SPECIAL EVENTS

SPECIAL EVENTS (647) 3 48 -70 0 0 w w w.theChasefo.com

AT M O S P H E R E The Chase Fish & Oyster is a bright, maritime-inspired space with high ceilings, exposed brick walls and tall expansive windows located on the main floor of the historic Dineen Building. It has a Hampton’s nautical atmosphere and is a social fine dining experience. The lively and bright restaurant also offers a selection of spaces that will suit a wide variety of corporate and social events. The Globe and Mail writes of The Chase and The Chase Fish and Oyster: “Together, they’re two of the greatest new Financial District restaurants in more than a decade.”

SERVICES The Chase Hospitality Group offers services that will shape, elevate and customize your event to ensure a bespoke experience. Event Planning: Your event manager would be delighted to assist you with your menu and beverage selections, seating arrangements, custom printed menus, and many other details of your event to ensure the evening is memorable for you and your guests. Sommelier Services: Our dynamic Sommelier team offer a variety of interactive and engaging services. We can arrange menu pairings, region-specific tastings, cheese and wine experiences, educational seminars, and more. The Oyster Experience: We offer a variety of engaging oyster- related services that will elevate any event. These include oyster tastings, shucking demonstrations and interactive lessons. Food Stations: Offered for any private event, our custom and engaging food stations will be sure to leave a lasting culinary impression on your guests. Custom Menu Offerings: Our experienced team of chefs are happy to create custom menus to accommodate dietary restrictions, allergies or cultural dietary preferences. Please advise our events manager of any dietary specifics at the time of your booking. Valet: Valet services are offered to all of our guests and can be added to your event.

MAIN DINING ROOM Our versatile main dining room is the perfect location to host a social or business engagement. The airy feel and nautical décor will transport you and your guests to a place of ease, relaxation and fun, where you can almost feel a year-round ocean breeze. Capacities Seated: 70 Reception: 80

LOU NG E The décor of the lounge features bright blue accents, brass details and our black and white menu board, all of which creates a feeling of sitting seaside at an east- coast oyster bar. Celebrate by the ‘fishhook’ bar with your colleagues or closest friends and enjoy our custom cocktails, passed canapés or even take part in our interactive Oyster Experience. Capacities Seated: 24 Reception: 70

P R I VAT E DINING ROOM The private dining room is located on the cellar level. The exposed brick and nautical décor of this room make it the perfect venue for any intimate gathering, dinner party among friends or a business meeting. The private dining room is equipped with wireless internet connection, sound and lighting controls. The room is also equipped with a 42’ LCD television with laptop connection. Capacities Seated: 20 – boardroom style

PAT I O Our sidewalk terrace is the perfect place to host a summertime celebration. Give your guests the feel of a Muskoka summer, without having to leave the city! Capacities Seated: 30 Reception: 40

L A R G E P R I VAT E E V E N T S The Chase Fish and Oyster is located on the ground floor of the heritage Dineen building and the design of the space has retained many of the original characteristics. The restaurant’s open concept design makes it perfect to host large cocktail receptions, intimate dinner parties or weddings. For large reception style events the main dining room furniture is removed to create a seamless open flow to the space. For large seated style events the experience would begin with a cocktail reception in our lounge followed by an intimated seated dinner for up to 70 guests in our main dining room. The sails and lighting in the main dining room give your guests the feeling that they are sailing away under the stars. Capacities Seated: 70 Reception: 150

B EVER AG ES Our beverage offerings include premium spirits, draught imports, and bespoke cocktails that complement the style of your event. Our unique wine program is curated by our talented sommeliers.

CUISINE Our inspired menu highlights the natural flavours of our sustainably sourced and seasonal seafood. Our offerings are prepared in innovative ways, and are plated using creative and beautiful presentations.

