Members' Dining Room
The largest room in the Club, under high vaulted ceilings and stained glass, with a mezzanine balcony built for live entertainment. It seats 140 for a banquet and takes 200 for a cocktail party, with Post Office Square and Anzac Square outside the windows.
Edinburgh Room
Natural light from two aspects and a full bar of its own, which makes it the room most often booked for seminars and launches. It takes 140 in theatre style, 110 seated or 180 standing, and divides in two when a smaller room is wanted.
The Oak Room
Top floor, city views and rich décor, and one of the most requested rooms in the building. A single boardroom table seats 32, or 40 on banquet rounds, which makes it the natural choice for a board meeting that turns into lunch.
The Presidents Room
The smallest and most private room in the building, with fine antiques, artworks and soft chandeliers. Twelve around a single boardroom table, or fifteen seated for dinner. The room members ask for when the conversation needs to be considered and private.
Private Dining Room
Grand windows filling the room with natural light, and a view straight across to the heritage-listed GPO. It seats thirty for dinner, thirty-two around a boardroom table, or fifty standing. On the same floor as the Members’ Dining Room.
Cellar Dining Room
Mahogany walls and a full bar, set inside the Club’s own cellar below street level. Twenty around the boardroom table or thirty for drinks. The room members book when they want the wine list within arm’s reach, nestled amongst a warm cellar feel.
A Word from our Head Sommelier
In Portugal, my Grandfather kept six bottles and considered himself a wealthy man. At the Brisbane Club – I have rather a lot more to look after.
People ask me how I choose what wines we feature. I tell them that I am not buying for a single night. I am buying for a Tuesday ten years from now, for a Member who has perhaps not joined us yet. And I do not buy labels. A famous name in a poor year is not something my Grandfather would have ever accepted.
What I enjoy most is when a Member comes down and tells me what the evening they are celebrating is all about. An anniversary, a deal finally signed, or a friend out from London who thinks they know wine. Then we find the bottle together.
The last thing I’ll say is that a cellar that is only admired – is a sad cellar. Wine is made to be opened.
— Joao, Head Sommelier
Upcoming Events
What’s On in These Rooms What is coming up across the Club’s calendar over the next few months, and what the rooms look like in use.
