinct, who has more than 18 years of corporate events experience.