LunchMenu Offering One

Lunch Menu Offering Two

- $50 per guest -

- $70 per guest -

Choice ofAppetizer

Choice ofAppetizer

c fo

cae sar

carrot bacon, almond parmesan

B UT TE R M I LK S H R I M P TACO S

& foccacia croutons

chili mayo, cucumber slaw & scallion

or

or

o c to p u s harissa, merguez sausage lemon & red onion

LO B STE R

B I S Q U E

nordic shrimp & chive crème fraîche or

Choice of Entrée c fo

TU N A

crispy taro root, hot mustard, sweet onion & saffron emulsion

b u r g e r

m o n fo r te c h e d d a r, d o u b l e s m o ke d b a c o n ,

Choice of Entrée

“secret sauce” & cripsy wedges or F R I E D f i s h

“ N AC H O S”

n ’

c h i p s

crispy Fogo Island cod, tartar sauce

C H I C K E N

B U C K E T

cheddar biscuit, coleslaw & hot sauce butter

& coleslaw or or STR I P LO I N TR U F F LE D

S Q UA S H

CA P E LLI N I

sautéed mushrooms & frites

hazelnut & crispy kale or sa l m o n root vegetable rosti, sautéed mushrooms, spinach & crème fraîche

Dessert C H O CO L ATE P I STAC H I O C H E E S E CA K E graham crust, pistachio white chocolate cream, caramelized white chocolate shards

DinnerMenu Offering One

DinnerMenu Offering Two

- $60 per guest -

- $80 per guest -

Choice ofAppetizer

Choice ofAppetizer

Lob ste r

B i squ e

nordic shrimp & chive crème fraîche

c fo

cae sar

carrot bacon, almond parmesan & foccacia croutons or

or TU N A buttermilk shrimp taco s

“ N AC H O S”

crispy taro root, hot mustard, sweet onion & saffron emulsion

chili mayo, cucumber slaw

or

& scallion

O C TO P U S or c fo

cae sar

harissa, merguez sausage, lemon & red onion

carrot bacon, almond parmesan & foccacia croutons

Choice of Entrée

Choice of Entrée

root vegetable rosti, sautéed mushrooms,

SA L M O N

spinach & crème fraîche

root vegetable rosti, sautéed mushrooms,

or

PAC I F I C

spinach & crème fraîche

S Q UA S H

F R I E D

C H I C K E N

B U C K E T

cheddar biscuit, coleslaw & hot sauce butter

or C H I C K E N

B U C K E T

cheddar biscuit, coleslaw & hot sauce butter

Dessert D E R BY

or

CA P E LLI N I

hazelnut & crispy kale

F R I E D

STR I P LO I N sautéed mushrooms & frites

or TR U F F LE D

H A LI B UT

P I E

milk chocolate, pecans, chantilly

Choice of Dessert C H O CO L ATE P I STAC H I O C H E E S E CA K E graham crust, pistachio white chocolate cream, caramelized white chocolate shards or D E R BY

P I E

milk chocolate, pecans, chantilly

DinnerMenu OfferingThree - $90 per guest -

To Start

oyste r s served with traditional garnishes of mignonette, cocktail sauce, horseradish & hot sauce

Choice ofAppetizer

c fo cae sar carrot bacon, almond parmesan & foccacia croutons or Lob ste r B i squ e nordic shrimp & chive crème fraîche or O C TO P U S harissa, merguez sausage, lemon & red onion

Choice of Entrée

PAC I F I C H A LI B UT root vegetable rosti, sautéed mushrooms, spinach & crème fraîche or TR U F F LE D S Q UA S H CA P E LLI N I hazelnut & crispy kale or lo b ste r r o ll celery & dill mayo, iceberg lettuce, milk bun, crisp wedges & coleslaw or STR I P LO I N sautéed mushrooms & frites

Choice of Dessert

C H O CO L ATE P I STAC H I O C H E E S E CA K E graham crust, pistachio white chocolate cream, caramelized white chocolate shards or D E R BY

P I E

milk chocolate, pecans, chantilly

Additional Offerings For the Table WA R M

B I S C U IT S

h o n ey b ut te r $ 4 . 5 0/2 p c F r i t e s $6.50 W E D G E S $6.50 G R E E N S $9.90 C R I S PY

M A P LE

S R I R AC H A $11

G R I LLE D

B R U S S E L S

B R E A D $4.50

B U F FA LO CAU LI F LOW E R ranch & pickled celery $9.75 B UT TE R M I LK S H R I M P TACO chili mayo, cucumber slaw, sc allion $ 6 .9 5 each C R I S PY TO F U TACO stick y soy, pick le d d aiko n & co r ia n d e r $ 6 . 2 5 ea ch C R I S PY CO D TACO smoked tomatillo & lime sour cream $6 .95 each TU N A “ N AC H O S” crispy taro root, hot mustard, sweet onion & saffron emulsion $19.95 TO STO N E S guacamole & mango salsa $9.35 C R A B TATE R -TOT S dungeness crab, charred scallion & cheese curds $26.35 STE A M E D M U S S E L S smoked apple butter Brickworks cider & roasted garlic $29.65/lb

Raw Bar Offerings yo n g e

p l at te r

oysters, clams, tuna & shrimp $60.50 BAY

P L AT TE R

oysters, clams, tuna, crab, shrimp, ceviche & lobster $154 oyste r s e a s t & w e s t c o a s t o y s t e r s $ 4 8 /d o z e n

Reception Offerings Canapés

Platters priced per guest

- $42 per dozen F R I E D

minimum 8 guests

C H I C K E N

YO N G E

hot sauce butter

P L AT TE R

oysters, clams, tuna & shrimp $28

O C TO P U S harissa, merguez sausage, lemon & red onion BAY B UT TE R M I LK

S H R I M P

TACO

chili mayo, cucumber slaw, scallion LO B STE R

oysters, clams, tuna, crab, shrimp, ceviche & lobster $40

R O LL

celery & dill mayo, iceberg lettuce on a milk bun H A I DACO R E

TU N A

“ N AC H O S”

OYSTE R S east & west coast oysters $48 / dozen

crispy taro root, hot mustard saffron emulsion, sweet onion & shoyu F I S H

N ’

C H I P S

crispy Fogo Island cod, tartar sauce & coleslaw C R I S PY

TO F U

TACO

C H E E S E

guacamole & mango salsa C FO

B U R G E R

S LI D E R

m o n fo r te c h e d d a r, d o u b l e s m o ke d b a c o n , “secret sauce” C R I S PY

CO D

TACO

smoked tomatillo & lime sour cream C FO

CA E SA R

carrot bacon, almond parmesan & foccacia croutons B U F FA LO

CAU LI F LOW E R

ranch & pickled celery

B OA R D

a selection of domestic and imported cheeses $12

stick y soy, pickled daikon & coriander TO STO N E S

P L AT TE R

M E AT

&

PÂTÉ

B OA R D

a selection of artisanal cured meats and pâté $14

S E A S O N A L

F R U IT

chef ’s selec tion $8

Event Information m i n i m u m

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T h e C h a s e F i s h a n d O y s te r d o e s n ot c h a rg e ro o m re n t a l fe e s b u t r a t h e r re q u i re s t h a t t h e m i n i m u m fo o d a n d b eve r a g e s p e n d b e m e t . T h e m i n i m u m fo o d a n d b eve r a g e s p e n d w i l l v a r y b a s e d o n t h e d ay of t h e we e k , t h e a re a of t h e re s t a u r a n t , a n d t h e t i m i n g o f yo u r eve n t . A ny c h a rg e s f ro m o u t s i d e ve n d o r s w i l l n ot g o tow a rd s yo u r m i n i m u m fo o d a n d b eve r a g e s p e n d .

fo o d

We re q u i re a d e p o s i t o f 3 0 % of t h e a m o u n t of t h e m i n i m u m s p e n d p r i o r to yo u r eve n t i n o rd e r to co n f i r m yo u r re s e r v a t i o n . Fo r eve n t s w i t h o u t m i n i m u m s p e n d re q u i re m e n t s , we re q u i re a d e p o s i t e q u a l to $ 2 5 p e r g u e s t to co n f i r m yo u r re s e r v a t i o n .

We wo u l d b e h a p py to c u s to m i ze a ny o f t h e m e n u of fe r i n g s to t a i l o r t h e m to yo u r g u e s t s , d e p e n d i n g o n t h e c u s to m m e n u s , t h e p r i c e s m ay b e s u b j e c t to c h a n g e . Fo r g ro u p s o f 1 1 o r l a rg e r, we d o re q u i re t h a t yo u s e l e c t f ro m o n e of o u r c u s to m m e n u of fe r i n g s . M e n u s e l e c t i o n s a re re q u i re d a t l e a s t o n e we e k i n a d v a n ce o f yo u r eve n t , a f te r t h i s t i m e we c a n n o t g u a r a n te e a ny c h a n g e s to t h e m e n u s . O u r fo o d m e n u s w i l l c h a n g e s e a s o n a l l y i n w h i c h c a s e yo u r s e l e c te d eve n t m e n u s w i l l c h a n g e a s we l l . Yo u r eve n t m a n a g e r w i l l e n s u re yo u h ave o u r m o s t u p to d a te m e n u s fo r t h e s e a s o n a n d m a ke a ny n e c e s s a r y c h a n g e s to ex i s t i n g m e n u s . We d o n o t a l l ow fo r o u t s i d e fo o d to b e b ro u g h t i n h oweve r yo u r eve n t m a n a g e r wo u l d b e h a p py to wo r k w i t h t h e c h e f to d i s c u s s c u s to m i z i n g i te m s i n h o u s e fo r yo u . D e s s e r t s c a n b e b ro u g h t i n f ro m o u t o f h o u s e , p l e a s e n ote t h e re i s a $ 5 p e r g u e s t p l a t i n g fe e .

ag r e e m e nt

w i n e

We re q u i re t h a t t h e a g re e m e n t b e re t u r n e d w i t h a l l o f t h e re q u i re d f i e l d s i n c l u d i n g t h e c re d i t c a rd i n fo r m a t i o n i n o rd e r to co n f i r m yo u r eve n t , k i n d l y n ote t h a t we d o n o t h o l d s p a ce u n t i l t h e a g re e m e n t i s re c e i ve d .

We d o n o t c a r r y l a rg e q u a n t i t i e s o f o u r w i n e s i n h o u s e . I n o rd e r to h ave t h e p ro p e r a m o u n t of p ro d u c t i n h o u s e fo r yo u r eve n t we re co m m e n d p re s e l e c t i n g a re d a n d w h i te w i n e , t h i s w ay we c a n o rd e r t h e p ro p e r a m o u n t of w i n e fo r yo u r g u e s t s . We d o n o t o f fe r co r k a g e to eve n t s . W i n e s e l e c t i o n s a re re q u i re d a t l e a s t o n e we e k i n a d v a n ce o f yo u r eve n t . W i n e i s c h a rg e d b a s e d o n co n s u m p t i o n , fo r t h e n u m b e r of b o t t l e s t h a t a re o p e n e d .

d e p o s its

f u r n itu r e

r e m ova l

T h e s p a c e i s o f fe re d a s i t co m e s h oweve r we wo u l d b e d e l i g h te d to a s s i s t yo u w i t h t h e f l o o r p l a n yo u h ave i n m i n d . S e t - u p a n d f u r n i tu re re m ov a l c h a rg e s w i l l v a r y. coat

c h e c k

f i n a l

pay m e nt

T h e C h a s e F i s h a n d O y s te r of fe r s co m p l i m e n t a r y co a t c h e c k fo r a l l eve n t s .

We re q u i re t h a t f i n a l p ay m e n t b e m a d e o n t h e d ay of yo u r eve n t , u p o n t h e co m p l e t i o n of yo u r eve n t .

pa r ki n g

g r atu it y

T h e n e a re s t p a r k i n g l ot s c a n b e fo u n d i n t h e B ay A d e l a i d e C e n t re w h i c h c a n b e a c c e s s e d f ro m 9 R i c h m o n d S t re e t We s t o r 3 3 3 B ay S t re e t .

A g r a t u i t y o f 2 0 % i s a u to m a t i c a l l y a p p l i e d to t h e f i n a l b i l l o f a l l eve n t s .

va le t T h e C h a s e o f fe r s v a l e t a t $ 2 0 p e r c a r d u r i n g o u r re g u l a r re s t a u r a n t h o u r s . T h e v a l e t c h a rg e s c a n e i t h e r b e a d d e d to a f i n a l b i l l fo r p ay m e n t , o r p a i d i n d i v i d u a l l y by t h e a t te n d e e s . Fo r v a l e t d u r i n g p r i v a te eve n t s t h a t f a l l o u t s i d e o f o u r re g u l a r h o u r s , we c a n co n t r a c t a v a l e t co m p a ny fo r yo u r eve n t . Yo u r eve n t m a n a g e r c a n c e r t a i n l y a r r a n g e t h i s a n d p rov i d e yo u w i t h a q u ote . a / v A u d i o V i s u a l c h a n g e s to t h e re s t a u r a n t c a n o n l y b e a l te re d o n l y i f yo u h ave re s e r ve d t h e s p a c e exc l u s i ve l y fo r a p r i v a te eve n t . S h o u l d yo u c h o o s e to p rov i d e yo u r ow n p l ay l i s t fo r yo u r p r i v a te eve n t , we c a n a cco m m o d a te t h i s t h ro u g h o u r s p e a ke r s o n a n i Po d o r i P h o n e d ev i c e . Fo r a l l ot h e r a u d i o a n d v i s u a l re q u i re m e n t s , a n o u t s i d e ve n d o r wo u l d n e e d to b e b ro u g h t i n , p l e a s e s e e o u r p re fe r re d ve n d o r s l i s t fo r A / V co m p a n i e s .

r e nta l s Re n t a l s w i l l b e c h a rg e d fo r s p e c i a l t y i te m s t h a t n e e d to b e b ro u g h t i n s p e c i f i c a l l y fo r yo u r eve n t t h a t a re i te m s t h a t o u r re s t a u r a n t d o e s n o t c a r r y i n h o u s e . o n s ite s pec ial e ve nts co o r d i nato r Yo u r eve n t m a n a g e r wo u l d b e d e l i g h te d to a s s i s t yo u w i t h t h e p l a n n i n g o f a l l t h i n g s a s t h ey re l a te to t h e re s t a u r a n t - m e n u s , b a r of fe r i n g s , key t i m i n g a s i t re l a te s to fo o d + b eve r a g e , f l o o r p l a n s . S h o u l d yo u w i s h to h ave a s s i s t a n c e e n s u r i n g eve r y t h i n g i s p e r fe c t l y o rg a n i ze d o n t h e d ay of yo u r eve n t f ro m t h e i n i t i a l s e t u p , d e co r a t i o n s , t h e t i m i n g o f a ce re m o ny, c u i n g s p e e c h e s , a n d a ny ot h e r d e t a i l s t h a t m ay a r i s e t h ro u g h o u t t h e d ay, we wo u l d b e d e l i g h te d to p rov i d e yo u w i t h t h e o n s i te co o rd i n a to r s e r v i ce fo r a n additional $500.

C O N TA C T The Chase Fish and Oyster [email protected] (647) 348-7000